Homemade Applewood-Smoked Maple Bacon

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.

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

Equipment

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.

Notes

Store bacon long-term in the freezer. For best flavor, use vacuum-sealed bags for storage.

Nutrition