8-day House-cured Bacon Recipe

Prepare pork belly

Trim the pork belly: remove any excessively thick fat cap or ragged edges so the piece is an even rectangle about 1.5–2 inches thick. Leave a good layer of fat — about 1/2 inch — for classic bacon texture.

Toast & grind spices

In a small dry skillet over medium heat, toast the peppercorns, coriander seeds, and juniper berries (if using) until fragrant, about 2–3 minutes, shaking the pan. Let cool, then crush coarsely with a mortar and pestle or spice grinder. You want pieces, not powder, for texture.

Make cure mixture

In a bowl, combine kosher salt, fine sea salt, granulated sugar, light brown sugar, and Prague powder #1 (insta cure). Add the toasted/cracked spices, bay leaves (crumbled), and smashed garlic. Mix thoroughly to distribute the cure and spices evenly.

Apply cure

Rub about two-thirds of the dry cure mixture all over the pork belly, pressing so it adheres and makes full contact with the meat and fat. Reserve the remaining cure to top up mid-cure if needed.

Bag and weight

Place the rubbed pork belly in a large zip-top bag or nonreactive container. If using a bag, press out as much air as possible and seal. Place the bag/container on a rimmed tray to catch any leak. Refrigerate, belly side up, for 8 days. Flip or massage the bag every 24 hours to redistribute the cure and any juices. If you notice a lot of juice pooling, you can drain and reapply a small amount of cure from the reserved portion so the surface stays coated.

Check cure progress

After about 4 days, begin checking firmness: the pork should feel firmer and the color will deepen. If some areas look under-cured (very soft), reapply small amounts of reserved cure to those spots and keep refrigerating. Continue until 8 full days have elapsed.

Rinse and dry

At the end of 8 days, remove the belly from the bag, rinse thoroughly under cold running water to remove excess cure and surface salt. Pat dry with paper towels. Place on a rack set over a tray and refrigerate, uncovered, for 12–24 hours to form a tacky pellicle (a dry sticky surface) — this helps smoke adhere if you plan to smoke. If not smoking, still dry for a few hours to firm the surface for easier slicing.

Prepare rub (optional)

If you want a sweet/spicy exterior, mix the 2 tbsp brown sugar, 1 tsp smoked paprika, and 1 tbsp coarsely cracked black pepper. Lightly press this mixture onto the surface of the dried pork belly, covering evenly.

Cold smoke (optional)

For cold-smoking: using a cold-smoke generator or very low smoker, smoke the belly at under 90°F (32°C) for 2–4 hours using apple, cherry, or hickory chips for a subtle smoke flavor. Ensure the belly temperature does not rise significantly.

Hot smoke (recommended)

For hot-smoking and partial cooking: preheat smoker to 175–200°F (80–95°C). Place the belly directly on the smoker rack fat side up and smoke until internal temperature reaches 150°F (65°C), about 2–4 hours depending on thickness and smoker. This gives classic flavor and renders some fat. Remove when at target temperature.

If not smoking

If you choose not to smoke, you can roast the belly in a 200°F (95°C) oven on a rack until the internal temperature reaches 150°F (65°C), about 2–3 hours. Alternatively, skip this step and slice and pan-fry raw-cured bacon thinly — heat from cooking will finish it.

Cool and rest

After smoking or roasting, cool the belly to room temperature, then refrigerate until firm (4 hours or overnight). Chilling makes slicing clean.

Final coating

If you didn't apply the sugar/pepper rub before smoking, you can press freshly cracked pepper and a little brown sugar onto the chilled belly now. Press so it sticks but avoid overcoating.

Slice

Using a sharp knife, slice the belly into desired thickness. For classic bacon, slice 1/16"–1/8" (2–3 mm) for thin slices, or up to 1/4" (6 mm) for chunkier bacon. For consistent thin slices, partially freeze the belly for 30–60 minutes until firm but not rock solid, then slice.

Store uncooked bacon

Vacuum-seal or wrap tightly in plastic wrap and refrigerate up to 7 days or freeze for up to 3 months. Label with date.

Cook to serve

To cook, fry slices over medium heat in a cold skillet, rendering fat slowly for 6–10 minutes until crisp to your liking, turning as needed. Bake on a rack at 400°F (200°C) for 12–18 minutes for even crisping, depending on thickness.

Use rendered fat

Reserve rendered bacon fat for cooking — strain and store in a jar in the refrigerator for up to 3 months.

Prague powder #1 (insta cure) is necessary for safe short-term curing to prevent botulism and preserve pink color. Use the stated amount and do not substitute with other quantities. Maintain refrigeration (below 40°F / 4°C) throughout the cure period. If you prefer a nitrite-free product, use a longer dry-salting method without Prague powder and consult trusted recipes for safe timing. Always label home-cured meats and follow local food-safety guidance.