Curing and Smoking Bacon at Home

May 23, 2012

Every week, a DIY expert spares us a trip to the grocery store and shows us how to make small batches of great foods at home.

Today, Karen Solomon shows us how to cure, smoke, and fry our way to perfect bacon at home. Karen is the author of Jam It, Pickle It, Cure It and Can It, Bottle It, Smoke It. Photos by Naomi Fiss.


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Nothing could be simpler than makin’ bacon, the king of all fried meats. How many vegetarians have you known who sheepishly confess to enjoying the “occasional” slab of crisp sautéed hog fat? I rest my case. Bacon is God.

To cure your own bacon, plan and shop for ingredients well in advance. You might need to special-order the pork belly from your local butcher or grocery store. And if you can’t find curing salt (Insta-Cure #1) or hickory sawdust from your local kitchen supply shop or butcher, order it from online retailers like

Bacon must first be dry rubbed and cured for about 7-10 days. And while you can slice and fry it immediately after curing, American-style bacon is usually smoked to give it flavor. Here, I offer three ways to smoke the baco: full-on grill smoking, oven roasting with liquid smoke, or a combination of the two. If you go the liquid smoke route, use only the real stuff; fake liquid smoke has an unappealing chemical taste. Once the bacon is ready to eat, note that it will be easiest to slice thinly -- a must if you like crispy bacon -- when it is very cold, and your knife is very sharp.

Homemade Bacon
(Adapted from Jam It, Pickle It, Cure It)

2 1/2 to 3 pounds of thick, center cut pork belly (skinless)
1/2 cup sugar
1 tablespoon blackstrap molasses
2 tablespoons kosher salt, plus more as needed
1 teaspoon curing salt
1 teaspoon freshly ground black pepper
3 tablespoons of real liquid hickory smoke or 3 cups of hickory sawdust, depending on how you’ve chosen to smoke the bacon.

Rinse the belly and thoroughly pat it dry until the surface is tacky. Trim off any thin edges so that the piece is one long rectangle. (You can save these excess pieces of belly for making sausage or lard, or for general roasting.)

In a large, rectangular baking dish or pan, mix the sugar with the molasses until thoroughly incorporated. Then mix in the 2 tablespoons of salt, curing salt, and pepper and rub it evenly into the meat (like a relaxing, porcine spa treatment), spreading it evenly around the sides as well as the top and bottom. Tuck the meat, encased in all of the rub, carefully inside a sealable plastic bag (gallon sized will work, but oversized are better if you can find them) and lay it flat in the refrigerator for 7 days, massaging the liquids that will amass inside the bag into the meat and flipping it daily.

After 7 days, inspect your bacon. It should be firm to the touch all over, like touching a cooked steak -- a sign that it has been cured. If the flesh still feels spongy and soft in spots, leave the meat in the bag and sprinkle it evenly with an additional 2 tablespoons salt and check it again after 1 or 2 days.

Once the bacon is fully cured, discard the solids, rinse the meat well, and pat it completely dry. The next step to giving bacon that familiar flavor is the addition of smoke.

Fastest: Roasting and Liquid Smoke
Heat the oven to 200°F. Place the belly, fat side up, on a rack over a roasting pan and roast for 2 to 2 1/2 hours, until the interior temperature of the meat reaches 150°F (you must check with a meat thermometer). Gently brush the liquid smoke over the entirety of the bacon, covering both sides evenly.

Slowest: Smoking on the Grill
Prepare your grill by cleaning the rack and opening up the vents underneath and on the lid. Light half a charcoal starter’s worth of real wood charcoal until hot; about 20 minutes.


Meanwhile, prepare a foil pack of hickory sawdust by sealing the hickory inside a large rectangle of aluminum foil, flipping it over, and poking small holes into the top.

Once the coals are hot, pour them onto one side of the grill, and gently place the foil pack of hickory sawdust on top. Put the rack back into place, and place the meat onto the cool side of the grill, with the thickest part of the meat closest to the heat. Cover with the open vents over the meat. After a few minutes, you should see a gentle tumble of smoke emanating from the grill. This is a good thing. Resist the urge to lift the lid for at least 1 1/2 hours, or until the smoke stops completely and the grill lid is cool enough to touch.

At this point, take your meat’s temperature. It must reach 150 degrees in the center. If you’re approaching the correct temperature and your coals are still active, cover again and leave it alone for another 30 minutes. If you’re nowhere near completion, light another half-starter of coals and continue to smoke the meat. If you’re somewhere in-between, you may want to finish cooking the pork in the oven (see directions below).

Best of Both Worlds: Smoking and Roasting
Start smoking your meat, and do so as long as you’re able -- at least 1 1/2-2 hours is really ideal. Finish the meat as needed on a rack over a baking sheet in a 200°F oven until it reaches 150°F inside at its thickest point. Fry a slice of the bacon and taste. If it needs more smoke flavor, brush a thin layer of real liquid smoke on both sides of the slab.

Whichever method you use, when your bacon is ready, slice it as thin (or as thick) as you like it and fry over medium heat until browned on both sides. Drain on paper towels and enjoy.

How to Store It
Bacon can be stored in large slabs, in precut hunks for flavoring beans or other dishes, or in slices, in layers between pieces of parchment paper, and sealed tightly in a freezer storage bag. Refrigerate up to 7 days or keep frozen up to 3 months.

Save and print the recipe here.

In next week's Small Batch, Alana Chernila will show us how to make yogurt at home. So, stock up on milk and maybe some yogurt starter!

See what other Food52 readers are saying.

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Karen Solomon is the author of cookbooks Jam It, Pickle It, Cure It and Can It, Bottle It, Smoke It (Ten Speed Press/Random House). She also writes magazine and newspaper articles, blogs at, and is a frequent cooking video talent on She specializes in urban homesteading/DIY food crafting, recipe development, recipe testing, chef and artisan profiles, food reviews, and food trend pieces. Karen teaches classes on pickles, fermentation, curing meat, canning, smoking, fruit confections, and countless other kitchen projects in the San Francisco Bay Area and beyond.


Dave May 16, 2017
I love your hair. And your apron. Why must bacon hit 150? My first slab went 4 hours at 175 and only hit 120. When I sliced it, I couldn't fry it fast enough for my small household to eat it all within 24 hours. :-) Thanks for the recipe though!
Liz T. April 22, 2017
I was in the middle of making bacon from some leftover pork belly that I had from a Chashu pork recipe (pork found in ramen), but I'm not much of a griller and didn't feel confident smoking on a grill or in a smoker. The bacon had cured for well over 2 weeks, and I was desperate to get it smoked. I found your instructions on using the liquid smoke and I purchased the Cedar House REAL liquid smoke (ingredients = water, hickory smoke and mesquite smoke). Just finished. My bacon slabs look AMAZING and I can't WAIT to try it! Thanks for saving my pork belly - it's WAY TOO expensive to ruin!!
Jimmy M. December 16, 2015
can you vac seal it for the 7 days or does it have to be able to get air ? thank you
Stacey A. March 7, 2015
Can the Liquid Smoke be used during the curing process?
Donna February 23, 2023
What was the answer to adding liquid smoke to the curing process
John H. August 27, 2014
I changed some of the method. I mixed the curing mixture in a freezer bag. Not in a glass tray. This way I avoided the mess of trying to put the bacon and mix into a bag. I stuffed the pork belly in to the bag and squeezed it to distribute the mix over the meat. no problem. No mess.
Ross R. March 13, 2014
How long if you smoke it in an electric (Like Luhr Jensen brand) smoker? I'm guessing 6-8 hours. They usually run about 225F.
Bernard T. February 2, 2014
The price of sow belly has sky rocketed. I use pork belly and boneless rib meat from a Korean market. curing tome is 1-2 days because of the thick pre-sliced nature of the meat. One c an use transaminase to "glue" the rib meat together either before or after curing so that you have a slab. I like the cure, but I use sorghum as it has a buttery nutty flavor profile.
Joan January 27, 2014
I'm going to try it wish me luck
High T. September 4, 2013
Thanks Karen, great advice on the curing time and have your two books on order to get to know more of your recipes.
Carmas May 19, 2013
The "Waiting" is the toughest part, I loved this recipe! What a wonderfully unique flavor the cured & smoked bacon had. I can't wait to try variations using different woods and spice blends. Many thanks,Karen!
Dave R. March 12, 2013
So you have done this with Pork Belly and it works great. Have you tried the pork Jowls and how might the recipe change?
Peter W. March 12, 2013
I used this same recipe on pork shoulder to make Irish boiling bacon (for bacon and cabbage), and skipped the smoking part, and it worked brilliantly.
Suzann F. January 28, 2013
Do you have to use curing salt? Can you just use Himalayan?
Hey324325235 March 3, 2013
No. Himalayan salt does not contain nitrates.
Suzann F. March 3, 2013
Thanks Hey324, I did some more research and have since found out. I appreciate your replying though.
trampledbygeese December 23, 2012
I can't wait to try this. I ordered the curing salt and the pork. Everything will be here early in the New Year.

Can I substitute Maple Syrup for the Molasses? Also, is this recipe anything like making Salt Pork?
AntoniaJames May 29, 2012
Does anyone know whether you could smoke this in a homemade tandoor oven, or whether you might not want to for some reason?

I don't have a good wood-fire-capable grill, but I am thinking about making a tandoor, using the Big Feast winners' instructions.


Your thoughts??? Thanks so much. ;o)
singing_baker May 28, 2012
I always wanted to learn how to make bacon.Thanks for making it look so easy. can't wait to try!
mcs3000 May 26, 2012
Love everything Karen Solomon. I have both of her books. I've made a ton of recipes from them. She's hilarious too. This bacon in awesome. I made as part of Mrs. Wheelbarrow's #charcuterpalooza series.
jwlucas May 24, 2012
Please advise what you mean by "real liquid smoke." In NC, the grocery store product by that name causes great offense among barbecue tradititionalists.
Linn May 24, 2012
Beautiful bacon! Someone needs to start up a tag and call it The Great Fat Debate.
Creative C. May 23, 2012
I've been curing and smoking my own bacon for about a year now...there is nothing like it! I've used a brown sugar cure but never molasses and I love molasses so already know what's happening soon. My favorite thus far has been maple and bourbon. I'm thinking molasses and bourbon might have to happen!