With this step-by-step guide, you can learn how to cure and smoke your own bacon at home. Following this simple recipe will give you the absolute best bacon you’ve ever had in your life. I lovingly refer to this homemade bacon as “bacon gold”!.
Our husband looked at me and said, “We should make our own bacon.” It was 2019 Being the bacon-lover that I am, I immediately was into this idea. After studying and practicing our methods for a few years, I’m excited to share our tried-and-true recipe for homemade bacon!
While it does take some advance planning to make your own bacon at home, it’s well worth it. This is literally the best bacon I’ve ever had in my life. It literally melts in your mouth like liquid gold!.
We usually purchase a 9 pound pork belly when making this bacon recipe at home. We split it in half and make two different flavors, a maple bacon and a toasted fennel bacon. The maple is a classic, but the toasted fennel will surprise and delight you! It makes the best BLT sandwich you’ve ever had!
The bacon can be stored whole or sliced in the freezer for up to a year. We make this recipe three to four times a year and always have some in the freezer for when we want “bacon gold.” I really think you should do the same!
For the full ingredient amounts, scroll to the recipe card at the bottom of this post.
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.
Nothing beats the flavor of homemade smoked bacon made from pork belly. Determining the right smoking time is critical to get perfectly cooked bacon with great smoke flavor.
This guide covers everything you need to know about smoking times and temperatures when making your own bacon at home.
Why Smoke Your Own Bacon?
Here are some of the benefits of smoking your own pork belly bacon:
- Total control over ingredients and quality of pork
- Ability to customize flavor profiles
- Much cheaper than buying artisan bacons
- Results in exceptionally delicious bacon
- Fun weekend smoking project
- Ability to adjust thickness of slices
- Makes a great gift for bacon lovers
Step 1: Curing the Pork Belly
Before smoking, the pork belly must be cured. Here are the main methods
- Dry curing: Rubbing dry cure mix directly onto meat. Takes 3-10 days.
- Wet curing: Submerging meat in a water brine. Takes ~7 days per inch of thickness.
The brine or dry cure contains salt sugar, spices and curing salt (sodium nitrite) which preserves color and prevents bacteria growth.
Step 2: Preparing for Smoking
After curing, the pork belly needs to dry and develop a pellicle:
- Rinse pork and pat dry.
- Place uncovered on a wire rack in the fridge for 12-24 hours.
- This allows the surface to become tacky so smoke adheres.
Determining Smoking Time
The smoking time will vary depending on:
- Thickness of the pork belly – Thinner pieces cook faster
- Smoker temperature – Lower temperature = longer cook time
- Type of smoker – Pellet grills may cook faster
- Weather conditions – Cold weather can increase cook time
How Long to Smoke Pork Belly Bacon
For a 2-inch thick slab, smoked at 180°F, you can expect:
- Approximate smoking time: 6-8 hours
- Internal temp when done: 145-155°F
The bacon should have a nice reddish-pink color throughout when sliced.
Step-by-Step Smoking Directions
Follow these steps when smoking pork belly for bacon:
- Prepare cure and submerge pork belly for approximate curing time.
- Remove pork from cure, rinse, and pat dry. Allow to dry uncovered in fridge overnight.
- Set up smoker or grill for smoking at 180°F and add smoking wood chunks.
- Place pork belly directly on grill grates and insert a probe thermometer into the thickest section.
- Smoke at 180°F until the internal temperature reaches 145-155°F.
- Remove bacon from the smoker and allow to completely cool before chilling and slicing.
Choosing the Right Smoker
You can make great bacon in any type of smoker. Here are some options:
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Electric smoker – Very easy temperature control. Add smoker box or tube for more smoke.
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Pellet grill – Effortless smoking. Provide indirect heat and extra smoke as needed.
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Charcoal smoker – Allows for precise heat and smoke control. Requires some effort.
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Oven – Easiest option but you lose smoke flavor. Use 200-225°F oven.
Wood Choices for Smoking Bacon
Fruit woods like apple, cherry, pecan, and maple provide excellent smoke flavor when making bacon. Avoid very strong woods like mesquite.
If your smoker doesn’t produce enough smoke, add a smoke tube. Cold smoke is not required when cooking to safe finishing temperatures.
Doneness Tests Beyond Temperature
In addition to checking temperature, look for these signs your bacon is done smoking:
- Nice reddish-pink color throughout the meat
- Firm, jerky-like texture
- Good smoke penetration
- Fat is not excessively rendered and liquified
Storing and Serving the Bacon
After smoking and cooling, the bacon can be frozen or refrigerated:
- Freeze vacuum sealed packages for longest shelf life.
- Refrigerate for up to 1 week before use.
- Thoroughly chill before slicing – much easier to slice when cold.
- Cook slices as needed in a skillet, baking sheet, or microwave.
Troubleshooting Smoked Pork Belly Bacon
Here are some common issues and how to avoid:
- Dry or tough – Don’t oversmoke. Use a water pan. Allow to rest after smoking.
- Not smoky enough – Increase smoke time. Add a smoke tube.
- Bitter taste – Use milder fruit woods. Avoid heavy smoke.
- Fat won’t slice – Chill completely before slicing. Slice very thin.
- Falls apart – Bind meat properly in preparation. Don’t overhandle after slicing.
Frequently Asked Questions
What is the ideal thickness for pork belly bacon?
2 inches is ideal, but 1-3 inches will work. Thinner bacon cooks faster with less drying.
Can I use a grill instead of a smoker?
Yes, set up for indirect cooking and add soaked wood chips for smoke flavor. Keep temperature around 180-225°F.
How long does smoked pork belly bacon last?
About 1 week refrigerated, and 6 months frozen. Freeze for longer term storage.
Is pork belly skin necessary when making bacon?
No, the skin can be removed before curing and smoking. Leaving it on extends curing time.
Conclusion
With the right pork belly, temperature control, and patience, you can make incredible smokehouse-quality bacon at home. Cure properly, allow the pellicle to form, and smoke low and slow. In 6-8 relaxing hours, you’ll have delicious homemade bacon ready to enjoy!
Store or cook the bacon
- I like to slice the bacon into 1- to 2-pound blocks to store it. That way, I can only defrost up to 2 pounds at a time. Either vacuum seal the bacon slabs or put them in zipper bags that can go in the freezer. Always write the date and the type of bacon on them. Freeze for up to 1 year.
- Cut the bacon into any thickness you want to cook it. I like to cook thick-cut bacon at a lower temperature than regular store-bought bacon for this “bacon gold.” This makes sure that the bacon fat renders perfectly and the crust doesn’t get too brown. To make your own bacon, put the slices in a single layer on a sheet pan lined with aluminum foil and cook them at 350°F for 15 to 20 minutes. Bear an eye on the bacon while it’s cooking so it doesn’t get too done. The worst thing that can happen is for homemade bacon gold to catch fire! You can also fry the bacon in a large pan over medium-high heat for 5 to 6 minutes on each side, or until it’s the crispiness you like.
- If you vacuum-seal the pork belly to cure it, use ice cubes instead of water. I should thank my husband for this idea. It is much easier to vacuum seal the bag when there is no liquid in it. Twenty ice cubes are equal to one cup of water.
- For 10 days, don’t forget to turn the pork belly over in the bag. This will make sure that the pork belly is well cured on both sides before it goes on the smoker.
- Don’t forget to smoke to temperature, not time! If you don’t have a meat probe or a wireless meat thermometer like the MEATER to check the pork belly’s temperature without opening the smoker’s lid, I suggest using an instant-read meat thermometer to start after one hour. The thickest part of the pork belly could take anywhere from one to three hours to reach 150°F, depending on how big it is. Check the temperature inside every 15 to 20 minutes until it reaches 150°F.
- I think you should smoke the bacon with apple pellets or wood. Applewood smoked bacon is popular for a reason. That’s tasty! The mild taste of the apple wood goes well with the pork flavor. You could also use pellets or wood from maple, peach, or cherry trees.
- Homemade bacon that hasn’t been cooked can be kept in the fridge for up to two weeks, either whole or cut up. After that, I recommend transferring it to the freezer.
- Cooked, homemade bacon should also be stored in the refrigerator. It tastes best hot and straight from the oven, but you can keep it in the fridge for 5 days in an airtight container after cooking.
- Homemade bacon that hasn’t been cooked can be frozen for up to a year in a bag that is safe for freezing. I don’t think homemade bacon should be frozen after it’s been cooked.
Ways to serve the bacon
When this bacon comes out of the oven, I almost always eat it right off the baking sheet while standing over the kitchen island. That’s what I meant: after I put the cooked bacon on a plate and act like an adult by sitting down at the table, Wink, wink.
Really though, this bacon is so tasty that it goes perfectly with scrambled eggs or omelettes, toast or pancakes, and a Bloody Mary for breakfast. You could also put the bacon on a bagel bar or use it in any of these tasty bacon recipes.
- Vacuum sealer: I put both cooked and raw meats in the freezer almost every week with this FoodSaver vacuum sealer at home.
- To fit the big pieces of pork belly, you’ll need extra-large vacuum sealer bags. You can also buy vacuum sealer rolls and cut the bags to any size you want. These are what I recommend for this recipe.
- That’s my Traeger Pro Series Grill at home that I used for this recipe.
- Pellets or wood—I like Traeger Apple Pellets for this recipe.
- Thermometer: I use the probes that come with the smoker on the Traeger. This wireless meat thermometer is a good choice if you don’t have a smoker with a meat probe.
- Heavy-duty foil – for wrapping the bacon after it’s smoked.