I still remember the first time I tried making bacon at home. Honestly, I thought it would be a hassle. Turns out, it was one of the most fun projects I’ve ever done in the kitchen. There’s something about curing your own pork belly, tweaking the flavors, and then frying up that first slice that blows store-bought bacon out of the water.
Bacon making isn’t complicated, but it’s not just “dump some salt on pork and wait,” either. The little details like which curing salt to use, how long to cure, or how much smoke to add can make or break the final flavor. I’ve had my share of trial-and-error, and a couple of slabs that didn’t turn out the way I hoped, but that’s part of the fun.
On this page, you’ll find everything I’ve learned about bacon making: the basics of curing, tips for smoking at home, common mistakes to avoid, and even some safety notes I wish I’d known earlier. If you’re brand new, start with my beginner’s guide on curing bacon. Once you’ve got that down, check out the posts on curing salts and flavor variations to really dial it in.
Plus, it’s perfect for the winter months when the grill is sometimes tucked away, and the kitchen becomes your playground.
If you’re more into grinding and stuffing, check out my guide on making sausage at home
Eddie’s Tip! Start with a small batch your first time. You’ll learn the process without feeling overwhelmed, and the payoff is still amazing.
Understanding the difference between curing salts is key to safe and tasty bacon. Learn more in my guide to curing salt #1 vs #2.
Essential Equipment for Bacon Making
Before you start, gather your tools. The right setup makes everything smoother and safer:
- Cutting board and sharp knives
- Curing containers or vacuum bags
- Meat thermometer
- Smoker or oven
- Optional: digital scale or injection tools for experimenting
Eddie’s Tip! I keep a dedicated container for curing bacon. It’s easy to clean, keeps things tidy, and avoids cross-contamination.
Choosing the Right Pork
The cut you choose matters just as much as your cure. Here’s what I usually pick:
- Pork belly – classic choice for balanced fat and flavor
- Pork shoulder – works if you want a leaner or more textured bacon
- Pay attention to thickness and fat distribution
- Fresh, high-quality pork makes all the difference
Eddie’s Tip! I look for a pork belly with even layers of fat and meat—it cures more evenly and slices beautifully.
Curing Methods
Curing is where the magic happens. It’s what turns a raw pork belly into flavorful, safe-to-eat bacon.
- Dry curing – rub salt, cure#1, sugar, and spices directly on the meat
- Wet curing/brining – soak the pork in a seasoned liquid
- Time – typically a few days up to a week or two, depending on thickness
- Always keep meat refrigerated during the process
Using Cure #1 (Prague Powder #1)
Cure #1 contains 6.25% sodium nitrite mixed with salt. Sodium nitrite is key for two reasons:
- Safety – it stops dangerous bacteria like Clostridium botulinum from growing.
- Flavor & Color – during curing, nitrite breaks down into nitric oxide, which binds to the meat’s myoglobin. This gives bacon its pink color and unique cured flavor instead of turning gray like cooked pork roast.
Curing the Pork Belly
To turn plain pork belly into real bacon, you’ll need to cure it. Curing does two big things: it keeps the meat safe to eat, and it builds that classic bacon flavor.
Cure #1 (also called Prague Powder #1 or pink curing salt) is what you want to use. It’s a mix of regular salt and 6.25% sodium nitrite. That 6.25% number is the makeup of Cure #1 itself—not the amount you add to your meat.
Safe usage rule: Use 1 level teaspoon (about 5.6 g) of Cure #1 for every 5 pounds (2.27 kg) of pork belly.
This works out to about 156 ppm nitrite, which is the standard safe curing level.
Example: For a 5-pound (2.3 kg) pork belly, use:
- 1 teaspoon (5.6 g) of Cure #1
- Plus your chosen mix of salt, sugar, and spices for flavor
Mix your cure ingredients together, then rub evenly all over the pork belly. Place the belly in a food-safe plastic bag or vacuum-seal it, then refrigerate for 5–7 days, flipping it every day so the cure spreads evenly.
Eddie’s Tip! I use this online calculator to determine how much salt, sugar, and cure#1 I use: https://www.diggingdogfarms.com/. Very easy to use!
Cure #1 Safety & Quick Guide
- What it is: Salt + sodium nitrite (6.25%)
- Why use it: Stops bacteria, adds flavor, and keeps bacon pink
- How much: 6.25% of pork belly’s weight (weigh both the meat and the cure!)
- Important: Never swap Cure #1 with regular salt—totally different!
Flavoring and Seasoning Bacon
Now comes the fun part—adding flavor:
- Classic – maple, black pepper, smoked paprika
- Creative – coffee rubs, chili powder, fresh herbs
- Make sure seasonings coat the pork evenly
- Taste small portions if you’re experimenting before the full cure
Eddie’s Tip! I start with a simple seasoning the first time, then get wild on the next batch once I’m comfortable.
Smoking or Cooking Your Bacon
Your bacon’s flavor really comes to life during cooking or smoking:
- Cold vs hot smoking – cold smoking adds smoke flavor without cooking, hot smoking cooks while adding smoke
- Oven-baking or pan-frying – great alternatives if you don’t have a smoker
- Internal temperature – aim for 150°F–155°F (65°C–68°C) for fully cooked bacon
- Keep an eye on the smoke and heat to avoid bitterness
Eddie’s Tip! When I smoke, I go low and slow. It keeps the bacon juicy and gives it that rich, deep flavor
Storing and Slicing Bacon
Once your bacon is done, proper storage is key:
- Refrigerate fresh or cured bacon for up to a week
- Freeze for longer storage—vacuum-sealed is best
- Slice to your desired thickness: thin for frying, thick for sandwiches or roasting
Slicing is hard to do. You need a very sharp knife for that. Many experienced home bacon makers use a meat slicer. For me, that is at this moment too expensive.
Tips for Beginners
New to bacon-making? Here’s a simple checklist:
- Keep meat and equipment cold
- Follow your cure and seasoning recipe carefully!
- Start with a small batch
- Use a thermometer to track internal temperatures
- Clean as you go—it makes the whole process more enjoyable
- Never confuse cure#1 with cure#2 or Himalayan salt.
Eddie’s Tip! Don’t stress about mistakes. Every batch teaches you something new, and even imperfect bacon still tastes amazing.
How to Make Bacon at Home – My Experience
Making bacon at home has become one of my favorite kitchen adventures. From the first rub of salt to that first sizzling slice in the pan, it’s hands-on, flavorful, and surprisingly simple once you know the basics.
Before I started, I did a lot of reading, watched YouTube videos, and joined a Facebook group that allowed me to ask questions. And, I had a lot of questions.
If you think making bacon at home will save you a lot of money, you might have to think again. Compared to the prices in the store, I do not save a lot of money, and might sometimes even pay more for my bacon.
But I enjoy the whole process and have control over what ingredients I use, and end up in my stomach.
I started with one pork belly that was about 5 lb in weight and used only Salt, Sugar, and Cure#.
After finishing the whole process of curing and smoking, and the tasting, I knew that I had a new hobby in making bacon at home.
If you enjoyed this, I’ve got a whole section on bacon and sausage making
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