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Homemade Cured Bacon

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I found this instructable on making your own cured bacon. It was taken from a recipe out of  Charcuterie. This would make for a really neat weekend project, plus it will give you the option to add your own seasonings and flavors…. maybe a Sweet Habanero Breakfast Bacon.



  • 5 lbs Fresh Pork Belly
  • 1/4 Cup coarse kosher salt
  • 2 teaspoons pink curing salt #1 (I use this DQ Cure from Butcher-Packer, $2)
  • 4 tablespoons coarsely ground black pepper
  • 4 bay leaves, crumbled
  • 1 teaspoon freshly grated nutmeg
  • 1/4 cup brown sugar or honey or maple syrup
  • 5 cloves of garlic, smashed with the flat side of a chef’s knife
  • Box of 2 Gallon Zip-Lock Bags


  1. Mix all ingredients together, and dredge Pork Belly thru the mix until it is thoroughly coated.
  2. Place Pork belly in a large Zip Lock Bag, massage the meat and press out all the air before sealing.
  3. Leave this in the back of the fridge for a week, massaging the meat once a day to mix up the spices/salts.
  4. After one week, remove from the bag and rinse off all the seasoning and salt.
  5. Place this on rack in a 200 degree preheated oven and let the internals heat up for 90 minutes or so.
  6. Cut into more manageable pieces and store in a zip lock bag in the fridge, then slice as you need.

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