If you are thinking about making bacon, and think that you need a smoker for curing. I can tell you that you can cure bacon without a smoker. With my 5 simple steps and the right curing process, you can enjoy flavorful bacon right from your kitchen.
I do not always smoke my bacon, but eat it fresh. But I always cure my bacon the right way.
1. Choose Your Meat
Just as with any other type of cooking. The best way to start is with a nice pork belly. Look for a nice, even layer of fat. That makes the bacon cure more consistent and look nicer.
- Start with a good pork belly, preferably with a nice layer of fat.
- Trim excess skin (if needed), but keep enough fat for flavor and moisture.
Eddie’s Tip! Buy fresh meat from a trusted butcher. Quality makes a big difference.
2. Apply the Cure
If you want to learn more about how I cure bacon and about curing salts and how to use them safely, check out my curing salt #1 vs #2 guide by clicking here.
- Mix your salt, sugar, and spices according to your recipe.
- Rub the mixture evenly over the meat, making sure every surface is coated.
Eddie’s Tip! Weigh your meat and curing salts carefully for safe and consistent results.
3. Refrigerate While Curing
This is a crucial step. The meat needs to stay cool.
- Place the bacon in a sealed container or plastic bag in the fridge.
- Let it cure for 5–7 days, flipping the meat daily so the cure distributes evenly.
I prefer to vacuum seal my bacon. But you can do it any way that works for you.
Eddie’s Tip! Keep your fridge below 40°F (4°C) to ensure safety while curing.
4. Rinse and Dry
Most of the time, you don’t need to rinse. Only do that when there is still cure left on the surface of the bacon.
- After curing, rinse off excess cure under cold water.
- Pat the bacon dry with paper towels.
- Optionally, let it air-dry in the fridge for a few hours to form a pellicle — this helps with flavor if you plan to smoke later.
One other thing you can do is slice a small piece of and pan fry it. Too salty rinse or soak the pork belly in water for an hour, and try again.
5. Cook or Bake Your Bacon
There are many ways to cook bacon, and each of us has our preferred way. Mine varies. From the oven to the flat grill outside. Depending on how much time I have.
- Slice and pan-fry, bake in the oven, or grill until cooked to your liking.
- Store leftover cooked bacon in the fridge for up to 5 days or freeze it for longer storage.
Since I am on a low carb diet and eat a lot of meat, I freeze my bacon in vacuum sealed bags by the pound.
Eddie’s Tip! Slice a small piece and cook it first to test the seasoning. Adjust next time if needed or rinse when to salty.
6. Safety Reminders
Here are some reminders to make the whole bacon curing process safe. Don’t skimp on these.
- Always keep bacon refrigerated while curing.
- Avoid leaving raw bacon out at room temperature for extended periods.
- Label your meat with the date it was cured.
For more tips and step-by-step instructions, see my beginners guide on making bacon.
Cure Bacon Without a Smoker – My Experience
I try to make bacon all year round, but do not always have the time to smoke it. Or in the middle of summer, it is just plain too hot outside for that. Unless you do hot smoking and that is not my favorite.
With the tips I wrote here, you can see that bacon does not have to be smoked to taste good.
However, it is my personal opinion that smoking does add an extra layer of flavor to it.
One last thing is that I recommend that you have fun and enjoy this bacon curing. This will show in te end result.
Eddie van Aken
Eddie van Aken brings years of experience from running a full-service restaurant, where he honed his skills with all types of kitchen equipment. His expertise extends to mastering the art of outdoor cooking, utilizing the right recipes to enhance flavors on grills and smokers. Eddie’s in-depth knowledge allows him to provide comprehensive grill reviews and valuable outdoor cooking tips, helping enthusiasts make the most of their grilling adventures. You can read more on the About page for Eddie van Aken