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"This recipe is used for smoked pork and bacon, and will work for Canadian bacon as well This bacon needs lots of smoke."
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6 d 6 h 10 m servings 614 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 614 kcal
  • 31%
  • Fat:
  • 60.1 g
  • 92%
  • Carbs:
  • 6.7g
  • 2%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 1814 mg
  • 73%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a 2 gallon container, mix together the brown sugar, curing mixture, and water. Submerge the pork belly in the mixture so that it is covered completely. If the meat floats, you can weigh it down with a dinner plate or similar object. Refrigerate covered for six days.
  2. Light charcoal in an outdoor smoker. Soak wood chips in a bowl of water. When the temperature of the smoker is between 140 and 150 degrees coals are ready. Smoke the pork belly for 6 hours, throwing a handful of wood chips on the coals about once an hour. Store in the refrigerator. Slice and fry as you would with store-bought bacon.


  • Canadian Bacon
  • For Canadian bacon, use a pork tenderloin. Use the same amounts of ingredients per pound as for pork belly. Increase the temperature of the smoker to 180 degrees after 4 hours, and cook until the internal temperature of the meat is 165 degrees F(70 degrees C).



So good. We made 16 pounds of bacon. We peppered the edges of half of it, delicious. So easy to make.

Fantastic flavor! I used this recipes for bacon and Canadian bacon using a pork eye of round. This is so much better than what you find in the stores without the chemical taste than many bacons...

Great Canadian bacon! Moist and low fat. Requires oil [I use olive oil] to fry. Makes a great BLT or cold sandwich. Kept for over 2 months in the refrigerator. I will definitely make it agai...

verry good

Bacon is my life! literally, the doctor says no, I say go!

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