how to make easy smoked bacon

Easy to make Easy to customize Its Bacon!

why you will love this easy smoked bacon


- remove the pork belly from the packaging; pat dry with paper towel - in a mixing bowl combine the cure ingredients - using your hands or spoon apply the cure mixture evenly to the entire surface of pork belly, don’t skip on the nooks and crannies

Step by Step

- transfer the pork belly into a plastic zip lock bag, vacuum seal it or use plastic wrap – Place the sealed meat in the refrigerator and cure for the next 7-10 days.  - Turn over the belly every day to ensure even curing. – After the curing period, remove the pork belly from the bag and rinse it thoroughly under cold water. – Pat it dry with paper towels. - air dry on a rack in the fridge overnight to develop pellicle

- Preheat your smoker to around 200-225°F (93-107°C). Smoke the pork belly until it reaches an internal temperature of 150-160°F (65-71°C). – Allow the bacon to cool before slicing it into your desired thickness.

Step by Step

- uneven application of the cure - not curing long enough - inadequate rinsing of the cure - skipping the air drying step - inconsistent smoking temperature

Mistakes to avoid when making Bacon

- Preheat the Oven to 325°F (163°C). - Use a roasting rack to cook the pork belly.   – Bake for approximately 2 to 2.5 hours. Aim for an internal temp of at least 145°F (63°C). - rest, slice, enjoy

Oven instructions to cook cured Bacon