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Cured Pork Belly (Best Bacon Ever)

1:15 prep
7 days total

This is without a doubt the tastiest bacon I have ever tried.


prep 1:15       total 7 days




2.27 kg. pork belly, boneless, skin removed
19.72 ml. pink curing salt
118.29 ml. black pepper, finely ground
59.15 ml. bay leaves, finely ground
591.47 ml. brown sugar
354.88 ml. kosher salt


Place the belly meat side down and sprinkle curing salt over the belly. Using rubber or latex gloves, massage the curing salt into the pork belly. Sprinkle a thin layer of black pepper and bay leaves over the belly. Next sprinkle brown sugar and kosher salt over the belly. Massage the layers into the meat until packed on well. Flip, and repeat the process on the other side.

Wrap in plastic wrap and refrigerate for 5 to 7 days. Smoke over a low heat until the bacon is fork tender.

Author's Comments

This is without a doubt the tastiest bacon I have ever tried.

Use a combination of sweet woods for smoking. Pear, cherry and apple wood all work wonderfully.

Courtesy of Chef Ben Bettinger from Beaker and Flask in Portland, Oregon.

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1 Recipe Reviews


jdmoregon reviewed Cured Pork Belly (Best Bacon Ever) on June 11, 2017

Have tried a number of different bacon recipes, but this is the best. I found that the amounts for 5 pounds are adequate for a 10 pound slab.

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