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Pitboss Bacon

Whether you like, English-style bacon or American-style bacon, making it yourself is simple!
Prep Time10 mins
Cook Time3 hrs
Curing Time1 d
Total Time1 d 3 hrs 10 mins
Course: Appetizer, Dinner, Main Course, Side Dish
Cuisine: American
Servings: 4
Calories: 450kcal
Author: Charlie


  • Pitboss Grill


  • 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


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.