Recreating Daddy Bacon: A Journey to the Flavors of My Grandparents' Midwest Farms

Every bite of bacon carries a story, but some stories linger longer than others. For me, the taste of bacon from my grandparents' farms in the Midwest United States remains unmatched, even after nearly fifty years. Those farms, just seven miles apart, were traditional in every sense—chickens clucked freely, pigs roamed, cattle grazed, and fields of corn, wheat, alfalfa, and hay stretched wide. Among the many memories, one stands out vividly: the day a hog was butchered, and we returned home with packages of freshly smoked bacon that forever changed my idea of what bacon should taste like.

Years later, I set out to capture that magic again. While nothing can perfectly replicate the past, my homemade bacon, affectionately called “Daddy Bacon” by my family, comes close enough to satisfy those deep-rooted memories. Here’s how I bring a piece of those Midwest farms to my kitchen.

Seasoned pork belly ready for the refrigerator.

Choosing the Right Pork Belly

The foundation of great bacon starts with the pork belly. I recommend selecting a slab without the skin. If the skin is still attached, carefully remove it with a sharp knife. The pork belly should be cut to fit comfortably inside a 2-gallon Ziploc bag, which will be used for the seasoning and brining process.

The quality of the pork belly matters. Look for fresh, well-marbled meat from a trusted butcher or local farm. This ensures the bacon will have the right balance of fat and meat, which is essential for flavor and texture.

Seasoning and Dry Brining

The seasoning is where the flavor begins to take shape. I use Beasley’s Smokehouse Rub’s BBQ Secret Blend or Hatch Batch. These blends offer a perfect balance of smoky, sweet, and savory notes that complement the pork belly beautifully.

Generously coat the pork belly on all sides with the rub. Don’t be shy—cover every inch to ensure the flavors penetrate deeply. Place the seasoned pork belly into the Ziploc bag and refrigerate for three days. This dry-brining step is crucial. It allows the salt and spices to work their way into the meat, enhancing flavor and improving texture.

Smoking the Pork Belly

After the dry brine, it’s time to smoke the pork belly. Set your smoker to a temperature between 225°F and 275°F. Place the pork belly inside and smoke it slowly until the internal temperature reaches at least 250°F. This slow cooking process infuses the meat with smoky flavor while rendering the fat and tenderizing the pork.

Patience is key here. Rushing the smoking process can result in uneven cooking or a less flavorful product. The goal is to achieve a deep, smoky aroma and a tender, juicy texture reminiscent of the bacon from my grandparents’ farm.

Cooling and Slicing

Once smoked, remove the pork belly from the smoker and let it cool to room temperature. Then, place it back into a clean Ziploc bag and refrigerate overnight. This step firms up the bacon, making it easier to slice thinly.

When ready to slice, use a long, sharp knife—like a brisket slicing knife—to cut the bacon to your preferred thickness. I find that slicing lengthwise along the belly produces the best strips for frying or baking.

Pork belly seasoned, smoked, and sliced for bacon.

Cooking and Enjoying Daddy Bacon

Cooking homemade bacon is a simple pleasure. Fry it slowly over medium heat to render the fat and crisp the edges without burning. The aroma that fills the kitchen is a nostalgic reminder of those farm visits and the care that went into every step of the process.

My family’s nickname for this bacon, “Daddy Bacon,” reflects the love and tradition behind it. It’s more than just food—it’s a connection to the past, a taste of the Midwest farms where my grandparents lived and worked.

Home made bacon frying in a pan.

Tips for Success

• Use quality pork belly: Freshness and marbling affect flavor and texture.

• Don’t skip the dry brine: Three days in the fridge makes a big difference.

• Maintain smoker temperature: Keep it steady between 225°F and 275°F.

• Slice after chilling: Cold bacon slices cleaner and more evenly.

• Experiment with rubs: Try different spice blends to find your favorite flavor profile.

  
  

Recreating this bacon is a rewarding project that brings a piece of family history to your table. It takes time and care, but the result is a bacon that stands apart from anything store-bought.

If you want to experience the rich, smoky flavor that echoes the farms of the Midwest, give this recipe a try. You might just find yourself calling it by a special name, too.