Go Back
+ servings
Cottage bacon recipe.
Print Recipe
5 from 2 votes

Cottage Bacon

Cottage bacon is a flavorful twist on traditional bacon, made with a meatier cured pork shoulder rather than pork belly.
Prep Time10 mins
Cook Time2 hrs
Curing7 d
Total Time7 d 2 hrs 10 mins
Course: Side Dish
Cuisine: American
Servings: 24
Calories: 39kcal


  • 2 pounds pork shoulder
  • 2.2 grams Prague powder
  • 16 grams salt
  • 14 grams brown sugar
  • 12 grams black pepper
  • 8 grams Sweet paprika (or use regular paprika with a dash of cayenne)
  • wood chips for smoking


  • Prepare your pork shoulder by trimming off the fat cap and any large chunks of exterior fat.
  • Trim out the bone from the pork shoulder by carefully cutting around it to remove it, being careful not to cut up the surrounding meat excessively.
  • Slice the pork shoulder into flats 1-2" thick, similar to a pork belly.
  • Mix together all of the cure and seasonings until well combined then use the mixture to fully coat the meat.*
  • Place your pork in a large sealable bag and set in the refrigerator for 7-9 days. Flip the pork each day to ensure it cures evenly.
  • Remove the meat from the bag and rinse off the seasonings under cold water. Then pat it dry with paper towels.
  • Preheat your smoker to 200 degrees and add your favorite wood chips.
  • Smoke the cured pork until the internal temperature reaches 150 degrees. This will take approximately 2 hours, depending on how thick your meat has been cut.
  • Remove bacon from the smoker and let cool, then slice thinly with a meat slicer or chef knife.


*Don't worry if all of the seasonings won't stick to the meat initially. As the pork cures liquid will be released that will soak up the remaining seasoning.


Calories: 39kcal | Carbohydrates: 1g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 276mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 168IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg