Homemade Cajun Spice Bacon

Easy homemade bacon with a nice Cajun flavor.

Course Side

Cuisine American

Keyword bacon, smoked

Prep Time 7

Cook Time 6

Servings

Calories 478kcal

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.

For best flavor, use vacuum-sealed bags for storage.