This Smoked Bacon Recipe Will Change Your Breakfast Game!

pork belly

🥗Healthier: turkey bacon

💰Cheaper: pork shoulder

Turkey bacon is lower in fat, while pork shoulder is more affordable.

cure #1

🥗Healthier: homemade brine

💰Cheaper: table salt

Homemade brine can be made with common kitchen ingredients.

liquid smoke

🥗Healthier: smoked salt

💰Cheaper: smoked paprika

Smoked salt adds flavor without the cost of liquid smoke.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower in calories, while honey is often less expensive.

Start with a skin-on Berkshire pork belly.

Mix a cure with 200 g of diamond crystal kosher salt, 100 g of sugar, and 30 g of pink curing salt, along with some black pepper.

Measure the weight of the pork belly and calculate the salt percentage (2.5% of the weight).

Rub the cure all over the pork belly, ensuring a nice coating on all sides.

Place the pork belly in a gallon ziplock bag and seal it, using water to push out excess air if needed.

Refrigerate the pork belly for 8.5 days, flipping it every day or so.

After curing, rinse the pork belly under cold water to remove excess salt and pat it dry.

Place the pork belly on a wire rack.

Preheat the smoker to 170°F (77°C) using Hickory wood pellets.

Cold smoke the pork belly for 5-6 hours until it reaches an internal temperature of 150°F (65°C).

After smoking, let the pork belly rest for 10 minutes.

Trim the skin off using a knife and slice the bacon as desired, preferably thin slices.

Wrap the bacon in plastic wrap and refrigerate until ready to cook.

Cooking Techniques

Equipment Needed

Spice Level: