Smoked Pork Belly Bacon

Name: Bauchspeck
Total time: 7 d
Ingredients: 28 g Nitritpökelsalz (0,4–0,5 % NaNO2); 8 g Brauner Zucker; 4 g Schwarzer Pfeffer, grob gemahlen; 2 g Knoblauchpulver; 3 g Paprikapulver, edelsüß; 0.5 g Lorbeerblatt, gemahlen

Curing MixPorkHot SmokingMedium7-10 days (curing time) + 4-6 hrs smoking68-72 °C100-120 °CBeech + Apple

Classic smoked pork belly bacon is first dry-cured and then hot-smoked. The combination of curing salt, sugar, and spices ensures preservation, color, and flavor. Ideal for breakfast bacon, cooking, or as a side dish.

Ingredients(for 1 kg)

Curing salt (0.4–0.5% NaNO2)28 g

Brown sugar8 g

Black pepper, coarsely ground4 g

Garlic powder2 g

Sweet paprika powder3 g

Bay leaf, ground0.5 g

Instructions

Curing

7–10 days

Mix all ingredients together. Rub the pork belly evenly on all sides. Place in a vacuum bag and seal, or store in a closed container in the refrigerator at 2–5 °C. Turn daily.

Pellicle (Drying Phase)

2–4 hours

Rinse the meat with cold water and pat dry with paper towels. Place on a wire rack at room temperature or in front of a fan for 2–4 hours until the surface is dry and slightly glossy. This step ensures better smoke adhesion.

Smoking

4–6 hours

Preheat smoker to 100–120 °C. Soak beech and apple wood chips (30 min) and add them. Place pork belly in smoker and smoke until a core temperature of 68–72 °C is reached. Occasionally spritz with apple juice for a glossy surface.

Resting

30 minutes

Remove the finished bacon from the smoker, loosely wrap in butcher paper, and let rest for 30 minutes. Then slice or allow to cool completely and store in the refrigerator.

Pro Tip

For even curing, always vacuum-seal the meat – this distributes the brine evenly and slightly reduces curing time.

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