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homemade bacon slab and slices

Homemade Bacon

After you've tried this curing technique for homemade bacon you will never want the store-bought stuff again. You've been warned.

Prep Time 14 days
Cook Time 4 hours
Total Time 14 days 4 hours


  • 5 # Pork Belly skin removed
  • 1 gallon of water
  • 1 cup Kosher Salt
  • 1 cup White Sugar
  • 1 cup Brown Sugar
  • 1 TBS Insta-Cure #1


  1. In a large food-safe container, combine 1 gallon of water, 1 cup of Kosher Salt, 1 cup of white sugar, 1 cup of brown sugar, and 1 TBS of Insta-Cure #1.
  2. Mix together until dissolved.
  3. Drop in the pork belly and make sure it stays submerged. I used a plastic container filled with water to weigh mine down.
  4. Refrigerate for 14 days.
  5. After 14 days remove and rinse cure and pat dry.
  6. Leave uncovered in the refrigerator overnight.
  7. Smoke for 4 hours at temperatures under 165 degrees F.
  8. Remove and cool in the refrigerator overnight.
  9. Slice and enjoy.