If bacon had its own Twitter account, it would have more fans than Barack Obama, Katy Perry, and Justin Bieber put together. Everyone loves those slabs of salty goodness. Even those forbidden to eat it have been known to long for it. The photos below show that I lost more than 20 pounds. I ate all of that food before I finished my first draft a week later (with the help of family and friends, of course; I’m not that greedy).
The many good things about bacon are so important to me that it was hard for me to write about them because the words never seemed good enough. Then I remembered: Bacon is great, and you’re not here to read my bad writing; you’re here because you love it too, so let’s get it started!
There is so much to say about bacon, I’ve divided the process into two parts: curing and smoking. In this post I’ll cover two methods of curing. I’ll cover smoking in part 2.
Bacon was the first meat I cured myself, and it’s the best cut for someone who has never done it before. It’s very simple and doesn’t need any special tools to make a great product that beats everything in your local grocery store. All that’s needed is access to a refrigerator, a smoker, and a handful of ingredients.
Curing your own bacon at home is an extremely rewarding process that results in amazingly delicious bacon. While it takes some time and effort, the end result is well worth it. With the dry cure method you can cure bacon in your own kitchen without any fancy equipment.
Why Cure Your Own Bacon?
Curing bacon yourself gives you complete control over the ingredients and process You can customize the flavor profile by using different sugars, spices, and wood smoke. Home cured bacon also allows you to control the thickness of the slices. Plus, there’s a great sense of satisfaction that comes with curing your own bacon from start to finish.
Store bought bacon often contains preservatives, artificial flavors, and excess water weight. Making bacon yourself avoids all of this, so you end up with an all-natural, flavorful product. The taste of homemade bacon is vastly superior to what you can buy at the grocery store Once you try DIY bacon, you’ll never go back!
Step-by-Step Dry Cure Process
Curing bacon with the dry cure method involves just 5 main steps:
1. Choose and Prepare the Pork Belly
The first step is to procure a nice thick slab of pork belly. Look for high-quality pork from a local farm or butcher shop if possible. The better the pork, the better the final bacon will be. Aim for a 5 pound pork belly and remove the skin prior to curing.
2. Make the Dry Cure Mix
In a small bowl, combine:
- 1⁄2 cup kosher salt
- 1⁄2 cup brown sugar
- 1 tablespoon black pepper
- 1 teaspoon pink curing salt
The pink curing salt (also called Prague Powder #1) is a must for preventing bacteria growth when smoking. Mix the ingredients together until well blended.
3. Apply the Dry Cure
Place the pork belly on a foil lined baking sheet and coat all surfaces evenly with the dry cure mixture. Be sure to rub the cure into the sides and ends as well.
4. Refrigerate
Put the cured pork belly into a jumbo zip top bag or food-safe container. Place in the refrigerator for 6-7 days, flipping the bag over each day. As the cure works, moisture will be pulled out of the meat.
5. Rinse, Dry, and Smoke
After curing, remove the pork belly from the bag and rinse off the excess cure. Pat it dry, and let it sit uncovered in the fridge for 24 hours. This allows a tacky surface (“pellicle”) to form, so the smoke will adhere better. Finally, smoke the belly at 200°F for 2-3 hours until the internal temp reaches 150°F. Fruit wood like apple or cherry are great flavor choices.
And that’s it! After smoking, the bacon is ready to be sliced and cooked to crispy perfection. Making bacon with the dry cure method takes about a week from start to finish.
Dry Cure Ingredients Explained
The basic dry cure recipe only has a few ingredients, but each one serves an important purpose:
- Salt – Preserves the meat by drawing out moisture
- Sugar – Balances the saltiness and adds sweetness
- Black pepper – Provides a little spicy kick
- Pink curing salt – Prevents bacteria growth when smoking
- Brown sugar – More complex sweetness than white sugar
You can customize the cure by using different sugars like maple sugar, honey, or molasses. Spices like garlic powder, paprika, cayenne, and cumin also add flavor complexity.
Tips for Making Perfect Home Cured Bacon
Here are some helpful tips and tricks for getting the best results when dry curing bacon at home:
- Find the thickest, highest quality pork belly you can. More fat equals more flavor!
- Weigh all ingredients carefully for proper food safety. Use the right amount of curing salt.
- Mix the cure thoroughly so it distributes evenly. Use all of it to coat the meat.
- Curing longer is better than too short. An extra day or two helps flavor develop.
- Rinse well after curing. Soak for 1-2 hours if too salty. Pat very dry before smoking.
- Use a thermometer to monitor temperature when smoking. Don’t overcook.
- Let the smoked bacon rest overnight before slicing. This improves texture.
- Play around with wood smoke flavors like apple, cherry, hickory, maple, etc.
- Store sliced bacon in a vacuum sealed bag or wrapped tightly in freezer.
The Benefits of Dry Cured Bacon
There are a few advantages to using the dry cure method rather than a wet brine:
- Shorter curing time – Dry cure only takes about a week versus 10-14 days for a wet brine
- More concentrated flavor – The cure rub penetrates deeply for intense pork and spice flavors
- Better moisture control – Dry curing concentrates the meat flavor rather than adding excess water
The drawbacks are that dry curing can be a bit messier, and it can be tricky getting full cure coverage compared to a liquid brine. But the outstanding flavor makes it worth the extra effort.
Serving and Cooking Dry Cured Bacon
Home cured bacon really shines when cooked properly. Here are some tips:
- Cook low and slow in a skillet to render fat fully without scorching
- Bake in the oven between 325°-375°F on a wire rack lined sheet pan
- Grill or pan fry over medium-low, flipping frequently
- Chop and add to recipes like soups, beans, potatoes, pizza, etc.
- Wrap around steak, chicken, shrimp, scallops, halibut, etc. before grilling
- Crumble over salads and baked potatoes for a smoky, salty crunch
Oven baking is ideal, as it allows the bacon to cook evenly while the fat renders out. Be sure to pour off excess grease as the bacon cooks.
Let the adventure begin! Making your own dry cured bacon is incredibly fun and rewarding. The aroma of lightly smoked pork and spices is intoxicating. DIY bacon also makes a fabulous edible gift for any occasion. Once you master the basic method, there are endless flavor combinations to explore.
Dry Cured Bacon Frequently Asked Questions
What is dry cured bacon?
Dry cured bacon is bacon that has been preserved and flavored by coating the pork belly in a mixture of salt, sugar, spices, and curing salt and allowing it to cure in the refrigerator. No water brine is used.
What is the best wood for smoking bacon?
Fruit woods like apple, cherry, pear, and peach provide a milder sweet smoke that pairs wonderfully with bacon. Hickory and maple are other great options. Avoid heavy smoke woods like mesquite.
How long does dry cured bacon last?
Properly cured and stored bacon will last 2-4 weeks refrigerated and 6 months frozen. For longest shelf life, vacuum seal sliced bacon in small batches.
Can you dry cure without nitrites?
It’s not recommended, as the nitrites prevent bacteria growth when smoking. Some alternatives like celery powder don’t provide the same level of protection.
Why does my homemade bacon taste too salty?
Soaking the cured bacon for 1-2 hours before smoking can help reduce excess saltiness. Also make sure to use the precise amount of salt called for in the recipe.
Should I keep the skin on for dry cured bacon?
You can go either way. Skin on will provide more protection during curing. Skin off results in more smoke flavor absorption. Remove skin after smoking if desired.
Can I use tender quick instead of pink curing salt?
Tender quick is made for wet brine curing only. Do not substitute for pink curing salt in a dry cure recipe.
Conclusion
While it does take some time and patience, dry curing bacon at home is one of the most rewarding DIY food projects you can take on. The flavor payoff is incredible compared to store bought brands. It allows you to control every aspect of ingredient quality and customize flavors exactly how you like them. Mastering the simple dry cure process opens up a whole world of possibilities for making specialty bacon. The only question is: Which flavor will you try next?
Find a local farmer or reputable butcher if possible
Procuring the pork belly is the hardest part of curing bacon at home. Most big-box grocery stores do not carry pork bellies. There is simply not enough demand to keep them in stock. This is where a local butcher or farmers market comes in handy. Local butchers have an advantage over supermarkets because they work with local farmers to source their meat. Nine times out of ten, local sources of pork are a much higher quality.
There is no doubt that heritage breed pork from Berkshire, Duroc, Red Wattle, or Mangalitsa pigs that were raised with love and care will taste great. Of course, it will probably cost a little more, but the taste and texture will be much better, the animals were probably raised in better conditions, and the money will help your local farming community. It’s a win all the way around.
If you don’t have a butcher or farmer’s market close by, big restaurant supply stores will probably have meat. They are also likely to have the best prices. But it’s normal for these stores to only sell pork bellies by the case, which is 50 pounds, and the pork is usually not very good. Some people might not mind having a case of pork, but for others it might cost too much or take up too much room.
Yet another option is to try a local ethnic grocery store. For the most part, Latino and Asian grocery stores will keep bellies in stock and sell them in much smaller sizes. I recommend buying at least a five-pound slab, which is normally half a belly. The thicker the better.
For this walkthrough I lucked out at my local butcher shop. I asked the butcher for a nice, thick pork belly because I was going to cure some bacon with it. He went behind closed doors and came out with the biggest pork belly I’ve ever seen. He tossed it up on the scale and it came in at 25 pounds. Yahtzee!.
Trying to cure a whole belly this size is generally too much to handle. Trying to wrap it up is hard, and most home cooks don’t have room for such a big cut in their fridge or smoker. I wanted to use pork belly in a few more recipes, so I cut the huge piece of meat into five-pound pieces. If you want to be generous, I suggest cutting bellies into five-pound pieces. They are the perfect size for easy handling and will be enough for you, your friends, and family.
After slicing the belly, the first step in the process is to remove the skin. A sharp fillet knife and a slow and steady pace are key. Leave as much fat as possible on the belly. Once the skin is removed don’t throw it away. It will make an excellent batch of chicharrones. Put it in a ziplock bag and toss it in the freezer until you need it.
Now it’s time to cure. At this point, cutting off a piece of the belly and frying it would not make it taste like bacon. It would have a delicious fatty porky taste. That’s not what we are after here. In order to get that salty pink-colored goodness, it needs to be placed in a cure. It’s like a caterpillar that needs to go into a cocoon of cure before it can turn into a beautiful bacon butterfly. “Your pork belly is like a caterpillar that needs to cure in a cocoon before it can turn into a beautiful bacon butterfly.” [/pullquote].
So what is a cure exactly? Essentially a cure is salt, sugar, and sodium nitrite. Insta-Cure #1 is the most commonly used type of sodium nitrite. The Insta-Cure is what gives bacon that pink color we all know and love. The benefit of adding Insta-Cure #1 is food safety. It prevents nasty things like botulism that can grow in warm and moist environments with low oxygen. Sounds a lot like a warm smoking cabinet doesn’t it?.
Two methods to choose from
There are two curing methods to choose from: Dry and wet. Both have their pros and cons. A dry cure is just like it sounds – dry. Salt, sugar, pepper, and Insta-cure are rubbed all over every surface of the belly. It’s then wrapped up and set in a refrigerator for 6-7 days to cure. With a wet cure, the belly is put in a solution that is mostly water and then put in the fridge for 10 to 14 days.
- Shorter cure duration
- Easier to store in smaller refrigerators
- Exotic flavor profiles are easier to achieve
- Can be a bit messier
- Sometimes bacon gets hot or cold spots because it has too much or too little cure.
- Not as messy
- Cure is distributed more evenly
- Large enough to take up a lot of room in the fridge
- It can take up to twice as long to dry than a dry cure method.
- Exotic flavor profiles are hard to achieve
Since I purchased a giant belly I used both methods. For the dry cure I prefer to use honey and brown sugar to punch up the sweetness. Start by combining ½ cup of salt ½ cup of brown sugar, 1 TBS of black pepper, and 1 tsp of Insta-Cure #1. This amount of Insta-Cure is specific to a five-pound belly. Please be sure and use the correct amounts for the size you have.
After the dry rub is mixed set it aside. Pour the honey over the belly and coat evenly. Then sprinkle the cure over all parts of the meat front and back. After it is completely coated using all the cure and honey, wrap up the soon-to-be bacon. Plastic wrap is perfectly acceptable to use. I found jumbo 2. It’s much easier to fit a thick piece of bacon inside a bunch of 5 gallon Ziplock bags than the other way around. Want to turn up the heat? Substitute this Hot Honey.