How to Make Smoked Bacon

This delicious bacon recipe is awesome for breakfast, lunch, and dinner! 


1000g Pork belly 

30g salt

3g Curing salt no 1

3g White pepper ground

1 Bay leaf

2g Garlic powder

20g Maple syrup

3g Onion powder

2g Fenugreek seed

Directions to the recipe: 

1. Place all ingredients and meat in a cryovac bag and seal

2. Refrigerate for 6 days, overhauling each day at least once

3. After curing, wash with cold water to remove all of the cure, leave uncovered in the fridge for 1 day until dry.

4. Hot smoke in the Bradley smoker at 176 F (80 C) until you have reached an internal temperature of 149 F (65 C).

5. It will keep in the fridge for about 2 weeks, 3 months in vacuum seal, or 6 months frozen.

Recipe by: Michael Demagistris – Chef Michael Demagistris