Chipotle Bacon

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This is the first year that I’ve been experimenting with curing my own meats to make bacon and jerky. I’ve found the processes to be much easier than I had expected, and the end results to be far, far better than I could’ve ever dreamed. It all started when I bought a small pork belly and made homemade applewood-smoked maple bacon. After that success, I contacted my local butcher at Moody’s Butcher Shop and ordered two pork sides. As I soon found out, a pork side (seen below) is like a pork belly but oh so much bigger and thicker and perfect. It screams bacon. It screams chipotle bacon.

Subtle, But Fantastic

This chipotle bacon had a mild chipotle flavor. The first time I made it I was way too shy with the chipotle, and although it was fantastic, it didn’t have much of that great smoky chipotle flavor. I recommend you be quite liberal with the chipotle peppers. We aren’t making cheesecake here. Use a lot of chipotle.

Blows Store-Bought Bacon Away

I am so hooked on homemade bacon I know I’ll never go back to store-bought. Not only is homemade tastier, I can make whatever flavor combination I want. I usually do a few big batches all at once, freezing any leftovers for later use.

Pecan Wood Chunks 4lb

Also try my Sriracha bacon and my black pepper bacon.

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5 from 1 vote

Chipotle Bacon

This chipotle bacon had a mild chipotle flavor. The first time I made it I was way too shy with the chipotle, and although it was fantastic, it didn’t have much of that great smoky chipotle flavor.

Course Side

Cuisine American

Keyword bacon, homemade, spicy

Prep Time 7 days days

Cook Time 2 hours hours

Total Time 7 days days 2 hours hours

Servings 1 pound

Calories 4780kcal

Author Based on a recipe from Amazing Ribs

Equipment

• Mixing Bowl
• Whisk
• Smoker

Ingredients

• 2 pounds pork belly skin removed
• 3 teaspoons Kosher salt
• ½ teaspoon Pink Curing Salt
• 3 teaspoons ground black pepper
• ½ can chipotle peppers in Adobo sauce chopped (For a spicier bacon, add the entire can)
• 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.

Notes

Scale the recipe for your pork belly. The recipe below is for a 2 pound belly.

Nutrition

Calories: 4780kcal | Carbohydrates: 20g | Protein: 85g | Fat: 481g | Saturated Fat: 175g | Cholesterol: 653mg | Sodium: 8522mg | Potassium: 1759mg | Fiber: 11g | Sugar: 7g | Vitamin A: 5074IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 8mg

Nutritional values are approximate.

D.Q. Curing Salts – Pink Salt – 1 bag, 1 lb