Applewood Smoked Bacon Recipe

Prepare the cure

In a medium bowl combine kosher salt, pink curing salt, dark brown sugar, granulated sugar, black pepper, garlic powder, onion powder and crushed red pepper (if using). Mix thoroughly so the cure is uniform.

Apply cure to pork belly

Pat the pork belly dry with paper towels. Sprinkle and rub the cure mixture evenly over all surfaces of the pork belly, making sure edges and ends are coated. Press the cure into the meat so it adheres.

Bag and refrigerate

Place the cured pork belly into a large resealable plastic bag or vacuum-seal bag. Squeeze out excess air and seal. Lay the bag flat in the refrigerator. Refrigerate for 5 to 7 days, turning the bag once a day and massaging the cure so liquid redistributes. The pork belly will become firmer as it cures.

Rinse and dry

After 5–7 days, remove the pork belly from the bag and pour off any accumulated liquid. Rinse the cure off thoroughly under cold running water until most surface salt is removed. Pat the belly dry with paper towels. Place on a rack set over a sheet pan and refrigerate, uncovered, for 12–24 hours to form a tacky pellicle—this helps smoke adhere.

Prepare smoker and wood

Soak applewood chips in about 1 cup of water for 30 minutes if using a chip smoker box or soaked chunks for a charcoal grill. Preheat your smoker to a stabilized temperature of 200°F (93°C). If using a pellet smoker, set to 200°F and add applewood pellets or chips.

Smoke the bacon

Place the rested pork belly directly on the smoker rack or on a rack set over a tray. Smoke at 200°F (93°C) until the internal temperature reaches 150°F (66°C). This typically takes 2 to 3 hours depending on thickness. Maintain a steady applewood smoke throughout for a clear applewood flavor—avoid heavy smoke which can become bitter.

Cool and chill

Remove smoked belly from smoker and let cool to room temperature on a rack (about 30–45 minutes). Wrap tightly in plastic wrap and refrigerate at least 4 hours or overnight; chilling makes slicing easier and neater.

Slice and store

Unwrap the chilled smoked belly and slice to desired thickness on a sharp knife or slicer. For classic bacon slices, cut about 1/16 to 1/8 inch thick. Store slices in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.

Cook before serving

To serve, fry slices in a skillet over medium heat with a teaspoon of neutral oil if needed. Cook until edges are crisp and fat has rendered, about 3–6 minutes per side depending on thickness. Drain on paper towels and serve warm.