Go Back

Homemade Applewood Smoked Bacon

Calories:
Author: Marwin Brown

Ingredients

  • 5 pounds pork belly , skin on
  • ¼ cup kosher salt
  • 2 teaspoons pink curing salt
  • ¼ cup packed dark brown sugar
  • 2 tablespoons red pepper flakes
  • 2 tablespoons smoked sweet paprika
  • 2 tablespoons black pepper

Instructions

  • Rinse the pork belly and pat dry. Transfer to a resealable 2-gallon plastic bag.
  • Make the spice rub by mixing all seasonings together in a bowl. Generously coat the pork belly all over with the mixture.
  • Close the bag and refrigerate for a week, flipping once or twice a day, until the pork belly feels firm.
  • Remove the pork belly from the bag, rinse thoroughly and pat dry. Refrigerate the belly uncovered for a day, but preferably two days.
  • Set up your smoker and set to 180 degrees F. Smoke the pork belly 3 hours using apple wood chunks and lump coals. The bacon is done when it reaches an internal temperature of 150 degrees F.
  • Slice the belly and cook as desired or store by wrapping the bacon in plastic wrap and refrigerating up to 1 week or freezing up to 2 months.
Subscribe To My YouTube ChannelSubscribe To My YouTube Channel for full length recipe videos. Click the bell icon to be notified when I post new videos.
My YouTube Channel
Tried this Recipe? Tag it Today!Mention @foodfidelity or tag #foodfidelity!