Home Cured Bacon

Malinda Coletta


Home Cured nitrate free bacon...whats better than bacon!

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6 lb
pork belly
2 c
kosher salt
1 c
brown sugar


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1Skin pork belly

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2mix salt and brown sugar

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3Coat all sides of pork belly with salt and sugar mix. Place in a container with a wire rack or something to keep the meat elevated and out of the liquid that will collect. Keep in fridge as you proceed with the salt curing process.

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4Every day for 3-5 days drain liquid from container and add more of the sugar salt mix, the more times you add it the saltier the bacon will taste.

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5Pork belly will firm up as the days go by. On day 5 we rinsed the meat several times and smoked over a hickoy wood fire until the interal temp was 150F

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6We chilled the bacon in the fridge for 24 hours before slicing. We wrapped in cling film in 1/2 pound packs and stored in freezer.

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7one 6 pound pork belly made 4 pounds of bacon

About this Recipe

Course/Dish: Meat Breakfast