How Do I Make Homemade Bacon With Smoking And Curing?

“I’ve been wanting to make my own homemade bacon, but I want to do it the ‘right way’ with both smoking and curing. I’ve seen people do it in videos, but I’m not 100% sure how to go about it — especially the curing part. Is this something I can do in a regular home smoker? Any tips would be amazing to help me get started. I’ve got about 10 pounds of pork belly lined up and don’t want to mess this up!” Thanks, Andrew, Adelaide, Australia.

How to Make Homemade Bacon with Smoking and Curing

Hey Andrew! First off, big props to you for wanting to make your own bacon from homegrown pork belly. It’s a fantastic way to control the flavor and really bring out that artisanal quality you just can’t get from store-bought bacon. Plus… who doesn’t love the smell of bacon wafting through the backyard while it’s smoking? Let’s get into it step-by-step. Don’t worry, I’ll break down the curing and smoking process so you can feel confident as you get started. Your 10 pounds of pork belly are going to turn into some seriously awesome bacon!

Step 1: Curing the Pork Belly – Why It’s So Important

Before we get into smoking, we’ve got to talk curing. Curing your pork belly is not just about flavor, it’s about food safety as well. Pork, if not treated right, can spoil, but curing draws out moisture and helps prevent bacteria from forming. This is mostly done by coating the pork with salt, often mixed with sugar and spices.

Here’s a simple curing process you can start with, Andrew:

• Salt: Salt is the workhorse here, helping to preserve the meat by removing water which bacteria needs to thrive.
• Sugar: This balances out the saltiness. Plus, it adds a little sweetness which complements the savory flavors of the meat. White sugar will do, but brown sugar brings in deeper flavors (which is my personal favorite).
• Nitrates (curing salts): This is an optional step, but if you want that classic pink bacon color and the added security of preventing botulism, tossing in a bit of curing salt (also called Prague powder or pink salt) is a good idea.

Once you’ve mixed your cure together, rub it all over the pork belly. If you’re feeling adventurous, you can add extras like black pepper, garlic powder, or even maple syrup. Anything you add at this stage will season the meat well during curing. Don’t skimp — make sure every side of your pork belly is well coated!

How Long to Cure? Patience Is Key!

Here’s the tricky part, Andrew: curing is a game of waiting. You’ll want to place the seasoned pork belly in a bag or wrap it tightly and let it rest in the fridge for 7–10 days. Yes, a whole week! This can feel like forever, but trust me, it’s worth it. Flip the pork belly every other day so the cure disperses evenly.

I know what you’re thinking… a week? But seriously, don’t rush it. Good bacon is a marathon, not a sprint.

Step 2: Rinse and Dry the Pork Belly

All that salt and sugar has worked its way into the pork belly by now, so after the 7–10 days have passed, rinse the pork belly under cold water to remove the excess cure. It’s normal to feel a little nervous here — it might seem like you’ll wash off all the flavor, but don’t worry, the meat has absorbed everything it needs.

Now comes another step that people tend to skip, but it’s super important: drying. Leave the rinsed pork belly on a rack in the fridge uncovered for at least 24 hours. This allows the surface of the meat to dry, and that dry surface will help the smoke really stick to the meat when we move onto smoking. Drying also helps develop what’s known as a ‘pellicle,’ which is basically a tacky surface almost like a skin, perfect for trapping that smoky flavor.

Step 3: Smoking the Cured Pork Belly

Okay Andrew, now comes the fun part — smoking. You mentioned in your question that you have a regular home smoker; good news, this is all you need! Whether you’ve got an electric, charcoal, or pellet smoker, the process for bacon is pretty universal.

Here’s a simple, tried-and-tested smoking plan:

• Get Your Smoker Ready: Set your smoker to about 180–225°F (82–107°C). You don’t want to rush this step either. Low and slow smoking is the secret sauce for bacon.
• Wood Choice: Use hardwoods like apple, hickory, or cherry. Applewood gives a sweet, mild smoke, while hickory will add more of an intense flavor. I usually go with apple for a lighter smoke, especially for the first time making bacon.
• Smoke Duration: Place your cured and dried pork belly into the smoker and smoke until the internal temperature hits 150°F (65°C). This should take anywhere from 2 to 4 hours depending on the thickness of the meat and your smoker’s temp consistency.

Keep an eye on the temperature toward the end to make sure you don’t over-smoke it. If you smoke it too high and too long, it can dry out.

Step 4: Cooling, Slicing, and Storing

Once your pork belly has reached that sweet spot of 150°F (65°C), let it cool down a bit before handling. I typically pop it in the fridge for a few hours — it firms up nicely, which makes slicing a whole lot easier. Andrew, when you’re ready to slice it up, you can cut it as thick or thin as you like. I’m a fan of thick-cut bacon myself— it has a meatiness that’s great for breakfast or even sandwiches.

Storing Your Homemade Bacon

Your homemade bacon can be stored in the fridge for a week or two, but if you’ve made a lot and want to keep some for later, bacon freezes really well. Just divide it into portions, wrap it tightly in plastic wrap or vacuum-sealed bags, and freeze. When you’re ready to eat it, just thaw it in the fridge and cook it up as you would with any store-bought bacon.

Common Issues and Troubleshooting

Even though the process is pretty straightforward, I’ve had my fair share of little hiccups over the years. Here are a few things to watch for:

Too Salty? Here’s How to Fix It

Sometimes the bacon can end up too salty after curing. If you find this happens to you, Andrew, here’s a hack I’ve used: after rinsing your pork belly post-cure, soak it in cool water for about an hour or two. Change the water every half hour. This helps pull out some of the excess salt from the surface, leaving you with a better balance.

My Bacon’s Too Dry!

If your bacon turns out dry, it’s likely because the smoker got too hot or it was smoked for too long. To avoid this next time, double-check your smoker’s temp and try to keep it on the lower side of 180°F (82°C). Remember, low and slow is key for keeping that moisture inside the bacon.

Curing Salts—Necessary or Not?

If you skipped the curing salts (which is fine, by the way), your bacon might not have that familiar pink color. This doesn’t affect the taste, but if you’re after that pink, almost ham-like bacon, next time you might want to add curing salts (typically about a teaspoon for every 5 pounds of meat).

Experiment with Flavors!

One of the most fun things about homemade bacon is that you can customize it however you want. Have you ever thought about a maple-bourbon bacon, Andrew? I’ve tried it and it’s so good! Just add a bit of bourbon to your maple syrup and use it in your cure mixture. Or, if you’re more of a spicy guy, try adding some cayenne pepper or crushed red pepper flakes into your mix. Once you get the hang of the basic process, the flavor possibilities are endless.

Table of Key Steps in Making Homemade Bacon

Final Thoughts…

Andrew, I am super excited for you to try this out. Making bacon at home is incredibly rewarding, and it gets better every time you make it. Just remember, take your time, especially with the curing and smoking. Keys to success are patience, a good cure, and low-and-slow smoking. Your family is in for a treat — they’ll never want store-bought bacon again! Thanks again for reaching out, and let me know how it goes!