Home Cured Pork Belly for Amazing Bacon

Home Cured Bacon

Making home cured pork belly takes a week’s time, but is worth every minute once you take that first bite!



  1. Combine the curing ingredients in a bowl, stirring well for even distribution. Place the pork belly in a large non-reactive tub (stainless steel, glass, enamel or plastic – we use a plastic dishpan) Massage the curing ingredients well over both sides of the pork belly. Place the pork belly in a large zipper plastic bag, leaving it well crusted with the curing ingredients. Seal, and place in the refrigerator. Turn the bag over every 48 hours, and leave in the refrigerator for 1 week.
  2. After 1 week, remove the pork belly from the bag, and rinse away the spices on both sides. Your bacon is ready for slicing.
  3. A ¼” thick slice should take about 7-8 minutes of cooking time, either under a hot broiler or in a skillet on the stove.