VIDEO: Homemade Cured BACON - How To Smoke WITHOUT Using Smoke


Homemade Cured Bacon

One of the keys to making great homemade bacon is to source high-quality pork belly from your local butcher or Asian grocery store.

high quality pork belly

If you remove the skin yourself make sure to use a sharp knife. To begin, start by angling the knife right underneath the skin and cut underneath the skin awhile angling the knife upward next to the skin. Watch Video For Full Example.

TIP: You can ask your local butcher or Asian grocery store representative to remove the skin for you. Some people like to use the skin to make crackling, chicharrones. (Crispy Pork Skin/ Pork Rinds)

remove the pork belly skin using a sharp knife


The Cure Recipe For Homemade Bacon

the cure recipe for bacon

ingredients for the homemade bacon cure recipe

ingredients for the homemade bacon cure brown sugar cumin chipotle

Prague powder for making homemade bacon

Homemade Bacon Cure Recipe

  • 1+ Cups Brown Sugar
  • 1 Box Coarse Kosher Salt
  • 1 T Chipotle Powder
  • 1 T Cumin
  • 2 tsp Red Pepper Flake
  • 2 tsp Prague powder ( Sold Here  )

Curing Salt Information For Making Homemade Bacon

Sodium Nitrite which is sometimes referred to as pink salt or Prague powder and is NOT related to, or has anything to do with pink Himalayan sea salt. Using too much Prague powder / sodium nitrite can cause serious health issues. Just not normal salt, too much is a bad thing and Prague powder is way stronger then normal table salt.


Sodium Nitrite referred to as Prague powder can be a dangerous ingredient and should be used with care. Sodium nitrite should NOT be used like normal salt. Used in too high amounts can cause cardiac arrest.

Do not confuse sodium nitrite with sodium nitrate.

The Mixture:

Prague powder  / Pink Curing Salt = It is 93.75 percent table salt and 6.25 percent sodium nitrite.




homemade bacon recipe

Homemade Bacon Instructional Guide

How to make homemade bacon
5 from 2 votes
Print Pin Rate
Cuisine: Italian / American
Keyword: homemade cured bacon, homemade prosciutto, how to make homemade bacon
Prep Time: 15 minutes
Curing Time: 7 days
Total Time: 7 days 10 minutes
Servings: 10
Calories: 30kcal
Cost: 12


  • Deep Casserole Dish


  • 1 Pork Belly Buy what looks good to you

Dry Ingredients - Cure Ingredients

  • 1 48 oz Box Coarse Kosher Salt 3 Pound Box
  • 2 tsp Prague Powder Sodium Nitrite + Table Salt
  • 1 Cups Brown Sugar
  • 1 T Chipotle Powder
  • 1 T Cumin
  • 2 tsp Red Pepper Flake


Purchasing & Preparing the Pork Belly

  • You can find pork belly at your local butcher shop or Asian grocery store.
  • You can save yourself some effort and ask the butcher to remove the pork belly skin. The skin is way too tough to make bacon with. You will not be able to chew it.
  • Choosing your piece of pork belly, look for a new piece with a high amount of meat and a low amount of fat (the white stuff).

The Dry Cure Ingredients

  • Combine all dry ingredients together in a large bowl.
  • Add about ( ⅓ ) third of the dry cure to a large casserole dish or you could use a large plastic bag. I’m not a fan of using plastic bags for this process. We will be curing the bacon for 7 days and I feel like salt and plastic touching for 7 days or more sounds off to me.
  • Rub the curing mix all over the pork belly very well. Add the remaining curing mix to the top of the pork belly and make sure zero pork belly is exposed to air.
  • Place the pork belly on the lower shelf in your refrigator in the very back. The bacon will cure for 7 days.
  • After 7 days rinse off the pork belly under warm water. To dry, place on a roasting rack into he refrigator for a few hours or overnight.

Adding Smoke To Your Bacon

  • A natural and traditional method is cold smoking. Keeping the temputure under 110/115 degree. The idea is you are NOT cooking the bacon. Only kissing it with a little smoke flavor.
  • Second Method
    Take 1 1/2 cups of water and mixing in 1 tablespoon of liquid smoke. Then spray or pour over the bacon. I would slice the bacon before this step to increase the surface area for more flavor.
  • Third Method
    Increasing the amount of chipotle powder, and even adding more ingredients like smoked paprikia, some high-qualiy chili powder. Anything with a smokey note to it. Experiment around.


Sodium Nitrite know as Prague powder can be a dangerois ingredient and should be used with care. Sodium nitrite should NOT be used like normal salt. Used in too high amounts can cause cardiac arrest. 
Do not confuse sodium nitrite with sodium nitrate. 


Serving: 1slice | Calories: 30kcal | Carbohydrates: 0.07g | Protein: 1.9g | Fat: 2g | Saturated Fat: 0.67g | Polyunsaturated Fat: 0.27g | Monounsaturated Fat: 0.92g | Cholesterol: 6mg | Sodium: 116mg | Potassium: 28mg

How-To: Bonus How To Make Prosciutto

Use the exact same method outlined for making homemade bacon minis the use of any liquid smoke. Prosciutto is usually made from the pig behind leg. You can still use the pork belly just fine and cure it for two plus weeks. The rinse off under warm water. If you want to go the extra distance you would need to dry the cured meat and then wrap in cheesecloth and hang to extra dry in a climate controlled room for however long you like. Some prosciutto is hung for over two years.

After two weeks the pork belly is safe to eat without applying any heat to cook the meat. The salt curing process draws out the moisture and preserves the meat. Making the meat safe to consume with cooking. This was the method used hundreds of years ago before refrigerators. Now we call this process beside salt curing. The art of making prosciutto is called Charcuterie. 

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