How To Make The Best Homemade Bacon

pork belly

🥗Healthier: turkey bacon

💰Cheaper: pork shoulder

Turkey bacon is lower in fat, while pork shoulder is more affordable.

cure #1

🥗Healthier: homemade brine

💰Cheaper: table salt

Homemade brine can be made with common kitchen ingredients.

liquid smoke

🥗Healthier: smoked salt

💰Cheaper: smoked paprika

Smoked salt adds flavor without the cost of liquid smoke.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower in calories, while honey is often less expensive.

Make a dry cure mixture by whisking together 2 cups kosher salt, 1 cup granulated sugar, and 6.5 teaspoons pink curing salt in a large bowl.

Spread the dry cure mixture evenly over a 3-pound pork belly, ensuring all surfaces are coated.

Optionally, add crushed rosemary, garlic cloves, and juniper berries for flavor.

Place the cured pork belly into a 2-gallon ziplock bag and refrigerate for 7 days, flipping halfway through.

After 7 days, rinse off the cure thoroughly with water and pat dry with paper towels.

Smoke the pork belly at 200 degrees Fahrenheit until the internal temperature reaches 150 degrees Fahrenheit, which takes about 2 hours.

Remove the skin from the cooked pork belly using a sharp knife.

Let the bacon cool to room temperature and refrigerate overnight for easier slicing.

Cooking Techniques

Equipment Needed

Spice Level: