Imagine the mouthwatering aroma of homemade bacon wafting through your kitchen, the rich, smoky flavor tantalizing your taste buds with every bite. If you've ever dreamed of crafting your own bacon masterpiece, you're in for a treat! This Homemade Applewood Smoked Bacon recipe not only elevates your breakfast game but also allows you to impress your friends and family with your culinary prowess. With just a few simple ingredients and a little patience, you can transform a humble pork belly into a gourmet delight that will leave everyone craving more. Ready to embark on this delicious journey? Let’s get started!
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: American
Serves: 10 slices
Ingredients
- 1 pound pork belly
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- Applewood chips for smoking
Instructions
- Trim any excess hair or uneven edges from the pork belly, ensuring a clean surface for curing.
- In a small mixing bowl, combine kosher salt, brown sugar, black pepper, and smoked paprika to create the dry cure mixture.
- Place the pork belly on a large baking sheet and generously coat all sides with the dry cure mixture, ensuring even coverage.
- Transfer the seasoned pork belly to a large resealable plastic bag or sealed container and refrigerate for 7-10 days, flipping the meat every other day to distribute the cure evenly.
- After curing, remove the pork belly from the refrigerator and rinse thoroughly under cold water to remove excess salt. Pat completely dry with paper towels.
- Let the pork belly sit at room temperature for 1 hour to form a tacky surface called a pellicle, which helps smoke adhere better.
- Prepare your smoker by preheating to 200°F (93°C) and adding applewood chips for smoking.
- Place the pork belly in the smoker and cook slowly, maintaining a consistent temperature, until the internal temperature reaches 150°F (65°C), approximately 2 hours.
- Remove the smoked pork belly from the smoker and let it rest and cool completely at room temperature.
- Wrap the bacon tightly in butcher paper or plastic wrap and refrigerate for at least 24 hours to allow flavors to develop.
- Slice the bacon to desired thickness using a sharp knife and store in the refrigerator for up to 1 week, or freeze for longer preservation.
Tips
- Choose Quality Pork Belly: For the best flavor and texture, select a high-quality pork belly from a reputable butcher or grocery store. Look for meat with a good balance of fat and meat.
- Perfect the Cure: Ensure that the dry cure mixture is evenly distributed on all sides of the pork belly. This step is crucial for achieving that perfect flavor profile.
- Patience is Key: Allow the pork belly to cure for the full 7-10 days. This not only enhances the flavor but also helps in achieving the right texture.
- Create the Pellicle: Don’t skip the step of letting the pork belly sit at room temperature after rinsing. This tacky surface is essential for the smoke to adhere properly, resulting in a more flavorful bacon.
- Monitor the Temperature: Keep a close eye on the smoker's temperature. Maintaining a consistent 200°F (93°C) is vital for evenly cooking the bacon and ensuring it reaches the desired internal temperature of 150°F (65°C).
- Resting Time Matters: After smoking, allow the bacon to cool completely before wrapping it. This resting period lets the flavors meld and enhances the overall taste.
- Slice with Care: Use a sharp knife for slicing your bacon to achieve even, beautiful slices. Consider chilling the bacon slightly before slicing for cleaner cuts.
- Storage Tips: Store your homemade bacon wrapped tightly in butcher paper or plastic wrap. It will keep in the refrigerator for up to a week, or you can freeze it for longer preservation.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 1g
Protein: 3g
Fat: 10g
Saturated Fat: g
Cholesterol: 20mg