Making your own homemade bacon with this easy homemade smoked bacon recipe is sure worth the time and effort. Bacon is my favorite and being able to make my own at home, with simple ingredients, is the best. Here I made a maple curing mixture, cured my pork belly for days, then sliced for frying. This homemade smoked bacon recipe is my go to. Let's make it together.
WHAT IS THE BEST KIND OF MEAT IS BEST FOR THIS HOMEMADE SMOKED BACON RECIPE
The best kind of protein for homemade smoked bacon is pork belly. Grab a pork belly slab around 2-5lbs. Make sure to ask your butcher to remove the skin - or you can easily do it at home with a sharp knife. Cut the pork belly slabs into portions that fit your zip loc bag sealable bag.
IS IT CHEAPER TO MAKE HOMEMADE SMOKED BACON?
This all depends on how you source your pork belly and ingredients vs. how much your grocery store sliced bacon is. I bought this pork belly slab for $40 Cdn. It yielded about 30 portions bacon that I froze individually. This makes each portion $1.34. A pack of bacon is around $6-$7 per pack. Each pack yields about two portions, making each portion $3.5. As you can see it is way cheaper to make homemade smoked bacon recipe at home.
DO YOU NEED CURING SALT FOR THIS HOMEMADE SMOKED BACON RECIPE?
In short, no you don't. Some people do not like pink curing salt, also known as praque powder #1 because it can create nitrates during the curing process. You can certainly not use it, and is safe to smoke and eat accordingly. You however will not get that pink bacon you are used to. It will look more gray and muted. It will not last as long either. This recipe requires just a little pink curing salt and I do recommend it personally.
WHAT YOU WILL NEED
Pellet Grill (I used my Pit Boss Grills Navigator)
Pellets (I used Pit Boss Grills Cherry blend) Zip Loc Bags
Pork Belly (3 lbs, skin removed)
Kosher Salt (1/4 cup)
Brown Sugar (1/2 cup)
Pink Curing Salt (1 tsp, also known as Prague Powder #1 )
Maple Syrup (1/2 cup)
Black Pepper (1 Tbsp)
Mix the Cure: 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.
Apply the Cure: Place the pork belly in a large resealable plastic bag with the curing mixture.
Curing Process: Seal the bag. Place it in the refrigerator and let it cure for 4-8 days. Turn the pork belly every day to ensure even curing.
Prepare for Smoking: 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.
Smoking Process: Preheat your Pit Boss Grills Navigator to around 200°F. Use a sweet pellet blend for your bacon. (Full pellet review here). 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.
Cooling and Slicing: 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.
Cooking: 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.
Remember, 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. Enjoy this delicious homemade smoked bacon recipe!
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