Homemade Smoked Bacon

There’s nothing quite like the rich, smoky aroma of bacon made at home. Homemade smoked bacon lets you control the flavor, sweetness, and smoke level, creating a savory delight far superior to store-bought. With just a little patience, you’ll enjoy crispy, smoky slices that elevate any meal.

Ingredients

• 2–3 lbs (1–1.5 kg) pork belly, skin removed
• ¼ cup kosher salt
• 2 tbsp brown sugar (light or dark)
• 1 tbsp black pepper, freshly ground
• 1 tbsp paprika (optional, for color and mild spice)
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp pink curing salt (Prague Powder #1 – optional but recommended for preservation)
• Wood chips for smoking (apple, hickory, or cherry)

How To Homemade Smoked Bacon

1. Prepare the cure: In a bowl, mix kosher salt, brown sugar, pepper, paprika, garlic powder, onion powder, and curing salt.
2. Rub pork belly: Coat the pork belly evenly with the cure mixture, making sure all sides are covered.
3. Refrigerate: Place pork belly in a large ziplock bag or covered dish. Refrigerate for 7 days, flipping it daily to redistribute the cure.
4. Rinse and dry: After curing, rinse the pork belly under cold water to remove excess cure. Pat dry completely with paper towels.
5. Rest: Place pork belly uncovered on a rack in the fridge for 12–24 hours to form a pellicle (a tacky surface that helps smoke adhere).
6. Smoke: Preheat your smoker to 200°F (93°C). Add your choice of wood chips. Smoke pork belly for 2–3 hours, until the internal temperature reaches 150°F (65°C).
7. Cool and slice: Let bacon cool completely, then refrigerate before slicing thin. Cook as desired.

You Must Know

• Curing salt is optional but helps preserve meat safely and gives bacon its classic pink color.
• Different wood chips create unique flavors: applewood for sweetness, hickory for boldness, cherry for a fruity smoke.
• Slice bacon thin for crispy frying or thick for hearty slabs.

Topping Variations

• Maple-Glazed: Brush bacon with maple syrup during the last 30 minutes of smoking.
• Honey Pepper: Sprinkle cracked black pepper and drizzle honey before smoking.
• Spicy Bacon: Add cayenne or chili flakes to the cure for heat.
• Herb-Infused: Rub with rosemary or thyme for a gourmet touch.

Make It A Meal

• Serve with scrambled eggs and toast for a classic breakfast.
• Layer in a BLT sandwich with lettuce, tomato, and mayo.
• Chop into bits for topping salads, pasta, or baked potatoes.
• Pair with cheese boards for a smoky appetizer.

Pro Tips

• Use a sharp slicing knife or meat slicer for even cuts.
• Freeze slices between parchment paper for easy storage.
• Always cook before eating—homemade bacon needs frying, baking, or grilling after smoking.
• For a stronger flavor, extend the smoking time slightly.

Recipe FAQs

Q: Can I make this without a smoker?
A: Yes—use a grill with indirect heat and wood chips in a foil pouch, or add liquid smoke to the cure.

Q: How long does homemade smoked bacon last?
A: About 1 week in the fridge or up to 2 months in the freezer.

Q: Do I have to use curing salt?
A: No, but it adds food safety and gives bacon its traditional pink hue. Without it, bacon will be grayish but still delicious.

Q: Can I use other cuts of pork?
A: Pork belly is traditional, but pork shoulder or loin can also be cured and smoked for leaner bacon

Print

Homemade Smoked Bacon

Print Recipe

Fully cooked hickory-smoked bacon with maple flavor.

• Author: Isabel
• Prep Time: 30 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 30 minutes
• Yield: 16 1x
• Category: Appetizer, dinner, lunch
• Cuisine: American

Ingredients

Scale
1x2x3x

• 1000 g pork belly skinless
• 22.5 g kosher salt
• 2.5 g Cure #1
• 10 g black pepper coarsely ground
• 50 g maple syrup
• 0.5 g cayenne pepper

Instructions

1. Weigh the pork belly in grams. Divide by 1000, then multiply each ingredient by that number. For example, if your belly weighs 2650 g, you need to multiply the ingredients specified above by 2.65.
2. Combine the salt, Cure #1, cayenne and black pepper in a small bowl.
3. Apply the dry cure mix evenly on all sides of the pork belly.
4. Place the pork into a Ziploc or vacuum-sealer bag and add maple syrup spreading it evenly over the meat. Refrigerate for 7 days flipping occasionally.
5. Remove from the bag, scrape off excess seasonings with the back of a knife, and pat dry with paper towels.
6. Place the meat on a cooling rack fitted over a baking sheet. Refrigerate uncovered overnight.
7. Remove the meat from the fridge and let warm up to room temperature over the course of 1-2 hours.
8. Meanwhile, preheat your smoker/smokehouse to 135F – 140F.
9. Hang pork bellies in the smoker and let them warm up for about 30 minutes without smoke.
10. After 30 minutes and once the meat’s surface is dry, apply smoke. Smoke for 2-4 hours depending on how smoky you want your bacon and how much color you want on it.
11. Place the meat in a Ziploc or a vacuum sealer bag. Poach at 167F (75C) for 30 minutes or until the internal temperature reaches at least 154F (68C). Chill the bacon under a cold shower for a few minutes or in a cool room (50F – 55F / 10C-12C) for 10-12 hours.
12. Hang the bacon in a cool room or a curing chamber for 5-7 days (or longer, to taste) to dry at about 55F (12C) and 70% relative humidity. See notes.
13. Remove bacon from the curing chamber, wrap it into an unglazed butcher’s paper and refrigerate or vacuum seal, and freeze for longer storage.

Notes

You may also dry the bacon in your fridge by placing it on a cooling rack fitted over a baking sheet and left uncovered. A week of drying in the fridge will be enough. Be warned though that the smoky flavor will spread to other items in the fridge.