How to Make Delicious Homemade Smoked Bacon: A Complete Guide

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Are you a bacon lover looking for ways to make delicious and crispy bacon? Look no further! Making homemade smoked bacon is easier than you think and can be done with just a few simple ingredients and tools.

Ingredients and Tools You Need

The first step in making homemade smoked bacon is to gather all necessary ingredients and tools. Here is a list of what you will need:


– Pork belly: The main ingredient of bacon is pork belly. It is readily available at most grocery stores.

– Salt: The type of salt used is crucial to the flavor and texture of the bacon. You can use Kosher salt, pink Himalayan salt, or sea salt.

– Sugar: Brown or white sugar can be used to add sweetness.

– Spices: You can customize flavors by adding garlic, paprika, black pepper, or any other spices.


– A smoker: You will need a smoker to infuse the bacon with smoky flavor.

– A meat thermometer: It is essential to make sure the internal temperature of the bacon reaches 150°F.

– A sharp knife: You will need a sharp knife to slice the bacon.

Step-by-Step Guide to Smoked Bacon

Now that you have all the necessary ingredients and tools, let’s move on to the step-by-step guide on how to make perfect homemade smoked bacon.

1. Trim the pork belly: Remove the skin from the pork belly and trim any excess fat.

2. Mix the curing ingredients: In a bowl, mix the salt, sugar, and spices you want to add to the bacon.

3. Rub the pork belly with the curing mixture: Apply the curing mixture generously to the pork belly, making sure to coat it evenly.

4. Refrigerate the pork belly: Place the pork belly in a ziplock bag or a container and refrigerate it for 7-10 days, making sure to turn it every day.

5. Smoke the bacon: Remove the pork belly from the fridge and rinse it with cold water. Pat it dry with paper towels and transfer it to the smoker. Smoke the bacon at 200-225°F until the internal temperature reaches 150°F.

6. Let the bacon rest: Once the bacon is cooked, let it rest for 10 minutes before slicing it.

7. Slice and enjoy: Use a sharp knife to slice the bacon to your desired thickness and serve.

FAQs About Homemade Smoked Bacon

Q: How long can homemade smoked bacon stay in the fridge?

A: Homemade smoked bacon can stay in the fridge for up to a week, and in the freezer for up to six months.

Q: How do I store homemade smoked bacon?

A: You can store homemade smoked bacon in the fridge wrapped in paper towels or in an airtight container. In the freezer, wrap the bacon in plastic wrap and place it in a freezer bag.

Q: Is it safe to eat homemade smoked bacon?

A: Yes. Properly cured and smoked bacon is safe to eat. Make sure to follow the curing and smoking guidelines.


Making homemade smoked bacon is easy, and the results are delicious and much healthier than most store-bought bacon. With this step-by-step guide, you can now make your bacon and enjoy the smoky, savory flavor any time. Remember to use high-quality ingredients, follow the curing and smoking guidelines carefully, and most of all, have fun. Happy smoking!


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