How to Cure Bacon in a Gas Smoker & Grill

Bacon comes from the of the pig's belly, back by the loins.

One of the pleasures in life is making food yourself. While bacon from the local food store serves its purpose, the outdoor cooking enthusiast can get satisfaction from curing and cooking bacon on the gas grill or smoker. The finished product will go well as a main dish or to add to breakfast meals, sandwiches or salads or as a dinner component. Curing bacon takes some time and effort, but for the bacon lover, it can be well worth it.

Things You'll Need

• 3-lb. pork belly with the skin still intact
• 2 tbsp. kosher salt
• 1 tbsp. pink salt (optional)
• 2 tbsp. fresh-ground black pepper
• 1/4 cup maple syrup
• 1/4 cup brown sugar
• Plastic resealable food bag
• Meat thermometer
• Hickory wood chips
• Shallow metal pan for wood chips
• Gas grill or smoker

Instructions

Preparing the Bacon

1. 

   Just a few spices and maple syrup makes a great bacon cure rub.

   Wash and pat dry the pork belly. Mix the spices and maple syrup in a small bowl; then rub the mixture all over the pork belly. Once the meat is coated, seal it in a plastic bag and refrigerate for seven days, turning once about every other day. After the seven days are up, remove the meat from the plastic, wash it off, pat it dry and place it back in the refrigerator on a metal rack for one more day.

2. 

   Make sure there is plenty of gas available to complete the process.

   Soak the wood chips in a bowl of water for about 30 minutes. After soaking, remove the chips and place them in a metal pan inside the grill. Typically with gas grills, this type of pan comes as an attachment for the grill. Fire up the grill to a temperature between 150 to 200 degrees Fahrenheit. Each grill's temperatures will vary, so try closing the lid with the heat on low as a starting point. If the temperature gets too hot, open the hood intermittently and adjust the temperature setting.

3. 

   After resting for 30 mintues, the bacon is ready to be trimmed and sliced.

   Cook the pork belly for about three hours until the meat reaches a core temperature of 150 degrees on the meat thermometer when inserted into the middle portion of the pork. Remove the meat from the grill and let rest for about 30 minutes on a wire rack or pan. After the bacon has cooled, it is ready to be sliced.

4. 

   The bacon is now cured and ready to be either cooked or stored.

   With a sharp knife, remove the skin from the bacon and trim off most of the visible fat layer. Be sure, however, to leave a small amount of fat on top. Next, lay the flat side of the bacon slab down on the table and slice vertically to desired thickness. An electric meat slicer will make the job easier, but it is not required. The bacon is now ready to be stored or cooked.

5. The sliced bacon can be either refrigerated for immediate use, or it can be stored in a plastic bag and placed in the freezer. Generally, cured bacon will keep in the refrigerator for up to 10 days or in the freezer for up to three months.

Tips & Warnings

• The type of wood chips used will affect the flavor of the bacon. Apple or cherry chips will give the meat a mild, slightly fruity taste. Hickory chips provide a robust, more traditional taste. Maple chips will give the bacon a sweet taste and is typically what is recommended for bacon to eat with pancakes and waffles.

• Make sure to follow the manufacturer's recommendations and instructions when using a grill. Keep small children away from the grill when it is in use. As always, do not use grills indoors or in any place that is not well ventilated.

References

• Paupered Chef: Real Homemade American Bacon

Resources

• "Backyard Grilling: For Your Grill, Smoker, Turkey Fryer and More"; Jim Casada; 2006
• "Grit": Cure Your Own Bacon