How to Cure Homemade Bacon

Allow homemade bacon to cure for up to a week for the flavors to really set in.

Making homemade bacon is not difficult, but it does require time and patience, as well as space. It is best to dry cure homemade bacon, rather than cure the meat with brine. Dry-curing homemade bacon means that the pork belly sits in a mixture of salt, sugar and spices for at least a couple of days. This allows the flavors of the bacon to set in; the longer the bacon is allowed to cure, the more intense the flavor will be. Does this Spark an idea?

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Pork belly
Salt
Sugar
Spices
Saltpeter (optional)
Non-metal container large enough to fit the pork belly

Instructions

- 1
  
  Combine 3 lbs. of salt with 1.5 lbs. of sugar (or two parts salt to one part sugar). Add spices or seasonings of your choice to the mix. This may include mustard powder, molasses, rosemary or maple syrup. You may also add 3 oz. of saltpeter, a type of nitrate, if you like. Saltpeter helps to intensify the flavors during the curing process.
- 2
  
  Place the rinsed and dried pork belly in a non-metal dish large enough to hold all of it.
- 3
  
  Rub the pork belly with the salt, sugar and spices curing mixture, making sure that the meat is thoroughly covered in it.
- 4
  
  Cover the container and place it in the refrigerator for at least 24 hours.
- 5
  
  Take out the container holding the curing pork belly. Drain any liquid and add more of the salt, sugar and spices mixture to the pork belly. Place it back in the refrigerator.
- 6
  
  Repeat Step 5 after 24 hours. Continue repeating every 24 hours until you have reached your desired level of seasoning and moisture for the pork belly. The average amount of time to cure homemade bacon is around 4 to 5 days, but you may do so for up to a week if you would like a very intense flavor.
- 7
  
  Rinse the pork belly completely once you are finished with the curing process. Cook or smoke the bacon using your preferred method of cooking.