Make Bacon at Home and Save Money at the Grocery Store

Step 1

Gather the ingredients. The Spruce Pat the pork belly dry with paper towels. The Spruce In a small bowl, combine the brown sugar, salt, pepper, and optional curing salt in a small bowl. The Spruce Rub the seasoning mixture into all sides of the pork belly using very clean hands. Spend a couple of minutes massaging the seasoning/curing mixture into the meat. The Spruce Place the pork belly, along with any leftover curing mixture, into a plastic bag and seal it shut. Store it lengthwise in the refrigerator for 10 to 14 days, turning the bag over occasionally. The bacon should be fully cured at this point, with a firm texture and no soft spots. The Spruce Rinse the bacon and again pat it thoroughly dry with paper towels. The Spruce Cook or smoke the cured bacon.

Step 2

Roast the cured bacon in a 200 F / 93 C oven until the internal temperature reaches 150 F / 66 C. This should take about 2 hours. Store the bacon in a tightly sealed container or bag in the refrigerator for up to one month or in the freezer for up to one year.

Step 3

If you have a smoker or want to make a simple smoker, you can use that to smoke your bacon. Use hickory or applewood shavings for the best flavor. After rinsing off the cure, place the bacon on a rack and let it dry for 1 to 2 hours to form a pellicle (sticky surface layer of proteins that forms on the surface of the meat; the smoke will cling to it, resulting in more flavorful bacon). Smoke the cured, air-dried bacon at approximately 200 F until it reaches an internal temperature of 150 F / 66 C, which should take between 1 and 2 hours.

Step 4

Alternatively, you can "cheat" by using liquid smoke. If you opt for this version, be sure to buy liquid smoke made from natural (usually hickory) smoke and not one of the harsh-tasting synthetic versions. Roast the cured bacon in a 200 F / 93 C oven until the internal temperature reaches 150 F / 66 C. This should take about 2 hours. Baste the cured and roasted bacon with the liquid smoke. Use a pastry brush to evenly coat all sides. Place the bacon on a rack over a pan (to catch any liquid smoke drippings) and air-dry for 30 minutes. Transfer to a tightly sealed container or bag and refrigerate for up to one month, or freeze for up to one year.