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HOMEMADE BACON

There’s something magical about bacon. That crispy, smoky, salty goodness has a way of making everything better—breakfast, burgers, even a random Tuesday night. But if you’ve never made your own bacon at home, you’re missing out on a whole new level of flavor (and bragging rights). Store-bought bacon is great, but homemade smoked bacon? It’s next-level delicious, and honestly, it’s not as hard as you might think.
I’ll admit, the first time I tried curing and smoking my own bacon, I was a little intimidated. But once I got the hang of it, I realized it’s more about patience than rocket science. Plus, the smell of bacon smoking in your backyard is worth the effort alone.
This healthier HOMEMADE BACON recipe gives you a fresh, wholesome take on bacon that’s perfect for those avoiding processed ingredients, avoids curing salt (like Prague Powder #1), and uses sea salt and ground celery as natural alternatives. Ground celery is rich in nitrates, which can mimic some of the preservation effects of curing salt.
The process starts with a pork belly—that's where bacon comes from. You’ll cure it with a mix of salt, and spices for about 5 days to a week, letting the flavors sink in deep. Then, if you’ve got a smoker, you'll give it that irresistible smoky finish. The result? Bacon that’s tailored to your taste—smoky, sweet, peppery, whatever vibe you’re going for. This homemade bacon may not match the precise firmness of store-bought varieties, but it offers a delicious flavor and a healthier option, free from artificial additives.
HOMEMADE SMOKED BACON will make you wonder why you ever settled for the store stuff. Give it a try, tweak the spices to your liking, and let me know how it turns out.
Happy curing!
Prep Time6 days
Cook Time6 hours
Total Time5 days 6 hours
Course: Breakfast, Snack
Keyword: bacon, cured pork belly, homemade bacon, smoked bacon, smoked pork belly

Equipment

  • Large ziplock bag or a deep baking dish (glass)
  • Smoker (or a grill with a smoking setup)
  • Wood chips (applewood, hickory, or cherry are great for bacon)
  • Meat thermometer

Ingredients

  • 2 lbs pork belly skin-on or skinless (skinless is easier to slice)
  • 2 TBSP non-iodized sea salt
  • 1 tsp ground black pepper
  • 1 tsp ground celery seed or celery powder

OPTIONAL

  • 1 tsp smoked paprika for a smoky vibe without a smoker
  • 1 tsp garlic powder

Instructions

  • Rinse your pork belly under cold water and pat it dry with paper towels.
  • In a bowl, mix salt, black pepper, celery powder. If you’re adding extras like paprika or garlic powder, toss those in too. Stir it up until it’s well combined. This is your flavor bomb.
  • Rub the cure mix all over the pork belly—massage it in every inch, top, bottom, sides, everywhere. Place the pork belly in a large zip-top bag or a deep baking dish, seal it up or cover with a food wrap, and pop it in the fridge. Let it cure for 5-7 days. Flip the belly once a day to redistribute the juices and keep the seasoning even.
  • After 5-7 days, pull the pork belly out—it will firm up, look darker, and release some liquid—that’s normal. Rinse off the cure under cold water, then pat it dry. Let it sit uncovered in the fridge for another 12-24 hours. This step dries the surface and helps the smoke stick better later.
  • Fire up your smoker to about 165°F. You’re aiming for low-and-slow smoke here—too hot, and you’ll cook it instead of smoking it. Add your wood chips (applewood gives a sweet vibe, hickory’s more intense). Place the pork belly in the smoker and let it go for 6 hours, until the internal temperature hits 155°F. Keep an eye on it—you want smoky, not charred.
  • Let the bacon cool to room temp, then wrap it up and chill it in the fridge for 12 hours (or overnight) to firm up. Slice it as thick or thin as you like—a sharp knife or slight freezing helps with clean cuts—thin for crispy, thick for chewy.
  • Fry it, bake it, or grill it—however you love your bacon.
  • No Smoker?: You can still cure the bacon and cook it in the oven at 200°F until it reaches 155°F internally. It won’t be smoked, but it’ll still be delicious.
    Storage: Without curing salt, this bacon isn’t preserved the same way traditional bacon is, so wrap tightly and store in the fridge for up to a week, or freeze for up to a month.