How To Cure And Smoke Pork Belly? What You Need To Know

Are you a fan of bacon? Have you ever considered curing and smoking your own pork belly to create the perfect slice of bacon?

It may seem like a daunting task, but with the right ingredients and techniques, you can create a delicious and unique flavor that will impress your friends and family.

In this article, we will guide you through the process of curing and smoking pork belly, from selecting the right cut of meat to seasoning and cooking it to perfection.

So, put on your apron and get ready to become a master bacon maker!

How To Cure And Smoke Pork Belly?

The first step in curing and smoking pork belly is to select the right cut of meat. Look for organic or heritage breed pork bellies, which have a richer and more distinctive flavor than industrial pork bellies.

Once you have your pork belly, it’s time to make the cure. There are many different curing recipes available, but a basic cure typically includes salt, sugar, and curing salt. You can also add spices like paprika or pepper for extra flavor.

Rub the cure mixture all over the pork belly, making sure to cover it entirely. Place the pork belly in a plastic bag or vacuum seal bag and refrigerate it for 7 days. Flip the pork belly over every day and massage the liquid that forms in the bag into the meat.

After 7 days, remove the pork belly from the bag and rinse it under water. Pat it dry with paper towels and place it back in the fridge uncovered on a rack over a pan to catch any drips for 24 hours. This will allow a pellicle to form on the surface of the meat, which will help it absorb smoke flavor.

Next, it’s time to smoke the pork belly. Preheat your smoker to 200°F and use apple or cherry wood for smoking. Smoke the pork belly for around 3 hours or until its internal temperature reaches 150°F.

Once smoked, let the pork belly cool for at least 30 minutes to 2 hours before slicing it to your desired thickness. Store any leftover bacon in an airtight container in the fridge for up to a week.

Selecting The Right Cut Of Pork Belly

When selecting the right cut of pork belly for curing and smoking, it’s important to choose high-quality meat. Look for organic or heritage breed pork bellies, which have a richer and more distinctive flavor than industrial pork bellies. The quality of the meat will greatly affect the final taste and texture of your smoked pork belly.

It’s also important to consider the thickness of the pork belly. Thicker cuts will take longer to cure and smoke, but will result in a more substantial and meaty final product. Thinner cuts will cure and smoke more quickly, but may be too thin and fatty to slice properly.

When examining the pork belly, look for a good balance of meat and fat. The fat should be creamy white in color, not yellow or grey, which could indicate that the meat is not fresh. It’s also important to check for any blemishes or discoloration on the meat, which could indicate spoilage.

By selecting the right cut of pork belly, you’ll ensure that your smoked bacon has the best flavor and texture possible.

Preparing The Cure

To prepare the cure for your pork belly, start by mixing together salt, sugar, and curing salt in a bowl. You can also add any spices or herbs you like to the mixture for extra flavor.

Rub the cure mixture all over the pork belly, making sure to cover it entirely. Place the pork belly in a plastic bag or vacuum seal bag and refrigerate it for 7 days. During this time, flip the pork belly over every day and massage the liquid that forms in the bag into the meat to ensure even curing.

After 7 days, remove the pork belly from the bag and rinse it under cool water to remove any excess cure. Pat it dry with paper towels and place it back in the fridge uncovered on a rack over a pan to catch any drips for 24 hours. This will allow a pellicle to form on the surface of the meat, which will help it absorb smoke flavor during the smoking process.

Once your pork belly has cured and formed a pellicle, it’s ready to be smoked. Preheat your smoker to 200°F and use apple or cherry wood for smoking. Smoke the pork belly for around 3 hours or until its internal temperature reaches 150°F.

After smoking, let the pork belly cool for at least 30 minutes to 2 hours before slicing it to your desired thickness. Store any leftover bacon in an airtight container in the fridge for up to a week.

By following these simple steps, you can easily cure and smoke your own delicious pork belly bacon at home!

Applying The Cure To The Pork Belly

The key to a successful cure is to apply the mixture evenly and thoroughly over the pork belly. To start, mix together salt, sugar, and curing salt in a bowl. You can also add your preferred spices to the mixture for extra flavor.

Take the pork belly and generously rub the cure mixture all over it, making sure to cover it entirely. Place the pork belly in a plastic bag or vacuum seal bag and refrigerate it for 7 days. During this time, flip the pork belly over every day and massage the liquid that forms in the bag into the meat. This will help the cure penetrate evenly throughout the meat.

After 7 days, remove the pork belly from the bag and rinse it under water to remove any excess cure mixture. Pat it dry with paper towels and place it back in the fridge uncovered on a rack over a pan to catch any drips for 24 hours. This will allow a pellicle to form on the surface of the meat, which will help it absorb smoke flavor during the smoking process.

Once the pellicle has formed, it’s time to smoke the pork belly. Preheat your smoker to 200°F and use apple or cherry wood for smoking. Smoke the pork belly for around 3 hours or until its internal temperature reaches 150°F.

When done smoking, let the pork belly cool for at least 30 minutes to 2 hours before slicing it to your desired thickness. Store any leftover bacon in an airtight container in the fridge for up to a week.

Letting The Pork Belly Cure

To let the pork belly cure, start by combining the curing ingredients in a small bowl. This typically includes pepper, sugar, paprika, salt, and curing salt. Mix well and set aside.

Place the pork belly on a foil-lined tray and pat it dry with paper towels. Sprinkle half of the cure mixture evenly over the surface of the pork belly and rub it in gently. Flip the pork belly over and repeat with the remaining mixture.

Place the entire pork belly and curing mix into a large zip-top bag or vacuum seal bag and refrigerate it for 7 days. Each day, flip the pork belly over and massage the liquid that forms in the bag into the meat. This will ensure that the cure is distributed evenly throughout the pork belly.

After 7 days, remove the pork belly from the bag and rinse it under water. Pat it dry with paper towels and place it back in the fridge uncovered on a rack over a pan to catch any drips for 24 hours. This will allow a pellicle to form on the surface of the meat.

Now that your pork belly is cured and has developed a pellicle, it’s ready to be smoked. Follow the smoking instructions above to smoke your pork belly to perfection.

Preparing The Smoker And Wood Chips

Before smoking the pork belly, it’s important to properly prepare the smoker and wood chips. First, preheat the smoker to 225°F. If you’re using a charcoal grill, set it up for 2-zone indirect cooking.

Next, choose the right wood chips for smoking. Applewood or cherry wood chips work well with pork belly. Soak the wood chips in water for at least 30 minutes before smoking to prevent them from burning too quickly.

To maximize smoke flavor and minimize the amount of wood chips used, wrap a handful of soaked wood chips in two layers of foil, making sure to poke holes all over to allow air in and smoke out. This will create a pouch that restricts oxygen, turning the wood into charcoal while giving off maximum smoke.

Place the foil pouch on the fire or coals, just like you would with loose wood chips. This will make your smoke last longer and use less wood overall, while still imparting plenty of flavor to your pork belly.

By properly preparing your smoker and wood chips, you can ensure that your cured and smoked pork belly turns out perfectly every time.

Smoking The Pork Belly

Smoking the pork belly is a crucial step in the process of curing and smoking pork belly. There are many different ways to smoke pork belly, but the most popular method is to use a smoker or pellet grill.

To begin, preheat your smoker or pellet grill to 225°F. While the smoker is heating up, prepare the pork belly by slicing it into 1-inch thick strips. Coat all sides of the strips with your dry rub mixture. Ensure that all sides are thoroughly coated with the rub.

Once your smoker is preheated, place the pork belly strips directly onto the smoker grate. Close the lid and cook for approximately three hours or until the internal temperature reaches 200°F. It’s important to note that cooking time can vary based on the thickness of your meat and temperature swings in your grill. Always aim to cook for internal temperature instead of time.

If you prefer a slightly firmer texture, smoke the pork belly for around 3 hours. For a more tender result, smoke it for up to 6 hours. During smoking, you can spritz the pork belly with a blend of apple cider vinegar and water every 30 minutes until done.

After smoking, remove the pork belly from the smoker and let it rest for 15-30 minutes. This will allow the juices to redistribute throughout the meat and make it more tender. Once rested, thinly slice the smoked pork belly and serve it as is or use it to build sandwiches.