Homemade Bacon

Cook Time

90 Mins

Cooking Method

Smoke

Cuisine

American

Difficulty

Moderate

Prep Time

60 Mins

Servings

12


Ingredients


2 tbsp Black Peppercorns, cracked

1/4 cup Bourbon

1 tbsp Coriander Seeds

1 tsp Cumin Seeds

4 Garlic Cloves, smashed

2 tbsp Kosher Salt

1/3 cup Maple Syrup

4 lbs Pork Belly, rind removed

To Taste, Smoked Apple Chipotle



Cooking Instructions


The only thing truly better than bacon is homemade bacon. This succulent version is made without nitrates and has additional mouthwatering flavors from maple syrup and smoky Bourbon. The pork belly is brined for 9 days then smoked on the pellet grill. Slice it and pan-fry until crisp and golden. Eat for breakfast or use to make a delicious BLT sandwich.

Wood Pellet Recommendation

In order to create the classic smoky, sweet, savory flavor that makes bacon a breakfast mainstay, we recommend using our New England Apple Hardwood Pellets.

Note: This recipe uses Louisiana Grills Smoked Apple Chipotle Seasoning.

Note: This recipe requires a 9-day brine.

  1. Place the pork belly in a large resealable bag.
  2. In a bowl, whisk together the Smoked Apple Chipotle, kosher salt, maple syrup, bourbon, garlic, cracked peppercorns, coriander, and cumin seeds. Pour mixture over the pork belly, then seal the bag, and massage the bag all over, pressing the “cure” into the pork. Refrigerate for 7 days. Each day the bag/pork will need to be flipped over.
  3. On day 8, remove the pork belly from the cure, and rinse thoroughly under cold water. Transfer to a sheet tray and pat dry with paper towels. Return to the refrigerator, uncovered, for 24 hours.
  4. On day 9, remove the pork from the refrigerator, and allow it to sit at room temperature for 30 to 60 minutes.
  5. Fire up your Louisiana Grills pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 225° F. If using a gas or charcoal grill, set it up for low, indirect heat.
  6. Place the pork belly on the grill and smoke for 1 ½ hours, or until an internal temperature of 155° F is reached.
  7. Remove the bacon from the grill and cool completely, before slicing.
  8. Wrap bacon in parchment, then in plastic wrap or foil. Refrigerate up to 3 weeks, or freeze up to 4 months.


Special Tools


  • Bowl
  • Parchment Paper
  • Plastic Wrap
  • Sheet Tray
  • Whisk



Tips:


Use apple, cherry, or hickory pellets to infuse extra flavor when smoking the pork belly.



Diet Info


  • Low Carb