This smoker pork belly bacon delivers crispy edges and tender centers with a maple glaze that caramelizes perfectly. I developed this method after years of trial and error, learning that patience and precise temperature control are everything.
The process begins with curing the pork belly overnight, allowing the flavors to penetrate deeply. Smoking at a low temperature for several hours transforms the belly into bacon with a rich, smoky depth that store-bought versions simply can’t match.
What results is a restaurant-quality product with a perfect balance of salty, sweet, and smoky flavors. The maple glaze adds a sticky, glossy finish that makes every bite irresistible.
Serve it for breakfast, add it to sandwiches, or enjoy it on its own. This is bacon worth the effort.
Ingredients for Pork Belly Bacon Recipe in Smoker
Pantry staples plus pork belly transform into smoky, crispy perfection with a maple glaze.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Belly 🥓 | 2 lb | Skin-on, even thickness preferred |
| Kosher Salt 🧂 | ¼ cup | Diamond Crystal preferred for curing |
| Brown Sugar 🍚 | ¼ cup | Light or dark both work |
| Black Pepper 🌶️ | 2 tbsp | Freshly ground for best flavor |
| Maple Syrup 🍁 | ½ cup | Pure grade A for glaze |
| Apple Cider Vinegar 🍏 | 2 tbsp | Balances sweetness in glaze |
| Garlic Powder 🧄 | 1 tbsp | Adds depth to cure |
| Onion Powder 🧅 | 1 tbsp | Complements garlic in cure |
| Smoked Paprika 🌶️ | 1 tsp | Enhances smoky flavor |
| Hickory Wood Chips 🪵 | 2 cups | Soaked for smoking |
| Yellow Mustard 🟡 | 2 tbsp | Helps cure adhere to pork |
The pork belly is non-negotiable here. Look for skin-on cuts with even fat distribution—ask your butcher at Whole Foods or Costco to slice it to 1/2-inch thickness for you. Diamond Crystal kosher salt is my go-to for curing; its coarse texture dissolves perfectly. For the wood chips, hickory gives that classic bacon flavor, but apple or cherry work too (whatever’s in the smoking aisle).
No pork belly? Pork shoulder can work in a pinch, but texture won’t be the same. Out of maple syrup? Honey or agave at the same amount. Brown sugar swap? White sugar plus a splash of molasses gets close. The vinegar balances the sweetness—rice vinegar or regular apple cider both work. Don’t skip the mustard; it’s the glue that makes the cure stick.
Cured pork belly keeps in the fridge for 5-7 days before smoking. Once smoked, it stays fresh for 1 week wrapped tight. Freeze slices between parchment for up to 3 months (the good stuff, not the pre-shredded kind).
Why You’ll Love This Recipe
- Set and Forget: I rub the pork belly with salt, sugar, and pepper, then let the smoker do all the work.
- Sweet-Smoky Perfection: The maple syrup caramelizes into a sticky glaze that pairs with the smoky depth in every bite.
- Breakfast to Dinner: Honestly, I’ve served this with pancakes at dawn and in tacos at midnight.
- Stretches the Budget: A slab of pork belly costs less than pre-packed bacon and yields twice as much.
Step-by-Step Instructions for Pork Belly Bacon in a Smoker
This method turns pork belly into smoky, crisp-edged bacon with a sweet maple finish.
Step 1: Cure the Pork Belly
Rub the 2 lb pork belly all over with 2 tbsp yellow mustard—this helps the cure stick. In a bowl, mix 0.25 cup kosher salt, 0.25 cup brown sugar, 2 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp smoked paprika.
Coat the pork belly completely with the mixture, pressing it into every crevice. Place it on a wire rack set over a tray and refrigerate uncovered for 48 hours. This curing time pulls moisture out and infuses the meat with flavor.
Step 2: Rinse and Dry Before Smoking
After curing, rinse the pork belly under cold water to remove excess cure. Pat it completely dry with paper towels—this is crucial for good smoke adhesion. Let it air-dry in the fridge for 1 hour to form a tacky surface, often called a “pellicle,” which helps the smoke penetrate.
While it dries, soak the 2 cups hickory wood chips in water for at least 30 minutes. This creates steam as they burn, which adds flavor without harsh bitterness.
Step 3: Smoke at Low Temperature
Preheat your smoker to 200°F using the soaked hickory wood chips. Place the pork belly directly on the grates, skin-side up. Smoke for 3-4 hours, maintaining the temperature until the internal temp reaches 150°F.
The pork belly should develop a deep reddish-brown color and a firm texture. If the wood chips burn out, add more to maintain a steady smoke. Avoid opening the smoker too often—consistent temperature is key.
Step 4: Glaze and Finish
In a small bowl, whisk together 0.5 cup maple syrup and 2 tbsp apple cider vinegar. During the last 30 minutes of smoking, brush this glaze over the pork belly every 10 minutes.
This creates a sticky, caramelized coating. Keep an eye on it to prevent burning—if the edges darken too quickly, lower the temperature slightly.
Step 5: Slice and Serve
Remove the pork belly from the smoker and let it rest for 15 minutes. This allows the juices to redistribute. Slice it into ¼-inch thick strips against the grain for the best texture.
The result should be tender, smoky slices with crisp edges and a glossy maple finish. Serve warm or let it cool completely for a firmer bacon-like consistency.
Pro Tips For Making Pork Belly Bacon Recipe In Smoker
- Dry the Skin: Pat the pork belly completely dry before applying the cure—any moisture left on the surface will prevent the salt and sugar from penetrating evenly. I learned this the hard way after my first batch came out unevenly seasoned.
- Start Low and Slow: Smoke at 200°F for the first 2 hours to render the fat without burning the sugars in your brown sugar and maple syrup rub. Sounds tedious, but it’s the only way to get that perfect balance of crisp and chewy.
- Skip the Over-Salting: Use 1 tablespoon of kosher salt per pound of pork belly—no more. After ruining a batch with too much salt, I now weigh the meat and measure the cure precisely.
- Glaze Late: Brush on the maple syrup only during the last 30 minutes of smoking, or it’ll burn before the pork belly finishes cooking. I was skeptical until I tried it—now it’s non-negotiable.
Storing and Reheating pork belly bacon recipe in smoker
Refrigerator Storage
After smoking, let your pork belly bacon cool completely. Wrap slices tightly in parchment paper then plastic wrap to prevent air exposure. It keeps beautifully in the fridge for 1 week. I learned the hard way that skipping the parchment step leads to sticky messes. ❄️
Freezer Storage
For longer storage, freeze individual slices between layers of parchment paper in a ziplock freezer bag. Squeeze out all air before sealing. This method preserves that smoky flavor for 3 months without freezer burn. I always label with the date—I forget otherwise.
Thawing Properly
Move frozen slices to the fridge 24 hours before using. For quick thawing, place sealed slices in a bowl of cold water for 1-2 hours, changing water every 30 minutes. Never microwave directly from frozen—it ruins the texture.
Reheating Methods
My favorite way is in a dry skillet over medium heat for 2-3 minutes per side. The oven works too—arrange on a wire rack at 350°F for 8-10 minutes. Both methods restore that crisp edge we worked so hard to achieve. 🔥
Reviving Leftovers
If your bacon seems dry after storage, brush slices with a little maple syrup before reheating. This brings back that glossy finish. I also add a splash of water to the skillet and cover for 1 minute to steam the slices slightly.
Nutrition Facts
Frequently Asked Questions
Can I use a different type of wood for smoking?
While hickory gives a strong bacon flavor, apple or cherry wood add a sweeter, fruitier smoke. Avoid mesquite—it can overpower the meat. Always soak chips for 30 minutes first.
What if my pork belly isn’t even thickness?
Trim thicker sections to match the thinnest part for even cooking. Or fold the thinner end under itself and secure with toothpicks. This prevents some slices from drying out before others finish.
How do I prevent the glaze from burning?
Keep your smoker at 200°F and only add glaze in the last 30 minutes. If edges darken too fast, tent with foil. The vinegar in the glaze helps balance sweetness and prevent charring.
Can I skip the curing step?
No—curing for 48 hours is essential for flavor and safety. It draws out moisture, allows spices to penetrate, and creates that signature bacon taste. Skipping it risks uneven texture and potential spoilage.
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