Homemade Bacon

Patrick Johnson


Of course everything is better with bacon! However, homemade bacon is the best bacon. This recipe is very easy to customize as you are in control of the sweetness, saltiness and even spice if you want to add a little cayenne!


☆☆☆☆☆ 0 votes

about 2 lbs


  • 3 lb
    pork belly, skinless
  • 1/2 c
  • 1 Tbsp
    blackstrap molasses
  • 3 Tbsp
    kosher salt
  • 1 Tbsp
    curing salt
  • 1 Tbsp
    ground black pepper

How to Make Homemade Bacon


  1. Wash pork belly and pat dry.
  2. Trim any thin edges to ensure consistent thickness.
  3. In a large bowl, mix the sugar, molasses, kosher salt, curing salt and pepper and rub evenly of the belly, including the top, bottom and sides.
  4. Place pork belly in large glass dish with lid or a large resealable bag and place in refrigerator for up to 7 days.
  5. Flip the meat each day.
  6. When the meat becomes firm to the touch, it is ready for smoking. If the meat is still soft, rub on another layer of salt and let cure for another day or so until firm.
  7. Once cured, wash thoroughly and pat dry.
  8. Place in a cool dry place (not the refrigerator) and let set for several hours until tacky film (pelicle) forms. This will allow the smoke to adhere better. A small fan can be used to expedite process.
  9. Smoke with your favorite flavor of wood by placing fat side up on smoker for 3-5 hours until internal temp reaches approximately 150 degrees or desired level of smokiness is achieved.
  10. Let cool completely then slice and fry up as desired.

    NOTE: When frying, be it in a skillet or oven, I recommend low and slow. The bacon will burn quickly due to the sugar content from the cure. You can reduce the sugar content by reducing or eliminating the sugar and/or molasses.

Printable Recipe Card

About Homemade Bacon

Course/Dish: Meat Breakfast
Main Ingredient: Pork
Regional Style: Southern
Dietary Needs: Low Carb

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