Maple Chili Applewood Smoked Bacon - Recipe

May 31, 2020

Maple Chili Applewood Smoked Bacon - Recipe


  • 5-6 pound pork belly
  • 1/4 cup back dark brown sugar
  • 1/4 cup sea salt
  • 1/4 cup grade a maple syrup
  • 2 Tbsp Chile de árbol flakes
  • 2 Tbsp smoked paprika
  • 2 Tbsp curing salt
  • 1 tsp ground cumin seed
  • 2 gallon ziploc bag

If the skin is still on the ork belly remove the skin. Using cold water rinse the belly and pat dry with paper towels.

In a small bowel create the rub by mixing together the salts, brown sugar, maple syrup, chile flakes, paprika and cumin. Coat each side of the pork belly with half the rub. Transfer the pork belly to the 2 gallon ziploc bag push out the air and seal. Refrigerate for 7 days flipping twice a day. The pork belly should feel firm on the 7th day.

Remove the pork belly from the ziploc bag and rinse in cold water to remove all the rub. Pat dry with paper towels and place it on a baking sheet with a raised rack. Let sit uncovered in the refrigerator for 48 hours.

Setup you smoker with applewood for smoke. Once the smoker reaches 225°F but the pork belly on fat cap up. Smoke the pork belley for about 2 and a half hours, or until the internal temperature reaches 150°F. Remove and let cool to room temperature.

Refrigerate the smoked pork belly for 4 hours. Then slice into thick cut slices. Cook and enjoy as you would any store bought bacon.

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