The Ultimate Guide to Curing and Smoking Pork Belly at Home

Cured and smoked pork belly is one of the most delicious and versatile meats you can make. With the right techniques, you can turn basic pork belly into incredible homemade bacon, pork belly burnt ends, or Maple-bourbon glazed pork belly.

In this comprehensive guide, we’ll walk through every step needed to cure and smoke pork belly at home. Let’s get started!

Choosing the Right Pork Belly

The first step is selecting high-quality pork belly. Here’s what to look for:

• Thickness – Aim for 1.5 to 2 inches thick. Thinner bellies cure too quickly.

• Size – Pick a belly that will fit your smoker or grill. Standard sizes are 10-12 lbs

• Fat distribution – Look for even fat marbling throughout the belly.

• Skin on or off – Skin adds flavor but is harder to slice. Easy to remove after curing.

• Freshness – Make sure the belly looks fresh with no off odors.

Choose the best quality pork belly you can find for maximum flavor and texture in the finished bacon.

Creating a Cure

Curing is the process of soaking the pork belly in a salt, sugar, and spice mixture. This adds flavor and preserves the meat. There are 2 main curing methods:

Dry Brine

Coating the belly in a dry cure mixture. Simple but can draw out moisture.

Pros:

• Easy to apply rub
• Penetrates quickly

Cons:

• Can dry out meat
• Rub can rub off

Wet Brine

Submerging belly in a water-based brine solution. Helps keep meat moist.

Pros:

• Adds moisture
• Distributes flavor evenly

Cons:

• Requires bog bucket or bag
• Can dilute flavor

For beginners, a wet brine is often easiest. Use this basic brine formula:

• 1 gallon water
• 1 cup salt
• 1 cup sugar
• Spices like peppercorn, bay leaves

The salt preserves while the sugar balances flavor. Refrigerate 1-2 weeks.

Preparing the Belly for Curing

Proper prep before curing improves flavor penetration. Follow these steps:

• Rinse belly under cold water and pat dry.
• Trim off any bones or excess fat.
• Cut belly into manageable 3-5 lb sections if needed.
• Poke holes all over using a skewer or needle.
• Rub both sides with a light coating of salt.
• Chill belly overnight before starting cure.

Poking holes and salting helps the cure absorb deeper into the meat.

Curing Time and Temp

For best results, cure pork belly in the refrigerator. Curing times vary based on thickness:

• 1.5 inch belly: 3-5 days
• 2 inch belly: 5-7 days
• 2.5 inch belly: 7-10 days

Cure too short = not safe. Too long = overly salty. Start checking at day 5 by frying a small slice.

Post-Cure Handling

Once cured, here are the next steps:

• Remove belly from cure and rinse well under cold water.
• Pat dry thoroughly with paper towels.
• For firmer texture, rest overnight on a rack in the fridge uncovered.
• For softer texture, smoke immediately after curing.
• Apply any rubs, spices, or flavorings before smoking.
• Slice off and fry test piece to confirm saltiness.

The belly is now ready for delicious smoking!

Choosing a Smoker

You can smoke cured pork belly on any type of smoker. Considerations:

• Charcoal or pellet smokers provide the best smoke flavor.
• Electric smokers are more hands-off but produce less smoke.
• Small vertical smokers fit shorter belly sections.
• Offset smokers have ample room for full slabs.

Ideally use a charcoal smoker or pellet smoker for authentic BBQ bacon.

Preparing for Smoking

Before lighting your smoker, take these preparatory steps:

• Install temperature probes if smoker doesn’t have one.
• Soak wood chips in water for 30-60 minutes before use.
• Clean out ash or old pellets from previous smokes.
• Place a disposable foil pan or drip tray under top grate.
• Have a spray bottle of water or apple juice on hand.

Proper setup helps ensure even smoking and temperature control.

Selecting Wood for Smoking

Fruit woods like apple, cherry, peach provide the best flavor for pork belly:

• Apple – Most popular, provides mild sweetness.
• Cherry – Slightly tart, great with spices.
• Peach – Imparts a subtle fruity flavor.
• Maple – For a sweeter hint paired with pork.

Stay away from mesquite, hickory, oak which overpower the pork. A blend of apple and cherry is a classic choice.

Step-by-Step Smoking Instructions

Follow this process for incredible smoked pork belly:

1. Fire up smoker to 225°F using selected wood.

2. Place belly directly on grates or on a wire rack.

3. Maintain even 225° temperature throughout smoking.

4. Smoke for 2-3 hours until bark sets. Spray with juice/water if drying out.

5. Wrap belly tightly in foil. Return to smoker.

6. Continue smoking wrapped belly for 2-4 hours more until 205°F internal.

7. Remove belly, keep wrapped, and rest in a cooler 1-2 hours.

8. Unwrap, slice, and enjoy!

Low and slow smoking infuses the bacon with tender moisture and rich smoky flavor.

Getting Perfect Slices

Slicing smoked pork belly can be tricky. Here are some tips:

• Use a long slicing knife with a thin, flexible blade.
• Chill the belly before slicing for cleaner cuts.
• Cut across the grain in very thin 1⁄4 inch slices.
• Option to remove the skin after smoking for easy slicing.
• If using a meat slicer, partially freeze belly first.

Take your time and slice slowly. Enjoy the pork belly as bacon slices, burnt ends, or in your favorite recipes.

Flavor Ideas

One benefit of curing and smoking your own pork belly is getting creative with flavors.

• Maple bourbon – Soak belly in a marinade of maple syrup, bourbon, brown sugar, and spices before smoking.

• Black pepper and herb – Coat cured belly with lots of coarsely cracked black pepper and chopped rosemary.

• Spicy Sriracha – Brush cured belly with Sriracha sauce before smoking.

• Coffee – Add espresso powder and coffee grounds into the cure mix for a fun twist.

• Brown sugar – Use brown sugar instead of white sugar in the cure and glaze with maple syrup while smoking.

Let your imagination run wild! Homemade bacon can showcase any flavor profile you desire.

Tips for Perfect Pork Belly

It may take some trial and error to master cured and smoked pork belly. Keep these tips in mind:

• Accurately measure ingredients and keep temperature steady.

• Poke plenty of holes before curing.

• Soak wood chips 30-60 minutes for better smoke.

• Use a pan or foil to catch drippings.

• Spritz with juice if belly seems dry during smoking.

• Allow 1-2 hours rest before slicing for juiciness.

• Store leftover bacon properly wrapped up to 2 weeks.

Take notes each time and tweak your techniques until the pork belly is perfected.

Enjoy Your Smoked Pork Belly

With the right preparation, curing, and smoking, you can now enjoy incredible homemade bacon and smoked pork belly. Use it to make classic bacon and eggs, in baked beans, chopped in salads and pastas, or stuffed into sandwiches and burgers.

Impress your family and friends with your own artisanal bacon creation. The possibilities are endless when you master the process of curing and smoking pork belly at home.