Homemade Bacon

Make your own thick-cut bacon at home by curing and smoking pork belly!
Homemade Bacon

Prep: 30 minutes Curing: 4 days Smoking: 2 hours
Image by @grillaxcom


  • 3 pounds of pork belly
  • 4 1/2 tsp kosher salt
  • 4 1/2 tsp ground black pepper
  • 6 tablespoons dark brown sugar
  • 3/4 C water
  • 1/2 teaspoon Prague Powder #1
  • Gallon ziplock bag


  1. Mix all ingredients except pork belly in a ziplock bag and seal. Using your hands, mix and shake the bag until everything is well combined.
  2. Add pork belly to bag, squeezing the air as much as possible, then sealing. Massage the mixture into the meat until it’s well coated.
  3. Put the bag in a pan in case of leakage, then place in the fridge for 4 days. Once a day, flip the bag and gently massage the curing mix and released liquids into the meat so they’re well dispersed.
  4. After day 4, remove the belly from the bag and discard liquid. Rinse the pork belly under the sink to remove excess curing salt and spices.
  5. Prepare smoker or 2-zone cooking on grill and smoke over indirect heat 225°F until the internal temp reaches 150°F, about 2 hours. **We recommend using applewood or cherry for added flavor.
  6. Before slicing, let pork belly cool in the fridge so it’s easier to cut to your desired thickness. Be sure to slice across the grain using a long knife or slicing machine.
  7. Separate bacon into desired portion sizes and wrap with plastic wrap before freezing. **Do NOT wrap with foil alone — it could react with the salt. Section off Wrap it tightly with several layers of plastic wrap, and then a layer of foil, and refrigerate for up to 2 weeks or freeze for up to 3 months.
  8. Cook as you would store-bought bacon (and save the bacon fat for frying veggies and potatoes later!)
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