To be honest, nothing beats a crispy piece of bacon! (especially when you have cured it yourself!)
It’s perfect with eggs, in a burger, or wrapped around some shrimp!
Many folks ask me if they can make their bacon at home?
You can! and it’s simple! You just need to allow 7 days to cure the pork!
I like to use my Pit Boss for this recipe. I find the deflector helps to eliminate flare-ups caused by bacon grease.
Even though it sounds simple enough! Make sure you follow my steps below as you have to get the curing process right!
Is Cooking Bacon On A Pit Boss Pellet A Good Idea?
Cooking bacon on a Pit Boss is perfect!
The deflector ensures that I don’t get any flare-ups.
We like to use pork belly for this recipe and that has a lot of fat.
We don’t want to risk having any issues with all that bacon grease!
What Cut of Pork Should I Use For Bacon?
You can use most cuts of pork to make bacon. If you want to make American-style streaky bacon you should use pork belly.
If you want to make English/ Australian style bacon you want to use pork loin, smoked pork belly, or pork neck. We used pork belly and pork neck for this recipe.
Best Pellets To Use For Bacon
Wondering what pellets to use for your bacon? Check out some of my favorites below
Apple pellets: these are highly recommended for pork or poultry, as the mild flavors pair well.
Maple pellets: these are popular for smoking bacon. If you are looking for a mild flavor combined with a touch of sweetness, then these are for you.
Hickory pellets: these are strong-flavored pellets and will add a smokey flavor to your piece of bacon.
Pecan pellets: if you are looking for a stronger taste, pecan pellets are a good option. These bring a nutty flavor.
You can always mix and match the pellets. It’s always good to experiment.
My Favortie Way to Use Bacon?
Bacon is delicious on sandwiches, wrapped around jalapenos, and especially on my beer can bacon burgers.
How Long Does It Take To Cook Bacon on a Pit Boss?
At 225°F, pork belly bacon will take around 2 – 3 hours to cook.
How Long Do You Need to Cure The Pork?
You need to cure the pork for at least a week before you smoke it.
24 hours before you plan to smoke it, you need to remove it from the fridge and give it a rinse. Then place it back in the fridge uncovered.
How To Smoke Store-Bought Bacon
If you buy your bacon from the store, you may wonder if you can smoke it yourself?
You can!
Preheat your smoke to 350°F, then place the bacon on the grate and allowed it to smoke for around 20 to 30 minutes.
Once the bacon reaches a temperature of 145 F, you can remove it.
What You Need for The Cure
- Kosher salt
- Brown sugar
- Smoked paprika
- Dark chili powder
- Ground black pepper
Steps to Smoking Your Bacon
Follow the 6 steps below to cure and smoke your bacon!
Step 1 – Apply The Cure
Apply bacon cure on both sides of bacon.
Step 2 – Place in Ziplock Bag
Place bacon in a ziplock bag (ensure air is pushed out).
Step 3 – Cure in The Fridge
Place in the fridge for 1 week turning it over every 24 hours.
Step 4 – Rinse and Place Back in The Fridge
After 6 days remove bacon from the ziplock bag rinse off any excess cure. Place back in the fridge uncovered for a further 24 hours.
Step 5- Smoke The Bacon
After a week, remove the bacon from the fridge. Set smoker at 225°F. Place the bacon in the smoker until internal temp reaches 150°F.
Step 6 – Rest The Bacon
Remove from smoker. Let it rest till it reaches room temperature (for easier slicing place in the fridge overnight).
Pitboss Bacon
Equipment
- Pitboss Grill
Ingredients
- 2 lbs Pork Belly
- 2 tablespoon Kosher salt
- ½ cup packed brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon Dark chili powder
- ½ tablespoon Ground black pepper
Instructions
Curing Pork
- Mix all ingredients of the cure together in a small bowl using a fork or a whisk.
- Apply bacon cure on both sides of bacon.
- Place bacon in a ziplock bag (ensure air is pushed out).
- Place in the fridge for 1 week turning it over every 24 hours.
- After 6 days remove bacon from the ziplock bag rinse off any excess cure.
- Place back in the fridge uncovered for a further 24 hours.
To smoke the pork belly
- Remove the pork belly from the refrigerator at least 1 hour prior to smoking to bring it to room temperature.
- After a week, remove the bacon from the fridge. Set smoker at 225°F. Place the bacon in the smoker until internal temp reaches 150°F.
- Remove the pork belly from the smoker and let rest on a wire rack for at least 15 minutes.
- It can be sliced and eaten right away, or it can be chilled, sliced and crisped up on the grilled/pan fried for a few minutes on each side.
Whether you like, English-style bacon or American-style bacon, making it yourself is simple!
You’ll never want to buy store-bought bacon again! I like to have it on egg and bacon sandwiches, or wrapped around some shrimp!
How do you have your bacon?
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling adventures with you!
You can read more on our About Us page.
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