Applewood Smoked Bacon Recipe
Make Applewood Smoked Bacon Recipe in just 25h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cured Bacon
Finishing & Smoking
Method
Cured Bacon
- 1
Prepare Cure
In a bowl, whisk together kosher salt, pink curing salt, brown sugar, garlic powder, onion powder, dried thyme and crushed bay leaves until evenly combined.
- 2
Apply Cure
Place the pork belly on a large rimmed tray. Rub the cure mixture evenly over all sides of the pork belly, pressing so it adheres. Drizzle the maple syrup over the meat and pour the cold water around it to help distribute the cure.
- 3
Bag & Refrigerate
Place the rubbed pork belly into a heavy-duty zip-top bag or vacuum-seal bag, pressing out excess air. If using a zip-top bag, place the bag in a baking dish and weight it with a plate to keep meat submerged in the cure juices. Refrigerate for 5–7 days, turning the bag once daily and massaging the cure so it redistributes over the pork.
- 4
Rinse & Dry
After 5–7 days, remove the pork belly from the bag and rinse thoroughly under cold running water to remove excess cure. Pat dry with paper towels. Place on a wire rack set over a sheet pan and refrigerate, uncovered, for 12–24 hours to form a pellicle (a tacky surface that helps smoke adhere).
Finishing & Smoking
- 5
Prepare Smoker or Grill
Prepare a smoker or grill for indirect smoking and bring to a stable temperature of 200–225°F (95–110°C). If using a charcoal grill, bank coals to one side. If using a gas grill, light one side and place the meat on the unlit side. Have a pan of water under the cooking grate to stabilize temperature and add humidity if desired.
- 6
Add Applewood
Drain soaked applewood chips and add them to the smoker box or directly to hot coals per your smoker's instructions. Maintain consistent smoke; replenish chips as needed to keep a thin, steady blue smoke for 2–3 hours.
- 7
Season & Smoke
If you want a pepper crust, press cracked black pepper evenly over the top fat side of the pork belly. Place the pork belly on the smoker grate fat-side up. Smoke at 200–225°F until internal temperature reaches 150°F (65°C), about 2–3 hours depending on thickness.
- 8
Optional Glaze
If using a glaze, mix 2 tbsp brown sugar with 1 tbsp maple syrup. Brush the glaze on the belly in the final 20–30 minutes of smoking and allow it to set and become tacky.
- 9
Cool & Chill
Remove the smoked pork belly from the smoker and let it cool at room temperature for 30–60 minutes. Then wrap tightly in plastic wrap and refrigerate for at least 4 hours or overnight to firm up for easier slicing.
- 10
Slice & Store
Unwrap the chilled bacon and slice to desired thickness (typically 1/16 to 1/8 inch for traditional bacon). Cook slices in a skillet over medium heat until crisp, or store raw-sliced bacon in the refrigerator for up to 7 days or freeze for up to 3 months.
