I’ll never forget the first time I tried to make bacon. I’d read a few articles, grabbed a pork belly, and coated it in what I thought was a mountain of salt and sugar. A week later, I had a salty, leathery disappointment. It wasn’t the glorious, smoky, perfectly balanced bacon of my dreams. It was just… cured pork.
The game changed when I stopped guessing and started treating it like the science it is. The key wasn’t more salt, it was the *right* salt. Specifically, a precise ratio of kosher salt, sugar, and Prague Powder #1. This curing salt is the secret to that classic pink hue, savory flavor, and, most importantly, safety from nasty bacteria.
Forget the flimsy, watery slices from the supermarket that shrink to nothing in the pan. I’m going to walk you through my perfected, 20-year-honed process. You’ll get bacon with a deep, smoky flavor you control, a satisfying chew, and the kind of crispiness that echoes through the house. This isn’t just a recipe; it’s a project that will change your breakfast forever.
Recipe Card
| Course | Breakfast, Main Course, Pork |
| Cuisine | American |
| Featuring | Smoked Pork, Cured Meat, DIY Project, Maple Bourbon Glaze Option |
| Prep Time | 25 minutes |
| Cook Time | 120 minutes |
| Total Time | 10225 minutes |
| Servings | 20 servings |
| Calories | 145 kcal |
| Author | Silas |
Ingredients
- 5 lb pork belly, skin removed
- 1/4 cup kosher salt
- 2 tsp Prague Powder #1 (also called pink curing salt #1)
- 1/2 cup dark brown sugar, packed
- 2 tbsp coarsely ground black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Optional for finishing: 1/4 cup maple syrup and 1 tbsp bourbon
A crucial note on ingredients: Do NOT substitute Prague Powder #1. It contains 6.25% sodium nitrite and is essential for preventing botulism in cured meats. It is NOT the same as Himalayan pink salt. Also, use kosher salt or another non-iodized salt; iodized table salt can create off-flavors.
Instructions
- Prepare the Pork Belly: Pat your pork belly completely dry with paper towels. Trim any thin, ragged edges to make it a uniform rectangle. This ensures it cures and cooks evenly.
- Mix the Cure: In a small bowl, thoroughly combine the kosher salt, Prague Powder #1, dark brown sugar, black pepper, garlic powder, and onion powder. Break up any clumps of brown sugar with your fingers. You want a uniform mixture.
- Apply the Cure: Place the pork belly in a large, non-reactive dish (like glass or stainless steel) or on a clean baking sheet. Rub the cure mixture evenly over every single surface of the pork belly—top, bottom, and all four sides. Be generous and meticulous.
- Bag and Cure: Place the coated pork belly into a 2-gallon zip-top bag or a vacuum-seal bag. Press out as much air as possible and seal. Place the bag in the refrigerator on a tray (to catch any potential leaks) for 7 days.
- Flip Daily: Once a day, flip the bag over. You’ll notice liquid pulling out of the pork; flipping it ensures the resulting brine is redistributed and the belly cures evenly. The pork should feel progressively firmer each day.
- Rinse and Dry: After 7 days, remove the belly from the bag. It will be firm to the touch. Rinse it thoroughly under cold running water to remove all the excess surface cure. Pat it completely dry with paper towels.
- Form the Pellicle: Place the rinsed belly on a wire rack set over a baking sheet. Put it back in the refrigerator, uncovered, for at least 12 hours, or up to 24. This step is critical; it dries the surface and forms a sticky layer called a pellicle, which helps the smoke adhere beautifully.
- Smoke the Bacon: Preheat your smoker to 200°F (93°C). Use a mild wood like apple or cherry for a classic flavor. Place the pork belly directly on the smoker grate and smoke until the internal temperature reaches 150°F (65°C) in the thickest part, which usually takes 2-3 hours.
- Cool Completely: Remove the bacon from the smoker. If you’re using the optional maple-bourbon glaze, brush it on now while the bacon is hot. Let it cool to room temperature, then wrap it tightly in plastic wrap and refrigerate for at least 4 hours, but preferably overnight. Do not try to slice it warm.
- Slice and Cook: Once thoroughly chilled, the bacon will be firm and easy to slice. Slice it as thick or thin as you like. It’s now ready to be cooked! It will keep in the fridge for a week or can be vacuum-sealed and frozen for up to 6 months.
Secrets to the Perfect Homemade Bacon
- Trust the Pellicle: I can’t stress this enough. Rinsing and air-drying the belly before it hits the smoke is non-negotiable. That sticky surface is what grabs onto the smoke particles, giving you that deep, rich color and flavor. Skipping this step results in a paler, less smoky product.
- My Early Mistake—Ignoring Weight: The first few times I made bacon, I just followed volume measurements for my cure. One time, my kosher salt was a different crystal size, and I ended up with bacon that was way too salty. Now, for perfect consistency, I use a kitchen scale. The gold standard is a cure of 2.5% salt, 1.25% sugar, and 0.25% Prague Powder #1 by weight of the pork belly.
- Wood Smoke is an Ingredient: Don’t just use any wood. Think of it as a final spice. Apple and cherry woods give a light, sweet smokiness that’s fantastic for breakfast. Hickory is the classic, bold bacon flavor. Mesquite can be overpowering, so use it sparingly or for a specific, robust flavor profile.
- The Cold Slice is the Clean Slice: I once got impatient and tried to slice a still-warm slab of bacon. The result was a shredded, fatty mess. A fully chilled, firm slab allows you to get those perfect, even, butcher-shop-quality slices, whether you’re using a sharp knife or a meat slicer.
- Flavor Variations: The basic cure is a canvas. For a spicier kick, add a tablespoon of red pepper flakes to the cure. For an herby, savory version, add dried thyme and rosemary. You can also coat the entire slab in coarse black pepper or paprika before smoking to form a delicious crust.
Nutrition Facts
| Calories | Fat | Carbs | Protein |
|---|---|---|---|
| 145 kcal | 12 g | 1 g | 8 g |
Please note that nutrition information is an estimate based on a 2-slice serving and can vary based on the specific pork belly fat content and slice thickness.
Frequently Asked Questions
Do I really need to use Prague Powder #1?
Yes, for this type of cured and smoked bacon, it is an essential safety ingredient to prevent the growth of C. botulinum bacteria. It is not optional for a low-and-slow smoking process.
Can I make this bacon in an oven instead of a smoker?
Absolutely. For an oven version, place the pellicle-formed belly on a rack in a 200°F (93°C) oven. Cook until it reaches an internal temp of 150°F. You will miss the smoke flavor, but you can add a teaspoon of liquid smoke to the cure to compensate.
How can I tell when the bacon is done curing?
After about 7 days, the entire slab of pork belly should feel firm and stiff all the way through, similar to the feel of a cooked steak. If there are any soft or mushy spots, it may need another day or two in the cure.
My finished bacon tastes too salty. What did I do wrong?
This is almost always caused by not rinsing the pork belly thoroughly enough after the curing stage and before you air-dry it. You need to rinse under cold water until the surface no longer feels slimy or gritty with the cure.
