Homemade Bacon Recipe – Easy, Flavorful, and Better Than Store-Bought!

There’s nothing quite like homemade bacon—smoky, rich, and packed with flavor that far surpasses anything from the store. Store-bought bacon is often injected with brine and preservatives, making it overly salty and water-logged. Making bacon at home might sound intimidating, but with just a few simple ingredients and a little patience, you can create perfectly cured, deeply flavorful bacon that’s tailored to your taste.

Whether you prefer it smoked or oven-baked, this method ensures savory and delicious homemade bacon with no unnecessary additives or preservatives. Once you try this, you’ll never go back to store-bought bacon again!

Why Make Homemade Bacon?

✔ Superior Flavor – Rich, smoky, and perfectly seasoned.
✔ Control the Ingredients – No artificial preservatives.
✔ Customizable – Experiment with different herbs, spices, and smoke levels.
✔ Cost-Effective – Making bacon at home is often cheaper than buying premium cuts.

How to Smoke Bacon in a Charcoal Grill

If you’re planning to smoke in a charcoal grill like me, here’s how:

• Fill a chimney starter about ⅓ full with briquettes
• Pour all the charcoal on one side of the cooking grate and place a disposable foil pan on the other side
• Add 3-4 cups of water to the foil pan which will help maintain a low cooking temperature
• Drop damp wood chips directly onto the coals
• Place the bacon on top of the cooking grate over the water pan and cover the grill
• Add more coals every 30 min to 1 hr to maintain the heat

Tips for the Best Homemade Bacon

🔥 Use High-Quality Pork Belly – The better the meat, the better the bacon. Look for well-marbled, pasture-raised pork for the best results.
🔥 Be Patient During Curing – The full 5-7 days ensures deep flavor and proper preservation.
🔥 Experiment with Herbs & Spices – Try adding black pepper, maple syrup, paprika, or garlic for unique variations.
🔥 Slice & Store Properly – Keep bacon slices in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months.

Homemade Bacon Recipe – Easy, Flavorful, and Better Than Store-Bought!

Recipe by Patrick Kong

Course: AppetizersCuisine: AmericanDifficulty: Medium

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Servings

10-15

servings

Prep time

minutes

Cooking time

2

hours 

Preparation Time

5-7

days

Ingredients

• Pork Belly

• 1 kg 1 pork belly, skin-off

• Bacon Cure

• 15 g 15 kosher salt

• 12 g 12 sugar

• 2 g 2 curing salt (prague powder #1)

• herbs of your choice (rosemary, thyme, or bay leaves work well)

• Other

• wood chips, for smoking

• charcoal briquettes, for smoking

Directions

• Cure the Pork Belly
• In a small bowl, mix together the kosher salt, sugar, and curing salt.
  Rub the cure mixture evenly over all sides of the pork belly.
• Place the pork belly in a ziplock bag or airtight container and refrigerate for 5-7 days, flipping it once per day to ensure even curing.
• Rinse & Dry the Cured Pork Belly
• After 5-7 days, remove the pork belly from the bag.
  Rinse it under cold running water to remove excess cure.
• Pat dry with paper towels and let it rest on a rack, uncovered, in the fridge for a few hours or overnight. This helps create a dry surface, which leads to better smoke absorption.
• Smoke or Bake the Bacon
• 🔥 Smoking Method (Recommended for Maximum Flavor)
  Preheat your smoker to 250-300°F (120-150°C).
  Use applewood, hickory, or cherry wood chips for a rich, smoky flavor.
  Smoke the pork belly until it reaches an internal temperature of 155°F (68°C), about 2 hours.
• 🔥 Oven-Baking Method (No Smoker? No Problem!)
  Preheat your oven to 250 F (120 °C).
  Place the pork belly on a wire rack over a baking sheet.
  Bake until the internal temperature reaches 155°F (68°C), about 2-2.5 hours.
• Cool, Slice & Enjoy
• Let the bacon cool to room temperature, then refrigerate overnight.
  Slice as thick or thin as you like and fry to crispy perfection in a pan.
  Enjoy on its own, in sandwiches, or as the star of your favorite breakfast!