Smoke Brothers Guild
Cold-Smoked Wild Boar Bacon
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Cold-Smoked Wild Boar Bacon

Wild boar belly cured with maple and pepper, then cold-smoked slowly for that gamy-sweet bacon you can't buy at the store.

85°F12hServes 12
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Ingredients

12servings
  • 3 lb wild boar belly, skin off
  • 3 tbsp kosher salt
  • 3/4 tsp Cure #1 (pink salt)
  • 1/4 cup dark maple syrup
  • 2 tbsp brown sugar
  • 2 tbsp coarse black pepper
  • 1 tbsp garlic powder

Method

    Prep

  1. 1.Cure

    Mix cure ingredients, rub over the belly. Vacuum-seal or zip-bag. Refrigerate 7 days, flipping daily.

  2. 2.Rinse and dry

    Rinse cure off, pat dry, rest uncovered on a rack in the fridge 24 hours to form a pellicle.

    3. Smoke

  3. 3.Cold smoke

    Cold-smoke at 65–85°F over apple + maple 8–12 hours across two sessions, resting overnight between.

    4. Rest

  4. 4.Slice and cook

    Refrigerate 24 hours. Slice 1/4" thick. Cook fully in a skillet before eating.

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