Hickory Smoked Bacon

Make Hickory Smoked Bacon with this Smoker IQ pork recipe, including ingredients, step-by-step instructions, and serving guidance.

SERVINGS

16

SUGGESTED RUB

Smoke Pork Belly (Bacon)

INGREDIENTS

  • 5 lb slab of fresh pork belly (skin removed)

  • 1/4 cup kosher salt

  • 1/4 cup dark brown sugar

  • 2 tsp pink curing salt (#1)

  • 1 tbsp cracked black pepper

  • 3 cloves minced garlic

INSTRUCTIONS

  1. Combine all dry ingredients (salt, sugar, cure, pepper, garlic) and rub evenly over the entire pork belly.

  2. Place the belly in a large Ziploc bag or glass container and refrigerate for 7 days, flipping it over once a day.

  3. After 7 days, remove the belly, rinse thoroughly with cold water, and pat completely dry.

  4. Let the belly sit uncovered in the fridge for 24 hours to develop a "pellicle" (a tacky surface for smoke).

  5. Preheat smoker to 180°F-200°F using hickory wood.

  6. Smoke the belly until the internal temperature reaches 150°F.

  7. Let the bacon cool completely, wrap in plastic, and refrigerate overnight before slicing.

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