Rosemary Sugar Cured Bacon – Smoked Bacon Recipe
Nothing beats waking up to the sizzle of bacon—but making your own takes breakfast to the next level. This Rosemary Sugar Cured Bacon is a fragrant, subtly sweet, and smoky masterpiece that transforms a classic into something extraordinary. While it takes a little patience, the reward is rich, flavorful bacon unlike anything store-bought. Once you try it, you’ll never go back!
This cure is precisely measured for the meat’s weight. If using a different amount, use an Equilibrium Curing calculator. Only use the specified curing salt for proper salinity and safety.
To calculate ratios, select the meat weight by grams.
Multiply the weight of the meat by 0.25% to calculate the amount of Prague Powder #1.
Multiply the weight of the meat by 2.5% to calculate the amount of Kosher Salt.
And sugar can be between 1 and 3% of the meat by weight.
Rosemary Sugar Cured Bacon – Smoked Bacon Recipe
PrintIngredients
Method
Photos
7 lbs.
skinless pork belly
2½ tsp. (15.85g)
Prague Powder 1*
½ cup + 3 tbsp. (112g)
kosher salt
⅓ cup
brown sugar, packed
1 tbsp. (15g)
cracked black peppercorns
4 sprigs
rosemary, stripped and bruised
1 bag
charcoal
Extra large zip-top freezer bags
Hickory/maple/apple wood chips/chunks for smoking
*Curing salt (Prague Powder 1) can be purchased at the butcher when you get the meat. You may have to call ahead. You can also purchase your curing salt online from specialty retailers and even Amazon.
- Trim the pork belly, rinse, and pat dry.
- In a bowl, combine the salt, curing salt, pepper, and sugar. Remove the rosemary leaves from the stems and then, using a mortar and pestle, bruise the rosemary before adding it to the salt mixture.
- Thoroughly rub the pork belly with the salt mixture and place into a large ziplock bag. Remove as much air as possible before sealing. Set the belly into the fridge on a tray to cure for 7 days. Flip the (soon-to-be) bacon daily. You will notice an accumulation of liquid in the bags. That is something you want. The rub is drawing out moisture. At the end of the curing period, the pork belly should be firm.
- After curing, remove the pork belly from the bag, rinse it thoroughly, and pat it dry. Place it on a rack over a baking tray and dry it overnight in the fridge.
- Prepare your smoker for a longer smoke by filling the charcoal basket ¾ of the way full with premium lump charcoal. Place 4 or 5 chunks of smoking wood like hickory amongst the charcoal. Light ⅓ to ½ of a load of charcoal using a charcoal chimney. Dump the lit charcoal into the center of the unlit charcoal and allow your smoker to preheat to 200°F. Add a water pan filled with hot water.
- Place your cured pork belly onto the cooking grids and smoke for 3 to 6 hours using indirect heat, until an internal temperature of 150°F. Using a wireless or Bluetooth BBQ thermometer with multiple probes will allow you to keep an eye on both the internal temperature of the bacon and the temperature of your smoker.
- Slice the bacon into your desired thickness, once off the grill and cooled. Package it for storage depending on your family size. Freeze it in freezer bags or wrapped in foil, thawing completely before cooking up for a delicious breakfast or addition to carbonara.
Store-bought bacon cannot ever compare to the glory of this homemade Rosemary Sugar Cured Bacon smoked on your own smoker. Through the curing process, much of the water is removed from the pork belly. So, instead of the watery mess of store-bought bacon, you have a much heartier, and far more flavorful slice of heaven for breakfast. What is your favorite thing to smoke? Share your recipes, stories, and photos to our social pages like Grills Facebook and Instagram using the hashtags #SmokerRecipes and #NapoleonGrills.
Happy Grilling!
Trim the pork belly and gather the ingredients
Thoroughly rub the pork belly with the cure, then place into an airtight bag
Smoke the pork belly with a mixture of hickory and maple or applewood
Smoke for up to six hours
Allow the pork belly to cool before you slice it
You can package and freeze for later
Fry or bake the bacon until it reaches your preferred crispiness
Serve with your favorites - like eggs, pancakes, and syrup
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Trim the pork belly and gather the ingredients
Thoroughly rub the pork belly with the cure, then place into an airtight bag
Smoke the pork belly with a mixture of hickory and maple or applewood
Smoke for up to six hours
Allow the pork belly to cool before you slice it
You can package and freeze for later
Fry or bake the bacon until it reaches your preferred crispiness
Serve with your favorites - like eggs, pancakes, and syrup
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