sliced bacon

Jim's Bacon

Favorite, Pork, Smoker

Ingredients

  • 5 lb pork belly, skin removed
  • 1 tsp pink curing salt (1.1 gram/lb of meat)
  • 6 Tbsp brown sugar
  • 3 Tbsp kosher salt (12 grams/lb of meat)
  • 1/2 tsp pepper
  • 1/4 cup maple syrup

Directions

  1. Combine salts, brown sugar, and pepper mix well
  2. Rub all over pork belly, massaging it in
  3. Place pork belly in 2 1/2 gallon size zip lock bag
  4. Add in maple syrup and massage
  5. Store in fridge for 7-10 days, flipping daily
  6. Remove, rinse, put on rack and return to fridge until ready to smoke (at least 4 hours)
  7. Smoke at 180F for 2 hours (optional for increased smoke flavor)
  8. Smoke at 250F until internal temp of 150F, approximately 2 hours

Notes

  • This has been my standard since 2021
  • 2:1 sugar to salt is "suggested" as standard (adjusted recipe on 1/30/2025 to this ratio)
  • Slice on #2 setting