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How to Cure Bacon at Home

How to Cure Bacon at Home

If you eat bacon, then you should know how important it is to get pork from pigs that haven’t been tortured in industrial feedlots, shot up with pharmaceuticals and antibiotics, and then processed with toxic chemical additives and nitrites. 

This means you need to buy pork from organic sources—or better yet, from a farm that raises their pigs naturally on pasture and forage.

But have you priced organic, pasture-raised bacon lately? It’s $8.99 a package in my area! So, here’s how to cure bacon at home, (and have it taste even better than store-bought!) 

Making your own bacon is very easy and affordable, especially because fresh pork belly is a relatively cheap cut of meat. And when you make it yourself, you get total control over the quality of the meat and the ingredients it is cured with!

So, if you have time and some space in the fridge, you can enjoy the wholesome, chemical-free goodness of homemade bacon right from your own kitchen!

Food Preservation Safety

There is one main concern when curing and preserving meat, and that is botulism. While botulism is usually related to improper canning procedures, food-borne botulism also occurs in meats that have been improperly cured.

To prevent this, commercially preserved meats contain sodium nitrite (sometimes called “pink salt”), which acts both as a preservative and a color fixer. This is what gives store-bought bacon that bright red color. 

Sodium nitrite is very toxic in high quantities, and has been linked to migraines in certain people. Some organic “un-cured” bacon brands use celery juice in lieu of pink salt, but celery juice can often contain even more naturally-occurring sodium nitrite than the curing salt! This won’t help migraine sufferers much.

But the main concern with sodium nitrite (or even high levels of naturally-occurring nitrites from celery juice) is that when it is exposed to high heat in the presence of protein (like a piece of fried, nitrite-cured bacon), proteins in the meat bond with the sodium nitrite to produce toxic nitrosamines—and certain nitrosamines have been proven to be deadly carcinogens. 

Basically, frying and eating nitrite-cured bacon presents the perfect scenario for nitrosamines to enter your system.

That sounds pretty bad, right?

Unfortunately, the sodium nitrite (or naturally-occurring nitrites from celery) is necessary in a large industrial setting, where many different people, machines and industrial processes are involved in getting the meat from the feedlot to the store, free of botulism.

But the home cook can much better control the variables and handling procedures, and can get those assurances without the addition of nitrites.

And your bacon will taste much, much better than anything you’ve purchased in a package. I guarantee it.

How to Make Home Cured Bacon

First, you will need to get an organic or pasture-raised pork belly from your butcher or local farm. You might need to order it. Do not use conventional pork for this. Here’s why.

You can get your pork belly with skin (sometimes called the “rind”) or without. If you get it with skin, you will need to cut it off to make your bacon, but then you can make fried pork rinds or “cracklins”, if you like.

The process of “curing” anything simply means using salt to draw the moisture out, so that the food lasts longer. And that is what you are going to do with your pork belly to make it into bacon.

Homemade Bacon
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  1. 5 pounds pasture-raised pork belly, skin/rind removed
  2. 1/2 cup sea salt
  3. 1/2 cup packed Rapadura, coconut sugar, or pure Grade B maple syrup
  4. 1 Tbsp. freshly ground black peppercorns
For a sweet cure, consider adding
  1. 1 tsp nutmeg, 4 Tbsp strong coffee, apple cider vinegar OR bourbon, to taste (Optional)
For a savory cure, consider adding
  1. 3-4 crushed bay leaves, 4-5 crushed garlic cloves, 1-2 Tbsp. fresh thyme, toasted fennel seed, coriander, rosemary, or other seasonings, to taste (Optional)
  1. Cut your pork belly into a nice square, bacon-like block.
  2. Mix the dry ingredients in a bowl until they are uniformly combined.
  3. Mix the wet ingredients (if using) in a separate bowl until they are uniformly combined.
  4. In a glass dish, use your very clean hands to slather the meat all over with the wet ingredients (if using) until thoroughly coated everywhere.
  5. Place one half of the dry cure mixture in the bottom of the glass dish.
  6. Place the wet pork belly into the dish and press it into the salt/sugar mix.
  7. Carefully pour the rest of the mixture across the top of the meat and press it uniformly all around, using your hands to cover apply the cure mix to every nook and cranny of your pork belly.
  8. Place the dish, uncovered, in the refrigerator for 3-7 days, until the meat feels firm throughout. (5 days is a good average. The longer you cure it, the saltier it will be)
  9. Check the bacon every day, and pour off any liquid that accumulates.
  10. After 3-7 days curing, wash the salt/sugar mixture off of the pork belly thoroughly.
  11. Pat the bacon dry with a clean towel and set it on a rack over a baking sheet. Allow the bacon to air-dry in the refrigerator for 6-24 hours.
  12. At this point, you can slice it for "green bacon" or you can smoke or roast the whole belly.
  13. If roasting, preheat the oven to 225 degrees. Roast the pork belly in the oven to an internal temperature of 150 degrees F for about 90 minutes. You don't want to cook the meat, only heat it.
  14. If smoking, smoke over hickory or applewood at a very low temperature until meat reaches an internal temperature of 150 degrees F, or about 3 hours. You don't want to cook the meat, just flavor it.
  15. Chill bacon well in the refrigerator, then with a long, very sharp knife, slice it thin or thick, as desired. Use hard-to-slice pieces in pots of beans or soup.
  16. Wrap your finished bacon in parchment paper and store. Homemade bacon will keep for three weeks in the refrigerator and three months in the freezer.
  17. Enjoy!!
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  1. I use sodium nitrite, not only to preclude botulism, but because it does add a tang to the bacon. Nitrosamine are not such a concern for me since I do not cook my bacon over high temperatures until it charred. Slow cooking it over moderate heat works pretty well and microwaving it works even better. That said, I plan to try making bacon without nitrites for the experience, not due to any particular fear.

    But I share my nitrite-cured bacon with friends, many over 60 and with varying health problems. When dealing with “at risk” populations – any infection or food borne illness can be devastating. So nitrite free bacon is not something I would share.

    I like the additions you mention for flavor and will try those. I do want a sweeter bacon and some of your additions are new to me. Thanks for sharing them.

  2. I am interested in your opinion about why you do not smoke it (or cook it or that matter) to the full internal temperature of 165? Are there benefits (flavor, preservation, etc.) to not fully cooking it until its time to slice and fry? Or is your method just out of personal practice, and fully cooking it before intended use is an optional choice with equal success? Any information regarding this would be great!

    • Additionally, I noticed your directions to not state flipping the product during the curing process. Is there a reason to your method?

      • I did not need to flip my bacon to have it cured through because I coated it on both sides thoroughly, but it doesn’t really matter if you do or don’t.

    • I found that smoking it in advance actually cooked the meat completely, whereas I prefer my bacon uncooked similar to store-bought bacon, which I can then fry.

      • How can i cure the pork belly without smoking it at all or can it be done? first time processing my hogs i raise we ussualy just make breakfast saisage and throw the rest of the hog on the grill and have a big bbq

        • The cure is in the salt and sugar treatment. The smoking is separate, and optional for flavor.

  3. I recently got sliced bacon from our local farm. Is there a recipe for curing one pound of sliced bacon at a time. I assume it will take less seasoning and less time but, having never cured bacon before, I want to be sure I am doing it right. Thanks for your help!

    • You will definitely need less salt and time, but I have not cured bacon presliced before. Try cutting the seasoning in half (at least) and let us know how long it takes!

  4. I may have just found a new hobby!!!

  5. We recently started buying our meats and dairy from a farmer nearby and I picked up some bacon last time and didn’t even know about cured/not cured until the daughter mentioned it! LOL Thanks for this tutorial, because I’m clueless! :) Merry Christmas!

  6. I cure my bacon with “pink salt” (sodium nitrate) but I cure it German-style, so it is fully cured and smoked. Additional heating is not necessary.

  7. Is frying at a medium temperature (about 350F) still bad? We use nitrite-free (I am aware of the celery juice problem) pastured bacon. Can’t find uncured pork belly.

  8. Wow, I had no idea it’s so easy! Will definitely be trying this one, as we looove bacon (and bacon grease!) at our house!

  9. What type of pan do you recommend for the roasting?

    • Something with a rack to separate any drippings.

  10. Hi what will it be called if I don’t use anything with sugar? Not side pork ?!

    I want absolutely no sugar! Some seasoning ok I have cayenne pepper here! How about cayenne and nutmeg?

    • Bacon requires sugar, honey, molasses or some other sweetener to be bacon. You can cure it with just salt and spices, and use it as “salt pork” in beans, but it won’t technically be bacon, just salt pork.

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