Sriracha Bacon Archives - Life's A Tomato

I’ve been really enjoying making bacon at home. It has turned out to be much easier than I ever imagined, and definitely tastier than I ever dreamed. Although the process takes over a week, it’s so easy you won’t even notice it. I started by making applewood maple bacon, and have since expanded my bacon horizons, including making this great Sriracha bacon.

Just The Right Amount Of Spiciness

This bacon isn’t overly spicy, so don’t fear the Sriracha. Sriracha has such a great flavor, and it really isn’t overwhelmingly hot (well, to me at least). The bacon definitely has Sriracha flavor, and color. Add more Sriracha to the recipe if you want it spicier, but I felt the amount I used was just perfect for us.

Sriracha bacon is absolutely fantastic. Not only on burgers, but also on BLT sandwiches. Or for breakfast. Heck, just grab a piece and eat it as a snack.

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 black pepper bacon and my chipotle bacon.

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5 from 1 vote

Sriracha Bacon

Course Side

Cuisine American

Keyword bacon, homemade, spicy

Prep Time 7

Cook Time 2

Total Time 7 2

Servings pound

Calories 4723kcal

Author Based on a recipe from Amazing Ribs

Ingredients

2 pounds pork belly skin removed
3 teaspoons Kosher salt
½ teaspoon Pink Curing Salt
3 teaspoons fresh ground black pepper
6 tablespoons Sriracha or more
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.