My family LOVES bacon. So when we tested and found that our little man could not have nitrates the challenge became making bacon. We did not care that he could no longer eat processed meat as it is easy to bake beef/chicken/lamb etc and used sliced during the week for lunches but bacon was the breaking point. Did some research and this is the recipe I use on a monthly basis to supply the bacon lovers of my household.

By the way this is very simple!!

Bacon Nitrate Free

makes approx 


2 kg pork belly (I look for two pieces that are as meaty as I can get)

Hickory wood chips for the BBQ (not pellets)

1 cup sea salt
1/2 cup coconut sugar
3 tablespoons apple cider vinegar
1 teaspoon peppercorns
4 bay leaves
1 tablespoon garlic powder
2 litres of filtered water


1. Place all brine ingredients in a saucepan and bring to the boil.
2. Let the brine cool to room temperature (this can take a couple of hours depending on weather)
3. Tip brine into a sealable container (I use a large tupperware box) and place pork belly in and make sure that it stays submerged. (I use a small china plate to keep the meat under the brine)
4. Seal the box and place into the fridge for five days.  (traditional recipes tell you too turn the meat daily, I am inherently lazy and have found that neglect works too)
To Cook:
1. On day of cooking, soak for at least one hour enough chips to fit in your smoker box.
2. Discard brine and wash the pork belly and pat dry.
3. Preheat the BBQ with smoker box inside (you want the chips smoking before putting meat in)
Depending on your BBQ as to what your lowest temperature is:
aiming for 100oC for 3 hours
We have a WeberQ and we do the bacon on large knob low (150oC) with meat on a trivet with foil tray underneath and it takes 2 hours.
Once cooked remove and slice while still warm.

Serving Suggestions

Cook as you would normally do!

Lasts in the fridge for a about 2 weeks. (if it is not eaten before this)

Please store the majority in the freezer where it can last up to 3 months.

Cutting: I used to cut the longest rashers but it got quite messy near the end. I now cut belly in half crossways then slice so that you get like a short cut bacon. If using a slicer make sure the rind is down.

Enjoy xx