Outdoor Smoker Bacon Making Process

• 2 - 3 pounds of pork belly

• 1/4 cup of brown sugar

• 1/4 cup of kosher salt

• 2 tablespoons of black pepper

• 1 tablespoon of garlic powder

• 1 tablespoon of onion powder

• 1 teaspoon of curing salt (optional but recommended for better preservation)

• Wood chips (such as hickory, apple, or cherry) for smoking

• In a small bowl, combine brown sugar, kosher salt, black pepper, garlic powder, onion powder, and curing salt if using. Mix well.

• Place the pork belly on a baking sheet or in a large dish. Rub the seasoning mixture all over the pork belly, making sure to cover every surface.

• Cover the seasoned pork belly with plastic wrap and refrigerate for at least 24 hours. This allows the flavors to penetrate the meat.

• Soak the wood chips in water for at least 30 minutes before using. This helps to create a slow, steady smoke.

• Preheat the outdoor smoker to 225°F (107°C). If your smoker has a water pan, fill it with water to help keep the meat moist during the smoking process.

• Remove the pork belly from the refrigerator and let it sit at room temperature for about 30 minutes to take the chill off.

• Drain the soaked wood chips and place them in the smoker's wood chip tray or directly on the hot coals (if using a charcoal smoker).

• Place the seasoned pork belly on the smoker rack, fat side up.

• Close the lid of the smoker and let the bacon smoke for 3 - 4 hours. Check the internal temperature of the bacon periodically with a meat thermometer. The bacon is done when the internal temperature reaches 150°F (66°C).

• Once the bacon is cooked, remove it from the smoker and let it cool to room temperature.

• After cooling, you can slice the bacon as thick or as thin as you like. Store the sliced bacon in the refrigerator for up to a week or in the freezer for longer storage.

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