Pit Boss Bacon (Make Your Bacon at Home)

You’re in the right place if you want to make Pit Boss bacon and need a simple recipe. This recipe will teach you to smoke your bacon at home. We all know food tastes better when you make it yourself, so can you imagine how much better this bacon will be? It’s perfect for a brunch or early tailgating session.

The best part is that you get that extra smokiness in your bacon without cleaning up the house. Ensure you follow my steps below, as you must go through the curing process correctly! 

I like to use my Pit Boss for this recipe. The deflector helps eliminate flare-ups caused by bacon grease even though it sounds simple enough!

Why I Enjoy This Recipe

The indirect heat of the smoker works wonders with bacon. It renders the fat and adds that extra smoky flavor. This recipe has more steps than others because it doesn’t use pre-smoked bacon. I show you how to cure the pork and smoke it yourself.

What You Need

  • Pork
  • Kosher salt
  • Brown sugar
  • Smoked paprika
  • Dark chili powder
  • Ground black pepper

Pit Boss Bacon Recipe

Follow the six steps below to cure and smoke your bacon!

Step 1 Apply The Cure

Apply bacon cure on both sides of the 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 one week, turning it over every 24 hours.

Step 4 Rinse and Place Back in The Fridge

After six days, remove the bacon from the zip-lock bag and rinse off any excess cure. Place the bag back in the fridge uncovered for another 24 hours.

Step 5 Smoke

After a week, remove the bacon from the fridge. Set the smoker at 225°F and place the bacon in the smoker until the internal temperature reaches 150°F.

Step 6 Rest The Bacon

Remove from the smoker and let it rest until it reaches room temperature (for easier slicing, place in the fridge overnight).

What Cut of Pork Should I Use For Bacon?

You can make bacon with most cuts of pork. However, pork belly is recommended for making American-style streaky bacon. 

To make English/Australian-style bacon, you should 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: 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 smoky flavor to your piece of bacon.

Pecan pellets: If you want a stronger taste, pecan pellets are a good option. They have a nutty flavor.

You can always mix and match the pellets. It’s always good to experiment.

My Favorite Way to Use Bacon?

Bacon is delicious on sandwiches, wrapped around jalapenos, and especially on my beer can bacon burgers.

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, place the bacon on the grate, and allow it to smoke for 20 to 30 minutes. Once the bacon reaches 145°F, you can remove it.

How Long Does It Take To Cook Bacon

At 225°F, pork belly bacon will take 2 – 3 hours to cook.

How Long Do You Need to Cure The Pork?

You must cure the pork for at least a week before smoking it. Twenty-four hours before you smoke it, remove it from the fridge and rinse it. Then, place it back in the fridge uncovered. 

Pit Boss Bacon

Want to know how to make bacon at home? Whether you like, English-style bacon or American-style bacon, making it yourself is simple!
Prep Time10 minutes
Cook Time3 hours
Curing Time1 day
Total Time1 day 3 hours 10 minutes
Course: Appetizer, Dinner, Main Course, Side Dish
Cuisine: American
Servings: 8 serves
Calories: 450kcal
Author: Charlie
Cost: 15

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.

Smoking The Bacon

  • 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 or American-style bacon, making it yourself is simple!

You’ll never want to buy store-bought bacon again! I like to put it on egg and bacon sandwiches or wrap it around some shrimp. 

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

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 recipes with you!

You can read more about me on our About Us page.

Hungry For More?

Smoke On!

Charlie

Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

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 recipes with you!

You can read more about me on our About Us page.

Hungry For More?

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating