The Ultimate Guide to Home-Cured Bacon: From Pork Belly to Deliciousness

There’s something undeniably magical about the smell of bacon sizzling in a pan. But imagine that aroma multiplied tenfold, intensified by the knowledge that you crafted that culinary masterpiece with your own hands. Home-cured bacon is not just a breakfast staple; it’s an experience, a testament to the satisfying art of food preservation and flavor creation. This guide will walk you through every step, transforming a simple pork belly into a slab of smoky, savory perfection.

Why Cure Your Own Bacon?

Before diving into the how-to, let’s explore why you should embark on this delicious journey:

• Superior Flavor: Commercial bacon often relies on liquid smoke and shortcuts. Home-cured bacon allows you to control the flavor profile, achieving depth and complexity you won’t find in store-bought varieties. You can experiment with different spices, herbs, and smoking woods to create your signature bacon.
• Control Over Ingredients: You’re in charge of what goes into your bacon. No mystery additives, nitrates (if you choose to cure without them), or preservatives. You know exactly what you’re eating.
• Cost-Effective: While a bit of an initial investment in equipment may be required, curing your own bacon can be more economical in the long run, especially if you enjoy high-quality, artisanal bacon.
• A Rewarding Process: There’s a unique sense of accomplishment in crafting something so delicious from scratch. It’s a fun weekend project that can be enjoyed for weeks to come.
• Impress Your Friends and Family: Imagine serving your guests bacon you’ve personally cured! It’s a surefire way to elevate any brunch or breakfast.

The Essentials: What You’ll Need

Curing bacon is a relatively straightforward process, but it does require some specific ingredients and equipment. Here’s a breakdown:

Ingredients:

• Pork Belly: Choose a high-quality pork belly, preferably with the skin removed (though it can be cured with the skin on). A 3-5 pound piece is a good starting point. Look for a belly with good marbling (streaks of fat) and a thickness of at least 1.5 inches.
• Salt: Kosher salt is recommended. It has a consistent grain size and doesn’t contain iodine, which can affect the flavor. You’ll use it to draw moisture out and preserve the pork.
• Sugar: Brown sugar or granulated sugar. The sugar helps balance the salt and adds a touch of sweetness that mellows during the curing process. Brown sugar will contribute a richer flavor and molasses notes.
• Curing Salt (Optional): Prague Powder #1 (also known as pink curing salt or Insta Cure #1) is sodium nitrite and is crucial if you are not cooking and smoking the bacon thoroughly. It is a food safety measure that inhibits the growth of botulism and other harmful bacteria during the curing process, especially if smoking at low temperatures. It also contributes to the characteristic pink color of cured meats. It is NOT table salt and is toxic in high amounts. Use it only as directed, and don’t confuse it with Prague Powder #2. If you choose to cure without nitrates, follow the instructions carefully to ensure safe and proper cooking.
• Spices and Aromatics (Optional): This is where you can get creative! Consider black peppercorns, juniper berries, garlic powder, onion powder, paprika (smoked or sweet), dried herbs like thyme or rosemary, maple syrup, or chili flakes.
• Optional: Liquid Smoke, if you are not planning on smoking your bacon

Equipment:

• Non-Reactive Container: A glass, ceramic, or food-grade plastic container that’s large enough to hold the pork belly comfortably. Avoid using metal containers, as they can react with the salt and create off-flavors. A baking dish, Pyrex pan, or a large food-storage container works well.
• Weighing Scale: A kitchen scale that can measure in grams or ounces is essential for accurate measurements of salt and sugar. This will ensure the proper ratio for curing.
• Plastic Wrap or Parchment Paper: Used for covering the pork belly during the curing process.
• Heavy Weight (Optional): A plate or another heavy object to help press the pork belly during curing if you choose to do so. This helps ensure even curing.
• Meat Thermometer: Essential to ensure the bacon reaches the safe minimum temperature, if not using curing salts.
• Smoker (Optional): A smoker is required if you plan to smoke your bacon. If not, you can achieve similar results with liquid smoke and a regular oven, but a smoker is highly recommended.
• Sharp Knife: For slicing the bacon once cured and smoked.
• Slicing Machine: (Optional): If you plan to slice a large amount of bacon, a deli slicer will make quick work and will offer a more consistent cut.

The Curing Process: Step-by-Step

Here’s the detailed guide to curing your own bacon. We’ll cover both methods – with and without curing salt:

Method 1: Curing with Prague Powder #1

This is the more traditional and often safer method, especially if you plan to cold smoke or cook at lower temperatures. Follow these instructions precisely. Misusing curing salt can be hazardous.

1. Prepare the Pork Belly: Rinse the pork belly under cold water and pat it completely dry with paper towels. If the skin is still on, you can remove it with a sharp knife. If you prefer to leave it on, score the skin in a crosshatch pattern to help the cure penetrate.
2. Calculate the Cure Mixture: This is crucial. The ratio of salt, sugar, and curing salt is critical for a safe and flavorful cure. A good starting point is 2.5-3% salt, 1.5-2% sugar, and 0.25% (2.5 grams per 1000 grams of meat) of Prague Powder #1, all by weight, based on the weight of your pork belly.

   For example: If you have a 1000g pork belly:

   • Salt: 2.5-3% = 25-30g
   • Sugar: 1.5-2% = 15-20g
   • Prague Powder #1: 0.25% = 2.5g

   IMPORTANT NOTE: Always weigh the ingredients using a kitchen scale. Do not use volume measurements (teaspoons, tablespoons, etc.) as they are not accurate enough for curing salts. Also, it’s always best to err on the side of using more salt and less sugar when in doubt.

3. Mix the Cure: In a bowl, combine the measured kosher salt, sugar, curing salt, and any desired spices. Mix them thoroughly to ensure even distribution.
4. Apply the Cure: Place the pork belly in the non-reactive container. Evenly coat all sides of the pork belly with the cure mixture, massaging it into the meat. Ensure that no part of the pork is uncovered by the salt cure.
5. Seal and Refrigerate: Wrap the pork belly tightly in plastic wrap, making sure no air can reach the meat or place in a zip lock bag. Place a weight on top if desired for more even curing, or simply place it directly in the fridge in a container. This will help the cure penetrate evenly.
6. Cure in the Refrigerator: Store the container in the refrigerator for 7-10 days. The larger the cut, the more time it will need. A good rule of thumb is 7 days per inch of thickness.
7. Flip Daily (Optional): Flip the pork belly once daily to ensure even curing.
8. Check for Firmness: As the pork belly cures, it will become firm and lose some of its moisture. After the curing period, the pork belly should feel noticeably firmer.
9. Rinse the Cure: Once the curing period is complete, remove the pork belly from the refrigerator and thoroughly rinse off the cure mixture under cold running water. Pat the pork belly completely dry with paper towels.
10. Air Dry: Place the cured pork belly on a wire rack or sheet pan and leave it uncovered in the refrigerator for 12-24 hours. This allows a pellicle (a sticky, thin skin) to form, which will help the smoke adhere better and produce a better finished product. This step can be skipped if you are not planning to smoke the bacon.
11. Smoke (Optional): If smoking, preheat your smoker to a low temperature (around 200°F or 93°C). Use a wood that complements bacon flavor, such as applewood, hickory, or maple. Smoke the pork belly for 2-4 hours, or until the internal temperature reaches 150°F. Use a meat thermometer to ensure this temperature is achieved. If you are using curing salts and smoking properly, it is not as crucial to reach a high internal temperature since the nitrates take care of food safety during the curing process. Be aware that if smoking at low temperatures below 140 F, the bacon will require curing salts to ensure safe consumption. If you are using curing salts and smoking the bacon at high temperatures, it may not be necessary to worry about reaching an internal temp. But it is always better to be safe than sorry.
12. Oven (Optional): If you are not using a smoker, you can bake in an oven until the bacon has reached an internal temperature of 150°F. You can apply liquid smoke beforehand if you desire a smokey flavor.
13. Cool: After smoking or baking, allow the bacon to cool completely to room temperature.
14. Refrigerate or Freeze: Once cooled, wrap the bacon tightly in plastic wrap or freezer paper and store it in the refrigerator for up to two weeks, or in the freezer for up to three months.
15. Slice and Cook: Slice the bacon to your desired thickness using a sharp knife. Cook it in a skillet over medium heat until it’s crispy and cooked through. Enjoy the fruits of your labor!

Method 2: Curing without Prague Powder #1

This method omits the use of curing salts, relying entirely on salt and sugar for preservation. It is crucial to understand that this method requires that the bacon is fully cooked and smoked or baked to a higher internal temperature (at least 160 F/71C) and consumed within a week or two, since it is more susceptible to spoilage and harmful bacteria. If you are not comfortable with the risk involved with curing without nitrates, you should always use curing salts for the best food safety.

1. Prepare the Pork Belly: Rinse the pork belly under cold water and pat it completely dry with paper towels. If the skin is still on, you can remove it with a sharp knife. If you prefer to leave it on, score the skin in a crosshatch pattern to help the cure penetrate.
2. Calculate the Cure Mixture: The ratio for a nitrate-free cure is a bit more forgiving, but still important. A good guideline is to use 3-4% salt and 2-3% sugar, based on the weight of your pork belly. You can still add any spices you like, but remember the salt is the primary preservative.

   For example: If you have a 1000g pork belly:

   • Salt: 3-4% = 30-40g
   • Sugar: 2-3% = 20-30g
3. Mix the Cure: In a bowl, combine the measured kosher salt, sugar, and any desired spices. Mix them thoroughly.
4. Apply the Cure: Place the pork belly in a non-reactive container. Evenly coat all sides of the pork belly with the cure mixture, massaging it into the meat. Ensure that all of the meat is in contact with the cure.
5. Seal and Refrigerate: Wrap the pork belly tightly in plastic wrap and place in a zip lock bag, or place in a container. Place a weight on top of the meat. This helps with even curing.
6. Cure in the Refrigerator: Store the container in the refrigerator for 7-10 days. Flip the belly every day if possible. As mentioned before, 7 days per inch of thickness of the cut is generally a good rule of thumb.
7. Check for Firmness: After the curing period, the pork belly will feel noticeably firmer and will have lost some moisture.
8. Rinse the Cure: Once the curing period is complete, remove the pork belly from the refrigerator and thoroughly rinse off the cure mixture under cold running water. Pat the pork belly completely dry with paper towels.
9. Air Dry: Place the cured pork belly on a wire rack or sheet pan and leave it uncovered in the refrigerator for 12-24 hours. This allows a pellicle to form, which will help the smoke adhere better (if smoking.) If you do not plan to smoke the bacon, this step is less important.
10. Smoke or Bake: If smoking, preheat your smoker to a low temperature (around 225°F or 107°C). Use your wood of choice and smoke the pork belly until it reaches an internal temperature of 160°F (71°C). If baking, do so at a temperature that will not burn the sugar but will thoroughly cook the meat, about 300-350F (150-175C). Again, it is vital to reach an internal temp of 160F. The higher temperature ensures food safety since you have not used nitrates.
11. Cool: After smoking or baking, allow the bacon to cool completely to room temperature.
12. Refrigerate: Once cooled, wrap the bacon tightly in plastic wrap or freezer paper and store it in the refrigerator. Store it for no more than a week or two. Freeze it if you plan to keep it longer than that.
13. Slice and Cook: Slice the bacon to your desired thickness using a sharp knife. Cook it in a skillet over medium heat until it’s crispy and cooked through. Enjoy the fruits of your labor!

Tips for Curing Bacon Success

• Use Fresh Pork Belly: Start with the freshest, best-quality pork belly you can find. This will make a difference in the final product.
• Precision is Key: Use a kitchen scale to accurately measure your ingredients. Don’t try to eyeball it. This is especially important when using curing salts.
• Be Patient: The curing process takes time. Don’t rush it. Allow the pork belly to cure for the recommended duration.
• Safety First: Always handle curing salts with care. Do not inhale and avoid contact with skin. Make sure to always reach a safe internal temperature when not using nitrates.
• Experiment with Flavors: Don’t be afraid to experiment with different spices and herbs to create your signature bacon.
• Practice Makes Perfect: The first time you make bacon, it might not be perfect. Don’t be discouraged. Practice makes perfect!
• Use a Meat Thermometer: A meat thermometer is an essential tool to ensure the bacon has reached a safe internal temperature, especially if curing without nitrates.
• Don’t Over-Salt: A little salt goes a long way. It is important to follow the guidelines for the amount of salt in the cure.
• Use a Sharp Knife for Slicing: A sharp knife will make slicing the bacon much easier and will produce even slices.

Troubleshooting

• Bacon is Too Salty: This can happen if you used too much salt or cured for too long. Try reducing the amount of salt next time and curing for a shorter duration.
• Bacon is Not Flavorful Enough: Experiment with different spices and herbs to increase the complexity of the flavor profile.
• Bacon is Too Dry: This can happen if you air-dried too long or used a too high heat during the smoking or baking process. Be sure to only dry for the recommended amount of time.
• Bacon is Unevenly Cured: Make sure to massage the cure into all surfaces of the pork belly. Make sure to flip the belly when curing and weigh it down for even curing.

Enjoy Your Homemade Bacon!

Curing your own bacon is a rewarding journey that allows you to control the flavor, ingredients, and process. It might seem daunting at first, but with careful attention to detail and proper techniques, you’ll be enjoying delicious, homemade bacon that will put store-bought bacon to shame. Take your time, be precise, and savor the experience of creating something truly special in your own kitchen. Happy curing!