How to Make Bacon - A Step-by-Step Guide

Bacon is a beloved food item that has been enjoyed for centuries. Whether it's sizzling in a skillet, adding flavor to a sandwich, or being crumbled into a salad, bacon is a versatile ingredient that can enhance the taste of any dish. Its savory, slightly smoky flavor and crispy texture make it a popular addition to a variety of recipes.

The roots of bacon can be traced back to ancient Rome, where it was created by the Romans around 1500 B.C. Back then, it was made by salting pork bel...

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Ingredients

  • 4 pounds raw pork belly
  • ½ cup packed brown sugar
  • ¼ cup sugar-based curing mixture (such as Morton® Tender Quick®)
  • 1 gallon cold water, or as needed
  • 1 (10 pound) bag charcoal briquettes
  • hickory or apple wood chips

Information

  • Prep Time: 10 mins
  • Cook Time: 6 hrs
  • Additional Time: 6 days
  • Total Time: 6 days 6 hrs 10 mins
  • Servings: 16
  • Yield: 4 pounds bacon

  • In a 2 gallon container, mix together the brown sugar, curing mixture, and water. Submerge the pork belly in the mixture so that it is covered completely. If the meat floats, you can weigh it down with a dinner plate or similar object. Refrigerate covered for six days.
  • Light charcoal in an outdoor smoker. Soak wood chips in a bowl of water. When the temperature of the smoker is between 140 and 150 degrees coals are ready. Smoke the pork belly for 6 hours, throwing a handful of wood chips on the coals about once an hour. Store in the refrigerator. Slice and fry as you would with store-bought bacon.
  • Nutrition

    614 cal.

    • Total Fat: 60g
    • Saturated Fat: 22g
    • Cholesterol: 82mg
    • Sodium: 1814mg
    • Total Carbohydrate: 7g
    • Total Sugars: 7g
    • Protein: 11g
    • Vitamin C: 0mg
    • Calcium: 20mg
    • Iron: 1mg
    • Potassium: 222mg