One of the most beloved adventures at Triple Creek takes place during the winter months, when our Snowbird residents return with a little extra time, a lot of experience, and plenty of “opinions” to share. This hands-on event is about far more than food—it’s centered on connection, creativity, laughter, and the joy of learning something new together. Making homemade bacon becomes a shared ritual, where stories are swapped, techniques debated, and friendships strengthened along the way.

The process of making bacon from pork belly is simple, yet deeply satisfying, unfolding in three key stages. First comes curing, where the pork belly is coated in a flavorful blend of kosher salt, brown sugar, black pepper, and pink curing salt, then sealed and refrigerated for seven days. This slow cure allows the flavors to develop while drawing out moisture, transforming the meat day by day. Next is the rinse and dry stage, where the pork belly is thoroughly washed (to remove the salt), patted dry, and placed uncovered in the refrigerator for 12 to 24 hours. During this time, a slightly sticky surface forms, which is essential for holding onto that rich smoky flavor. Finally, the bacon is smoked low and slow at 180–225°F, often using apple or cherry wood, until it reaches an internal temperature of 145–155°F, producing the classic texture and aroma everyone loves.

Once smoked, the bacon is chilled in the freezer just long enough to firm it up, making slicing easier and cleaner. Sliced thin across the grain, the finished bacon is ready to enjoy—and trust us, the first bite is always worth the wait. This winter adventure at Triple Creek is a perfect blend of tradition, craftsmanship, and community, turning a simple pork belly into unforgettable memories shared around the smoker.

Now, here is our secret recipe that we stole from Irv Bruce of Maine.

Pork Belly (lb)                              5                      3

Pink Salt (teaspoon)                 1.5                       1

Brown Sugar   (cup)                   1                           1/3

Koshher salt                                 1 cup                  3 tbs

Pepper (tablespoon)                3                           2

Paprica  (teaspoon)                  3                           2