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–+ servings
Several thick, seasoned slabs of peppered bacon are smoking on a grill, displaying a golden-brown color and visible spices on the surface. The homemade bacon is arranged in rows, with clear grill marks beneath each piece.
Make bold, smoky, homemade peppered bacon with just pork belly, bacon cure, and black pepper. This easy smoked bacon recipe is packed with flavor. You'll never buy bacon from the store again after you make it yourself!

Homemade Bacon on the Smoker

Equipment

  • 1 Smoker
  • 1 vacuum sealer

Ingredients 

  • 1 10lb pork belly approximately
  • 1 bacon cure
  • black pepper coarse ground

Instructions

Prepare the Pork Belly

  1. Cut the pork belly crosswise into 4 equal sections approximately 4"-5" wide for easier handling.
    A person wearing a black glove and watch slices a large piece of raw pork on a Boos Block cutting board, preparing it for homemade peppered bacon. Kitchen items and a smoker are visible in the background.

Season for Curing

  1. Generously season all sides of each pork belly piece with the bacon cure.
    Wearing an apron, a person sprinkles seasoning onto several large, raw cuts of pork on a cutting board—preparing homemade peppered bacon in a kitchen with a stove and countertop in the background.
  2. Season with coarse ground black pepper and press firmly onto all sides.
    Five large, evenly cut pieces of raw pork belly are arranged on a white cutting board, seasoned with pepper, ready to become homemade peppered bacon on the counter in front of a stove.

Cure the Pork Belly

  1. Place each seasoned piece into a vacuum seal bag.
  2. Seal the bags and refrigerate for 7 days.
  3. Flip the bags once daily to ensure an even cure.

Smoke the Bacon

  1. On day 7, preheat your smoker to 180°F (low heat).
  2. Remove the pork belly from the bags and pat dry with paper towels.
  3. Place the pieces directly on the smoker grates.
  4. Insert a meat probe into the thickest part of one piece.
  5. Smoke until the internal temperature reaches 165°F.

Cool and Slice (Optional)

  1. Let the bacon cool completely before slicing. For best results, refrigerate the smoked bacon overnight before slicing.
  2. Pro Tip: Store the slabs uncut, only slicing what you plan to cook that day. This will reduce the surface area where bacteria forms and extend the shelf life.

Video

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