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New Year's Black Eyed Peas with Homemade Smoked Bacon

Traeger Kitchen

New Year's Black Eyed Peas with Homemade Smoked Bacon

Prep Time



Cook Time




8 - 12




What's this?

There's nothing better than bacon unless it's homemade. These black-eyed peas are mixed with thick cut bacon, aromatic fresh herbs and the perfect amount of garlic for a dish worthy of celebration.


  • 1/3 Cup kosher salt

  • 3 Tablespoon freshly ground black pepper

  • 2 Teaspoon pink curing salt

  • 1/3 Cup brown sugar

  • 1 Pound pork belly, skin removed

  • 1/2 Homemade Bacon, Slab

  • 2 Tablespoon garlic, minced

  • 10 Cup Chicken Stock, Unsalted

  • 1 Pound Black-eyed Peas, dried

  • 4 bay leaves

  • 2 Teaspoon dried thyme

  • 2 Cup parsley, chopped

  • To Taste black pepper

  • To Taste salt

  • To Taste pepper


  • 1

    For the Bacon: Place the salt, pepper, and pink salt in a mixing bowl and mix well. Mix in the sugar, breaking up any lumps in brown sugar with your fingers.
  • 2

    Place the pork belly on a rimmed baking sheet. Sprinkle half of the cure on top and rub it into the belly. Flip and sprinkle the remaining cure on the bottom and rub it in.
  • 3

    Place the belly and any excess cure in a large zip-top plastic bag. Place the plastic bag in a roasting pan on the bottom shelf of your refrigerator. Cure the belly for 5 days, turning it over once each day.
  • 4

    Drain the pork belly in a colander and rinse well with cold water. Blot it dry with paper towels.
  • 5

    Place the belly on a wire rack over a rimmed baking sheet in a cool place in front of a fan until the surface feels tacky, about 3 hours.
  • 6

    When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.
  • 7

    Lay the pork belly directly on the grill grate. Smoke the pork belly until bronzed and firm, 2 to 3 hours. The internal temperature should read 150℉ when an instant-read thermometer is inserted into the thickest part of the meat.
  • 8

    Transfer the bacon to a wire rack over a baking sheet and let it cool to room temperature. Tightly wrap it in plastic wrap and refrigerate for 4 hours or overnight. Slice and cook or use in your favorite recipes.
  • 9

    For the Black-Eyed Peas: When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
  • 10

    Heat a large Dutch oven or cast-iron pot over medium heat. Cut bacon slab into large chunks and place in Dutch oven. Cook, stirring often until bacon is starting to brown on all sides.
  • 11

    With a slotted spoon, remove bacon to a paper towel-lined plate to drain. Add garlic to Dutch oven and cook until fragrant.
  • 12

    Pour in chicken stock, black-eyed peas, bay leaves, thyme, parsley, pepper, and bacon.
  • 13

    Cover and place on preheated grill. Braise for 1 hour.
  • 14

    Remove lid and cook for 30 more minutes.
  • 15

    Remove from grill, season to taste with salt and black pepper. Serve with fresh chopped herbs to top. Enjoy!