Real Recipes From Real Home Cooks ®

homemade bacon

Recipe by
Jim McGuire
Caseyville, IL

I've been making this recipe for years. My son and daughter tell me not to change a thing - it's perfect. You won't buy bacon like this in the stores.

method Smoke

Ingredients For homemade bacon

  • 2 lb
    pork belly or pork butt
  • 1 1/2 tsp
  • 1 1/2 tsp
    coarse black pepper
  • 1/2 tsp
    cure #1
  • 3 Tbsp
    brown sugar
  • 3 Tbsp
    pure maple syrup
  • 1/4 c
    cold water

How To Make homemade bacon

  • 1
    Place pork in 1 gallon zip-top bag.
  • 2
    Combine remaining ingredients and pour onto meat in bag. Get as much air out of the bag and zip it shut. Work the cure into the meat. Put bags in a 9 x 13 glass dish and put dish in the refrigerator.
  • 3
    Each day for the next 10 days, take it out of the refrigerator and work cure around the meat.
  • 4
    On the 11th day, take the meat out of the bag and wash the cure off in cold water. Put the meat on a wire rack to dry for a couple hours.
  • 5
    While the meat is drying, fire up your smoker (I use 10 briquettes only). After they're hot add the briquettes in a pan. Put your cured bacon on the other side (the cool side). Add whatever smoking wood you want to use. (I use hickory, wild cherry, apple, and sometimes a little pecan.)
  • 6
    MOST IMPORTANT: smoker temp should not be over 150 degrees F for the first couple hours. Smoker temp can raise to 180 degrees F for the next hour, or however long it takes the meat to get to 160 degrees F. Pull it off smoker and wash the outer smoke off. Let it dry and cool. Bag it and put it in the refrigerator overnight.
  • 7
    Slice some the next day, fry it, and see how you like it.