This homemade bacon recipe gives you three proven curing methods so you can choose the one that fits your style. Whether you prefer a classic dry cure, the precision of a modern equilibrium cure, or a traditional wet brine, each method creates rich, smoky, perfectly seasoned bacon you cannot buy in a store. Slow cure the pork belly, smoke it low and steady, then chill it overnight for clean slices and deep flavor. This guide shows you exactly how to do it safely and correctly.
Prep time: PT15M
Cook time: PT240M
Total time: PT255M
4.73 stars (11 reviews)
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- Remove the skin, leaving the fat intact.Cut large bellies into 4–6 lb slabs for easier curing and smoking.Pat the slabs completely dry.
- Mix the salt, brown sugar, black pepper, and Cure #1.
- Optional: lightly coat the slab with honey
- Rub the cure mixture evenly over all surfaces
- Place the belly in a jumbo zip-top bag or vacuum-seal
- Set on a rimmed baking sheet to catch leaks.
- Refrigerate 7-10 days, flipping once halfway. Larger Bellies will take longer.
- Weigh the belly and calculate salt, sugar, and Cure #1 using percentages.
- Combine cure ingredients.
- Optional: lightly coat the slab with honey.
- Rub cure mix onto all surfaces.
- Seal in a zip-top or vacuum bag.
- Place on a rimmed baking sheet and refrigerate 7-10 days (no flipping required). Larger bellies will take longer.
- Dissolve all brine ingredients in a food-safe container.
- Submerge the belly fully and weigh it down to keep it underwater.
- Place on a rimmed baking sheet to catch spills.
- Refrigerate 14 days. Larger bellies could take longer.
- Before rinsing, slice a piece off the end of the belly and examine the interior. The color should be uniform all the way through. If you see a lighter band in the center, the cure hasn’t fully penetrated — return the slab to the cure for 1–2 more days.
- Once the cure has fully penetrated, rinse the exterior of the belly under cold water to remove excess surface cure and pat it completely dry. Then slice a small test piece and fry it in a pan over medium heat. Taste for salt level and overall flavor.If too salty, soak the slab in cold water for 1 hour, pat dry, and retest.If balanced, proceed to drying and forming the pellicle.
- Place the slab on a wire rack.Refrigerate uncovered overnight.A proper pellicle should feel tacky, slightly glossy, and no longer wet.
- Optional: apply a fresh coat of black pepper before smoking.Smoke at 165°F or below for up to 4 hours.Keep internal temp under 150°F for best texture.If internal temp reaches 150°F for 90 minutes, the bacon becomes fully cooked.
- Refrigerate the smoked slab overnight to firm it for slicing.Slice to your preferred thickness.Store:Refrigerator: 1 weekFreezer: several months