Classic Cured and Smoked Pork Belly (Homemade Bacon)

Instructions

1. 1

   Choose your pork belly — pick a fresh, well-marbled slab, skin removed (or remove the skin with a sharp knife). Pat it dry with paper towels.

2. 2

   Make the cure — in a bowl, mix kosher salt, Prague Powder #1, brown sugar, granulated sugar, black pepper, and any optional seasonings. The Prague Powder #1 is small but important; it prevents botulism and gives cured meat its characteristic flavor and color.

3. 3

   Rub the belly — evenly coat the entire surface with the cure mixture, pressing so it adheres. Be sure to get the sides.

4. 4

   Bag and refrigerate — place the rubbed belly in a gallon zip-top bag or in a nonreactive container, seal (remove air if possible) and place on a tray. Refrigerate.

5. 5

   Cure time — let cure in the fridge 5–7 days (1 day per pound is common). Every day, flip the package and massage the cure-soaked juices back into the meat. You’ll notice the belly becomes firmer and a bit darker.

6. 6

   Check for readiness — after the cure period, unwrap and rinse the belly thoroughly under cold water to remove excess cure. Pat dry very well. At this point you may see a slightly pink interior — that’s normal from the curing salt.

7. 7

   Dry the surface — place the belly on a rack, uncovered, in the refrigerator for 12–24 hours to form a tacky pellicle (this helps smoke adhere if smoking).

8. 8

   Cook or smoke (choose one):

9. 9

   Hot smoking (preferred for bacon): Preheat smoker to 175–200°F (80–95°C). Add mild wood chips (apple, cherry, or a little hickory). Smoke until internal temp reaches 150–155°F (65–68°C), about 2–3 hours depending on thickness. For stronger smoke, smoke longer at lower temps, but don’t exceed 200°F too long.

10. 10

    Oven method (if you don’t have a smoker): Preheat oven to 200–225°F (95–110°C). Place belly on a rack over a tray and roast until internal temp is 150–155°F (65–68°C), about 1–1.5 hours. For smoky flavor, add a few drops of liquid smoke to a glaze or use smoked paprika in the finishing step.

11. 11

    Optional finishing sear: After smoking/roasting, you can crisp slices in a skillet over medium heat.

12. 12

    Chill and slice — cool the cooked belly to room temp, then refrigerate until firm (a few hours or overnight). Slice thinly across the grain with a sharp knife or a slicer to your desired thickness.

13. 13

    Cook to eat or store — pan-fry slices until crisp. Store uncooked sliced bacon in the fridge up to 1 week, or freeze for up to 3 months. Whole cooked belly keeps 1–2 weeks refrigerated.