Homemade Hickory Maple Pepper Bacon Recipe
Make restaurant-quality bacon at home with this 9-day curing and smoking method. This hickory maple pepper bacon combines sweet maple syrup with smoky hickory powder and cracked black pepper for complex flavor that store-bought bacon cannot match. The extended dry cure develops deep umami while the low-temperature oven finish keeps the meat tender and moist. Perfect for breakfast enthusiasts, charcuterie lovers, or anyone wanting to control ingredients and avoid commercial additives. Serve alongside eggs and toast, crumble over salads, or enjoy on its own. This version stands apart through the combination of pink curing salt for proper preservation, real maple syrup for authentic sweetness, and hickory smoke powder for genuine smokehouse flavor without requiring special equipment.
Ingredients
- 10 pounds pork belly, skin removed
- ¾ cup light brown sugar, packed
- ⅓ cup sea salt
- 2 tablespoons freshly cracked black pepper
- 1 ¼ teaspoons pink curing salt, Hoosier Hill brand
- 1 teaspoon hickory smoke powder, Hoosier Hill brandsmoked paprika3/4 teaspoon per 1 teaspoonsmoke
adds paprika pepper notes
- ⅓ cup real maple syrup, dividedmaple-flavored syrupequalsweetener
2
Instructions
- 1
Whisk together light brown sugar, sea salt, black pepper, pink curing salt, and hickory smoke powder in a bowl.
- 2
Slice the pork belly in half and place on a rimmed baking sheet.
- 3
Evenly coat all sides of both pork belly halves with the seasoning mix.
- 4
Place each half into a separate sealed plastic bag and pour half the maple syrup into each bag.
- 5
Seal the bags tightly and massage to distribute the syrup.
- 6
Place the bags in a rimmed dish and refrigerate for 7 days, flipping and massaging the mixture daily.
- 7
On day 8, remove the pork from the bags and rinse with water.
- 8
Pat dry and place on a rimmed baking sheet lined with a cooling rack, uncovered, and refrigerate for 24 hours.
- 9
Preheat the oven to 225F. Insert a meat thermometer into the thickest part of the meat and bake until the internal temperature reaches 155F, approximately 2 to 3 hours.
- 10
Remove from the oven and allow to cool completely.
- 11
Vacuum-seal each pork belly or place in a sealed plastic bag and refrigerate overnight.
- 12
Slice the bacon while cold, cook as desired, and freeze the remainder.
Tips
Use pink curing salt (sodium nitrite) for food safety; it prevents botulism during the cure. Do not substitute with regular salt, as the nitrite is essential for proper preservation and gives bacon its characteristic color.
Keep the pork belly ice-cold when slicing by hand for clean, even bacon strips. A sharp knife and cold temperature prevent tearing and crushing the delicate texture.
The 24-hour uncovered refrigeration after rinsing develops a pellicle (dry surface layer) that helps smoke powder adhere and improves browning during baking.
Good to Know
Vacuum-sealed or in sealed plastic bags in the refrigerator for up to 2 weeks; frozen for up to 3 months.
Prepare through day 8 (after cooling and sealing) up to 2 days ahead. Complete final slicing and cooking the day of service.
Crisp in a skillet or oven until desired doneness. Serve hot alongside eggs, toast, or as a breakfast component. Also excellent crumbled over salads, soups, or breakfast dishes.
Common Mistakes
Skip daily flipping and massaging during the 7-day cure to avoid uneven seasoning and incomplete flavor development.
Use iodized salt to avoid metallic off-flavors and improper curing.
Slice the bacon while warm to avoid tearing and uneven pieces.
Substitutions
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FAQ
Can I make this without pink curing salt?
No. Pink curing salt (sodium nitrite) is essential for food safety during the extended 7-day cure, preventing botulism risk. It also provides the traditional bacon color and flavor. Regular salt lacks this protective compound and is not a safe substitute.
What if I don't have a vacuum sealer?
A sealed plastic freezer bag works well as a substitute. Press out excess air before sealing tightly. The goal is to minimize oxygen exposure during cold storage. Vacuum sealing extends shelf life slightly but is not required for this recipe's success.
How long does homemade bacon keep in the freezer?
Properly sealed and frozen bacon keeps for up to 3 months with minimal quality loss. After 3 months, freezer burn may develop. Thaw in the refrigerator overnight before cooking. For best flavor and texture, use within 6 to 8 weeks.