Usually, bacon takes up to 2 to 3 days to make. But what if you decide in the morning you want to eat a bacon sandwich that evening. I’ve got the solution.
This will be the quickest and easiest way to make tasty, juicy and pull apart bacon. This bacon only takes 8 hours to make, and half of this time, the pork belly is lying in the fridge.
This is a 7-kilo pork belly. The biggest I could find. It looks spectacular, but you can use whichever size pork belly you want. Just use fewer ingredients but in the same proportion.
You can buy pork belly with or without skin. We need pork belly without skin for this recipe, and it is easy to take off if your butcher hasn’t done this already.
Chicharrón made off pork skin
When you do it yourself, you’re left with pork skin that you don’t throw away. You can dry and fry it in smaller pieces, and then you’ve made delicious Chicharrón. Just try it and thank me later.
Dry rub for one day bacon
Like I said, I started this recipe with 7 kilos of pork belly. That much meat needs a lot of dry rub. When you’ve bought a smaller piece of pork, you need much lesser dry rub than I made in the video.
That’s why I always measure out my ingredients in parts. And for this bacon, you need:
- 5 parts table salt
- 1 part onion powder
- 1/2 part garlic powder
- 1 part paprika powder
- 1 part Carolina reaper powder (this part is optional. You can use chili powder or cayenne pepper to make it milder)
- 1/2 part ground black pepper
- 1/2 part cumin powder
Mix this all up and sprinkle an even layer on all sides of the pork belly. After that, you lay it uncovered in the fridge so the meat can absorb the salt, and the rest of the dry rub can form a coating.
Smoking pork belly for bacon
I smoke this pork belly on my Kamado Joe Classic at a temperature between 110 and 140°C (230 to 284F). I use fruitwood, like cherry or apple, as smoke wood. The wood of every fruit-bearing tree works just fine.
I stick a thermometer in the meat and program it to give me a signal when the pork belly reaches a core temperature of 96°C (204F). If you can’t wait and take it out a few degrees sooner, that’s fine too. This bacon is going to be fantastic either way.
resting the bacon
When the meat reaches the desired core temperature, you have to let it rest so the fluids can redistribute. Otherwise, all this moisture is going to escape when you cut the bacon. That’s why we wrap the smoked pork belly in aluminium foil and let it rest for at least half an hour.
If you have to let it rest longer because you want to show your guests this magnificent cut of smoked bacon, you can let it rest in a cooler. This way, the meat stays warm for a couple of hours.
Cutting the bacon
Bacon isn’t bacon if you don’t cut it in thin slices. Now you see what the result is with this quick method of making bacon. What you have is the juiciest, almost pull apart slices of bacon that’s maybe better than all the bacon you’ve seen and eaten so far.
It gets even better if you fry up these slices to make a delicious BLT sandwich or any other sandwich you can think of.
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BBQ gear used
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