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Smoked Bacon


  • Whole pork belly (2kgs approx.)
  • 3/4 teaspoon curing salt
  • 5tablespoons kosher salt
  • 2 tablespoons granulated sugar


  • Combine the kosher salt, sugar, and curing salt in a small bowl and cover the whole the surface of the pork belly.
  • Let it sit until the curing mixture is absorbed and moisture has beaded on top, about 5 minutes.
  • Place the belly in an extra-large resealable zip lock plastic bag.
  • Refrigerate for 7 days, flipping the belly every day.
  • Once the belly has been in the fridge for 7 days, remove from zip-lock bag, rinse under cool water and pat it very dry with paper towels.
  • Place it on the rack skin-side up and refrigerate uncovered overnight.
  • Remove the pork belly from the fridge and bring to room temperature for 1 hour.
  • Put the pork belly in the smoker and smoke at 90-95 degrees.
  • Smoke the pork belly until it reaches an internal temperature of 65 degrees (4-6 hours)
  • Remove from the smoker and once cooled, remove the top of the skin.
  • Wrap the bacon tightly in plastic wrap and refrigerate it overnight before slicing and cooking. It can be kept tightly wrapped for up to 2 weeks in the refrigerator or up to 3 months in the freezer, but before freezing, be sure to wrap the bacon in plastic wrap and then foil to prevent freezer burn.

Hot Tip:

  • Use a light wood such as apple to smoke bacon as stronger woods such as mesquite will be too harsh for the bacon.

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 Rhiannon Peterson   By: Rhiannon Peterson


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