How to Make Homemade Bacon
How to Make Homemade Bacon! is a medium American recipe that serves 4. 150 calories per serving. Recipe by Duce Raymond on YouTube.
Prep: 20 min | Cook: 4 hrs 45 min | Total: 5 hrs 35 min
Cost: $9.55 total, $2.39 per serving
Ingredients
- 2 lb Pork Belly (skin removed, trimmed to even thickness)
- 1/4 cup Kosher Salt (for dry cure)
- 1/4 cup Brown Sugar (adds sweetness and helps caramelize)
- 1 tsp Prague Powder #1 (curing salt; ensures safe curing)
- 1 tbsp Black Pepper (freshly ground for best flavor)
- 1 tsp Crushed Red Pepper Flakes (optional heat)
- 2 tbsp Maple Syrup (adds subtle maple flavor to the cure)
Instructions
Make the Cure
Combine kosher salt, brown sugar, Prague powder #1, black pepper, crushed red pepper flakes, and maple syrup in a mixing bowl; whisk until a uniform paste forms.
Time: PT10M
Rub the Cure onto the Pork Belly
Pat the pork belly dry with paper towels. Rub the cure paste all over the meat, covering every side and pressing it into the surface.
Time: PT5M
Vacuum‑Seal the Cured Belly
Place the coated pork belly into a vacuum seal bag, seal with the FoodSaver, ensuring no air pockets remain.
Time: PT5M
Cure in the Refrigerator
Refrigerate the sealed bag for 7 days, rotating the bag once each day to redistribute the cure.
Time: PT168H
Temperature: 4°C
Prepare for Smoking
Remove the pork belly from the bag, discard excess liquid, and pat dry. Lightly coat with additional black pepper if desired.
Time: PT5M
Smoke the Bacon
Place the belly in a smoker set to 190°F. Smoke until the internal temperature reaches 165°F, about 4 hours.
Time: PT4H
Temperature: 190°F
Cool the Smoked Belly
Transfer the smoked belly to a cooler or refrigerator and chill until firm, about 30 minutes.
Time: PT30M
Temperature: 4°C
Slice the Bacon
Using a meat slicer (or a very sharp knife), slice the bacon to your preferred thickness, typically 1/8‑to‑1/4 inch.
Time: PT10M
Finish in the Oven
Preheat the oven to 400°F. Line a baking sheet with parchment, arrange slices in a single layer, and bake for 15 minutes until crisp.
Time: PT15M
Temperature: 400°F
Rest and Serve
Remove the bacon from the oven, let rest 5 minutes, then serve hot or store for later use.
Time: PT5M
Nutrition Facts
- Calories
- 150
- Protein
- 10g
- Carbohydrates
- 5g
- Fat
- 12g
- Fiber
- 0g
Dietary info: Gluten‑Free, Dairy‑Free, Keto‑Friendly, Nut‑Free
Allergens: Pork, Maple (if allergic)
Ingredient Substitutions
- Instead of Pork Belly: Pork Shoulder (for a fattier result)
- Instead of Kosher Salt: Sea Salt
- Instead of Brown Sugar: White Sugar
- Instead of Prague Powder #1: None – essential for safe curing
- Instead of Black Pepper: White Pepper
- Instead of Crushed Red Pepper Flakes: Paprika
- Instead of Maple Syrup: Honey
Equipment Needed
- Mixing Bowl
- Whisk or Spoon
- Vacuum Sealer (FoodSaver)
- Vacuum Seal Bags
- Refrigerator
- Smoker
- Meat Thermometer
- Cooler or Ice Bath
- Meat Slicer
- Baking Sheet
- Parchment Paper
- Oven
- Tongs
Critical Steps — Do Not Skip
- Rub the cure thoroughly onto the pork belly
- Cure for a full 7 days with daily rotation
- Smoke until internal temperature reaches 165°F
Chef Tips from the Video
- Freshly cracked black pepper gives a brighter bite than pre‑ground pepper.
- Allow the smoked belly to rest at least 15 minutes before slicing to let the meat fibers relax.
- If you prefer a sweeter bacon, increase maple syrup to 3‑4 tbsp in the cure.
Troubleshooting
Bacon is still pink after smoking
Continue smoking until the internal temperature reaches 165°F; pink can also be from nitrite curing, which is normal if the color is uniform.
Bacon is overly salty
Rinse the cured belly briefly under cold water before smoking and pat dry, or reduce the salt amount in the cure for the next batch.
Slices are uneven or tear easily
Make sure the belly is thoroughly chilled before slicing; use a sharp slicer blade or a very sharp chef’s knife.
Storage
Refrigerator: Store sliced bacon in an airtight container for up to 1 week.
Freezer: Freeze in a zip‑top bag for up to 3 months; slice before freezing for easy portioning.
Room temperature: Do not store at room temperature; risk of bacterial growth.
Make-Ahead Tips
- The cured pork belly can be smoked up to 2 weeks after the 7‑day cure if kept refrigerated.
- Smoked bacon slices freeze well; separate layers with parchment to prevent sticking.
Frequently Asked Questions
What is the cultural significance and history of homemade smoked bacon in American cuisine?
Bacon has been a staple of American breakfast since the colonial era, originally cured and smoked by homesteaders to preserve pork. Homemade smoked bacon honors that tradition, allowing cooks to control flavor, salt level, and add regional touches like maple or spice blends.
What are the traditional regional variations of bacon in the United States?
In the South, bacon is often smoked with hickory and may be sweetened with brown sugar or maple. Midwest styles favor applewood smoke and a milder cure. New England sometimes adds maple syrup, reflecting local maple production.
How is homemade smoked bacon traditionally served in American breakfasts?
It is typically served crisp alongside eggs, pancakes or biscuits, and often paired with coffee or orange juice. In diners, thick‑cut bacon is a prized side that adds a salty, smoky crunch to the plate.
What occasions or celebrations is bacon commonly associated with in American culture?
Bacon appears at brunch gatherings, holiday breakfasts (especially Thanksgiving and New Year’s), and is a popular addition to backyard barbecues and tailgate parties where its smoky flavor complements grilled foods.
What authentic ingredients are essential for traditional American smoked bacon versus acceptable substitutes?
Authentic bacon uses pork belly, kosher salt, curing salt (Prague Powder #1), sugar, and black pepper. Substitutes can include pork shoulder for a fattier cut, honey instead of maple syrup, or different wood chips for smoke flavor, but the core curing agents should remain the same for safety.
What other American dishes pair well with homemade smoked bacon?
Bacon pairs beautifully with eggs Benedict, baked beans, collard greens, macaroni and cheese, and even desserts like bacon‑wrapped dates or maple‑bacon ice cream.
What makes homemade smoked bacon special or unique in American barbecue cuisine?
Making bacon at home lets you customize the cure (adding maple, spices, or different sugars) and control the smoking wood, resulting in a flavor profile that store‑bought bacon can’t match. The hands‑on process also connects you to the historic art of meat preservation.
What are the most common mistakes to avoid when making homemade smoked bacon?
Common errors include under‑curing (not allowing the full 7 days), using too much curing salt, smoking at too high a temperature which can dry the meat, and slicing before the bacon is fully chilled, which leads to ragged cuts.
Why does this recipe use a low smoker temperature of 190°F instead of a higher heat?
A low temperature allows the fat to render slowly, creating a tender, moist interior while developing a deep, even smoke bark. Higher heat can cause the exterior to dry out before the interior reaches the safe 165°F temperature.
What does the YouTube channel Duce Raymond specialize in?
The YouTube channel Duce Raymond focuses on barbecue techniques, meat curing, and high‑impact cooking demonstrations, offering detailed, step‑by‑step tutorials for home chefs who want to master smoking, grilling, and flavor‑infused meats.
How does the YouTube channel Duce Raymond's approach to American barbecue differ from other barbecue channels?
Duce Raymond emphasizes scientific precision—using exact cure ratios, vacuum sealing, and temperature‑controlled smoking—while still showcasing creative flavor twists like maple‑pepper bacon, setting his tutorials apart from more casual, recipe‑only barbecue channels.
Last updated: September 2, 2026
