There is nothing better than cooking up a piece of thick cut homemade pork bacon in the morning. Once you learn how to make your own bacon there’s no way you’ll ever go back to store bought. Not only is it cost effective to buy in bulk, but it allows you to create flavors that fit your personal tastes.

When you think of bacon don’t limit yourself to just breakfast. Think about making your own thick cut bacon for your burgers or fresh bacon for a Cobb salad or mmmmmm a BLT!

Although this isn’t a quick process it is very much worth it. Curing bacon is a slow 5 to 7 day process that requires a little bit of attention throughout the week but the results are sooooo worth it you won’t think twice.

I prefer to use pork belly to make my bacon but there are many people out there that use pork shoulder or pork back. You can even make beef bacon if you wanted to! While this recipe is a savory recipe you can do what your heart desires and switch up the seasonings to fit your taste buds. I’m going to use a smoker to cook the meat but you can absolutely do this recipe in the oven. I will be sure to give you instructions for both the smoker and the oven.

Tip #1 SALT: you must use a coarse salt for this recipe you cannot use table salt. If you use table salt for this recipe your meat will taste like a big block of salt and you will not like it. It is your choice if you wish to use curing salt, follow the directions on the package if you wish to add it.

Tip #2 SLICER: I’m going to use a meat slicer at the end of this recipe to slice the bacon to my desired thickness but you can absolutely just use a knife, you just want to make sure that your knife is really sharp. This is the meat slicer I use, but you can easily find others online.

Tip #3 FLAVOR: if you have a desire for seasonings that are not on this list please feel free to throw them in there. Build the foundation with the salt, sugar and pepper…then add whatever else you want!

Where to get pork belly

The easiest and most cost effective place to get pork belly is from your local Costco. Don’t be tricked, most Costcos do not keep it out on display. You actually have to knock on the glass and ask the butcher for a 10lb bag of pork belly… they keep it in the back.

Another option is to go to a meat market, but in my experience that way is much pricier.

Pro Tip: You might need extra large 2 gallon tip lock bag for this process, you can also use a turkey brining bag if you want to cure the entire slab without cutting it in half.

Homemade Pork Bacon (With or Without Curing Salt)

Making bacon at home is one of those projects that feels extra impressive — but at its core, it’s about time, salt, and food safety. This homemade pork bacon is rich, smoky, and deeply flavorful, and it can be made with or without curing salt, depending on your comfort level and how you plan to store it.

This post walks you through both methods so you can decide what’s right for you, while understanding the safety implications of each choice.

Why This Recipe Works

Bacon isn’t just seasoned pork belly — it’s cured meat, and that process matters.

Salt draws out moisture and preserves the meat
Sugar balances the salt and improves browning
Spices build classic bacon flavor
Low, slow cooking renders fat gently
Curing salt (optional) improves safety, color, and shelf life

This method gives you control without cutting corners.

Pork Belly Tips

Look for skinless pork belly if possible
Even thickness helps it cure evenly
You can find large slabs at Costco, Sam’s Club, or by asking a butcher

Ingredient Notes

Pork

5 lb pork belly, skin removed

Cure Base (Required)

¼ cup coarse sea salt or kosher salt
½ cup raw cane sugar
1 tbsp black pepper

Optional Flavor Add-Ins

1 tsp ground thyme
1 tsp fennel seeds
1 tsp paprika
1 tsp red pepper flakes
1 tbsp garlic powder
½ tbsp coriander
1 tsp MSG

Optional Safety Ingredient

1 tsp pink curing salt #1 (optional, but recommended)

⚠️ Important:
Pink curing salt #1 (Prague Powder #1) is not Himalayan pink salt. They are completely different products.

Curing Salt: What You Need to Know

Curing salt contains sodium nitrite, which plays a critical role in cured meats like bacon.

Why Curing Salt Is Recommended for Bacon

Inhibits growth of harmful bacteria (including C. botulinum)
Improves bacon’s pink color
Extends refrigerator and freezer shelf life
Makes bacon safer during long, cold curing periods

When Curing Salt Is Especially Important

Long cures (5–7 days like this recipe)
Thick cuts of pork belly
Cold smoking or low-temperature cooking
Storing bacon for more than a few days

Can You Make Bacon Without Curing Salt?

Yes — with precautions.

If you skip curing salt:

You must fully cook the bacon before eating
Refrigerate immediately
Consume within 5–7 days
Do not cold smoke
Do not treat it as shelf-stable

Bottom line:

✔ Use curing salt for traditional, safer bacon
⚠ Skip it only if you understand the limitations

How to Make Homemade Pork Bacon

Step 1: Prep the Pork

Rinse the pork belly and pat completely dry.

Step 2: Mix the Cure

In a bowl, combine:

Salt
Sugar
Black pepper
Optional spices
Optional curing salt

Mix thoroughly so the cure is evenly distributed.

Step 3: Cure the Pork (5–7 Days)

Coat the pork belly completely with the curing mixture.

Place in a large zip-top bag
Refrigerate for 5–7 days
Flip once daily
Liquid forming in the bag is normal and expected

Step 4: Rinse & Dry

After curing:

Rinse off excess cure
Pat dry
Place uncovered in the fridge for 24 hours

This step helps form a tacky surface (pellicle) for smoking.

Step 5: Smoke or Cook

Smoker Method (Best Flavor)

Set smoker to 180°F
Cook until internal temp reaches 160°F
About 3.5–4 hours

Oven Method

Set oven to 180°F
Place bacon on a rack over a pan
Cook until internal temp reaches 160°F

Step 6: Rest, Chill & Slice

Rest 20 minutes
Wrap in parchment and refrigerate 4 hours
Slice to desired thickness

Step 7: Cook Before Eating

This bacon must be pan-fried or baked before eating.

Storage Guidelines

Refrigerate up to 2 weeks
Freeze sliced bacon 4–5 months
Thaw in the fridge before cooking