Honey Mustard Cured Bacon Recipe

Smoked Honey Mustard Cured Bacon Recipe

Indulge in the mouthwatering flavors of homemade bacon with this easy-to-follow recipe. Coated in a delightful blend of honey and mustard, the pork belly is brined for three days, cold smoked to perfection, and then sliced into strips that can be cooked to crispy perfection in the oven. Courtesy of Alton Brown-Food Network.


200 G (1 cup) salt

200 G (1 cup) sugar

55 G (2 oz) honey

15 Ml (3 tbsp) mustard powder

450 G (1 lb) pork belly


In a small bowl, combine salt and sugar.

Spread honey evenly over pork belly, then coat with mustard.

Spread the salt and sugar mixture generously over the mustard.

Place into a resealable plastic bag and refrigerate for 3 days.

After three days have passed, remove the pork from the brine, rinse the belly, and pat dry with paper towels.

Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle.

Cold smoke for 4 to 6 hours. Use Apple Bisquettes

Chill the meat in the freezer for one hour to stiffen, for easy slicing into strips of bacon.

Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer.

Suggested Cooking Method:

Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven.

Turn the oven to 400° F. and cook for about 12 to 15 minutes, depending on how crispy you like your bacon.

Remove from rack and drain on paper towels. Enjoy!

Recipe courtesy of Alton Brown-Food Network


Apple Bisquettes for Bradley Smokers

A light, fruity and slightly sweet smoke aroma that pairs with poultry, beef, pork, lamb, and cheese.

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