Revelry Bacon

Revelry Bacon

  • Makes: A lot of bacon!
  • Prep time: 5 days
  • Total time: 6 days

1 whole pork belly, skinless (approx. 10 lb/4.5 kg)


  • 1 gallon water
  • 1 cup coarse kosher salt
  • ⅔ cup granulated sugar
  • 6 juniper berries, crushed
  • 1 tablespoon pink curing salt
  • 2 teaspoon each whole black peppercorns, ground coriander, garlic powder
  • 1 teaspoon celery seed

Spice Rub:

  • 3 tablespoon coriander seed
  • 2 tablespoon each black peppercorns and yellow mustard seeds
  • 1 tablespoon white peppercorns
  • 8 cloves garlic, minced
  • 5 tablespoon coarse kosher salt
  • 3 tbsp. dark brown sugar
  • 5 tbsp. paprika
  1. For the Brine: 5 days before grilling, bring 2 quarts water to boil in Stock Pot. Add the kosher salt, sugar, juniper berries, pink curing salt, peppercorns, coriander, garlic powder and celery seed; stir until salt and sugar dissolves. 
  2. Add 2 quarts of ice water to cool the brine; refrigerate until chilled. 
  3. Using a meat injector, inject 1 ½ cups chilled brine evenly throughout pork belly. Submerge pork belly in remaining brine, cover and refrigerate. 
  4. After 3 days in refrigerator, inject another 1 ½ cups brine into pork belly; return belly to brine, cover and refrigerate for an additional 2 days.  
  5. After 5 days, remove pork belly from brine. Rinse with cold water; drain and pat dry. 
  6. Place pork belly on a wire rack-lined Baking Sheet; let air dry in refrigerator for 2 hours. 
  7. For the Rub: Place coriander, black peppercorns, mustard seeds and white peppercorns in a spice mill or mortar and pestle; grind until coarse. Stir in garlic, kosher salt, brown sugar and paprika. 
  8. Generously coat pork belly all over with spice rub. 
  9. Preheat Vida by PADERNO Wi-fi Connected Smart Pellet Grill to low, indirect heat, right around 200°F.  
  10. Smoke the pork belly, covered, for about 4 hours, or until the internal temperature reaches 160°F. Every hour or so, add more pre-soaked wood chips to keep the inside of firebox smoky. 
  11. Once cooked, transfer pork belly to a clean wire rack-lined Baking Sheet; let cool for 30 minutes. 
  12. Wrap it tightly in foil and place in refrigerator for at least 4 hours. Store bacon, whole or sliced, for up to 2 weeks. 
  13. Thinly slice into strips; fry on stove or bake in oven until cooked to your liking.  

TIP: Based on how you want your bacon to taste, use different types of pre-soaked wood chips to infuse pork belly with unique, smoky flavor profiles.  

  • Applewood gives a classic, mellow bacon with hints of apple 
  • Hickory chips result in sweet yet robust bacon 
  • Cherry wood imparts sweet notes with a hint of tartness 
  • Pecan chips offer a nuttier taste