Homemade Jamaican Jerk Bacon

November 19, 2015
Photo by Tasty Ever After
Author Notes

Add some spice to your mornings with this all-natural, sugar-free recipe for homemade bacon. Homemade dry jerk seasoning mix recipe is included! —Karrie / Tasty Ever After

  • Makes 3 pounds
  • 3 pounds fresh pork belly, skin-on is preferred
  • 1/4 cup kosher salt
  • 1/4 cup dry jerk seasoning mix (salt and sugar free), homemade or store bought
  • HOMEMADE DRY JERK SEASONING MIX RECIPE (makes a little over ¼ cup):
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 4 teaspoons dried thyme
  • 2 teaspoons ground allspice
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon crushed hot pepper flakes
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon freshly ground nutmeg
In This Recipe
  1. Rinse off pork belly and dry well. Place the cleaned pork belly in a zip lock bag, add the kosher salt and the salt-free dry jerk seasoning. Rub the salt and seasoning into the belly so it's completely covered. Seal bag and place in the refrigerator.
  2. Refrigerate the pork belly for 5 days, turning the bag over every day to help distribute the spices.
  3. After 5 days, remove the pork belly from the bag and wipe off the salt and seasoning mixture. Set up a smoker using hickory, apple, or cherry wood chips and place the pork directly on the grill rack. Smoke at 225F degrees for 2-2.5 hours, or until it reaches an internal temperature of 150F degrees. **Can use an oven instead of smoking the bacon: Preheat oven to 200F degrees. Place bacon on a rack over a baking sheet and roast for 1.5-2 hours, or until it reaches an internal temperature of 150F degrees.
  4. The skin can be cut off or left on (if left on it will be a little chewy and tough but adds great texture to the pork). Slice bacon and cook as usual.
  5. Leftover bacon can be stored in the refrigerator for up to a week in a covered container or in plastic wrap. Can also be frozen for up to 3 months, in a freezer proof bag or wrap.

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