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There is nothing in this world that is tastier than Bacon! I used to think that all bacon was pretty much the same. Oh, how wrong I was. After making my own bacon, I can no longer eat that stuff that passes for bacon in the big box grocery stores. Homemade bacon is the best thing that I have ever made. No joke! It is like the angels opened the heavens and delivered it to me. It is so fantastic. It is a must try.
Homemade Hickory Smoked Bacon
In a bowl combine the cure ingredients. This includes pepper, sugar, paprika and salt and Prague Powder #1 (pink curing salt).
You can purchase pink curing salt at most sporting goods stores and of course, Amazon!
Next you need a pork belly. These can be hard to come by, but I have found them at both Sam’s Club and Costco. If you are not a member of a warehouse club, you can order them from your butcher.
I picked up a whole belly and cut it into thirds (roughly 3lbs each).
I made two types of bacon (you may see it peeking into some of the pics) and some Pork Belly Burnt Ends. I will post the other bacon recipe later this week. I will make sure to come back and include the link too. I found my pork belly at Costco. They had a ton of them.
Coat the belly with half of the cure, rub it in. Then flip and coat the other side.
Place the belly into a zip top bag, making sure to pour the remaining cure into the bag. Refrigerate for 1 week. Making sure to flip the bag every day. Make sure to massage the meat each time you flip.
After a week remove the belly from the bag and rinse. Pat dry and then place on a rack and refrigerate for another 12 to 24 hours. This will allow the meat to get tacky and allow for more smoke absorption.
The next day, Start your smoker and set it to 190-225 degrees. Add hickory wood for flavor. FYI – you can use whatever flavor wood that you want! Try to keep it within that temperature. I have a nice Traeger Smoker that allows for easy temperature control. If you are looking for a nice smoker that is super easy to use, I recommend a Traeger!
Insert a probe thermometer and cook the belly till 150 degrees internal temperature.
I used my Thermoworks Smoke to monitor the temperature remotely. It is a solid thermometer that allows for remote monitoring. This was crucial as it started pouring rain during this cook. I was able to monitor the temperature of the pork belly from the comfort of my couch! Thanks Thermoworks!
Once the Pork Belly is fully cooked, it is magically transformed to BACON!!!!!
Cool and store in a sealed container for up to one week in the Refrigerator, or freeze for up to three months. I sliced mine and then vacuum sealed it for easy thawing and cooking later. However, I feel as if I wasted my vacuum seal bags as we ate it all within a week. What can I say, it is delicious!
Quite possibly the greatest thing that you can ever make! This bacon makes the store bought stuff seem like bologna.
- 3 lb Pork Belly Skin Off
- 1/3 cup sugar basic white sugar
- 3 tbs kosher salt
- 2 tbs black pepper table grind
- 2 tsp paprika
- 1 tsp Prague Powder #1 pink curing salt
- Hickory Wood/Chips/Pellets
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In a bowl combine the cure ingredients. This includes pepper, sugar, paprika and salt and Prague Powder #1 (pink curing salt).
-
Next you need a pork belly. These can be hard to come by, but I have found them at both Sam's Club and Costco. If you are not a member of a warehouse club, you can order them from your butcher.
-
Coat the belly with half of the cure, rub it in. Then flip and coat the other side. Place the belly into a zip top bag, making sure to pour the remaining cure into the bag.
-
Refrigerate for 1 week. Making sure to flip the bag every day. Make sure to massage the meat each time you flip.
-
After a week remove the belly from the bag and rinse. Pat dry and then place on a rack and refrigerate for another 12 to 24 hours. This will allow the meat to get tacky and allow for more smoke absorption.
-
The next day, Start your smoker and set it to 190-225 degrees. Add hickory wood for flavor. If you want you can use any flavor wood that you want. I just love hickory! Try to keep it within that temperature.
-
Insert a probe thermometer and cook the belly till 150 degrees internal temperature. I used my Thermoworks Smoke to monitor the temperature remotely. It is a solid thermometer that allows for remote monitoring. This was crucial as it started pouring rain during this cook. I was able to monitor the temperature of the pork belly from the comfort of my couch! Thanks Thermoworks!
-
Once the Pork Belly is fully cooked, it is magically transformed to BACON!!!!!
-
Cool and store in a sealed container for up to one week in the Refrigerator, or freeze for up to three months. Slice as needed.
Did you smoke the bacon with the lid up on your Traeger the entire time? Or was the lid up just for pictures?
Kevin, I smoked the bacon with the lid closed. I only had the lid up for the pictures.
Did you add liquid to the cure mix one picture it looks dry but the other looks wet
There are two separate types of bacon in the picture.
This one is the dry one and the other is a wet brine. https://savoryreviews.com/2019/01/16/homemade-maple-bacon/
Rex
Hi Rex, had one question! Is there a reason why you smoke the bacon in a foil pan rather then right on the grates? Does the bacon turn out better? Thank you for the response.
Marsha,
The only reason I smoke the bacon in a foil pan is for easier clean-up. I raise the bacon up on a cooling rack to let the smoke surround the bacon. I just throw the cooling rack in the dishwasher and then throw out the foil pan.
Regards,
Rex
Thank you Rex, I have my bacon curing now will be ready Monday . I’m excited for outcome, I’ve attempted bacon once before with not so much luck. I did do your pork belly burnt ends last weekend and they were the greatest. Thank you for sharing your knowledge.
Marsha,
Glad you enjoyed the burnt ends. This is our favorite bacon. Hope you enjoy it as much as we do.
Rex
In your instructions, you say to put the pork on a rack in the fridge. Do you cover this while it’s in the fridge. Or leave it out in the open?
I did not cover it as I wanted the pork to get tacky.