If bacon had its own Twitter account, it would have more fans than Barack Obama, Katy Perry, and Justin Bieber put together. Everyone loves those slabs of salty goodness. Even those forbidden to eat it have been known to long for it. The photos below show that I lost more than 20 pounds. I ate all of that food before I finished my first draft a week later (with the help of family and friends, of course; I’m not that greedy).
The many good things about bacon are so important to me that it was hard for me to write about them because the words never seemed good enough. Then I remembered: Bacon is great, and you’re not here to read my bad writing; you’re here because you love it too, so let’s get it started!
There is so much to say about bacon, I’ve divided the process into two parts: curing and smoking. In this post I’ll cover two methods of curing. I’ll cover smoking in part 2.
Bacon was the first meat I cured myself, and it’s the best cut for someone who has never done it before. It’s very simple and doesn’t need any special tools to make a great product that beats everything in your local grocery store. All that’s needed is access to a refrigerator, a smoker, and a handful of ingredients.
Curing your own bacon at home is a rewarding process that allows you to create customized flavors and achieve the exact texture you prefer While there are different curing methods, the dry cure technique is a popular choice for home bacon curing Below is a step-by-step guide on how to cure bacon at home using the dry cure method.
What You’ll Need
- Pork belly – Try to find good quality, fresh pork belly from a local butcher or farmer’s market. Skinless bellies are easiest to work with.
- Curing salt – Often called Prague Powder #1 or pink salt. It contains nitrites which prevent botulism and give cured meats their characteristic pink color.
- Spices and seasonings – Kosher salt, brown sugar, honey, black pepper, paprika, garlic powder, etc. Customize the flavor.
- Food-safe container – For dry curing the pork belly. A 2.5 gallon Ziplock bag also works well.
- Refrigerator space – You’ll need room for the pork belly to cure for about 1 week.
- Smoker (optional) – For adding smoke flavor after curing. A pellet grill or charcoal smoker works great.
- Meat slicer (optional) – For uniformly slicing the cured bacon. A sharp knife will also work.
Step 1: Prepare the Dry Cure
The dry cure is a mixture of salt, sugar, spices, and curing salt that is rubbed directly onto the surface of the pork belly. Here is one recipe to try
- 1⁄2 cup kosher salt
- 1⁄2 cup brown sugar
- 1 tablespoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon Prague Powder #1 (for 5 lbs of belly)
Mix the ingredients together thoroughly in a bowl. The salt draws moisture out of the meat while the sugars counteract some of the harshness. The curing salt prevents harmful bacteria growth. Feel free to experiment with your own spice mix.
Step 2: Apply the Dry Cure
Place the pork belly on a rimmed baking sheet. Remove any skin or large chunks of fat. Thoroughly coat all surfaces of the belly with the dry cure mixture, pressing it into the meat. Really work it in there.
Place the rubbed pork belly into a 2.5 gallon Ziplock bag or food-safe container. Seal and place in the refrigerator. Flip and massage the bag daily to evenly distribute the cure. Cure for 1 week.
Step 3: Rinse and Dry
After 7 days of curing, remove the pork belly from the bag. Use cold water to rinse off any extra cure, and then pat the area dry with paper towels.
Place the cured belly on a wire rack set over a rimmed baking sheet. Refrigerate uncovered overnight to form a pellicle which helps smoke adhere.
Step 4: Smoke the Bacon (Optional)
For a smoky taste, cold smoke the cured bacon for two to three hours at temperatures below 100°F, or until the color and taste are just right. Woods like apple, cherry, pecan, or hickory pair nicely with pork.
Keep an eye on the temperature inside and don’t let it rise above 100 to 120°F while you smoke to keep the fat from rendering.
Step 5: Slicing and Storing
For uniform slices, use a meat slicer or very sharp knife to cut the smoked bacon. Slice to your desired thickness.
To extend shelf life, wrap sliced bacon in butcher paper and store in the refrigerator for up to 2 weeks. For longer storage, wrap tightly in plastic and freeze for several months.
Troubleshooting Home Cured Bacon
Too salty? Soak in cold water for 1 hour to draw out excess saltiness. Start with less salt in the cure next time.
Not smoky enough? Smoke longer at a lower temp. Make sure smoke can circulate around the meat.
Soft or rubbery texture? Dry the bacon longer after curing. Cold smoke below 100°F. Don’t over-handle the meat when slicing.
White spots? This is called freezer burn. Prevent by tightly wrapping the sliced bacon in plastic before freezing.
Tips for the Best DIY Bacon
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Use fresh, high-quality pork. The better the meat, the better the end result.
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Keep temps low when smoking. Try for 80-100°F. High heat renders fat and spoils texture.
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Let the bacon rest overnight in the fridge before slicing for cleaner cuts.
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Add thickness by stacking 2-3 bacon slices. Enjoy with eggs, on burgers, in BLTs.
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Change up flavors with ingredients like bourbon, coffee, maple syrup,fruitwood smoke.
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Properly stored, cured bacon lasts for months frozen or 2+ weeks refrigerated.
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Invest in a meat slicer for uniform slices. Much easier than using a knife.
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Vacuum seal sliced bacon in Foodsaver bags for max freshness in the freezer.
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Share the wealth. Homemade bacon makes a fantastic edible gift.
The Benefits of Home Cured Bacon
Custom flavors – The possibilities are endless when you make the cure yourself. Apple pie spice? Coffee? Bourbon? Sky’s the limit.
No added junk – Commercial bacon often contains sugar, preservatives, and other unnecessary additives. DIY bacon keeps it clean.
Perfect thickness – Love extra thick, crispy bacon? Love wafer thin bacon that shatters? Cut it just how you like it.
You feel like a boss – There’s immense satisfaction that comes from turning a raw pork belly into delicious cured bacon.
Impress your friends – Serving homemade smoked bacon will earn you major bragging rights with guests.
Save money – With some practice, you can make premium quality bacon for way less than what you’d pay at the market. Cash in your wallet, bacon in your belly.
Curing your own bacon at home does take some time, but it’s one of the most rewarding DIY food projects out there. Once you nail down the basic process, you’ll be hooked and dreaming up new flavor ideas. Just be sure to reserve a few thick slices of that peppered brown sugar bacon for me!
Buzzwords are bad M’kay
Nitrite and nitrate nutritional safety has been debated back and forth. Both are naturally occurring in vegetables like celery and beets. Some of the best ham and sausage makers I know use nitrites and nitrates. After consulting local experts and doing my own research I have no problem eating food containing either.
I usually purchase my Insta-Cure #1 from The Sausage Maker. A five-pound tub will last you a long time. Be sure to get Insta-Cure #1 and not Insta-Cure #2. #2 is for long-duration cures like salumi. Any cure lasting less than 30 days would need #1 and anything more would need #2.
Two methods to choose from
There are two curing methods to choose from: Dry and wet. Both have their pros and cons. A dry cure is just like it sounds – dry. Salt, sugar, pepper, and Insta-cure are rubbed all over every surface of the belly. It’s then wrapped up and set in a refrigerator for 6-7 days to cure. With a wet cure, the belly is put in a solution that is mostly water and then put in the fridge for 10 to 14 days.
- Shorter cure duration
- Easier to store in smaller refrigerators
- Exotic flavor profiles are easier to achieve
- Can be a bit messier
- Sometimes bacon gets hot or cold spots because it has too much or too little cure.
- Not as messy
- Cure is distributed more evenly
- Large enough to take up a lot of room in the fridge
- It can take up to twice as long to dry than a dry cure method.
- Exotic flavor profiles are hard to achieve
Since I purchased a giant belly I used both methods. For the dry cure I prefer to use honey and brown sugar to punch up the sweetness. Start by combining ½ cup of salt ½ cup of brown sugar, 1 TBS of black pepper, and 1 tsp of Insta-Cure #1. This amount of Insta-Cure is specific to a five-pound belly. Please be sure and use the correct amounts for the size you have.
After the dry rub is mixed set it aside. Pour the honey over the belly and coat evenly. Then sprinkle the cure over all parts of the meat front and back. After it is completely coated using all the cure and honey, wrap up the soon-to-be bacon. Plastic wrap is perfectly acceptable to use. I found jumbo 2. It’s much easier to fit a thick piece of bacon inside a bunch of 5 gallon Ziplock bags than the other way around. Want to turn up the heat? Substitute this Hot Honey.