Makin’ Bacon

There’s nothing like a thick slice of smoky deliciousness that is bacon. Sure you can go to the supermarket and buy all the bacon you desire, but there’s something special about creating your own version of this delicacy at home.

my cured, smoked and sliced bacon

Finding a whole pork belly can be a challenge. The best option is to check with your local butcher and see if he can order you one. I found them by the case at Restaurant Depot, and the price was very reasonable (1.89 per lb). If you live close to a Restaurant Depot one of the per ks of belonging to the KCBS is that you can get a day pass by simply showing your KCBS membership card at the front desk.

Removing the “skin” from the pork belly

Once you have the pork belly, it needs to be trimmed. I remove the skin from the fat side trying to leave as much fat on the pork belly as possible. I also cut off the edges and sides to create a center cut slab about 5lbs. This makes handling the pork belly much easier, and it shapes the bacon to the perfect size for slicing once it’s finished.

square up the pork belly

I take the ends of the pork belly off in large 2-3lb pieces. These are great for braising or grinding to mix with burgers or fresh sausage. I even save the skin to make fresh pork cracklins.

Now that the pork belly is trimmed i t’s time to apply the dry cure. For this process I used a Maple Brown Sugar cure that I ordered from The cure is premixed with the correct amount of curing salt and spices so there’s no guessing. And this is what I would suggest going with…

But there are plenty of recipes out there for curing bacon, but make sure you follow them correctly because improperly cured meat can grow harmful bacteria that can be dangerous. If you don’t have a mix here’s a simple recipe:

  • 4 Tablespoons Cure #1 (pink curing salt)
  • ½ Cup Kosher Salt
  • 2 Cups Maple Syrup or Pure Honey

Mix the cure #1 and salt together and spread over the pork belly then pour the maple syrup or honey over the dry mixture.

Since I used the Maple Brown Sugar Cure mix, it was a lot easier. The directions are to use 1lb per 5lbs of pork belly. Mix the cure with ¾ cups of water and slather over the entire pork belly.

Pork belly rubbed with cure – in a bag and heading to my fridge

Place the slab in a large ziplock bag and place it in the refrigerator for 7 days. You’ll want to place the bag in a shallow dish just in case there are any leaks. The cure will draw moisture out of the belly, so it will create its’ own brine. Also the belly needs to be flipped every 2nd day to make sure that it’s evenly covering the meat.

After 7 days of curing take the pork belly out of the bag and rinse it really well under cool water. Then place it in a large bowl and cover with water. It needs to soak for 2-3 hours to draw out some of the excess salt. If you skip this step you can end up with bacon that is too salty to eat.

bacon getting a wash and a long soak

Once the bacon has soaked, place it on a wire cooling rack and pat dry with paper towels. Place the cooling rack over a shallow pan or sheet tray and refrigerate it for 24 hours. This allows the outside to dry and form a pellicle (tacky skin coating). The pellicle protects the inner meat and helps retain smoke and color.

After the 24 hour rest in the fridge, it’s time to smoke the bacon. The bacon needs about 4-5 hours at a low smoking temperature. I held my pit between 180-200 degrees.

bacon on my Ole Hickory smoker

Fo r smoke flavoring I went with a couple sticks of Apple wood. Apple is very mild and has a slight sweetness which goes great with bacon.

The key to smoking bacon is to have a light smoke and low temp. I monitored the internal temperature after 2 hours, and once it hit 150 internal in the thickest part of the slab, it was time to remove it from the pit.

Bacon coming off the smoker – you can see the rack in this picture

At this point the process is almost complete, but the slab of bacon still needs a rest. Let it completely cool on a wire rack and then wrap it with plastic wrap. Place in the refrigerator overnight to allow it to firm for easy slicing and give the smoke flavor time to disperse throughout the slab.

If you just can’t stand to wait any longer, you can cheat a little and place the slab in the freezer for two hours. This will firm it enough to slice.

the finished product… BACON

My favorite way to cook the bacon is in the oven. Preheat it to 415 degrees and line a cookie sheet with foil (to help with clean up). Lay strips of bacon on the foil and place in the oven for 20-25 minutes depending on how crispy you like it. You’ll never buy supermarket bacon again!

Malcom Reed
Killer Hogs BBQ Cooking Team
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About the Author

I am Malcom Reed and my brother, Waylon, and I are the Killer Hogs competition bbq team. Here at, I want to give you my secrets, methods and techniques you need to produce competition-quality BBQ. I want to give enough detail for BBQ novices, but still offer information that is useful for the professional BBQ cooks. I only focus on REAL bbq. And I take it seriously.

5 Comments on this article. Feel free to join this conversation.

  1. Cameron Lockner January 27, 2016 at 11:27 am -

    We have a tip for cleaning cooker racks. When you clean the oven clean the racks first. Use the hob top to put the racks on while applying your chemical, then pop the shelves back in the oven to soak. Spills on the hob and in the oven don’t matter because you’re going to clean them later anyway. Clean the hob before washing the shelves so you’ve got somewhere nice and clean to put them when they’re done

  2. Jim G. June 15, 2016 at 4:10 pm -

    Thanks for the video on curing and making bacon….
    You mentioned that you used a Maple Brown Sugar Cure mix, which was a lot easier. The directions are to use 1lb per 5lbs of pork belly. Mix the cure with ¾ cups of water and slather over the entire pork belly.
    Do you mind emailing me the information of the company and cure mix you purchased for your bacon curing? Thanks so much for all of your videos and tips…
    A fellow KCBS Judge

  3. chris October 12, 2016 at 11:02 am -

    Thanks for sharing, I am actually going to be doing 12lbs of pork belly and turning it in to bacon, using the knowledge you imparted. I can not wait to taste it.

  4. Steve December 6, 2016 at 11:16 pm -

    I didn’t add the water in the cure mix, I pounded the dry mix into the meat. I used the cure mix as described, but I didn’t have maple syrup so I used brown sugar. I cured for a week turning every day, washed, dried, and cold smoked it for 4 hours at 25 deg C. Blame it on my deprived childhood, but I’ve never had bacon like this ever before, and I don’t plan on every buying supermarket bacon ever again as long as I can buy sugar and salt. Just totally (expletive deleted) delicious and amazing.

  5. Jon Byler January 29, 2017 at 7:03 pm -

    4 *table*spoons of cure #1 is entirely too much to use on 5lb of meat. 1tsp of cure #1 puts you at the recommended (and legal for commercial producers) limit for the amount of nitrite in your meat for cooked products. You can use up to 4 times that much (4 *tea*spoons) if your final product is intended to be dry cured instead of cooked.

    You don’t want to overdo it with the nitrite salt.

    If you weight things out properly and use from 2-3.5% total salt (including cure #1/pink salt) you will not need to soak the bacon after it is done curing and can simply rinse, smoke, fry/bake and eat.

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