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Homemade Bacon Recipe (3 Cure Methods)

This homemade bacon recipe gives you three proven curing methods so you can choose the one that fits your style. Whether you prefer a classic dry cure, the precision of a modern equilibrium cure, or a traditional wet brine, each method creates rich, smoky, perfectly seasoned bacon you cannot buy in a store. Slow cure the pork belly, smoke it low and steady, then chill it overnight for clean slices and deep flavor. This guide shows you exactly how to do it safely and correctly.
Course Breakfast, Main Course
Cuisine American
Keyword bacon, bacon cure, cure #1, DIY Bacon, dry cure bacon, homemade bacon, how to cure bacon, how to make bacon, How to smoke bacon, smoked bacon recipe, wet cure bacon
Prep Time 15 minutes
Cook Time 4 hours
Curing Time 10 days
Total Time 4 hours 15 minutes
Servings 5 pounds of bacon
Calories 150kcal

Equipment

  • Smoker (pellet, electric, cabinet, or grill + pellet tube)
  • Digital scale (for equilibrium cure)
  • Wire Rack
  • Rimmed baking sheet
  • Jumbo zip-lock bags Or vacuum sealer
  • Sharp fillet knife
  • Large food-safe container Brining bucket (The Briner https://thebriner.com)
  • Instant-read thermometer

Ingredients

Choose ONE Curing Method

Traditional Dry Cure (for 5 lbs Pork Belly)

  • 5 pound Pork Belly
  • ½ cup kosher salt
  • ½ cup brown sugar
  • 1 tablespoon Coarse Black Pepper
  • 1 teaspoon Cure #1
  • 1 cup Honey Optional

Equilibrium Cure (Weight Based)

  • Pork Belly (any weight)
  • Salt (2 percent of belly weight)
  • Sugar (1-2 percent of belly weight)
  • Cure #1 (0.25 percent of belly weight)
  • Black Pepper to taste
  • Honey optional

Wet Cure (Pop’s Brine for 5 lbs of Pork Belly)

  • 1 gallon water
  • 1 cup Kosher Salt
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 tablespoon Cure #1

For Smoking

  • Black Pepper (optional for pepper bacon)
  • Smoking Pellets, Charcoal, Hardwood, Wood Chips

Instructions

Prepare the Pork Belly

  • Remove the skin, leaving the fat intact.
    Cut large bellies into 4–6 lb slabs for easier curing and smoking.
    Pat the slabs completely dry.

Choose Your Cure Method (Pick ONE)

    Traditional Dry Cure

    • Mix the salt, brown sugar, black pepper, and Cure #1.
    • Optional: lightly coat the slab with honey
    • Rub the cure mixture evenly over all surfaces
    • Place the belly in a jumbo zip-top bag or vacuum-seal
    • Set on a rimmed baking sheet to catch leaks.
    • Refrigerate 7-10 days, flipping once halfway. Larger Bellies will take longer.

    Equilibrium Cure (Weight-Based)

    • Weigh the belly and calculate salt, sugar, and Cure #1 using percentages.
    • Combine cure ingredients.
    • Optional: lightly coat the slab with honey.
    • Rub cure mix onto all surfaces.
    • Seal in a zip-top or vacuum bag.
    • Place on a rimmed baking sheet and refrigerate 7-10 days (no flipping required). Larger bellies will take longer.

    Wet Cure (Pop’s Brine)

    • Dissolve all brine ingredients in a food-safe container.
    • Submerge the belly fully and weigh it down to keep it underwater.
    • Place on a rimmed baking sheet to catch spills.
    • Refrigerate 14 days. Larger bellies could take longer.

     Check Cure Penetration

    • Before rinsing, slice a piece off the end of the belly and examine the interior. The color should be uniform all the way through. If you see a lighter band in the center, the cure hasn’t fully penetrated — return the slab to the cure for 1–2 more days.

    Fry Test

    • Once the cure has fully penetrated, rinse the exterior of the belly under cold water to remove excess surface cure and pat it completely dry. Then slice a small test piece and fry it in a pan over medium heat. Taste for salt level and overall flavor.If too salty, soak the slab in cold water for 1 hour, pat dry, and retest.If balanced, proceed to drying and forming the pellicle.

    Form the Pellicle

    • Place the slab on a wire rack.Refrigerate uncovered overnight.A proper pellicle should feel tacky, slightly glossy, and no longer wet.

    Smoke the Bacon

    • Optional: apply a fresh coat of black pepper before smoking.Smoke at 165°F or below for up to 4 hours.Keep internal temp under 150°F for best texture.If internal temp reaches 150°F for 90 minutes, the bacon becomes fully cooked.

    Chill, Slice, and Store

    • Refrigerate the smoked slab overnight to firm it for slicing.Slice to your preferred thickness.Store:Refrigerator: 1 weekFreezer: several months

    Notes

    • Cure #1 must be 6.25% sodium nitrite
    • Measure using a scale for accuracy
    • Safe smoking requires temps below 165°F
    • Internal temp under 150°F preserves fat texture
    • For celery/nitrite-free cures & safety, see detailed FAQ in post