{"id":5745,"date":"2020-03-11T06:30:51","date_gmt":"2020-03-11T10:30:51","guid":{"rendered":"https:\/\/www.smokinlicious.com\/blog\/?p=5745"},"modified":"2021-11-10T13:09:37","modified_gmt":"2021-11-10T18:09:37","slug":"homemade-smoked-bacon","status":"publish","type":"post","link":"https:\/\/www.smokinlicious.com\/blog\/homemade-smoked-bacon\/","title":{"rendered":"HOMEMADE SMOKED BACON"},"content":{"rendered":"\r\n<figure>\r\n<div id=\"attachment_5766\" style=\"width: 510px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-5766\" class=\"wp-image-5766 size-full\" style=\"border: 6px solid #a8a800;\" src=\"https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/Blog-collage.jpg\" alt=\"Steps to make Homemade smoked Bacon\" width=\"500\" height=\"275\" srcset=\"https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/Blog-collage.jpg 500w, https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/Blog-collage-300x165.jpg 300w, https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/Blog-collage-150x83.jpg 150w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><p id=\"caption-attachment-5766\" class=\"wp-caption-text\">Steps to make Homemade smoked Bacon<\/p><\/div>\r\n<\/figure>\r\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-5026 size-full\" src=\"https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/web-audio-button.jpeg\" alt=\"Listen to the audio of this blog\" width=\"100\" height=\"100\" \/><\/p>\r\n<figure class=\"wp-block-audio\">\r\n<audio class=\"wp-audio-shortcode\" id=\"audio-5745-1\" preload=\"none\" style=\"width: 100%;\" controls=\"controls\"><source type=\"audio\/mpeg\" src=\"https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/HOMEMADE-SMOKED-BACON-FULL-BLOG-AUDIO.mp3?_=1\" \/><a href=\"https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/HOMEMADE-SMOKED-BACON-FULL-BLOG-AUDIO.mp3\">https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/HOMEMADE-SMOKED-BACON-FULL-BLOG-AUDIO.mp3<\/a><\/audio>\r\n<\/figure>\r\n\r\n\r\n\r\n<p>Just about everyone I know loves <a href=\"https:\/\/en.wikipedia.org\/wiki\/Bacon\">bacon<\/a>, even if it\u2019s the store-bought type.\u00a0 There are so many foods that have been designed around bacon including a chocolate chip cookie recipe featuring caramelized bacon pieces and a bacon ice cream! (which we\u2019ll offer a recipe for soon).<\/p>\r\n\r\n\r\n\r\n<p>One thing most bacon lovers don\u2019t know is just how easy it is to make your own bacon at home, even the smoked type.\u00a0 You\u2019ll be amazed at how different the taste and texture are with bacon you make at home.\u00a0 Just know, my technique will require you to cure the pork belly for a minimum of 7 days so be sure you have refrigerator room and time to wait.\u00a0 I know \u2013 when it comes to bacon it\u2019s sooooo hard!\u00a0 But it will be worth the wait!<\/p>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\"><strong>Quality Meat a Must for Homemade Smoked Bacon<br \/><\/strong><\/h2>\r\n<div id=\"attachment_5770\" style=\"width: 160px\" class=\"wp-caption alignleft\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-5770\" class=\"wp-image-5770 size-thumbnail\" src=\"https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/IMG_4550-rotated-e1576444610360-150x81.jpg\" alt=\"Our fresh butchered pork belly  begining our homemade smoked Belly steps\" width=\"150\" height=\"81\" srcset=\"https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/IMG_4550-rotated-e1576444610360-150x81.jpg 150w, https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/IMG_4550-rotated-e1576444610360-300x161.jpg 300w, https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/IMG_4550-rotated-e1576444610360.jpg 467w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><p id=\"caption-attachment-5770\" class=\"wp-caption-text\">#porkbelly<\/p><\/div>\r\n\r\n\r\n\r\n<p>When making <a href=\"https:\/\/thehealthyfoodie.com\/homemade-smoked-bacon\/\">homemade bacon<\/a>, you\u2019ll need a slab of <a href=\"https:\/\/en.wikipedia.org\/wiki\/Pork_belly\">pork belly<\/a>, which is a relatively inexpensive cut of pork.\u00a0\u00a0 Since this process is a time investment, consider purchasing a quality cut of belly which would be labeled \u201corganic\u201d.\u00a0 This cut normally comes from heritage breeds like Kurobuta and Berkshire.\u00a0 This investment will result in richer, meatier, and cleaner flavors to the finished product.<\/p>\r\n\r\n\r\n\r\n<p>Although a full pork belly will weigh around 12 lbs., you only need about 3 lbs. to give you a sizeable quantity of bacon.\u00a0 Also, some belly will come with the skin still intact while others will already have the skin removed.\u00a0 Note, you will need to remove the skin before curing so you likely will want to ask the butcher to do this for you.\u00a0 If you\u2019re doing skin removal yourself,\u00a0 simply separate the skin from the fat layer at one corner by inserting a knife point.\u00a0 Grab hold of the skin and begin making horizontal cuts with the knife in short sections, pulling the skin back as you go.\u00a0 Leave as much fat layer as you can.\u00a0 Once removed, it\u2019s time to rub and cure.<\/p>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\"><strong>Homemade Smoked Bacon- Rub and Cure to Flavor<\/strong><\/h2>\r\n\r\n\r\n\r\n<p><a href=\"https:\/\/cooking.nytimes.com\/recipes\/1016213-home-cured-pork-belly\">Curing <\/a><strong>is<\/strong> preserving the meat.\u00a0 This is done not only by the ingredients in our rub but also by the process of hot smoking which contains antimicrobial benefits.\u00a0 Remember, when we are done with the smoking process, your bacon will be ready to eat as is, though you will be able to crisp it up if you want in a pan.<\/p>\r\n\r\n\r\n\r\n<p>For my rub, I\u2019ll be combining the following:<\/p>\r\n\r\n\r\n\r\n<ul>\r\n<li>1 cup of maple sugar, coconut sugar or regular sugar<\/li>\r\n<li>\u00bd cup kosher salt<\/li>\r\n<li>1 tablespoon cracked black peppercorn<\/li>\r\n<li>2 teaspoons minced fresh thyme<\/li>\r\n<li>\u00be teaspoon pink salt also known as Prague Powder #1<\/li>\r\n<li>1 crumbled bay leaf<\/li>\r\n<li>1 teaspoon ground coriander<\/li>\r\n<\/ul>\r\n<div id=\"attachment_5771\" style=\"width: 160px\" class=\"wp-caption alignleft\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-5771\" class=\"wp-image-5771 size-thumbnail\" src=\"https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/IMG_4560-rotated-e1576444708920-150x109.jpg\" alt=\"Our seasoning mixture over the pork belly moving along for homemade smoked bacon\" width=\"150\" height=\"109\" srcset=\"https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/IMG_4560-rotated-e1576444708920-150x109.jpg 150w, https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/IMG_4560-rotated-e1576444708920-300x219.jpg 300w, https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/IMG_4560-rotated-e1576444708920.jpg 451w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><p id=\"caption-attachment-5771\" class=\"wp-caption-text\">#briningporkbelly<\/p><\/div>\r\n\r\n\r\n\r\n<p>Now cover every area of the pork belly with your rub.\u00a0 Place the rubbed pork belly in either a 13&#215;9 baking dish covered with plastic wrap or in a storage bag.\u00a0 I prefer the jumbo size bags.\u00a0 Just be sure to remove all the air from the bag before sealing.<\/p>\r\n\r\n\r\n\r\n<p>Place the belly in the refrigerator.\u00a0 Now starts the curing process.\u00a0 As it cures, the meat releases liquid.\u00a0 You\u2019ll need to flip the meat every other day to ensure the cure is evenly distributed.\u00a0 Begin checking after 7 days if the belly is fully cured.\u00a0 You\u2019ll know the pork belly is ready to be smoked when the meat feels firm to the touch but is still pliable.\u00a0 Rinse the pork belly under cold water to remove any excess cure or the outcome will be too salty.\u00a0 We are ready to <a href=\"https:\/\/en.wikipedia.org\/wiki\/Smoking_(cooking)\">smoke<\/a>!<\/p>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\"><strong>For Your Homemade Smoked Bacon- Make the Pork Belly Smoke!<\/strong><\/h2>\r\n\r\n\r\n\r\n<p>Even if you don\u2019t own a traditional smoker, you can still smoke the pork belly. Here\u2019s the technique:<\/p>\r\n\r\n\r\n\r\n<h3><strong>Charcoal Grill:<\/strong><\/h3>\r\n<p>You will set up the charcoal grill using a <a href=\"https:\/\/www.smokinlicious.com\/blog\/category\/wood-cooking-methods\/two-zone-cooking-method\/\">two-zone cooking method<\/a>.\u00a0 Start by loading about 3 lbs. of briquets or hardwood charcoal on one side of the charcoal fuel area. \u00a0 Place a water pan filled with water about 2-inches deep on the non-charcoal side. Then fill a chimney starter \u00bd full of briquets or hardwood charcoal.\u00a0 Lite and allow to burn to hot coals, then pour the hot coals over the top of the unlit charcoal in your charcoal grill.\u00a0 Add a couple of <a href=\"https:\/\/www.smokinlicious.com\/wood-chunks.html\">hardwood chunk pieces<\/a> to the hot coals and allow to start smoking before you add the pork belly.\u00a0 Once the chunks are smoking, place the cured pork belly on the unlit side of the grate fat side up.\u00a0 Put the lid on and allow to smoke for about an hour without disturbing.\u00a0 Keep in mind, your intake vent should be open \u00bd way as well as the outtake vent at \u00bd.\u00a0 A 3lb. pork belly will take about 1-1\/2 to 2 hours to reach 150\u00b0F internal temperature.\u00a0 By using both hot and cold charcoal, you should not need to replenish the coal bed, just may need to add another chunk or two of hardwood.<\/p>\r\n<div id=\"attachment_5772\" style=\"width: 160px\" class=\"wp-caption alignleft\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-5772\" class=\"wp-image-5772 size-thumbnail\" src=\"https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/IMG_4624-rotated-e1576444808910-150x112.jpg\" alt=\"Our Pork Belly on the charcoal grill for our homemade smoked bacon\" width=\"150\" height=\"112\" srcset=\"https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/IMG_4624-rotated-e1576444808910-150x112.jpg 150w, https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/IMG_4624-rotated-e1576444808910-300x224.jpg 300w, https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/IMG_4624-rotated-e1576444808910.jpg 640w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><p id=\"caption-attachment-5772\" class=\"wp-caption-text\">#charcoalgrilling<\/p><\/div>\r\n\r\n\r\n\r\n<h3><strong>Gas Grill:<\/strong><\/h3>\r\n\r\n\r\n\r\n<p>Place a smoker box of <a href=\"https:\/\/www.smokinlicious.com\/wood-chunks.html\">small wood chunks<\/a> directly on your heat shield or on the grill grate.\u00a0 Turn on only \u00bd the burners on your gas\/LP grill and set to medium temperature setting.\u00a0 Place a small pan of water on the warming grate to keep a moisture rich environment during the cooking process.\u00a0 Allow the grill to reach 225\u00b0F and to have the wood chunks begin smoking. \u00a0Place the cured pork belly fat side up on the unlit side of the grill.\u00a0 Allow the pork belly to cook until it reaches an internal temperature of 150\u00b0F.\u00a0 Replenish the wood chunks in the smoker box as needed.<\/p>\r\n\r\n\r\n\r\n<h3><strong>Traditional Smoker:<\/strong><\/h3>\r\n\r\n\r\n\r\n<p>Set up your smoker as normal targeting a 225\u00b0F cooking temperature.\u00a0 Be sure to include a water pan if your smoker doesn\u2019t include one (a disposable foil pan works great).\u00a0 Again, use 2-3 <a href=\"https:\/\/www.smokinlicious.com\/wood-chunks.html\">hardwood wood chunks<\/a> for the flavor.\u00a0 Place the pork belly fat side up and cook until the internal temperature reaches 150\u00b0F.<\/p>\r\n\r\n\r\n\r\n<h2><strong>Homemade Smoked Bacon- Ready to Eat!<\/strong><\/h2>\r\n\r\n\r\n\r\n<p>Once the pork belly has reached 150\u00b0F internal temperature, it is ready to eat as it is fully cooked!\u00a0 Remember, smoke has an antimicrobial quality which helps to make this consumable at this temperature level. \u00a0I recommend you allow the bacon to cool to room temperature on a wire rack set over a sheet pan.\u00a0 Then wrap in plastic wrap and refrigerate for at least 4 hours.\u00a0 This will set all those great flavors.<\/p>\r\n\r\n\r\n\r\n<p>By slicing it paper thin, you can consume this cold and enjoy a more prominent smoke flavor.\u00a0 However, you may pan fry this like traditional store-bought bacon or oven cook this on a rack over a foiled lined sheet pan for those who prefer a healthier, more rendered fat version. \u00a0\u00a0This method also allows you to do a lot more bacon at one time then pan frying allows. \u00a0<\/p>\r\n\r\n\r\n\r\n<p>Refrigerated homemade bacon will last 5-7 days while frozen will keep for several months.\u00a0 Once you sample your own homemade smoked bacon, you\u2019ll never purchase prepackaged again!\u00a0<\/p>\r\n<p><!--more--><\/p>\r\n<div id=\"attachment_5773\" style=\"width: 122px\" class=\"wp-caption alignleft\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-5773\" class=\"wp-image-5773 size-thumbnail\" src=\"https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/IMG_4629-112x150.jpg\" alt=\"Our finished homemade smoked bacon sliced \" width=\"112\" height=\"150\" srcset=\"https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/IMG_4629-112x150.jpg 112w, https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/IMG_4629-224x300.jpg 224w, https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/IMG_4629-rotated.jpg 478w\" sizes=\"auto, (max-width: 112px) 100vw, 112px\" \/><p id=\"caption-attachment-5773\" class=\"wp-caption-text\">#smokedbacon<\/p><\/div>\r\n\r\n\r\n\r\n<p>&nbsp;<\/p>\r\n<p>&nbsp;<\/p>\r\n<p>&nbsp;<\/p>\r\n<p>&nbsp;<\/p>\r\n<p>&nbsp;<\/p>\r\n<p>What\u2019s your favorite method of smoking bacon?\u00a0 Leave us a comment to opine and subscribe to get all our postings on tips, techniques and recipes.\u00a0 Bringing innovation to wood fired cooking with recipes, techniques and the science behind the fire, smoke, and flavor. That\u2019s <strong>SmokinLicious\u00ae<\/strong>.<\/p>\r\n<h2>SmokinLicious\u00ae Products used in this recipe:<\/h2>\r\n<div id=\"attachment_5652\" style=\"width: 122px\" class=\"wp-caption alignleft\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-5652\" class=\"size-thumbnail wp-image-5652\" src=\"https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/Double-filet-112x150.jpg\" alt=\"Our hand split double filet smoker wood chunks\" width=\"112\" height=\"150\" srcset=\"https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/Double-filet-112x150.jpg 112w, https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/Double-filet-225x300.jpg 225w, https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/Double-filet-768x1024.jpg 768w, https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/Double-filet.jpg 1798w\" sizes=\"auto, (max-width: 112px) 100vw, 112px\" \/><p id=\"caption-attachment-5652\" class=\"wp-caption-text\">#woodchunks<\/p><\/div>\r\n<h3><a href=\"https:\/\/smokinlicious.com\/double.html\">Wood Chunks- Double<\/a> or <a href=\"https:\/\/smokinlicious.com\/single.html\">Single Filet<\/a><\/h3>\r\n<div id=\"attachment_5025\" style=\"width: 160px\" class=\"wp-caption alignleft\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-5025\" class=\"size-full wp-image-5025\" src=\"https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/web-chunk-dude-with-glasses-and-reading.jpeg\" alt=\"More related reading on Applewood and other orchard woods see our smoking &amp; Grilling tips and technique see our directory on previous blogs!\" width=\"150\" height=\"150\" \/><p id=\"caption-attachment-5025\" class=\"wp-caption-text\">More related reading beyond homemade smoked bacon see our smoking &amp; Grilling tips and technique see our directory on previous blogs!<\/p><\/div>\r\n<h2>You also might like these blogs:<\/h2>\r\n<h3 class=\"post-title\"><a title=\"Permanent Link: MARINATING: THE MYTHS AND TRUTHS TO GUIDE YOU\" href=\"https:\/\/www.smokinlicious.com\/blog\/marinating-the-myths-and-truths-to-guide-you\/\" rel=\"bookmark\">-MARINATING: THE MYTHS AND TRUTHS TO GUIDE YOU<\/a><\/h3>\r\n<h3 class=\"post-title\"><a title=\"Permanent Link: SO YOU WANT TO MAKE YOUR OWN DRY RUB\" href=\"https:\/\/www.smokinlicious.com\/blog\/so-you-want-to-make-your-own-dry-rub\/\" rel=\"bookmark\">-SO YOU WANT TO MAKE YOUR OWN DRY RUB<\/a><\/h3>\r\n<h3 class=\"post-title\"><a title=\"Permanent Link: SALT-FREE DRY RUBBED CHICKEN DRUMSTICKS\" href=\"https:\/\/smokinlicious.com\/recipe\/2018\/08\/09\/salt-free-dry-rubbed-chicken-drumsticks\/\" rel=\"bookmark\">-SALT-FREE DRY RUBBED CHICKEN DRUMSTICKS<\/a><\/h3>\r\n<h3 class=\"post-title\"><a title=\"Permanent Link: SMOKED CHEESE &amp; BACON QUICHE FEATURING COLD SMOKED CHEESES\" href=\"https:\/\/smokinlicious.com\/recipe\/2017\/12\/07\/smoked-cheese-bacon-quiche-featuring-cold-smoked-cheeses\/\" rel=\"bookmark\">-SMOKED CHEESE &amp; BACON QUICHE FEATURING COLD SMOKED CHEESES<\/a><\/h3>\r\n<div id=\"attachment_5024\" style=\"width: 160px\" class=\"wp-caption alignleft\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-5024\" class=\"size-full wp-image-5024\" src=\"https:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/Dr-Smoke-for-Blog-Web-page-.jpeg\" alt=\"Dr. Smoke-\" width=\"150\" height=\"150\" \/><p id=\"caption-attachment-5024\" class=\"wp-caption-text\">Dr. Smoke- Great fun to make Homemade Smoked Bacon!<\/p><\/div>\r\n","protected":false},"excerpt":{"rendered":"<p>Just about everyone I know loves bacon, even if it\u2019s the store-bought type.\u00a0 There are so many foods that have been designed around bacon including a chocolate chip cookie recipe featuring caramelized bacon pieces and a bacon ice cream! (which we\u2019ll offer a recipe for soon). One thing most bacon lovers don\u2019t know is just [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21,138,1,10,4],"tags":[1342,442,1344,1345,1343,400,815],"class_list":["post-5745","post","type-post","status-publish","format-standard","hentry","category-cooking","category-cooking-with-wood","category-general-smoking-information","category-recipes","category-smoking-with-chunks","tag-bacon","tag-cooking-wood-chunks","tag-cured-pork-belly","tag-hot-smoking-process","tag-pork-belly","tag-smoked-bacon","tag-two-zone-cooking-method"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>HOMEMADE SMOKED BACON - Smokinlicious\u00ae Smoking Wood Tips<\/title>\n<meta name=\"description\" content=\"Who doesn&#039;t love Homemade Smoked Bacon? The process is easy and rewarding. Follow the easy steps in our blog and enjoy your own success!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.smokinlicious.com\/blog\/homemade-smoked-bacon\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"HOMEMADE SMOKED BACON\" \/>\n<meta property=\"og:description\" content=\"Who doesn&#039;t love Homemade Smoked Bacon? The process is easy and rewarding. 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The process is easy and rewarding. 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