applewood smoked bacon


  • 1/2 Cup kosher salt

  • 1/2 Cup brown sugar

  • 1 Tablespoon black pepper

  • 2 Pound pork belly, skin removed



Mix together the salt, brown sugar and black pepper in a bowl.


Take the bacon cure mix and cover pork belly with it. Place in a plastic bag, removing as much air as possible.


Let sit in refrigerator for 8 days. Every 2 days, flip the pork belly over to ensure the juices go to both sides of the meat and it is equally distributed.


After 8 days, remove the pork belly from the fridge. Rinse the pork belly well, being sure to get all the cure off and pat dry.


When ready to cook, set Z Grill temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Pellet Tube if available.


Pour a layer of ice in a jelly roll pan; place a rack on top of the ice, then place the pork belly on top of the rack. The ice will help the pork belly not get too hot while smoking.


Place both the pan with ice and rack with pork belly directly on the grill grate. Smoke the pork belly for 2 to 3 hours, or until it reaches an internal temperature of approximately 150℉.


After smoking the pork, wrap the bacon in plastic wrap, then place in freezer for 30 to 60 minutes, or until the bacon is nearly frozen and the meat is firm. This makes for easier cutting.


Cut the bacon to desired thickness. Use in your favorite recipes or alone. Enjoy!


When ready to cook, set temperature to 400°F and preheat, lid closed for 15 minutes.


Place bacon slices directly on the grill grate and cook turning once or twice, until the desired crispness is reached, about 8 to 10 minutes.


Remove to a paper-towel lined plate to keep crispy.

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