Slow-Smoked Bacon Recipe



2 kg fresh-trimmed pork belly
Maple syrup
Brown sugar


1.8 litres water
1 cup salt
1 cup dark brown sugar


  1. Combine brine ingredients in large pot over high heat and bring to a simmer. Allow to cool completely.
  2. Pour brine into large plastic ziploc bag and place pork belly inside. Place in aluminium tray and brine for 4-6 days in refrigerator.
  3. Remove pork belly from brine and pat completely dry.
  4. Turn on Masterbuilt Slow-Smoker attachment and cold-smoke fat-side up for 5 hours.
  5. Remove from smoker.
  6. Optional: place in freezer for 20-30 minutes to stiffen.
  7. Preheat smoker to 135°C.
  8. Slice into 1 cm thick slices and place on fish & vegetable mat.
  9. Smoke for 45 minutes to 1 hour depending on thickness of bacon.
  10. Optional: drizzle maple syrup and brown sugar to taste.
  11. Take it up a notch, set Grill + Finish element on high and broil for 10-15 minutes depending on thickness.
  12. Recommended wood chips – hickory

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