Lemon Pepper Wet Bacon Bites
This is the cookout version of lemon pepper wet. Pork belly gets cut into little bites, smoked until the edges caramelize, then tossed in a buttery honey lemon pepper wet glaze. The name keeps it familiar, but it starts with pork belly, the cut bacon comes from.
Prep time: 20 minutes | Cook time: 4 hours | Rest time: 10 minutes | Total time: about 4 hours 30 minutes | Serves: 6 to 8
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ATLANTA LEMON PEPPER MILD
This is the first layer. It builds that classic ATL lemon pepper crust before the pork belly hits the smoker.
ATLANTA LEMON PEPPER HOT!
This goes in the wet glaze for heat, shine, and the lemon pepper wet finish.
Ingredients
For the pork belly bites
- 3 to 4 pounds skin on pork belly
- 2 1/2 tablespoons ATLANTA LEMON PEPPER MILD
- 1/2 cup apple juice, for spritzing
For the lemon pepper wet glaze
- 6 tablespoons unsalted butter, melted
- 1/3 cup honey
- 2 tablespoons ATLANTA LEMON PEPPER HOT!
- 1 1/2 tablespoons fresh lemon juice
- Lemon wedges, optional for serving
How to Make Lemon Pepper Wet Bacon Bites
- Trim and cut the pork belly. Remove the skin or rind completely, then cut the cold pork belly into 1 inch cubes. Save the skin for cracklings if you want. Toss the cubes with ATLANTA LEMON PEPPER MILD and let the seasoning sit for 15 minutes.
- Smoke the bites. Heat your smoker to 275°F. Arrange the bites directly on the grates with a little space between them. Smoke for about 3 hours, until the edges are browned and the outside feels tacky. Starting around the 45 minute mark, give them a light apple juice spritz whenever they look dry, about every 45 minutes.
- Make the wet glaze. Stir together the melted butter, honey, ATLANTA LEMON PEPPER HOT!, and fresh lemon juice in a small bowl.
- Pan and finish. Transfer the smoked bites to a disposable foil pan. Pour the glaze over the pork belly and toss until coated. Return the pan to the smoker uncovered for 45 to 60 minutes, tossing once halfway through. The bites are ready when the glaze is sticky and they are probe tender, usually around 195 to 205°F.
- Rest and serve. Let the bites rest for 10 minutes, toss once more in the glaze, and serve straight from the pan with lemon wedges if you want.
Do not cover the pan. Covering traps steam and softens the bark. Keeping the bites uncovered lets the glaze tighten up while the pork belly stays tender.
Cookout Note
These cook in the same two stage style as pork belly burnt ends, but calling them bacon bites makes the dish easy to recognize before the first bite. Set the foil pan out as a shareable appetizer and let the smoke, lemon pepper, honey, and butter do the work.