Applewood Bacon
If you've got pork belly, loin end, skin removed, apple cider and applewood chunks for smoking, you're most of the way to this pork: about 65 minutes of cooking across 7 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Trim the pork belly into an even rectangular slab, removing any loose flaps so it cures uniformly, then pat it completely dry with paper towels.
- In a bowl, combine the kosher salt, granulated sugar, pink curing salt and cracked peppercorns, then rub this cure firmly over every surface of the belly until it is fully coated.
- Place the belly in a large resealable bag or non-reactive dish, pour in the apple cider, seal, and refrigerate for 7 days, flipping the bag once daily so the cure distributes evenly.
- Remove the belly, discard the brine, then submerge it in the iced water for 30 to 60 minutes to draw out excess surface salt, and pat thoroughly dry.
- Rest the belly uncovered on a rack in the refrigerator for 12 to 24 hours so a tacky surface (pellicle) forms, which helps the smoke adhere.
- Set up a smoker with the applewood chunks and hold a steady temperature of 90 to 105 C (200 to 220 F), then smoke the belly until the internal temperature reaches 65 C (150 F), about 2.5 to 3 hours.
- Cool the bacon completely, then chill it for several hours until firm; slice thinly against the grain and pan-fry slices over medium heat until crisp and cooked through before serving.
You'll use: Frying pan / skillet Β· Pan
Tips & common questions
How long does Applewood Bacon take to make?
About 65 minutes from start to finish β an estimate based on the 7 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Applewood Bacon is an original recipe developed in-house by Consomee. Photo: Park Grill - chicken thigh and applewood bacon crostini (6936734070).jpg by opacity, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.