There’s something inherently satisfying about cooking from scratch, and making homemade bacon is no exception. You’ll see just how easy it is to create this flavorsome treat in your own kitchen with this step-by-step guide. With control over the ingredients, you can experiment with flavors and curate the perfect slice of bacon to enjoy.

Ingredients:

– 3-5 lbs pork belly (skin on or skinless)

– 1/2 cup kosher salt

– 1/2 cup granulated sugar or brown sugar

– 1/4 cup black pepper (optional)

– 1 teaspoon pink curing salt (prague powder #1)

– Flavorings of your choice, such as herbs, garlic, or chili flakes

Instructions:

Step 1: Prepare the Pork Belly

Purchase a fresh pork belly from your local butcher or supermarket. If it has the skin on, you can choose to remove it by carefully slicing it off using a sharp knife. Trim any excess fat, leaving about an inch of fat layer on top.

Step 2: Mix Dry Cure Ingredients

In a mixing bowl, combine kosher salt, sugar, black pepper (if using), pink curing salt, and any additional flavorings you desire. Mix well until all ingredients are evenly distributed.

Step 3: Apply Dry Cure Mixture

Place the pork belly on a large sheet pan or tray. Rub the dry cure mixture onto all surfaces of the pork belly, ensuring that each part is well-coated—Massage any leftover mixture into the meat for optimal absorption.

Step 4: Bag and Refrigerate

Transfer the coated pork belly into a large resealable plastic bag or vacuum-sealed bag. Squeeze out as much air as possible before sealing tightly. Place the bag in a refrigerator at a temperature between 36 – 40°F for one to two weeks. Flip the bag every other day during this curing process, redistributing the cure mixture to ensure even curing.

Step 5: Rinse and Dry

After the curing process, remove pork belly from the bag and rinse it thoroughly under cold water to wash off excess salt and cure. Pat the pork belly dry with paper towels and place it on a wire rack inside a baking sheet. Refrigerate uncovered for 8-12 hours, allowing the surface to fully dry.

Step 6: Smoke or Bake

If you have a smoker, set it up at 200°F and smoke the pork belly for about 3-4 hours until it reaches an internal temperature of 150°F. Alternatively, you can bake the pork belly in a preheated oven at 200°F for about 2-2.5 hours until it reaches the desired internal temperature.

Step 7: Cool, Slice, and Enjoy

Allow your homemade bacon to cool at room temperature for an hour before placing it in the refrigerator to chill for another hour or two, which will make slicing easier. Using a sharp knife, slice your bacon into desired thickness. Fry or bake your bacon slices as you usually would, and enjoy your delectable homemade creation!