• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Coley Cooks
  • About
  • Recipes
    • Appetizers
    • Breakfast
    • Casseroles
    • Chicken + Poultry
    • Cookies + Bars
    • Drinks
    • Frozen Treats
    • Pasta + Risotto
    • Pies + Tarts
    • Meat
    • Salads
    • Seafood
    • Snacks
    • Soups + Stews
    • Starchy Sides
    • Vegetable Sides
    • Vegetarian Main
  • Privacy Policy
  • Subscribe
  • Navigation Menu: Social Icons

    menu icon
    go to homepage
    subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Privacy Policy
    ×
    Home » Recipes » Breakfast

    How to Make Homemade Bacon

    Published: Jun 28, 2016 · Modified: Nov 19, 2020 by Coley · This post may contain affiliate links.

    Jump to Recipe

    Learn to cure and smoke your own bacon at home with this simple tutorial. This recipe for homemade bacon is so much easier than you might think!

    What is Bacon Made out of?

    Pork Belly. And the hardest part of this recipe will probably be finding a big piece of pork belly for the project. Check first with your local butcher or grocery store. Chances are, they don't just have a bunch of pork bellies lying around, but they might be able to order one for you. Just ask!

    Or, drop by your local Asian market. That's where I get mine. They always have plenty in stock and since they do lots of turnover, it's always really fresh. 

    Fun fact: if your pork belly comes skin-on, don't be surprised if you find a nipple! You'll be removing the skin, so no need to worry. 

    Slabs of homemade bacon curing on a wire rack.Slabs of homemade bacon on a rack inside a smoker.

    Is Bacon Cured?

    Yes. Pork belly becomes bacon after it gets cured and smoked. The curing process, although it sounds intimidating, is actually *really* simple. You'll just need to get a special ingredient called "pink curing salt," (Amazon affiliate link) or "curing salt #1. Not to be confused with pink Himalayan salt, which is used for everyday seasoning, pink curing salt is made up of both sodium chloride (table salt) AND sodium nitrate, which is used specifically for curing. 

    Curing pork belly with pink salt serves to inhibit bacterial growth and is what gives bacon its color, texture and distinct bacony flavor. 

    Can You make uncured, nitrate-free homemade bacon?

    Pink curing salt is a controversial ingredient because it contains sodium nitrates and nitrites, which are known carcinogens. There's been a huge rise in "natural" and "uncured" bacon on the market, but sources say that's just clever marketing. Look at the ingredients in all of these bacons and you'll notice that they all still contains nitrates, they're just derived naturally from celery. Is a nitrate still a nitrate? Unfortunately, we don't really know.

    Sodium nitrates and nitrites are used to inhibit food borne illnesses in uncooked cured products like salami and prosciutto. Bacon, however, does get cooked - twice. Both in smoking and again when you crisp it up in a pan. So technically, yes, you can make nitrate free homemade bacon.

    But, since sodium nitrates and nitrites also have an affect on bacon's texture, flavor and color, omitting them will produce a different product than what we typically know bacon to be. It will taste more like a salty, smoky, fatty pork roast. Still delicious, but not exactly bacon. 

    Personally, I opt for the nitrates. Bacon is a once-in-a-while treat and I'd rather be safe than sorry. Getting a Serve Safe certificate will scare you straight when it comes to food borne illness!

    Front view of a cabinet style meat smoker.Top view of two slabs of smoked bacon on a wire rack.

    How Do You Cure Homemade Bacon?

    Once you obtain a piece of pork belly and pink curing salt, the process is incredibly easy. First, carefully remove the skin and any bones that may or may not be present on your pork belly, then rub it down with a spicy salt-sugar mixture. You can get creative here with the seasonings and play around with different flavor combinations if you'd like, or just keep it simple.

    Next, place it in a zip-top bag and refrigerate for a week. Yes, a whole week! It's mostly hands off - just be sure to check on it every day, give it a little massage, then flip the bag over to make sure it cures evenly. That said, if you forget to do it a few days (raises hand), it will still turn out fine.

    After about a week, the pork belly should feel firm to the touch. That's how you know it's cured. If the pork belly is still very jiggly, give it another day or two, but don't let it go too long or it could become overly salty.

    How Do you smoke homemade bacon?

    After the pork belly has cured, rinse the whole thing off really well under cold running water, then pat it nice and dry.

    A lot of recipes will have you place the meat on a rack and leave it uncovered in the fridge for several hours or overnight. This forms something called a "pellicle," which is said to help the meat absorb smoke and retain its moisture. This step is optional. Personally, I usually skip it and don't really notice a difference in smoke flavor or moisture. 

    Prepare a smoker with the wood chips of your choice. I recommend applewood for a nice, mellow, slightly sweet smokiness. Heavier woods like mesquite and hickory will result in a much more heavily-smoked meat, which in my opinion, is a bit much for bacon.

    Smoke the pork belly at approximately 225 degrees F for about 2-3 hours or until an instant read thermometer reads 165 degrees. 

    A wooden cutting board with thickly sliced bacon.Homemade BaconHomemade Bacon

    How to Slice Homemade Bacon?

    Homemade bacon - and, actually, all meat - is easiest to slice when cold. After smoking the bacon, allow the slab to cool, then refrigerate it until cold. From here, you can slice it as thin or as thick as you like. You can also place the bacon slab in the freezer for about 30 minutes to an hour before slicing to make it even easier. A long, SHARP serrated knife works best. 

    How to Cook Homemade Bacon?

    Cook homemade bacon just like you would any other bacon.

    Personally, I prefer cooking bacon in the oven or toaster oven because it always comes out perfect and causes way less mess than frying on the stovetop. Some people like to use a rack to allow the fat to drip away, but I find that if you just lay the bacon directly on a pan, it comes out just as crisp.

    Line a pan with parchment or foil (for easier clean-up), arrange the bacon in an even layer, then place it in a cold oven and turn it on to 350 degrees F. Starting off in a cold oven allows the bacon to  slowly render and essentially fry itself in it's own fat. Once the bacon is done to your liking - usually about 15-20 minutes, depending on thickness - drain on paper towels, then it's ready to eat. 

    How to Store Homemade Bacon?

    Store sliced bacon strips in a zip-top bag in the refrigerator for up to 2 weeks or in the freezer for up to 6 months. An unsliced slab of bacon will keep well-wrapped in the refrigerator for about 2 weeks and up to a year in the freezer. 

    Does Homemade Bacon taste different than Store-bought Bacon?

    Homemade bacon tends to be more flavorful than store-bought bacon. It's typically a little saltier, a little firmer and a little more robust than store bought bacon, but the best part is that you get to control it. You can cure it for shorter or longer periods to control the saltiness and you can play around with different spices to give it more or less flavor. 

    Making your own bacon at home is a fun project that even a novice cook can easily master. It makes a delicious treat or a special gift for anyone who loves bacon - and isn't that everyone?

    Homemade Bacon

    One Year Ago: Thai Beef Lettuce Wraps

    Print

    Homemade Bacon

    Close up of bacon slices frying in a cast iron skillet.
    Print Recipe

    ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

    No reviews

    This recipe for homemade bacon is so much easier than you might think! Cure and smoke your own bacon at home for a really delicious treat.

    • Author: Nicole Gaffney (ColeyCooks.com)
    • Prep Time: 10 minutes plus curing
    • Cook Time: 2 hours
    • Total Time: 2 hours 10 minutes plus curing time
    • Yield: 5 lbs 1x
    • Category: meat
    • Method: smoked
    • Cuisine: American
    • Diet: Gluten Free

    Ingredients

    Scale
    • ¼ cup Kosher salt
    • 1 teaspoon pink curing salt
    • ¼ cup brown sugar
    • ¼ cup honey or maple syrup
    • 1 tablespoon freshly cracked black pepper
    • 1 5-lb pork belly, skin and bones removed
    • applewood chips for smoking

    Instructions

    1. Combine the Kosher salt, pink curing salt, brown sugar, honey or maple syrup and black pepper in a large 2-gallon zip-top bag. Squish it around until it's all mixed together, then add the pork belly.
    2. Massage the mixture all over the belly, being sure to get it into every nook and cranny. Press the air out of the bag, seal it, and place in the refrigerator for one week. Be sure to check on it every day or so, giving it a brief massage and turing the bag over.
    3. After 7 days, the meat should feel firm to the touch. If it's still very soft, allow it to cure for another day or two. Remove the meat from the bag and rinse it well under cold water, then pat very dry with paper towels.
    4. Prepare a smoker with applewood chips and set it to 225 degrees.
    5. Smoke the pork belly for about 2-3 hours, until an instant-read thermometer reads 165 degrees. Allow to cool, then refrigerate overnight. The bacon will be easier to slice when cold.
    6. Use a long serrated knife to slice it however thick or thin you prefer, then cook just as you would store-bought bacon.
    7. Leftover uncooked bacon can be stored, wrapped tightly, in the refrigerator for up to 2 weeks, and in the freezer for up to 6 months.

    Keywords: homemade, cured, smoked, bacon

    Did you make this recipe?

    Please leave a review and star rating ⭐️ to help other cooks!

    Learn to cure and smoke your own bacon at home with this simple tutorial.This recipe for homemade bacon is so much easier than you might think! #easy #homemade #bacon #smoked #pork #recipe | ColeyCooks.com Learn to cure and smoke your own bacon at home with this simple tutorial.This recipe for homemade bacon is so much easier than you might think! #easy #homemade #bacon #smoked #pork #recipe | ColeyCooks.com

     

    More Breakfast Recipes

    • Side view of a mason jar filled with thick cut candied bacon.
      2 Ingredient Baked Brown Sugar Candied Bacon
    • A plate with a waffle and bacon with maple syrup pouring out of a white cup.
      Crispy Homemade Buttermilk Waffles
    • A close up of a Dutch baby pancake in a cast iron skillet.
      Easy Oatmeal Dutch Baby Pancake
    • maple syrup being poured on a slice of Oatmeal Pumpkin Dutch Baby
      Oatmeal Pumpkin Dutch Baby Pancake

    Reader Interactions

    Comments

      Did you make this recipe? Please leave a rating and review! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. sarah

      July 27, 2016 at 12:09 pm

      Simple ingredients and easy, Delicious!!!!! Would eat it again!

      Reply
    2. Linda

      July 30, 2016 at 12:06 pm

      Very cool. I need to try this. I have an electric smoker that I recently used for the very first time. I smoked a whole leg of lamb and it was delish. Eager to try other things in the smoker.

      Reply

    Primary Sidebar

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Nicole Gaffney smiling for the camera
    I'm Nicole Gaffney, but my friends all call me Coley. You should, too! I'm a professionally trained chef specializing in Italian cooking and seafood. I grew up at the Jersey shore in a family of Sicilian fishermen and have been cooking my entire life. Here you'll find hundreds of seasonal, authentic recipes that are designed to help you succeed in the kitchen. About Nicole Gaffney

    Italian Recipes

    Bowl and skillet both filled with chickpea pasta with sausage and broccoli rabe.

    Chick Pea Pasta with Sausage + Broccoli Rabe

    A white bowl of sautéed rapini on a gray cloth.

    Sautéed Broccoli Rabe (Rapini) with Garlic and Oil

    Overhead shot of a baking sheet with roasted Italian sausage, red and green peppers and onions.

    Easy Baked Italian Sausage and Peppers

    overhead shot of grilled zucchini bruschetta on a wood platter

    Grilled Zucchini Bruschetta with Whipped Ricotta + Mint

    sweet potato gnocchi on a fork

    Homemade Sweet Potato Gnocchi

    Overhead shot of tomatoes being spooned over a plate of chicken Milanese and arugula.

    Authentic Italian Food: 33 Recipes To Make

    Seafood Recipes

    Top view of a plate of tuna carpaccio with arugula in the center.

    Classic Tuna Carpaccio with Arugula, Capers and Pine Nuts

    Top view of a large platter of flounder oreganata with lemon slices.

    Easy Baked Flounder Oreganata

    A bowl of New England clam chowder with a hand dipping bread.

    The Best Classic New England Creamy Clam Chowder

    A white plate with pan seared scallops with fresh thyme and a lemon in the background.

    Perfect Pan Seared Scallops

    overhead shot of a bowl of pasta with clam sauce

    Linguine alle Vongole: Pasta with Clam Sauce

    Easy New England Fish Chowder

    The Art of the Smoothie Bowl Cook Book is Out NOW!!
    Nicole Gaffney of Coley Cooks As Seen On...

    Footer

    Nicole Gaffney, aka Coley, is a professionally trained chef, recipe developer, tv host and food writer. Learn More about Coley…

    Stay Connected!

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Didn't find what you were looking for?

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Brunch Pro on the Brunch Pro Theme