Bacon. Just the word makes your mouth water, right? That crispy, smoky, salty goodness is a breakfast staple, a burger’s best friend, and a chef’s secret weapon. But have you ever thought about making your own bacon from scratch? Smoking bacon at home is easier than you think, and the results are next-level delicious. Plus, you get to brag about it to your buddies. In this guide, I’ll walk you through every step— from picking the right pork to slicin’ it up for the skillet. Let’s get smokin’!
Why Smoke Your Own Bacon?
Store-bought bacon is fine, but homemade bacon is a game-changer. You control the flavor, the smoke, and the ingredients. No weird preservatives or fake smoke flavor here—just pure, porky perfection. Plus, it’s a fun project that makes you feel like a legit pitmaster. I still remember the first time I smoked bacon in my backyard. My neighbor smelled it cooking and came over with a six-pack, begging for a taste. That’s the kind of power homemade bacon gives you.
What You’ll Need to Smoke Bacon
Before we dive in, let’s talk gear and ingredients. You don’t need a fancy setup, but a few basics will make the process smooth:
- Pork Belly: About 3-5 pounds is a good start. Look for one with a nice balance of meat and fat.
- Curing Salt: Also called pink salt (not the Himalayan kind!). This keeps the bacon safe and gives it that classic flavor.
- Kosher Salt: For the cure.
- Brown Sugar or Maple Syrup: For a touch of sweetness.
- Spices: Black pepper, garlic powder, or even some chili flakes if you’re feelin’ spicy.
- Smoker: A basic one works fine, or you can use a charcoal grill with a lid.
- Wood Chips: Applewood or hickory are awesome for bacon.
- Meat Thermometer: To make sure it’s cooked just right.
- Sharp Knife or Meat Slicer: For cutting your bacon into strips.
If you’re new to smoking, don’t sweat it. You can pick up most of this stuff at a grocery store or online.
Step 1: Curing the Pork Belly
Image credit: Gentleman's Pursuits/Canva
The first step to bacon is curing the pork belly. This is what gives it that signature flavor and keeps it from going bad. Here’s how to do it:
- Mix the Cure: In a bowl, combine ¼ cup kosher salt, 2 teaspoons curing salt, ¼ cup brown sugar, and any spices you like. I go heavy on black pepper because it’s just so darn good.
- Rub It In: Pat the pork belly dry with paper towels, then rub the cure mix all over it. Don’t miss any spots!
- Bag It Up: Slide the pork belly into a big ziplock bag or wrap it tight in plastic wrap. Pop it in the fridge for 7-10 days. Flip it over every couple of days to make sure the cure gets everywhere.
- Check It: After a week, the pork should feel firm. If it’s still squishy, give it a few more days.
Pro tip: Don’t rush this part. The cure needs time to work its magic.
Step 2: Rinsing and Drying
Once the pork belly is cured, it’s time to rinse off the extra salt. Run it under cold water and scrub gently. You don’t want it too salty, trust me. After rinsing, pat it dry with paper towels.
Now, let it chill in the fridge, uncovered, for 12-24 hours. This dries out the surface and helps the smoke stick better. It’s called forming a “pellicle,” but don’t worry about the fancy name—it’s just a sticky layer that makes your bacon taste amazing.
Step 3: Firing Up the Smoker
Image credit: Gentleman's Pursuits/Canva
Here’s where the fun starts. Smoking is what turns that cured pork belly into bacon. If you’ve never used a smoker before, it’s not as scary as it looks.
- Prep the Smoker: Get your smoker ready at about 200°F. If you’re using a grill, set it up for indirect heat with a foil pan of water to keep things moist.
- Add Wood Chips: Soak your applewood or hickory chips in water for 30 minutes, then toss them onto the coals or into the smoker box. This is what gives your bacon that smoky vibe.
- Place the Pork Belly: Set the pork belly on the smoker grate, fat side up. Close the lid and let it do its thing.
Smoke the pork belly for 2-3 hours, or until it hits an internal temperature of 150°F. Keep an eye on the smoker temp—too hot, and you’ll dry out the meat.
Step 4: Cooling and Slicing
Image credit: Gentleman's Pursuits/Canva
Once the pork belly is smoked, pull it off the smoker and let it cool to room temp. Then, wrap it up and stick it in the fridge for a few hours or overnight. This makes it easier to slice.
When you’re ready, grab a sharp knife or a meat slicer if you’ve got one. Slice the bacon as thick or thin as you like. I prefer mine a little thicker for that extra chew. If you’re not cooking it right away, wrap the slices in plastic wrap and freeze ‘em for later.
Step 5: Cooking Your Homemade Bacon
Image credit: Gentleman's Pursuits/Canva
Now for the best part—cooking! Fry your bacon in a skillet over medium heat, flip it as it crisps up, and watch it turn into golden perfection. You can also bake it in the oven at 400°F for 15-20 minutes if you want less mess. Either way, the smell will have everyone in the house hovering around the kitchen.
Tips for Next-Level Bacon
- Experiment with Flavors: Try adding coffee grounds or bourbon to the cure for a wild twist.
- Save the Fat: That bacon grease is liquid gold. Use it to cook eggs or roast veggies.
- Double Batch: Trust me, you’ll go through homemade bacon faster than you think. Make extra!
Common Mistakes to Avoid
- Skipping the Cure: Don’t try to shortcut the curing process. It’s what makes bacon, well, bacon.
- Over-Smoking: Too much smoke can make the bacon taste bitter. Stick to 2-3 hours.
- Not Drying: If you skip the fridge-drying step, the smoke won’t stick as well.
I’ll never forget the first time I tried smoking bacon. It was a sunny Saturday, and I had my cheap little smoker fired up in the backyard. I was nervous as heck, thinking I’d ruin a perfectly good pork belly. But when I sliced into that smoky, golden slab and fried up the first piece, it was like a party in my mouth. My wife, who’s usually picky about bacon, stole half the batch before I could hide it. Now, smoking bacon is my go-to weekend project, and I’m always tinkering with new flavors.
Wrapping It Up
Smoking bacon from scratch is a labor of love, but it’s worth every second. You get to customize the flavor, impress your friends, and eat the best bacon of your life. So grab a pork belly, fire up that smoker, and get ready to level up your breakfast game.
