Homemade bacon with maple sweetness, a peppery crust, and warm spices. Cure it ahead, smoke it, then chill and slice for breakfast, sandwiches, or burgers.
Equipment
Smoker or pellet grill, refrigerator, large food-safe zipper bag, rimmed tray, wire rack, and meat thermometer.
Timing
5–7 days curing, 12 hours drying, approximately 3 hours smoking, and overnight chilling.
For the cure:
- 5 pounds boneless, skinless pork belly
- 5 tablespoons fine table salt
- 1 level teaspoon pink curing salt #1 / Prague Powder #1 containing 6.25% sodium nitrite—check the manufacturer’s directions for five pounds of meat; don’t substitute #2 or a different curing blend
- ¼ cup brown sugar
- 1 tablespoon crushed red pepper flakes*
- 2 tablespoons paprika
- 1 teaspoon ground cumin*
- ½ teaspoon ground coriander
- ¼ teaspoon ground allspice
For the finishing rub:
- ¼ cup coarsely ground black pepper
- 1 tablespoon paprika
- 1 tablespoon onion powder*
- ½ teaspoon ground cloves
- Maple syrup, enough for a thin coating
Let’s get cooking.
1. Mix and apply the cure. Combine the cure ingredients thoroughly. Coat every surface of the pork belly with the entire measured mixture. Transfer the belly and any remaining mixture into a food-safe zipper bag. Seal and place on a rimmed tray.
2. Refrigerate. Cure at 40°F or below for 5–7 days, turning the bag daily. Leave the liquid that develops in the bag.
3. Rinse and dry. Rinse off the surface cure with cold water, avoiding splashing. Pat dry, then refrigerate uncovered on a rack over a tray for 12 hours.
4. Season. Mix the finishing-rub spices. Brush the belly lightly with maple syrup and apply the rub evenly.
5. Smoke. Preheat the smoker to 225°F. Cook indirectly until the thickest part reaches 160°F, approximately 3 hours. Let the thermometer determine when it’s done.
6. Chill and slice. Refrigerate promptly after a short cooling period; don’t leave it on the counter until completely cold. Chill overnight, then slice across the grain.
7. Serve. Fry or bake the slices as you would store-bought bacon. Refrigerate for up to 7 days, or freeze portions for later.
Recipe note: The cure quantities are for exactly five pounds of trimmed pork belly. Weigh the meat before starting.
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JUST BBQ · Pork
Maple-Pepper Smoked Bacon
By tlk2drew · Published Sep 20, 2026
Homemade bacon with maple sweetness, a peppery crust, and warm spices. Cure it ahead, smoke it, then chill and slice for breakfast, sandwiches, or burgers.
Equipment
Smoker or pellet grill, refrigerator, large food-safe zipper bag, rimmed tray, wire rack, and meat thermometer.
Timing
5–7 days curing, 12 hours drying, approximately 3 hours smoking, and overnight chilling.
Yield
One 5-pound pork belly before cooking.
Ingredients
For the cure:
- 5 pounds boneless, skinless pork belly
- 5 tablespoons fine table salt
- 1 level teaspoon pink curing salt #1 / Prague Powder #1 containing 6.25% sodium nitrite—check the manufacturer’s directions for five pounds of meat; don’t substitute #2 or a different curing blend
- ¼ cup brown sugar
- 1 tablespoon crushed red pepper flakes*
- 2 tablespoons paprika
- 1 teaspoon ground cumin*
- ½ teaspoon ground coriander
- ¼ teaspoon ground allspice
For the finishing rub:
- ¼ cup coarsely ground black pepper
- 1 tablespoon paprika
- 1 tablespoon onion powder*
- ½ teaspoon ground cloves
- Maple syrup, enough for a thin coating
Instructions
1. Mix and apply the cure. Combine the cure ingredients thoroughly. Coat every surface of the pork belly with the entire measured mixture. Transfer the belly and any remaining mixture into a food-safe zipper bag. Seal and place on a rimmed tray.
2. Refrigerate. Cure at 40°F or below for 5–7 days, turning the bag daily. Leave the liquid that develops in the bag.
3. Rinse and dry. Rinse off the surface cure with cold water, avoiding splashing. Pat dry, then refrigerate uncovered on a rack over a tray for 12 hours.
4. Season. Mix the finishing-rub spices. Brush the belly lightly with maple syrup and apply the rub evenly.
5. Smoke. Preheat the smoker to 225°F. Cook indirectly until the thickest part reaches 160°F, approximately 3 hours. Let the thermometer determine when it’s done.
6. Chill and slice. Refrigerate promptly after a short cooling period; don’t leave it on the counter until completely cold. Chill overnight, then slice across the grain.
7. Serve. Fry or bake the slices as you would store-bought bacon. Refrigerate for up to 7 days, or freeze portions for later.
Recipe note: The cure quantities are for exactly five pounds of trimmed pork belly. Weigh the meat before starting.