Ingredients
- 1 cup packed dark brown sugar
- 1/4 cup Morton Kosher Salt
- 3 tablespoons coarsely ground black pepper, divided
- 1/2 teaspoon pink curing salt
- 1 bay leaf, crushed
- 1 (4-pound) skinless pork belly
- 5 (3-inch) wood chunks
- 1 (13 by 9-inch) disposable aluminum pan
Before You Begin
We created this recipe using a 22-inch Weber Kettle charcoal grill.
Ensure you purchase pink curing salt, often referred to as “Prague powder” (this is distinct from Himalayan pink salt).
If you lack a cast-iron skillet, a conventional skillet can be used to crisp the bacon.
Prepare the Cure
Mix dark brown sugar, table salt, 1 tablespoon coarsely ground black pepper, pink curing salt, and crushed bay leaf in a small bowl. Place pork belly in a 13 by 9-inch glass baking dish, rubbing all sides with the dry cure mixture.
Cover tightly with plastic wrap and refrigerate for 7 to 10 days, turning the meat every two days, until firm yet flexible.
Rinse and Season
Rinse the pork thoroughly with cold water and dry it with paper towels (removing all pepper and bay leaf bits is unnecessary). Evenly coat the pork with the remaining 2 tablespoons of coarsely ground black pepper.
Prepare the Grill
Completely open the bottom vent of the charcoal grill. Arrange 30 charcoal briquettes in a 2-briquette-wide C shape around nearly half the grill’s edge, overlapping slightly so they touch.
Stack a second layer of 30 briquettes on top of the first layer to form a 2-by-2 briquette arrangement.
Add Wood and Water
Place wood chunks on top of the charcoal, starting 1 inch from one end of the charcoal C, spacing them about 2 inches apart. Position a disposable aluminum pan in the grill’s center, lengthwise along the charcoal arc, and pour 6 cups of water into the pan.
Light Coals and Position
Light a chimney starter filled with 15 briquettes, grouped on one side to ignite. When partially ashed over, use tongs to place them at the start of the charcoal C where the wood chunks are set.
Smoke the Pork Belly
Set the cooking grate, then clean and oil it. Place the pork belly fat side up above the water pan. Cover the grill, aligning the lid vent over the pork. Smoke until the internal temperature reaches 150°F at the lowest point, around 1.5 to 2 hours (temperatures may vary through the meat).
Cool and Refrigerate
Remove the bacon from the grill and let it cool for 1 hour. Wrap it tightly in plastic wrap and refrigerate until fully chilled, at least 2 hours. Wrapped bacon can be stored in the fridge for up to a month or frozen for up to 2 months.
Slice the Bacon
Using a long, sharp knife, halve the bacon crosswise. Slice desired amounts about 1/8 inch thick. Rewrap and refrigerate unsliced bacon for future use.
Oven or Stovetop Cooking Options
Oven: Position oven rack in the middle and preheat to 400°F. Line a rimmed baking sheet with aluminum foil. Arrange 1 pound sliced bacon on the sheet, allowing slight overlap. Bake until brown and crispy, about 20 to 25 minutes, rotating the sheet halfway.
Stovetop: Lay up to 8 slices of bacon in a 12-inch cast-iron skillet. Cook over medium heat until crispy, approximately 10 to 14 minutes, flipping once midway.
Drain and Serve
Transfer cooked bacon to a paper towel–lined plate to drain excess grease. Serve immediately.
Homemade Brown Sugar Pepper Bacon
Ingredients
- 1 cup packed dark brown sugar
- 1/4 cup Morton Kosher Salt
- 3 tablespoons coarsely ground black pepper, divided
- 1/2 teaspoon pink curing salt
- 1 bay leaf, crushed
- 1 4-pound skinless pork belly
- 5 3-inch wood chunks
- 1 13 by 9-inch disposable aluminum pan
Instructions
- Mix dark brown sugar, kosher salt, 1 tbsp black pepper, pink curing salt, and crushed bay leaf in a bowl. Rub pork belly with the mixture, place in a dish, cover, and refrigerate for 7-10 days, turning every two days.
- Rinse pork, dry, and coat with remaining 2 tbsp black pepper.
- Open the charcoal grill’s bottom vent. Arrange 30 briquettes in a C shape, stack another 30 briquettes on top.
- Place wood chunks on charcoal, position an aluminum pan in the grill center with 6 cups of water.
- Light 15 briquettes in a chimney starter. Once partially ashed, place at the start of the charcoal C.
- Place pork belly fat side up above the water pan. Cover grill, align lid vent over pork. Smoke until internal temperature is 150°F, around 1.5 to 2 hours.
- Remove bacon, cool for 1 hour, wrap, and refrigerate for 2 hours. Refrigerate for up to a month or freeze for up to 2 months.
- Halve and slice bacon about 1/8 inch thick. Rewrap unused bacon.
- Oven: Preheat to 400°F, bake sliced bacon on a foil-lined sheet for 20-25 minutes, rotating halfway.
- Stovetop: Cook bacon in a skillet over medium heat until crispy, 10-14 minutes, flipping once.
- Drain on paper towels and serve immediately.