Homemade Smoked Bacon
Pork belly cured for a week and smoked over fruit wood on the Traeger. Plan ahead. Worth it.
The Cook
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Mix the dry cure: kosher salt, pink curing salt, brown sugar (or maple syrup), and black pepper. The pink salt is essential for safety and color, don't skip it.
Rub the cure thoroughly into all sides of the pork belly. Place it in a non-reactive container or vacuum bag.
Refrigerate 5 to 7 days, flipping daily so the cure penetrates evenly.
Rinse the belly thoroughly under cold water to remove the excess cure. Pat dry.
Place it on a rack, uncovered, in the fridge overnight to develop a pellicle (the tacky surface that helps smoke stick).
Smoke at 200 to 225°F until the internal temperature reaches 150°F, using apple or cherry wood for a clean, fruity smoke.
Chill overnight before slicing. A cold belly slices much cleaner than a warm one.
Slice to your preferred thickness and pan-fry or bake when you're ready to eat.
Serg's Notes
Amounts are for a 5 lb belly. Different size? Scale everything with the buttons above, and keep the pink salt rule exact: 1 tsp per 5 lbs. That one is safety, not seasoning, don't get bold with it.
A wet brine works too (salt, pepper, and maple syrup for about 3 days), but the dry cure gives you firmer texture and more concentrated flavor.
Don't skip the pellicle step. It's what separates great smoked bacon from a soggy result.
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