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Making bacon has been on my to-do list for a while now. I was able to find some nice pork belly in the butcher case, so I grabbed a few pounds and set off on making this homemade applewood-smoked maple bacon.

The end result was absolutely great. This is easily the best bacon I’ve ever had. There’s a hint of maple, a hint of smoke, and great texture and flavor. Outstandingly good and so easy that I will always make bacon from here on any time that I have my smoker going.

Cheaper? Maybe. Better? Absolutely.

Price-wise, this homemade applewood-smoked maple bacon is also cheaper than store bought, and you can slice it any way that you like, from super thick to wafer thin. I think I paid about $1.99/pound for the pork. I did have to remove the skin (which I saved for making cracklins at a later time). That took a little effort. If you get your pork belly from a butcher you might want to ask to have the skin removed for you.

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. I used apple for this bacon.

Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.

Also try my Sriracha and chipotle bacon.

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5 from 1 vote

Homemade Applewood-Smoked Maple Bacon

Course Side

Cuisine American

Keyword bacon, homemade, smoked

Prep Time 7

Cook Time 2

Total Time 7 2

Servings pound

Calories 5129kcal

Author Based on a recipe from Amazing Ribs

Ingredients

2 pound pork belly skin removed (save for making cracklins). Choose a belly that is consistent in thickness so that it cooks evenly.
3 teaspoons kosher salt
½ teaspoon Pink Curing Salt
3 teaspoons ground black pepper
2 tablespoons brown sugar
6 tablespoons maple syrup Grade B if you can find it, otherwise Grade A will work do
½ cup cold water

Instructions

Put the belly into a large resealable bag.
Whisk together the remaining ingredients in a medium bowl. Add to the baggie.
Seal the bag, trying to remove as much air as possible. Place in to a deep flat pan (in case the bag leaks) in the fridge for 7 days, flipping over twice a day.
The day you are ready to smoke, fire up your smoker for 225 F cooking over a light wood such as apple.
Remove belly from the bag and rinse well with cold water.
Place belly onto smoker and smoke for 1 1/2-2 hours or until the meat reaches 150 F.
Remove belly from smoker and let cool slightly before placing in the fridge for an hour.
Slice bacon as desired. Bake, pan fry, or use however you wish!
Store smoked bacon in a plastic bag or container in the fridge for up to 2 weeks.