Smoked bacon
Cuisine type
Meal category
Course type
Spice Level

Detailed description of the recipe.

Embark on a culinary adventure with our Easy Homemade Bacon, a mouthwatering creation crafted with care and smoked to perfection in the embrace of a Kamado. Revel in the simplicity of this recipe that transforms humble ingredients into a savory delight. Immerse yourself in the art of home curing and smoking, as each slice of this bacon reflects the essence of craftsmanship. With a fusion of aromatic spices and the smoky kiss of the Kamado, our Easy Homemade Bacon is a testament to the joy of creating culinary masterpieces in the heart of your own kitchen. Elevate your breakfast or add a flavorful touch to your favorite dishes – experience the unmatched satisfaction of savoring bacon that's not only homemade but also a testament to the artistry of Kamado cooking.

Cooking time


Prep time





The porc

  • 1 X 5-8 pounds porc belly
    • It can be whole or chopped into 2 inch pieces (the smoke time will be alot shorter for the chopped pieces)

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



Prep & Curing

  • Unpackage your pork belly. Rinse, pat dry, and do any trimming that you may want
  • Combine all the cure ingredients except the maple syrup and set aside.
  • 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.

Prep & smoking

  • 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.
  • 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.