The Complete Guide to Curing and Smoking Pork Belly at Home

Cured and smoked pork belly also known as bacon, is one of the most delicious and versatile meats you can make at home. With the right techniques you can turn a basic pork belly into incredible homemade bacon, pork belly burnt ends, or maple-bourbon glazed pork belly.

In this comprehensive guide, we’ll walk through every step needed to cure and smoke pork belly yourself.

Choosing the Right Pork Belly

The first important step is selecting high-quality pork belly Here’s what to look for

• Thickness – Aim for 1.5 to 2 inches thick. Much thinner bellies will cure too quickly.

• Size – Pick a pork belly slab that will fit your smoker or grill. Standard sizes are 10-12 lbs.

• Fat distribution – Look for even fat marbling throughout the belly. Avoid big fatty or lean areas.

• Skin on or off – Skin adds flavor but is harder to slice later. It’s easy to remove after curing if desired.

• Freshness – Make sure the belly looks fresh with no off odors. Avoid old, dried out looking meat.

Choose the best and freshest pork belly you can find locally for maximum flavor and ideal texture in the finished homemade bacon.

Creating a Cure

Curing is the process of soaking the pork belly in a salt, sugar, and spice mixture. This both adds flavor and helps preserve the meat. There are 2 main curing methods:

• Dry brine – Coating the pork belly in a dry cure mixture. Very simple to apply but can draw out moisture from the meat.

• Wet brine – Submerging the belly in a water-based brine solution. Helps keep the meat moist.

For beginners, a wet brine is often easiest. Use this basic brine formula:

• 1 gallon water
• 1 cup salt
• 1 cup sugar
• Spices like whole peppercorns, bay leaves

The salt preserves the pork while the sugar balances out the salty flavor. Refrigerate the pork in the brine for 1-2 weeks.

Preparing the Belly for Curing

Proper preparation before curing improves cure flavor penetration. Follow these key steps:

• Rinse the pork belly under cold water and pat dry.
• Trim off any bones or large lumps of hard fat if needed.
• Cut the belly into more manageable 3-5 lb sections if necessary.
• Use a skewer or needle to poke holes all over the meat.
• Lightly rub both sides with a coating of salt.
• Chill the prepared belly overnight in the fridge before starting the curing process.

Poking holes and salting helps the cure absorb and distribute deeper into the meat.

Curing Time and Temperature

For best results, cure pork belly in the refrigerator. Curing times vary based on belly thickness:

• 1.5 inch belly: 3-5 days
• 2 inch belly: 5-7 days
• 2.5 inch belly: 7-10 days

Curing too short is unsafe while too long makes it overly salty. Start checking for doneness after day 5 by frying a small slice.

Post-Cure Handling

Once cured, here are the recommended next steps:

• Remove the pork belly from the cure and rinse very well under cold water.
• Pat dry thoroughly with paper towels.
• For a firmer final texture, rest overnight on a rack in the fridge uncovered.
• For a softer texture, smoke immediately after curing.
• Apply any desired rubs, spices, or flavorings to the belly before smoking.
• Slice off a small piece and fry it to confirm saltiness level before smoking.

The pork belly is now ready for the fun smoking process!

Choosing a Smoker

You can smoke cured pork belly on any type of smoker. Things to consider:

• Charcoal or pellet smokers provide the best authentic smoke flavor.
• Electric smokers are more hands-off but produce less actual smoke.
• Small vertical water smokers fit shorter belly sections nicely.
• Offset smokers have ample room for full-length slabs.

Ideally, use a charcoal smoker or pellet smoker if you want true, rich BBQ flavored bacon.

Preparing for Smoking

Before lighting up your smoker, take these key preparatory steps:

• Install digital meat probes in the pork if your smoker doesn’t have a built-in one.
• Soak your selected wood chips in water for 30-60 minutes before use to help generate smoke.
• Thoroughly clean out old ash or remains from previous smoking sessions.
• Place a disposable foil pan or drip tray directly under the top grill grate to catch drippings.
• Have a clean spray bottle filled with apple juice, cider, or water on hand.

Proper setup and equipment helps ensure even controlled smoking and temperature regulation.

Selecting Wood for Smoking

Fruit woods like apple, cherry, and peach provide the most complementary flavors when smoking pork belly.

• Apple – The most popular choice, provides a nice subtle sweetness.
• Cherry – Slightly tart, works great paired with spices.
• Peach – Imparts a delicate fruity essence.
• Maple – For a sweeter hint that pairs wonderfully with pork.

Avoid strong woods like mesquite, hickory, or oak that will overpower the delicate pork. A 50/50 blend of apple and cherry is a classic combination.

Step-by-Step Smoking Instructions

Follow this straightforward process for smoking incredible pork belly every time:

• Fire up your smoker to 225°F using your selected fruit wood.
• Place the cured pork belly directly on the grill grates or on a wire rack.
• Maintain a steady 225°F temperature throughout the entire smoking time.
• Smoke for 2-3 hours until a nice outer bark sets on the pork. Spray with juice if drying out.
• Wrap the belly very tightly in foil. Return to the smoker.
• Continue smoking the foil-wrapped belly for 2-4 hours more until 205°F internal temperature.
• Remove from smoker, keep wrapped, and rest in a cooler for 1-2 hours.
• Unwrap, slice, and enjoy your smoked homemade bacon!

Low and slow smoking infuses the pork belly with moist tenderness and rich smoky flavor in every bite.

Getting Perfect Slices

Slicing the smoked pork belly can tricky. Here are some tips for cleaner cuts:

• Use a very long slicing knife with a thin, flexible blade.
• Chill the belly in the refrigerator before slicing for neater cuts.
• Cut across the grain of the meat in very thin 1⁄4 inch slices.
• Option to remove the skin after smoking for easier slicing.
• If using a meat slicer, partially freeze the belly first.
• Take your time and slice slowly.

Enjoy the pork belly homemade bacon in BLTs, on burgers, in baked beans, or however you desire!

Creative Flavor Ideas

One benefit of curing and smoking your own bacon is getting creative with flavors.

• Maple bourbon – Soak the belly in a maple, bourbon, brown sugar marinade before smoking.

• Black pepper and herb – Coat cured belly with lots of cracked black pepper and rosemary.

• Spicy Sriracha – Brush cured belly with Sriracha sauce prior to smoking.

• Coffee – Add espresso powder and coffee grounds into the cure mix.

• Brown sugar – Use brown sugar instead of white in the cure and glaze with maple syrup while smoking.

Let your imagination run wild! The flavor possibilities are nearly endless.

Tips for Perfect Results

It may take some trial and error to master cured and smoked pork belly. Keep these tips in mind:

• Accurately measure cure ingredients and maintain steady smoker temperature.

• Poke holes all over the belly before curing to aid flavor penetration.

• Soak wood chips 30-60 minutes for better smoke generation.

• Use a drip pan to catch excess fat and juices.

• Spritz with apple juice if belly seems dry during smoking.

• Allow 1-2 hour rest before slicing for maximum juiciness.

• Store leftover bacon properly wrapped for up to 2 weeks.

Take good notes each time you smoke pork belly. Tweak techniques and flavors until everything is perfected.

With the right preparation, curing, and smoking methods, you can now enjoy incredible homemade bacon and smoked pork belly. Use it to make classic bacon and eggs, in baked beans, chopped in salads and pastas, or stuffed into sandwiches and burgers.

Impress your family and friends with your own artisanal bacon creation. The possibilities are endless when you master the process of properly curing and smoking pork belly yourself right at