13/10/2026
I think it is pretty safe to say that just about every third house owns a smoker these days.
It is also safe to say that most people love bacon, but how many have tried making their own?
For some reason, the curing process makes people feel like it is out of reach.
The truth is, making proper maple-smoked bacon at home is dead simple, and you do not even need an injector to get started.
Grab a slab of pork belly and use the simple submersion method:
Mix your pre-mix cure with cold water (roughly 140 grams of cure per litre of water). Place the pork belly into a container or large zip-lock bag, pour the brine over until the meat is fully submerged, and leave it in the fridge for 4 to 5 days.
Flip it once a day so the cure penetrates evenly all the way through.
Once cured, rinse the belly thoroughly under cold water to wash off excess surface salt, pat it dry, and leave it uncovered on a wire rack in the fridge for 12 to 24 hours. This dries the surface and forms the pellicle, which is what allows clean smoke to stick to the meat.
From there, put the belly onto your smoker running at 100°C to 105°C with a wood or pellet of your choice, some people get funny with wood/pellet selection, but find out for yourself with your preference.
Smoke it for roughly 2.5 to 3.5 hours until the internal temperature reaches 65°C.
Pull it off, let it cool, and chill it in the fridge overnight. Slicing it cold gives you clean, thick rashers that won't tear or turn to grease in the pan.
We have a selection of base and flavoured cures available in-store and online.
Fourteen cures, salts and preservatives, from DC3 and Regal to Traditional Maple and Gold Star, plus beech chip and red gum sawdust for smoking.
