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homemade bacon on smoker

Homemade Smoked Bacon

Course Appetizer, Breakfast, Snack
Cuisine American
Author Mat Cotton


  • whole pork belly (around 9.5lb), or a piece at least 3lb

For the cure

  • 9 Tbsp salt
  • 2/3 Cup sugar
  • 1/3 Cup brown sugar
  • 1 Tbsp fenugreek powder
  • 1 Tbsp paprika
  • t tsp garlic power


  • Prepare curing rub by mixing all dry ingredients.
  • Remove skin from pork belly with a sharp knife.
  • Apply the cure to pork belly, making sure to cover entirely
  • Place pork belly into large ziploc bag or sealed container, and refrigerate for a week.
  • Flip daily, making sure the cure liquid covers the flipped side.
  • After a week, remove from fridge and rinse off cure.
  • Pat dry, and return to fridge on a rack over a tray overnight to dry and for pellicle to form.
  • Set up your smoker to run at 200°F, and smoke the pork belly until it hits an internal temp of 160°F, around 3.5-4hrs. Check internal temp regularly to avoid overcooking.
  • Cool, then chill in fridge overnight.
  • Slice to desired thickness and store.