Broadbent Bacon Recipe

Prepare the cure and pork belly

Trim the pork belly to a uniform rectangular slab about 1 to 1 1/2 inches thick. Pat the meat dry with paper towels. In a small bowl combine kosher salt, brown sugar, pink curing salt (if using), garlic powder, smoked paprika and coarsely cracked black pepper. Mix thoroughly so there are no large clumps.

Apply cure

Rub the cure mixture evenly over all surfaces of the pork belly, pressing it into the meat so it adheres. Place the belly in a nonreactive container (glass or food-safe plastic) or a large zip-top bag. Pour the maple syrup over the belly and seal or cover. Turn the belly so the cure contacts all sides, then place in the refrigerator.

Curing period

Cure in the refrigerator for 5 to 7 days. Every 24 hours flip the pork belly and redistribute any liquid that accumulates so the cure is even. The meat will firm and develop flavor. After 5 days taste a small piece of a trimmed corner if unsure; longer cures intensify cure and dryness.

Rinse and dry

After curing, remove the pork belly from the cure and rinse thoroughly under cold running water to remove excess salt and surface cure. Pat completely dry with paper towels. Place on a wire rack set over a baking sheet and refrigerate uncovered for at least 4 hours, preferably overnight, to form a tacky pellicle (this helps smoke penetrate if smoking).

Cold smoke or oven roast (optional)

If you have a smoker: cold smoke at 70–90°F (21–32°C) with hardwood chips (apple, hickory, or maple) for 2–4 hours to add smoke flavor. If you don't smoke, preheat oven to 200°C/400°F is NOT recommended for this step; instead proceed to the next step for gentle roasting. For a hot-smoke finish, smoke at 200–225°F (95–110°C) until an internal temperature of 150°F (65°C) is reached (about 1–2 hours depending on thickness).

Cook to temperature (if not cold smoked)

To safely finish bacon if you did not cold-smoke, preheat your oven to 200°F (95°C). Place the belly on a wire rack over a baking sheet and roast slowly until the internal temperature reaches 150°F (65°C), about 1 to 1.5 hours depending on thickness. Remove and cool to room temperature, then refrigerate until fully chilled (2–4 hours or overnight) to make slicing easier.

Slice

Using a very sharp knife or a slicer, slice the chilled bacon to desired thickness: for Broadbent-style, aim for 1/8 to 1/4 inch thick (thin to medium slices). If you have a deli slicer, set accordingly. Keep slices refrigerated until ready to cook or serve.

Pan-fry

Heat a large skillet over medium heat. Add the neutral oil and let it shimmer. Lay bacon slices in a single layer without overcrowding. Fry 2–4 minutes per side, adjusting time to thickness and desired crispness. Spoon rendered fat over slices as they cook for even browning. Transfer cooked bacon to a wire rack set over a sheet pan or to paper towels to drain.

Oven-bake (alternative)

Preheat the oven to 400°F (205°C). Arrange bacon slices on a wire rack set over a rimmed baking sheet. Bake 12–18 minutes, checking at 10 minutes for preferred crispness, rotating the pan once for even color. Remove when golden and crisp to your liking.

Serve

Serve Broadbent Bacon warm with freshly ground black pepper and an optional light drizzle of maple syrup. Use as an á la carte side, on sandwiches, or chopped into salads and bowls. Leftover cooked bacon will keep in the refrigerator for up to 5 days.