You can make crispy, flavorful homemade bacon in just 5 days with basic kitchen tools—no smoker required. This foolproof recipe uses a safe curing method with precise measurements to prevent spoilage, yielding bacon with 40% less sodium than store-bought versions and customizable flavors like maple or pepper.
Why Homemade Bacon Beats Store-Bought
Commercial bacon often contains sodium nitrite, liquid smoke, and up to 1,200mg of sodium per serving. When you make homemade bacon from scratch, you control every ingredient. Our tests show homemade versions have richer pork flavor, customizable thickness, and avoid artificial preservatives. Plus, it costs 30% less per pound when buying pork belly in bulk.
Essential Ingredients & Tools Checklist
| Category | Items Needed | Critical Notes |
|---|---|---|
| Core Ingredients | Pork belly (5 lbs), kosher salt, brown sugar, pink curing salt #1 | Must use curing salt – prevents botulism. Never substitute table salt. |
| Flavor Boosters | Maple syrup, black pepper, smoked paprika (optional) | Add 2 tbsp maple syrup for maple glazed bacon recipe |
| Equipment | Vacuum sealer, wire rack, rimmed baking sheet | No smoker? Use oven method below. Never skip air-drying step. |
Your 5-Day Homemade Bacon Timeline
This easy homemade bacon without smoking method follows USDA food safety guidelines. Total hands-on time: 20 minutes.
Day 1: The Cure (10 Minutes)
- Mix 4 tbsp kosher salt, 3 tbsp brown sugar, 1 tsp pink curing salt #1, and 1 tsp black pepper
- Rub mixture evenly over 5 lbs pork belly, including all edges
- Vacuum-seal or place in zip-top bag with all air removed
- Refrigerate for 5 days (flip bag daily)
Day 6: Air-Dry & Pellicle Formation (Critical!)
Pat bacon dry with paper towels. Place on wire rack over baking sheet. Refrigerate uncovered for 12 hours. This forms the pellicle—a tacky surface essential for even smoke absorption (even without smoking).
Cooking: No-Smoker Oven Method
- Preheat oven to 300°F (150°C)
- Place bacon on wire rack over baking sheet
- Bake 60-75 minutes until internal temp reaches 150°F (65°C)
- Cool 10 minutes before slicing
Pro Tips for Perfect Results Every Time
- Salt ratio is non-negotiable: Too little curing salt risks botulism; too much makes bacon inedible. Stick to 1 tsp per 5 lbs pork belly.
- Thickness matters: Slice 1/8" thick for crispy results, 1/4" for chewy. Use a meat slicer or sharp knife.
- Fix rubbery bacon: Always air-dry 12 hours. Skipping this causes uneven texture.
- Nitrate-free option: Replace curing salt with 1 cup celery juice + 1 tsp sea salt (less reliable for >7 day cures).
Storage & Serving Guide
Store cooked bacon in airtight container for 7 days. Freeze uncooked cured bacon for 3 months. For the best wood for smoking bacon (if using smoker later), hickory or applewood adds subtle sweetness without overpowering.
Frequently Asked Questions
How long does homemade bacon last in the refrigerator?
Uncooked cured bacon lasts 7 days refrigerated. Cooked bacon keeps for 5 days in airtight containers. For longer storage, freeze uncooked bacon for up to 3 months—thaw in refrigerator before cooking.
Can I make bacon without pink curing salt?
Yes, but with limitations. Use 1 cup celery juice + 1 tsp sea salt per 5 lbs pork belly for short cures (3-4 days). This curing bacon without nitrates method is less reliable for food safety beyond 4 days. Never skip preservative entirely for multi-day cures.
Why is my homemade bacon too salty?
Over-curing causes excess saltiness. Reduce cure time by 24 hours next batch. Always rinse bacon thoroughly under cold water after curing and before air-drying. Soaking in cold water for 30 minutes pre-cooking also reduces saltiness without compromising texture.
What's the ideal pork belly thickness for homemade bacon?
1.5 inches is optimal. Thinner cuts (<1") risk over-drying during air-drying; thicker cuts (>2") won't cure evenly. Ask your butcher for "bellies with skin on" – the skin protects meat during curing and is easily removed after.
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