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Bacon

This recipe is used for smoked pork and bacon, and will work for Canadian bacon as well This bacon needs lots of smoke.
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Breakfast
Cuisine british
Servings 16 people
Calories 1403.7 kcal

Equipment

  • 1 Large Brining Container Minimum 2-gallon capacity to fully submerge pork belly.
  • 1 Weighted Object Such as a dinner plate, to keep pork belly submerged in brine.
  • 1 Outdoor Smoker Capable of maintaining low, consistent temperatures.
  • 1 Smoker Thermometer Essential for precise temperature control (140-150°F).
  • 1 Bowl For soaking wood chips prior to adding to coals.

Ingredients
  

Main

  • 4 pounds raw pork belly
  • ½ cup packed brown sugar
  • ¼ cup sugar-based curing mixture such as Morton® Tender Quick®
  • 1 gallon cold water or as needed
  • 1 10 pound bag charcoal briquettes
  • hickory or apple wood chips

Instructions
 

  • In a 2 gallon container, mix together the brown sugar, curing mixture, and water. Submerge the pork belly in the mixture so that it is covered completely. If the meat floats, you can weigh it down with a dinner plate or similar object. Refrigerate covered for six days.
  • Light charcoal in an outdoor smoker. Soak wood chips in a bowl of water. When the temperature of the smoker is between 140 and 150 degrees coals are ready. Smoke the pork belly for 6 hours, throwing a handful of wood chips on the coals about once an hour. Store in the refrigerator. Slice and fry as you would with store-bought bacon.

Notes

When curing, always use a reputable curing mixture like Morton® Tender Quick® precisely as directed. Incorrect ratios can compromise food safety. Maintaining a consistent smoker temperature between 140-150°F is critical for a good smoke ring and preventing fat from rendering too quickly. Use hickory or apple wood chips for classic flavor profiles, soaking them to create more smoke. For best slicing results, thoroughly chill the smoked belly. Consider air-drying the brined pork belly in the refrigerator for a few hours before smoking; this forms a 'pellicle' which helps smoke adhere better and intensifies flavor.