How to Make Bacon | Cured & Smoked
Cooking low-and-slow for nearly 2 hours over pungent hickory chunks imparted just the right amount of smoke flavor without overwhelming the pork.
Keywords
- Pork
- ATK Staff Pick
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Cooking tools:
- Smoker
- Grill
- Baking dish
- Plastic wrap
- Paper towel
- Chimney starter
- Roasting pan
- Mixing bowl
- Kitchen scale
- Cooling rack
- Instant-read thermometer
- Kitchen towel
- Aluminum foil
- Cutting board
- Chef's knife
- Refrigerator
- Measuring cup
- Measuring spoon
- Spoon
- Tongs
- Water pan
- Wood chunks
- Grill brush
Ingredients
- 1 cup maple sugar
- 1/2 cup Diamond Crystal kosher salt
- 1 tablespoon peppercorns, cracked
- 2 teaspoons minced fresh thyme
- 3/4 teaspoon pink salt
- 1 bay leaf, crumbled
- 1 (4-pound) pork belly, skin removed
- Hickory wood chunks, 4 pieces soaked in water for 1 hour
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