How to Make Smoked Bacon

How to Make Smoked Bacon

Indulge in the rich and flavorful experience of homemade maple-cured pork belly. With a blend of spices and a touch of sweetness from maple syrup, this mouthwatering delicacy is cured and hot-smoked in the Bradley smoker, resulting in tender, succulent slices of pork that can be enjoyed on their own or used to elevate your favorite dishes. Whether enjoyed fresh or stored for future enjoyment, this culinary masterpiece is sure to delight your taste buds.


1000g Pork belly

30g Salt

3g Curing salt no 1

3g White pepper ground

1 Bay leaf

2g Garlic powder

20g Maple syrup

3g Onion powder

2g Fenugreek seed


Place all ingredients and meat in a cryovac bag and seal.

Refrigerate for 6 days, overhauling each day at least once.

After curing, wash with cold water to remove all of the cure, and leave uncovered in the fridge for 1 day until dry.

Hot smoke in the Bradley smoker at 176ºF (80ºC) until you have reached an internal temperature of 149ºF (65ºC).

It will keep in the fridge for about 2 weeks, 3 months in a vacuum seal, or 6 months frozen.

Recipe by: Chef Michael Demagistris