Applewood Bacon Recipe: Easy Steps for Crispy Perfection

Applewood bacon is a beloved staple in many kitchens, known for its rich, smoky flavor and crispy texture. But what if you could make this delicious treat right at home?

Crafting your own applewood smoked bacon allows you to control the quality, seasoning, and smoking process, resulting in a product that’s not only fresher but also tailored exactly to your taste buds. Whether you’re a seasoned smoker or just starting your culinary journey, this applewood bacon recipe is approachable and rewarding.

Using applewood chips to smoke the bacon imparts a subtly sweet and fruity aroma that perfectly complements the natural saltiness of the pork belly. The process might seem daunting at first, but with the right ingredients and equipment, you’ll soon enjoy bacon that surpasses anything you can buy at the store.

Ready to bring that mouthwatering smoky goodness to your breakfast table? Let’s dive into this detailed recipe and get cooking!

Why You’ll Love This Recipe

Making applewood smoked bacon at home is a game-changer for bacon lovers. Instead of purchasing pre-packaged bacon loaded with preservatives and artificial flavors, you get to experience the satisfaction of creating your own batch from scratch.

The applewood smoke adds a delicate sweetness and complex depth that elevates the pork belly to new heights.

This recipe is customizable—you can adjust the curing time, seasoning, and smoke intensity to suit your preferences. Plus, the process is fun and educational, giving you insight into traditional smoking techniques.

Impress your friends and family with homemade bacon that’s bursting with flavor, perfect for breakfast, sandwiches, or even as a savory ingredient in your favorite recipes.

Ingredients

• 5 pounds pork belly, skin removed
• 1/4 cup kosher salt
• 2 teaspoons pink curing salt (Prague Powder #1)
• 1/4 cup brown sugar, packed
• 1/4 cup maple syrup
• 1 tablespoon black pepper, coarsely ground
• 1 teaspoon smoked paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• Applewood chips for smoking (about 2 cups)
• Water, enough to cover the pork belly during curing

Equipment

• Large resealable plastic bag or non-reactive container for curing
• Refrigerator for curing
• Smoker or grill capable of maintaining 175°F – 200°F
• Meat thermometer
• Sharp knife for slicing
• Cutting board
• Aluminum foil (optional, for resting)
• Mixing bowl
• Spray bottle (optional, for maintaining moisture during smoking)

Instructions

1. Prepare the Cure Mix: In a mixing bowl, thoroughly combine the kosher salt, pink curing salt, brown sugar, black pepper, smoked paprika, garlic powder, and onion powder. This dry cure blend will infuse your pork belly with flavor while preserving it.
2. Apply the Cure: Rub the cure mixture evenly over all sides of the pork belly. Make sure every inch is covered for consistent flavor and preservation.
3. Bag and Refrigerate: Place the cured pork belly into a large resealable plastic bag or a non-reactive container. Add enough water to submerge the pork belly completely. Seal tightly, removing as much air as possible. Refrigerate for 7 days, turning the bag or container over every day to redistribute the cure.
4. Rinse and Dry: After 7 days, remove the pork belly from the bag and rinse thoroughly under cold water to remove excess salt and spices. Pat dry with paper towels. Place the pork belly on a rack and refrigerate uncovered for 24 hours to form a pellicle—a tacky surface that helps smoke adhere better.
5. Prepare Your Smoker: Preheat your smoker or grill to maintain a steady temperature between 175°F and 200°F. Add applewood chips to your smoker box or directly on coals to generate smoke.
6. Smoke the Bacon: Place the pork belly on the smoker rack skin side down. Smoke for 3 to 4 hours, or until the internal temperature reaches 150°F. Maintain consistent smoke and temperature throughout.
7. Cool and Slice: Remove the bacon from the smoker and allow it to cool to room temperature. For best slicing results, refrigerate it for a few hours or overnight. Use a sharp knife to slice into your preferred thickness.
8. Cook and Enjoy: Cook your applewood bacon slices in a skillet over medium heat until crispy, or bake them in the oven at 400°F for 15-20 minutes. Serve as desired.

Tips & Variations

“Patience is key to great bacon.” Allow the curing and drying phases to fully develop. Don’t rush the process!

• Use pink curing salt carefully and do not substitute with regular salt—it is essential for safe curing and color development.
• For a spicier kick, add cayenne pepper or chili flakes to the cure mix.
• If you don’t have a smoker, a grill set up for indirect cooking with a foil packet of applewood chips can work well.
• Try adding a splash of apple cider vinegar or apple juice to the curing water for a subtle fruity tang.
• For a sugar-free version, substitute brown sugar with erythritol or omit it entirely.

Nutrition Facts

Serving Suggestions

Applewood bacon is incredibly versatile. Here are some of our favorite ways to enjoy it:

• Crisp slices served alongside scrambled eggs and toast for a classic breakfast.
• Chopped and added to a fresh arugula salad with avocado and cherry tomatoes—try our Arugula Sandwich Recipes Vegetarian Lovers Will Enjoy for inspiration on fresh greens.
• Layered in a BLT sandwich with ripe tomatoes and crisp lettuce for a smoky twist.
• Tossed with roasted vegetables or baked potatoes for an extra burst of flavor.
• Mixed into creamy pasta dishes or carbonara for a homemade gourmet meal.

Conclusion

Making applewood smoked bacon at home is a rewarding culinary adventure that results in an irresistibly flavorful and aromatic product. While the process requires time and patience, the payoff is a batch of bacon that’s fresher, more flavorful, and free from unnecessary additives.

Whether you’re cooking a special weekend breakfast or adding a smoky touch to your favorite meals, homemade applewood bacon elevates your dishes to a new level.

Experiment with different seasoning blends and smoking times to find your perfect bacon. And if you’re interested in exploring other delectable recipes, be sure to check out our Afghan Vegetarian Pulao Recipe Easy and Delicious Guide, Vegan Recipes No Tofu: Delicious Plant-Based Meals, and Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas for more cooking inspiration.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Applewood Bacon Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A savory and smoky applewood bacon recipe perfect for breakfast or adding flavor to dishes. This recipe guides you to make crispy, flavorful bacon at home.”, “prepTime”: “PT10M”, “cookTime”: “PT20M”, “totalTime”: “PT30M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“1 lb pork belly, skin removed”, “1/4 cup kosher salt”, “2 tablespoons brown sugar”, “1 tablespoon black pepper”, “1 teaspoon pink curing salt (Prague powder #1)”, “1/2 cup applewood chips”, “1 teaspoon smoked paprika”, “1 teaspoon garlic powder”, “1/2 teaspoon ground coriander”, “Cold water (enough to cover pork belly)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Mix kosher salt, brown sugar, black pepper, pink curing salt, smoked paprika, garlic powder, and coriander in a bowl.”}, {“@type”: “HowToStep”, “text”: “Rub the spice mix evenly over the pork belly.”}, {“@type”: “HowToStep”, “text”: “Place pork belly in a sealable bag, add cold water to cover, and refrigerate for 7 days, turning daily.”}, {“@type”: “HowToStep”, “text”: “Remove pork belly from brine, rinse, and pat dry.”}, {“@type”: “HowToStep”, “text”: “Preheat smoker to 175\u00b0F (79\u00b0C) and add applewood chips.”}, {“@type”: “HowToStep”, “text”: “Smoke the pork belly for 3-4 hours until internal temperature reaches 150\u00b0F (65\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Cool the bacon, then slice and cook as desired.”}], “nutrition”: {“calories”: “120”, “proteinContent”: “9g”, “fatContent”: “9g”, “carbohydrateContent”: “1g”}}