John Setzler

Smoked Pork Belly Bacon

2 posts in this topic


I have been wanting to do this for a long time and I'm glad I finally got it done!


Here’s what you need:

1 5-8 pound whole pork belly

Cure Ingredients:

¼ cup kosher salt
2 tsp pink curing salt (Prague Powder #1)
¼ cup brown sugar
1 tbsp red pepper flakes
2 tbsp paprika
1 tsp ground cumin
½ tsp ground coriander
¼ tsp ground allspice
¼ cup pure maple syrup

Combine all the cure ingredients except the maple syrup and set aside.

Unpackage your pork belly. Rinse, pat dry, and do any trimming that you may want. Rub the surface of the pork belly with the maple syrup and apply the curing rub liberally to both sides of the meat. Place the meat and any leftover maple syrup in a 2 gallon Ziplock bag or vacuum seal bag and remove as much air as possible. Place the meat in the refrigerator for 8 to 10 days, flipping the bag over once a day during the process.

After the pork belly has cured, remove it from the bag, rinse it completely and pat dry. Place on a rack in the refrigerator overnight for at least 12 hours or as long as 48 hours.

Preheat your Kamado Joe grill to 200-225 degrees and add several chunks of your favorite smoke wood. I prefer a mix of maple and hickory for bacon. Set up for indirect cooking with your heat deflectors in the lowest position and the grill grates in the highest position. While your grill is warming up, combine the following ingredents:

¼ cup cracked black pepper
1 tbsp paprika
1 tbsp onion powder
½ tsp ground clove

Take your pork belly out of the refrigerator. Drizzle some more maple syrup on the surface and then coat with the seasoning rub you just made. Let this sit on the counter until your Kamado Joe has preheated. 

Place the meat on the grill and smoke until you reach an internal temperature of 150 degrees in the thickest part of the meat. My 8 pounder took 3 hours.

Remove from the grill, lightly tent with aluminum foil and let rest for 30 minutes. Put back on a rack and refrigerate until completely chilled before slicing. 

Cook and serve any way you would normally serve bacon!


TKOBBQ, Cgriller64, NIZZLE and 3 others like this

Share this post

Link to post
Share on other sites

Looks fantastic. Nothing better than homemade bacon.

Share this post

Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Similar Content

    • By Kamado Al
      Found a nice 21lb brisket @ Restaurant Depot on Saturday- my biggest to date. As I mentioned earlier, I place a high premium on even thickness at the end of the flat and this one meets my requirements nicely.


      It also didn't require much trimming. I'm thinking that I have at least 19.5 pounds to cook.

      My last brisket cook, I sold shares of the brisket to my family- cooking two briskets- selling five shares, reserving one for myself- leaving me with a $15 cost for the two briskets, 1/6th the cost. This time I am just selling by the pound- $6 per- which still is a great deal for them and having sold 13lbs- I have paid for the brisket, lump, pecan wood and gas... 

      Anyway, it's sitting in the fridge, dry brining until early tomorrow morning after a nice bath in heavy black pepper, sea salt and a dusting or chipotle chili
    • By waldo3000
      Hi Folks, 

      Richard here from Scotland Just joined the forum after peeking from a distance. Lived in a flat (apartment) for the last few years where I mostly used a Weber Jumbo Joe in our small garden. Recently moved to a house with ample outdoor space where pretty much the first purchase I made was the Classic Kamado Joe, to say I am loving it is an understatement. Been following your man John Setzler on youtube who has really helped me getting to grips with Kamado cooking. 

      Anyway, looking forward to chatting to you folks. 

    • By Cafolla1
      Hey Yall, 
      new kamado joe owner, just picked it up on friday at the Wilmington DE roadshow (tax free too WOOOOOO)
      so far ive cooked a spatchcock chicken with fingerling potatoes and cippolini onions, and some stuffed artichokes.
      today some snowday wings and a boneless short rib, cooked steak style.
      Thanks all, look in forward to many years of interesting cooks, and good food.
      now i gotta sell all my weber stuff (no room in the yard for all of it)
    • By Baby Back Maniac
      So here it is. I go over all the new features and try to answers most of the questions that I was asked when I posted pictures about the new changes. I also tried to focus on the stuff I would be thinking about if I was shopping for a new ceramic and mentioned all the things I liked and didn't like. 
      I hope you guys like enjoy the video. For some reason I found this video more difficult to do than any of the others. I'm not sure why. In the end, I think it turned out great...Just took longer than I expected.
      Let me know if you guys have any follow up questions and I'll try to answer them. 
    • By Kamado Al
      I was inspired by Shuley's post to cook Lobster tails. Alas, none available in the fridge. What was available was this giant ribeye. Granted, I should have begged off when it hit the scales at 2.25lbs. But, I figured this would make for a great breakfast sequel today and tomorrow.

      Had a dusting of snow this morning. I'm starting to miss the ambient heat of the stick burner on cold windy mornings like today...


      probably should have stopped at this point...