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You browse the bacon section of your local grocery store and you’re not going to find much variety. You got your smoked bacon. You got your even-more-smoked bacon. Maybe some maple bacon. That’s pretty much it. How about something tastier? With a little spicy kick? This homemade Cajun spice bacon is not only easy but fantastic. A little time and a smoker is all that are required. Once you make bacon a time or two you’ll find it to be fun and the results just can’t be beaten!
A Flip A Day
Once you have the pork belly seasoned to make homemade Cajun spice bacon, all you have to do is take 5 seconds a day to flip it over. You want all the good stuff that was on the bottom to get back on the top, so it can soak in good. Real good. For seven days, minimum. Go a few extra days if you can. We’re curing the bacon and flavoring it here. Don’t rush it!
A Slice Above
Slicing bacon can be a daunting task the first time or two. I don’t have a big huge meat slicer. I wish I did, it’d make this task much easier. Instead, I use a really, really, REALLY sharp knife. That’s key. Do not use a dull knife. If your belly is kind of ‘wiggly’, don’t try and slice it or you’ll end up with slices that are inconsistent in thickness. Stick it in the freezer for a bit to set up then slice it.
- CONVERT YOUR KNIVES: Ideal for converting…
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You’re going to end up with a few oddball pieces after you’re done slicing. Odd shapes. Trimmings. Ends. Save them. Put them in a baggie or container and freeze them. They’re fantastic for flavoring sautéed vegetables, baked beans, or even fried up as bits for your salads.
- Product Size: 1 bag, 1 lb
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I prefer to bake my bacon versus frying it. I think it gives me more consistent cooking and more control over how crunchy (or not crunchy) that I get it!
Also try my easy homemade maple bacon.
Homemade Cajun Spice Bacon
Ingredients
- 4 pounds pork belly skin removed
- 1 teaspoon Pink curing salt Pink salt #1, optional
- 8 tablespoons Cajun seasoning divided. Use a low-salt seasoning if possible
- 3 cloves garlic crushed
Instructions
- Combine the curing salt, Cajun seasoning and garlic.
- Rub half of the mix onto both sides of the belly.
- Place in plastic bag on a pan in the refrigerator for 7 days. Flip the pork belly at least once a day..
- After 7 days, remove pork belly from bag or pan and rinse off cure under cold water.
- Sprinkle the remaining seasoning mix over the belly and rub into both sides.
- To smoke, fire up your smoker for smoking at 165 F. Use a fruit wood or hickory.
- Add the belly to the smoker and smoke for 4-6 hours or until the internal temperature reaches 155 F. Remove and let rest for 10 minutes.
- Slice lengthwise. If the belly is too soft to slice you can freeze it for 30 minutes to get it to set a little first.
- To cook, fry in a pan or (my preferred method) bake in the oven at 400 F on an aluminum foil-lined pan for 30 minutes or until as crispy as you like it, flipping once.
- Leftover bacon (cooked or raw) can be frozen for later use.
Notes
Nutrition
- Pecan wood chunks
- Provides a rich & Sweet flavor