BBQ Beautiful Cured, Cold-Smoked Bacon
Ingredients
For the Cure:
2 kg (4.5 lb) pork belly, skin removed
75 g (1/3 cup) kosher salt
50 g (1/4 cup) brown sugar
25 g (2 tbsp) white sugar
10 g (2 tsp) pink curing salt (Prague Powder #1)
15 g (1 tbsp) black pepper, coarsely ground
10 g (2 tsp) smoked paprika
5 g (1 tsp) crushed red pepper flakes (optional for heat)
3 cloves garlic, minced
50 ml (3 tbsp) maple syrup
50 ml (3 tbsp) apple juice
For Smoking:
Hardwood chips (apple, cherry, or maple preferred)
Ice water (to maintain cold smoke)
Instructions
Step 1: Cure the Pork Belly
Mix the cure: In a bowl, combine kosher salt, sugars, pink curing salt, black pepper, smoked paprika, red pepper flakes, and minced garlic.
Add liquids: Stir in maple syrup and apple juice to make a thick paste.
Apply to pork: Rub the mixture evenly over the pork belly, ensuring all sides are coated.
Bag and refrigerate: Place the pork belly in a large resealable bag or airtight container. Refrigerate for 5–7 days, turning daily to redistribute the cure.
Step 2: Rinse and Dry
After curing, remove the pork belly from the bag and rinse under cold water to remove excess salt.
Pat dry with paper towels.
Place the belly on a rack in the fridge uncovered for 12–24 hours to form a tacky pellicle. This is essential for smoke adhesion.
Step 3: Cold Smoking
Setup: Prepare your smoker for cold smoking (ideally 20–30°C / 70–85°F). You can use a traditional smoker with smoke generator or a cold smoke attachment.
Smoke: Add your wood chips and smoke the belly for 6–8 hours, replenishing chips as needed. Make sure the temperature never exceeds 30°C / 85°F, or the bacon will start to cook.
Step 4: Rest and Slice
Once smoked, let the bacon rest overnight uncovered in the fridge, smoke again if you want double smoked bacon.
Slice thinly or thickly, depending on preference.
Step 5: Cook or Store
To cook: Fry, grill, or oven-bake until crispy.
To store: Wrap tightly in parchment or vacuum seal. Keeps in the fridge for 2–3 weeks or freeze up to 3 months.
Pro Tips – BBQ Beautiful Style
For a sweet heat variation, add 10 g (2 tsp) of BBQ Beautiful Honey Heat to the cure.
For layered smoke flavor, alternate apple and cherry wood chips.
Make bacon jam from this bacon: dice, fry until crispy, and mix with onions, maple syrup, and a splash of apple cider vinegar.
Click here to check out the BBQ Beautiful shop which includes a specialty line up of BBQ Beautiful spice rubs, branded t-shirts, hats and gift cards.