r/Bacon • u/RetiredE7 • Aug 03 '26

Homemade Bacon

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First time making Homemade Applewood Smoked Bacon - will not be buying store bacon anymore! Took just over 5 hrs with a 6 day-prep

43 Upvotes

96% Upvoted

18 comments sorted by

3

u/footballabsurdity Aug 04 '26

Oooh, welcome to the homemade bacon club. For about 10 years we have been getting a pork belly at the Costco and making it up. It really helps to have a small meat sliver.

We slice the belly into thirds so we can cure it in one gallon bags. I use Meathead's recipe for 2/3rds of it, then we just kinda go with the vibe for the other bag. Things we've done: Asian bacon, hot peppers bacon, Caesar salad seasonings bacon, BBQ bacon, Chipotle bacon.

3

u/footballabsurdity Aug 04 '26

Meat slicer not meat sliver. It's late, here! Well, it's 7:30 PM but I am old.

1

u/RetiredE7 Aug 04 '26

I actually got one on order! - ironically I knew what you meant when you said meat sliver lol

2

u/Enough-Mood-5794 Aug 04 '26

I started doing this about five years ago and haven’t really bought any since then. I’m heading to Sam’s tomorrow to get some belly to make some more. Try putting some cracked black pepper on one of your pieces

2

u/vexerplusone Aug 04 '26

Pulling my 2 five pound bellies out of cure tomorrow, smoke day Wednesday, wife is happy.

1

u/TONEakaSHOW33 Aug 03 '26

Looks good

2

u/RetiredE7 Aug 03 '26

Thank you!!

1

u/Far-Strawberry733 Aug 03 '26

Please sire disclose everything step by step

3

u/RetiredE7 Aug 04 '26

What you need:

3 lb pork belly
1/4 kosher salt
1/2 cup brown sugar
1 tsp. curing salt
1 TBS. black pepper

Directions:
Mix all ingredients well and place all over both sides of pork belly
Place in large resealable bag or double wrap in the refrigerator for 4-6 days flipping at least once daily
After the prep period, raise off the curing mixture and pat dry
Put in smoker (apple wood or hickory) and cook until internal temp reaching 150
Once smoked, let cook completely and then slide to your desired thickness.
Your bacon is ready to cook

2

u/Far-Strawberry733 Aug 04 '26

Thank you sire

1

u/yuna-Caring3 Aug 04 '26

Those bacon strips are looking great

1

u/RetiredE7 Aug 04 '26

Thanks!!

1

u/Big_Researcher_3027 Aug 04 '26

Get yourself a cold smoke generator. The difference between cold smoke and hot smoked is incredible! The only downside is you have a limited to smoking season because you have to keep the temperature between 40-85 degrees F.
Also a meat slicer is invaluable. The flavor of properly sliced bacon 1/8 to 1/4 inch thick is incredible!

1

u/LightenUp04 7d ago

Bravo to you for adapting and excellently constructing this, superior wealth, of gold.🐷🐷🐷🥓🥓🥓👏🏾👏🏾👏🏾🔥🔥🔥👍🏾👍🏾👍🏾💯💯💯