Scrap Iron Chef's Bacon (Homemade Bacon)

READY IN: 72hrs 30mins
Recipe by quotPink Eyedquot J

This is from Good Eats with Alton Brown.

Top Review by Wing-Man

Great bacon! Did not use molasses, water or vinegar. I used brown sugar and the rest, wrapped in a trash bag for 3 days turning daily and cold smoked @ 100 degrees over maple wood for 3 hours. Remember this bacon must be cooked before consuming. It is nice to not have to eat chemicals as you do with store bought.

Ingredients Nutrition


  1. In a large non-reactive pot, bring half the water, 1 cup of sugar, salt, and 8 ounces molasses to a boil.
  2. Stir to dissolve the sugar.
  3. Pour into a large container with the remaining water, and the apple cider.
  4. Place in the refrigerator and cool to 40 degrees F.
  5. Press the black pepper into the pork belly.
  6. Once the brine has cooled place the peppered pork belly into the mixture until completely submerged.
  7. Refrigerate for three days.
  8. After three days have passed, remove the pork from the brine and pat dry with paper towels.
  9. Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle.
  10. Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours.
  11. Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon.
  12. Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer.
  13. Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven.
  14. Turn the oven to 400 degrees F and cook for about 12 to 15 minutes, depending on how crispy you like your bacon.
  15. Remove from rack and drain on paper towels.
  16. Enjoy.

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