Sweet heat meets smoky meat in this unforgettable twist on traditional bacon.
Serves: Makes ~2–3 lbs finished bacon (15–20 servings depending on slice thickness)
Total Time: 8–9 days
• Active prep time: 30 minutes
• Cure time: 7 days
• Pellicle formation: 12–24 hours
• Smoke time: 2–3 hours
• Chill and slice: 1 hour+
Why It Works:
This bacon recipe leverages the fermented peach reaper magic of Peaches Christ hot sauce in the curing process—adding depth, complexity, and a kick of heat that melds beautifully with the pork fat as it smokes low and slow. The sugar, salt, and time do the heavy lifting, while Peaches Christ elevates it from “pretty good” to “holy hell, what IS that?”
Ingredients:
- 3 to 5 lbs pork belly, skin removed
- ¼ cup kosher salt
- 2 tbsp pink curing salt #1 (Prague Powder) — for safety
- ¼ cup brown sugar
- 2 tbsp maple syrup or honey
- 3 tbsp Peaches Christ hot sauce (plus more for brushing)
- 1 tbsp cracked black pepper
- Optional: 1 tsp smoked paprika or ground coriander for additional flavor
Instructions:
Step 1: Prep and Cure
- Mix all dry ingredients (salt, curing salt, sugar, pepper) in a bowl.
- Stir in maple syrup and Peaches Christ until you get a thick paste.
- Rub the cure mixture thoroughly all over the pork belly, making sure to coat every surface.
- Place the pork belly in a large zip-top bag or vacuum seal it. Label and date.
- Refrigerate for 7 full days, flipping the meat once per day to redistribute the cure.
Step 2: Rinse and Dry
- After 7 days, remove the pork belly and rinse under cold water.
- Pat dry with paper towels and place it uncovered on a rack in the fridge for 12–24 hours to form a pellicle—a tacky surface that helps smoke adhere.
Step 3: Smoke Low and Slow
- Smoke the pork belly at 200°F until it reaches an internal temp of 150°F (usually 2–3 hours). Use fruitwood like apple or cherry for a gentler smoke.
- Optionally, brush with a thin layer of Peaches Christ during the last 30 minutes of smoking for an extra glaze and kick.
Step 4: Slice, Sear, Devour
- Chill the smoked belly to firm up, then slice to your desired bacon thickness.
- Fry in a cast-iron pan or bake in the oven to crisp perfection.
- Store extra slices in the fridge for up to a week or freeze for up to 3 months.
Optional Variations:
- Sweet Tooth Bacon: Double the brown sugar and use bourbon instead of maple syrup.
- Extra Kick: Add a pinch of cayenne or brush with Strawberried Alive for fruit-forward fire.
- No smoker? Use a 225°F oven and add liquid smoke to the cure (¼ tsp max).
Tips:
- Always use pink curing salt #1 when dry curing meats for safety.
- For best slicing, chill thoroughly or even slightly freeze before cutting.
- This recipe scales beautifully — just keep the cure-to-meat ratio consistent.