Cured Bacon
Discover the incredible flavor of bacon made right in your own kitchen. This simple dry-curing process transforms a fresh pork belly into smoky, savory bacon that's miles ahead of anything you can buy at the store. It's a rewarding project for any meat lover.
For 16 servings
6 steps. 150 minutes total.
- 1
Step 1
- a.Prepare the Cure Mix
- b.In a small bowl, thoroughly combine the kosher salt, dark brown sugar, Prague powder #1, coarse black pepper, and smoked paprika.
- c.Use a whisk or fork to break up any clumps of brown sugar and ensure the pink curing salt is evenly distributed throughout the mixture. This is crucial for safe and even curing.
- 2
Step 2
- a.Apply the Cure
- b.Place the pork belly in a large, non-reactive container, such as a glass baking dish or food-grade plastic tub.
- c.Pat the pork belly completely dry on all sides with paper towels.
- d.Generously rub the cure mixture over every surface of the pork belly, including the sides and any crevices. Use all of the cure.
- 3
Step 3
- a.Cure the Pork Belly
- b.Place the coated pork belly into a 2-gallon zip-top bag. Press out as much air as possible before sealing.
- c.Place the bag on a baking sheet (to catch any potential leaks) and refrigerate for 7 to 10 days.
- d.Flip the bag over once every 24 hours to redistribute the cure and the liquid brine that will form.
- e.The bacon is fully cured when the entire slab feels firm and stiff to the touch, similar to a cooked steak.
- 4
Step 4
- a.Rinse and Dry
- b.Once cured, remove the pork belly from the bag and discard any liquid.
- c.Rinse the slab thoroughly under cold running water to remove all the excess surface cure.
- d.Pat the pork belly completely dry with paper towels. Place it on a wire rack set over a baking sheet.
- e.Return it to the refrigerator, uncovered, for 12 to 24 hours. This step creates a dry surface called a pellicle, which helps the bacon cook evenly and develop a better texture.
- 5
Step 5
- a.Cook the Bacon Slab
- b.Preheat your oven to 200°F (95°C).
- c.Place the dried pork belly, fat-side up, on the wire rack inside the baking sheet.
- d.Roast for 2 to 2.5 hours, or until an instant-read thermometer inserted into the thickest part of the meat registers an internal temperature of 150°F (65°C).
- 6
Step 6
- a.Chill, Slice, and Store
- b.Remove the cooked bacon slab from the oven and let it cool to room temperature on the wire rack.
- c.Wrap the cooled slab tightly in plastic wrap or butcher paper and chill in the refrigerator for at least 4 hours, or preferably overnight.
- d.Once thoroughly chilled and firm, use a sharp knife to slice the bacon to your desired thickness. It is now ready to be pan-fried and enjoyed.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Prague powder #1 is not optional; it is a crucial ingredient that prevents the growth of harmful bacteria like botulism during the curing process.
- 2Always use non-iodized salt like kosher or sea salt for curing, as iodine can impart an off-flavor.
- 3Flipping the pork belly daily is important to ensure the cure and the liquid brine that forms are evenly distributed.
- 4For easier slicing, place the chilled bacon slab in the freezer for 30-45 minutes to firm it up before cutting.
- 5Homemade bacon can be stored in the refrigerator for up to a week or frozen for up to 3 months. Storing it in a vacuum-sealed bag will extend its life even further.
- 6For a classic smoky flavor, you can smoke the bacon instead of roasting it. Smoke at 200°F (95°C) using a mild wood like apple or cherry until it reaches an internal temperature of 150°F (65°C).
Adapt it for your goals.
Maple Cured Bacon
Replace the dark brown sugar with an equal amount of maple sugar, or use 1/3 cup of pure maple syrup (reduce salt slightly to compensate for the liquid).
Herbal BaconHerbal Bacon
Add 2 tablespoons of crushed juniper berries, 4-5 crumbled bay leaves, and 1 tablespoon of thyme to the cure mix for an aromatic, savory flavor.
Spicy BaconSpicy Bacon
Incorporate 1-2 tablespoons of red pepper flakes or a tablespoon of cayenne pepper into the cure for a spicy kick.
Why this is on our healthy list.
Control Over Ingredients
Making bacon at home allows you to select high-quality pork and control the amounts of salt and sugar. You can also avoid artificial preservatives, flavorings, and excess water found in many store-bought brands.
Rich Protein Source
Pork belly is a good source of complete protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
Source of B Vitamins
Pork is naturally rich in several B vitamins, particularly thiamine (B1), niacin (B3), and B12. These vitamins are crucial for energy metabolism, brain function, and maintaining a healthy nervous system.
Frequently asked questions
Yes, for this type of long dry cure, Prague powder #1 (also called pink curing salt #1) is essential for food safety. It contains sodium nitrite, which prevents the growth of dangerous bacteria, including those that cause botulism. It should not be confused with Prague powder #2 or Himalayan pink salt.