How to Cure and Smoke Your Own Bacon
Learn how to make homemade bacon using a maple-based dry cure and a low-and-slow smoke. This method creates rich, smoky flavor with perfectly balanced salt and sweet.
Servings 18
Calories 1038kcal
Ingredients
- 3 lb skinless pork belly see note 1 for advice scaling this recipe
For the cure
- 2 tbsp (34g) Kosher salt
- ½ tsp (3.4g) prague powder #1 see note 2
- 1½ tbsp (20.4g) brown sugar
- 1 tbsp (6.8g) black pepper
- 2 tbsp (41g) maple syrup
Instructions
- Trim any uneven edges from your pork belly and weigh it. If it's close to 3 lb, proceed with the cure quantities listed. If it's more or less, use our cure calculator to adjust the ingredients by weight.
- Mix the cure by combining kosher salt, Prague Powder #1, brown sugar, maple syrup, and optional black pepper until fully blended.
- Rub the cure evenly over the pork belly, making sure all surfaces are coated. Seal it in a vacuum bag or zip-top bag, pressing out as much air as possible.
- Refrigerate for 7 days, flipping the bag once per day and gently massaging to redistribute the cure and liquid.
- After curing, remove from bag and rinse the pork belly thoroughly under cold water and pat dry. Fry a test slice. If it’s overly salty, soak the slab in cold water for 1–2 hours and test again.
- Place the slab on a wire rack set over a tray and refrigerate uncovered overnight to dry and form the pellicle, a tacky layer that helps smoke stick.
- Smoke at 165°F using apple, cherry, hickory or your preferred smoke wood until the internal temperature reaches 150°F, about 5–6 hours depending on thickness.
- Let the bacon rest for 30 minutes at room temperature, then refrigerate for at least 2 hours or preferably overnight to firm up for slicing.
- Slice against the grain to your desired thickness. Edge pieces can be cubed for lardons.
Notes
1. Scaling this recipe: The ingredient amounts in this recipe follow equilibrium curing guidelines, which means they’re based on the weight of the meat. If your pork belly is larger or smaller than 3 pounds, use our bacon curing calculator to get accurate measurements for your specific cut. When it comes to curing meat, precision matters. Tablespoons are fine for everyday rubs, but when using curing salt, you need to measure by weight.
2. Pink Curing Salt: Also known as Prague Powder #1, this is a blend of salt and sodium nitrite used for curing meats that will be cooked or hot-smoked, like bacon, ham, and sausage. It helps prevent harmful bacteria and gives cured meats their signature pink color.
Don’t confuse it with Prague Powder #2, which contains both sodium nitrite and sodium nitrate. That version is used for dry-cured meats that aren’t cooked, like salami or prosciutto.
Can be ordered online (Amazon Link) or found in good grocery stores
3. Smoking wood for bacon: Cherry, Hickory, or Apple wood all pair really well with pork. For a richer smoke flavor, you can add more wood during the smoking process
4. How long does it take to smoke bacon: You should smoke until the internal temperature of your bacon reaches 150°F. Depending on the size of your pork belly and the temperature of your smoker, this can take between three and six hours.
5. Update in 2025: This version reflects extensive re-testing for better balance and accuracy. We now use precise gram weights for curing salt, kosher salt, and sugar, and include real maple syrup for added depth. Smoker temperature has been lowered to 165°F for improved smoke adhesion and flavor. The original version with no curing salt is included below for reference, but we recommend following the updated method for safety and consistency.
- 9 Tbsp salt
- 2/3 cup sugar
- 1/3 cup brown sugar
- 1 Tbsp fenugreek, or maple syrup
- 1 Tbsp paprika
- 1 tsp garlic powder
Nutrition
Calories: 1038kcal | Carbohydrates: 8g | Protein: 18g | Fat: 103g | Saturated Fat: 38g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 48g | Cholesterol: 140mg | Sodium: 2057mg | Potassium: 389mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
