Homemade Smoked Bacon
Category
Pork
Smoke
Breakfast
Servings
10
Prep Time
6 days
Cook Time
4 hours
You may be asking yourself: Is making homemade bacon even worth it? The short answer is yes! Making bacon at home allows you to control exactly what goes into your bacon, allowing you to control the quality of the meat, the level of smokiness, and the seasoning! This recipe will also give you complete control over the thickness of your bacon! When you make your bacon at home, you can slice it up just how you like it! 🎥For this edition of Backyard Bosses, a Pit Boss original Youtube series, Scale & Tailor shows us how to make homemade bacon on her Pit Boss wood pellet grill. 🔥 Smoking Time & Temperature: Smoke at 180-200°F for about 2-4 hours, or until the pork belly reaches an internal temperature of 150°F. 🔪 Let's Slice in: Once your pork belly has reached the correct internal temperature, remove it from the smoker and let it cool completely before slicing! You can use either a sharp knife or a meat slicer to slice the bacon to your desired thickness!
Ingredients
- 3 lb. pork belly, skin removed
- 1/4 cup Kosher Salt
- 1/2 cup brown sugar
- 1 tsp. pink curing salt (or, Prague Powder #1)
- 1/2 cup maple syrup
- 1 Tbs Black Pepper
Special Tools
- Meat slicer
- Resealable plastic bag
- Paper towels
Directions
- In a bowl, combine the kosher salt, brown sugar, black pepper, pink curing salt, and maple syrup (if using). Mix thoroughly to create the curing mixture.
- Place the pork belly in a large resealable plastic bag with the curing mixture.
- Seal the bag. Place it in the refrigerator and let it cure for 4-6 days. Turn the pork belly every day to ensure even curing.
- After the curing period, remove the pork belly from the refrigerator and rinse it thoroughly under cold water to remove the curing mixture. Pat it dry with paper towels.
- Preheat your Pit Boss wood pellet grill or smoker to around 180-200°F. We recommend using a sweeter pellet blend like Pit Boss Apple Blend.
- Place the pork belly in the smoker and smoke it for about 2-4 hours, or until it reaches an internal temperature of 150°F.
- Once smoked, let the bacon cool completely. You can refrigerate it for a few hours to make slicing easier. Use a sharp knife or a meat slicer to cut the bacon into desired thickness.
- Your homemade smoked bacon is now ready to cook! Fry it in a pan over medium heat until crispy or use it in your favorite recipes.
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Recipe Video
Recipe NoteRemember, proper sanitation and food safety practices are crucial when curing and smoking meats at home. Follow the curing instructions carefully and ensure all equipment and surfaces are clean to prevent any risk of contamination.