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Smoked Bacon

Prep Time: 5 Min | Cook Time: 3-4 Hrs


  • 1
    1 6-8 Lb. Pork Belly
  • 2
    1/3 Cup of Kosher Salt
  • 3
    2 Tsp of Pink Curing Salt
  • 4
    1/4 Cup of Brown Sugar
  • 5
    1/4 Cup of Honey
  • 6
    2 1/2 Tbsp of Paprika
  • 7
    2 Tsp of Ground Black Pepper
  • 8
    1 Tsp of Cumin

Bacon is a universal favorite. Period. Try your hand at curing and smoking your own bacon, where you’ll determine the flavor and smokiness and can experiment with every smoke!


  1. Rinse your pork belly and pat it as dry as possible with paper towels. 
  2. Place in a plastic bag, thoroughly combining with all seasonings. Seal the bag and refrigerate for 7-10 days, flipping once per day until the belly grows firm. The amount of days depends on how thick the pork belly is.
  3. Remove the pork belly from the bag, rinse and thoroughly pat it dry. To ensure it’s completely dry, you may place it on a rack uncovered in the fridge for 24-48 hours.
  4. Preheat your smoker to 200°F. Smoke the belly for 3-4 hours or until the internal temperature reaches 150°F.
  5. Optionally remove the rind, then allow it to chill in the fridge for 4-5 hours before slicing and cooking as desired.
  6. Enjoy!

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