Homemade Apple Wood Smoked Bacon

We are true bacon lovers around our house; but we don’t like the nitrites used for processing, and we don’t like the ridiculous prices of naturally smoked bacon at local farm stands and health food stores.

Our favorite specialty store carries a variety of local meats including fresh pork bellies now days so you don’t even have to special order.

We have tried making our own bacon before using several recipes but have only had success once, so this time we did more research in our cookbooks and on the internet to find exactly what kind of method to try for our circumstance of small portions and an insulated electric smoker.

The results were truly delightful and our method is relatively simple so we thought it would be fun to share it with all our bacon loving friends…

1 tablespoon kosher salt
1 teaspoon coarse Himalayan pink salt (unground)
1/8 cup honey
1/8 cup maple sugar
1/8 cup maple syrup
dash fresh ground black pepper
Mix spices, maple sugar, and maple syrup in a small bowl to blend.

1 ½ pound fresh local pork belly (skin removed)
Spread seasoning paste over pork belly and place in a ziplock bag, double bag, and massage thoroughly to cover. Refrigerate, removing to massage seasoning paste once a day for 7 days.

After 7 days remove your pork belly from the seasoning paste, lightly rinse and pat dry, and rest at room temp.

4 ounces apple wood for smoking
Place your apple wood pieces and prepared pork belly in an insulated electric smoker at 225 degrees, smoke until the pork belly reaches an internal temp of 150 degrees. Cool; wrap in deli paper and refrigerate overnight to finish.

Now your homemade apple wood smoked bacon is ready to slice, cook, and enjoy! Keep refrigerated up to a week and freeze well wrapped for longer storage.

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