Slow-Smoked Bacon Recipe
Ingredients
2 kg fresh-trimmed pork belly
Maple syrup
Brown sugar
BRINE
1.8 litres water
1 cup salt
1 cup dark brown sugar
Preparation
- Combine brine ingredients in large pot over high heat and bring to a simmer. Allow to cool completely.
- Pour brine into large plastic ziplock bag and place pork belly inside. Place in aluminum tray and brine for 4-6 days in refrigerator.
- Remove pork belly from brine and pat completely dry.
- Turn on slow-Smoker function and cold-smoke fat-side up for 5 hours.
- Remove from smoker.
- Optional: place in freezer for 20-30 minutes to stiffen.
- Preheat smoker to 135°C.
- Slice into 1 cm thick slices and place on fish & vegetable mat.
- Smoke for 45 minutes to 1 hour depending on thickness of bacon.
- Optional: drizzle maple syrup and brown sugar to taste.
- Take it up a notch, set Grill + Finish element on high and broil for 10-15 minutes depending on thickness.
- Recommended wood chips – hickory
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