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If you’ve never had pastrami bacon before, buckle up because this stuff is unreal. It’s smoky, salty, and a little peppery, with that classic pastrami spice flavor running through every crispy bite. Think of it like bacon’s fancier cousin that spent a few extra days soaking up flavor before hitting the smoker. It’s the kind of recipe that makes people stop mid-bite and ask, “What is this?”
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This pastrami bacon starts with a simple brine, a little patience, and your smoker. It’s not hard, just takes some time, and the payoff is worth every minute. Once you try it, you’ll want to keep a batch on standby for breakfast, sandwiches, or snacking straight from the skillet.
Why You’ll Love This Pastrami Bacon
This isn’t your average bacon. It’s got that pastrami-style cure with black peppercorns, coriander, garlic, and a touch of paprika that adds both color and depth. The flavor goes deep into the pork belly during the 5-day brine, and the smoke finishes it off perfectly.
I love how it’s both savory and just slightly sweet. You get a nice balance from the brown sugar and the smoke, plus that little peppery kick at the end that makes it impossible to eat just one piece. It’s a fun twist on homemade bacon that feels like something you’d find at a high-end BBQ joint.
Ingredients You’ll Need
Here’s everything you’ll need to make a batch of homemade pastrami bacon:
- 5 LB Pork Belly
- 1 Gal Water
- 1 C Kosher Salt
- ½ C Brown Sugar (light or dark both work)
- ¼ C Pickling Spice
- 1 tablespoon Black Peppercorns
- 1 tablespoon Coriander Seeds
- 2 teaspoon Garlic Powder
- 2 teaspoon Onion Powder
- 1 teaspoon Paprika
That’s your base. If you want to add a little heat, toss in a few red pepper flakes. They fit right in with the pastrami vibe.
Preparing The Brine
Start with a big pot that’ll hold a full gallon of water comfortably. Combine the water, kosher salt, and brown sugar, and heat it just enough to dissolve the salt and sugar completely. You don’t need a rolling boil, just warm enough for everything to mix smoothly.
Once dissolved, add the pickling spice, crushed black peppercorns, coriander, garlic powder, onion powder, and paprika. Give it a good stir, then take it off the heat. Let the brine cool completely before you add the pork belly. If it’s warm, it can mess with the curing process.
The 5-Day Cure
Grab a non-reactive (non-metallic) container or a heavy-duty zip-top bag that can hold your pork belly flat. Place the meat inside, then pour the cooled brine over it. Make sure it’s fully submerged. If it’s floating up, you can place a small plate on top to weigh it down.
Cover and refrigerate for 5 full days. Flip the pork belly once a day to make sure the cure is evenly distributed. This is how we get the pastrami flavor deep into the meat.
Don't skimp on this part. It can be tempting, but you won't know that you've messed it up until the very end when it will be too late.
Rinse, Dry, and Get Ready To Smoke
After 5 days, pull the pork belly from the brine and rinse it thoroughly under cold water. You want to remove any excess salt or spice chunks from the surface. Then pat it completely dry with paper towels. This step is key to getting that nice, even smoke.
At this point, you’ll notice how firm the pork belly feels. That’s exactly what you want. It’s cured and ready to take on some smoke.
Smoking The Pastrami Bacon
Set your smoker to 200°F. Any wood will work here, but I like hickory, apple, or cherry. Hickory gives it a bold smoky flavor, apple adds sweetness, and cherry brings color and a mild fruitiness.
Place the pork belly fat-side up on the smoker grates and let it go for about 2 hours, or until it hits an internal temperature of around 150°F. Don’t rush it, low and slow is the way to go here.
As it smokes, the smell alone will have you checking the thermometer every few minutes. That mix of pastrami spices and wood smoke is something special.
Let It Rest
Once the pastrami bacon hits temp, wrap it tightly in plastic wrap and refrigerate it overnight. This resting step does two things. It firms up the meat, making it easier to slice thin, and it mellows out the smoke, giving it a smoother flavor.
If you’ve ever made your own bacon before, you know how important that chill time is. It turns a good batch into a great one.
Slice and Cook
When you’re ready to serve, slice the pastrami bacon thin like traditional bacon. You can use a sharp knife or a slicer if you have one.
Cook it just like you would normal bacon, either in a skillet or on a griddle until it’s golden and crispy. The fat renders down beautifully, and you get that perfect mix of crunch and chew.
Serving Ideas
There’s no wrong way to eat pastrami bacon. I’ve thrown it in breakfast sandwiches, wrapped it around asparagus, and even chopped it up for loaded baked potatoes. It’s incredible on burgers, adds depth to pasta dishes, and can completely upgrade your Sunday brunch spread.
If you’re feeling fancy, make a pastrami BLT with thick-cut tomato slices, crispy lettuce, and toasted rye. You’ll never go back to the regular version again.
Tips For Perfect Pastrami Bacon
Be patient. The 5-day cure is non-negotiable. It’s what gives the meat that signature cured texture and flavor.
Use a good smoker. Consistent heat and clean smoke make all the difference.
Don’t skip the rest. That overnight chill in the fridge helps everything set.
Slice thin. The thinner you slice it, the crispier it’ll get when cooked.
If you’re new to making bacon from scratch, this pastrami bacon is a great place to start. It’s forgiving, flavorful, and ridiculously satisfying to make at home.
Final Thoughts
I love experimenting with different types of bacon, and this pastrami bacon has quickly become one of my favorites. It combines the smoky comfort of bacon with the bold, peppery punch of classic pastrami. Whether you make it for breakfast, a weekend cookout, or just to show off your smoker skills, it’s going to turn heads.
Give it a try and you’ll never look at store-bought bacon the same way again.
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Ingredients
- 5 LB Pork Belly
- 1 Gal Water
- 1 C Kosher Salt
- ½ C Brown Sugar light or dark
- ¼ C Pickling Spice
- 1 tablespoon Black Peppercorns
- 1 tablespoon Coriander Seeds
- 2 teaspoon Garlic Powder ground
- 2 teaspoon Onion Powder ground
- 1 teaspoon Paprika ground
Instructions
- In a pot, combine water, kosher salt, and brown sugar. Heat until the salt and sugar dissolve completely. Stir in pickling spice, crushed peppercorns, coriander, garlic powder, onion powder, paprika, and red pepper flakes. Remove from heat and let cool.
- Place the pork belly into a non-reactive container or large zip bag and pour the cooled brine over it, ensuring it’s fully submerged.
- Cover and refrigerate for 5 days, flipping the pork belly once daily to ensure even curing
- After curing, remove the pork belly from the brine and rinse thoroughly under cold water. Pat completely dry with paper towels.
- Preheat smoker to 200°F
- Smoke the pork belly with your preferred wood (hickory, apple or cherry are my favorites here) until internal temperature reaches above 150°F, about 2 hours.
- Wrap the pastrami bacon in plastic wrap and place in fridge overnight. This will allow the meat to firm up and the smoke flavor to mellow.
- Slice thin and cook like traditional bacon - either in a skillet or on a griddle until crispy.
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