SMOKE TIME
3 hrs
SMOKING WOOD
Apple or cherry
SMOKER TEMP
225°F (107°C)
Sweet & Savory Bacon
This quick marinade is tangy and sweet with black pepper for a flavorful bite. Homemade bacon doesn't use nitrates, a common preservative, so you can feel good about eating it.
| MAKES 20–30 slices |
PREP TIME 5 mins, plus 2 days to marinate |
REST TIME None |
1⁄2 cup sea salt
1⁄2 cup pure maple syrup
5–6lb (2.25–2.75kg) pork belly, skin/rind removed
11⁄2 tbsp freshly ground black pepper
2 tbsp finely chopped rosemary
1. In a small bowl, combine the salt and maple syrup. Rub all over the pork belly. In a separate small bowl, combine pepper and rosemary. Rub all over the pork belly.
2. Place the pork belly in a glass container, cover, and refrigerate for 2 days (but no longer or the pork will be too salty), turning over at 24 hours so it marinates evenly.
3. Rinse the salt-maple mixture off the pork, and pat dry with a paper towel. Set the smoker to 225°F (107°C). Place the pork belly on the grate, fat-side up, and smoke until it reaches an internal temperature of 150°F (66°C), about 3 hours.
4. Slice the pork belly into thin slices and cook immediately as you would store-bought bacon, or store the slab tightly wrapped in the freezer until ready to slice and cook.
NUTRITION PER SLICE
Calories 156g
Total fat 11g
Carbs 1g
Dietary fiber 0g
Sugars 0g
Protein 13g
Sweet & Savory Bacon