Champagne Miso Bacon

How to make your own home made bacon on a gas grill. With the umami flavor of Miso Paste, sweetness of champagne, and kick of Korean pepper flakes this bacon is a unique treat.
Prep Time 20 minutes
Author Matthew Cetta


  • 2 Pound Slab of Pork Belly
  • 1 1/2 Cup Awase Miso Paste
  • 1/2 Cup Champagne
  • 1 Tablespoon Gochugaru Can Substitute Red Pepper Flakes
  • Hickory Chips


  1. Add Miso, champagne, and gochugaru in a bowl and stir until well combined.
  2. Rub mixture over pork belly and seal in a gallon sized Ziploc bag. Place on the top shelf of your refrigerator and let sit for 1 week. Flip the meat in the bag once a day.
  3. Fill 2 small aluminum trays with hickory chips and cover each with aluminum foil. Poke holes in top and bottom of each tray. Place the tray on grill bars over the back burner under the grate.
  4. Turn the back burner on high and close the lid. Wait for the foil pack to start smoking (about 10-15 minutes).
  5. Turn heat down to 200ºF and place the pork belly over the front part of the grill. Smoke the meat until the internal temperature is 150ºF (4-6 Hours).
  6. Chill the bacon and slice to desired thickness. Cook like regular bacon.