Morton Tender Quick Bacon Recipe: Smoky Cured Perfection at Home

Making bacon at home delivers perfectly tender results with a smoky depth that store-bought can’t match. This method uses Morton Tender Quick for a quick cure that transforms simple pork belly into restaurant-quality strips.

The process is straightforward yet precise, yielding bacon with ideal texture and flavor. You’ll control the sweetness, smokiness, and thickness to create exactly what you’re looking for.

Ingredients for Morton Tender Quick Bacon

Transform pork belly into smoky, tender bacon with these straightforward curing ingredients.

The pork belly is non-negotiable here. Look for skin-on pieces with even fat-to-meat ratios—local butchers or Specialty meat counters at Whole Foods usually carry it. Morton Tender Quick is specific to this method (don’t swap for regular curing salt). If you can’t find it, Amazon or Walton’s online have it, but check the expiration date—old cure loses potency.

No brown sugar? White sugar plus 1 tbsp molasses mimics the flavor. Out of smoked paprika? Regular paprika plus a pinch of chipotle powder works. Skip the maple syrup if you prefer less sweetness, but the vinegar is key—don’t omit it (balances the cure). For wood chips, apple or cherry add a milder smoke if hickory’s too strong.

Cured belly keeps 1 week in the fridge before smoking, or freeze for 3 months. Smoked bacon stays fresh 10 days refrigerated, or freeze slices between parchment. Always soak wood chips 1 hour before smoking for even smoke distribution.

Step-by-Step Instructions for Smoky Cured Pork Belly

Here’s the proven method for transforming pork belly into tender, smoky perfection at home.

Step 1: Create the Cure and Coat the Pork Belly

In a bowl, combine 0.5 cup Morton Tender Quick, 0.5 cup Brown Sugar, 2 tbsp Black Pepper, 1 tbsp Garlic Powder, 1 tbsp Onion Powder, and 1 tbsp Smoked Paprika. This blend ensures the right balance of salt, sweetness, and smokiness.

Rub this mixture all over the 3 lb Pork Belly, pressing it into every crevice. I find it helps to wear gloves for this part—keeps your hands clean and ensures an even coat. Place the pork belly in a resealable plastic bag or non-reactive container, skin-side up.

Step 2: Add Liquid Components and Cure

Drizzle 0.25 cup Maple Syrup and 2 tbsp Apple Cider Vinegar over the pork belly. The syrup adds depth and caramelization later, while the vinegar balances the sweetness and helps tenderize.

Add 1 tsp Liquid Smoke for an extra layer of smokiness, if desired. Seal the container and refrigerate for 5-7 days, flipping the pork belly once daily to ensure even curing. The meat should feel firm to the touch when it’s ready.

Step 3: Rinse and Prepare for Smoking

After curing, remove the pork belly from the refrigerator and rinse it under cold water to remove excess cure. Pat it dry thoroughly with paper towels. This step prevents the bacon from being overly salty and helps the smoke adhere better.

Let the pork belly sit uncovered on a wire rack in the refrigerator for 1-2 hours to form a pellicle—a tacky surface that helps smoke stick. This is crucial for that authentic smoky flavor.

Step 4: Smoke to Perfection

Soak 2 cups Hickory Wood Chips in water for at least 30 minutes before smoking. Preheat your smoker to 200-225°F and add the soaked wood chips. Place the pork belly directly on the grates, skin-side up.

Smoke for 2-3 hours, maintaining a consistent temperature, until the internal temperature reaches 150°F. The skin should darken and develop a rich, mahogany color. If using 1 tsp Kosher Salt, sprinkle it lightly over the pork belly during the last 30 minutes for extra seasoning.

Step 5: Rest and Slice

Once smoked, transfer the pork belly to a cutting board and let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring every slice is moist and tender.

Slice the bacon against the grain into your desired thickness. For the best texture, I recommend ¼-inch thick slices. Serve immediately, or store in the refrigerator for up to 1 week. The flavor deepens over time, making it even more delicious.

Perfect Pairings for This Recipe

Breakfast Classics

There’s nothing better than pairing your homemade bacon with fluffy buttermilk pancakes. I love stacking 3 pancakes with 2 strips of bacon in between, then drizzling with warm maple syrup. The sweet and salty combo is unbeatable. 💛

Egg Pairings

For a protein-packed breakfast, serve with scrambled eggs or a veggie omelet. The smoky bacon adds depth to simple eggs. I also love making shakshuka with bacon crumbles on top for a hearty brunch.

Salad Enhancements

Add crispy bacon bits to a classic Cobb salad or spinach salad with hard-boiled eggs. The saltiness balances the freshness of greens perfectly. I use 1 strip per serving for just the right amount of crunch.

Sandwich Upgrades

Elevate your BLT by using thick-cut slices of this bacon. The smokiness pairs beautifully with ripe tomatoes and crisp lettuce. I also love adding it to grilled cheese for an extra layer of flavor.

Beverage Matches

A cold glass of orange juice cuts through the richness, while black coffee enhances the smoky notes. For brunch, a mimosa or Bloody Mary adds a festive touch. 🍷

Side Dish Ideas

Serve with roasted potatoes or cornbread for a Southern-style meal. The bacon’s saltiness complements the sweetness of cornbread beautifully. I also enjoy it with avocado toast for a modern twist.

Frequently Asked Questions