Shopping for BBQ Gear? Start Here!
Visit Amazing Ribs website
Visit Amazing Ribs website

2,000+ Free Pages

2,000+ Free Pages

The Science of Curing & Smoking Homemade Bacon

Life is better with bacon. Learn to cure and smoke your own or cook store-bought to perfection.

Filters

Dish Type:
Cooking Method:
Flavoring:
Difficulty:

All Recipes

Plated roast goose
Difficult
1 hour 15 minutes
2.58 from 19 votes
  • Created by: Dave Joachim
Read more
Candied bacon and egg breakfast bread bowls
Moderate
30 minutes
2.90 from 19 votes
  • Created by: Clint Cantwell
Read more
BBQ bloody Mary in glass with celery stalk
Easy
3.48 from 48 votes
  • Created by: Meathead
Read more
candied bacon
25 minutes
3.18 from 40 votes
  • Created by: Meathead
Read more
chicken skin and chicken thigh sandwich
Easy
40 minutes
3.61 from 33 votes
  • Created by: Meathead
Read more
Skillet cornbread topped with butter
Easy
25 minutes
4.08 from 71 votes
  • Created by: Meathead
Read more
sliced homemade smoked bacon.
Moderate
2 hours
4.59 from 657 votes
  • Created by: Meathead
Read more
capicola pizza raw
Easy
15 minutes
2.79 from 38 votes
  • Created by: Meathead
Read more
sloppy joe's bar in havana cuba.
Easy
2 hours
3.71 from 37 votes
  • Created by: Meathead
Read more
Melissa Cookston and John Wheeler
Easy
20 minutes
3.90 from 40 votes
  • Created by: Meathead
Read more
sausage meat loaf
Moderate
1 hour 30 minutes
3.85 from 38 votes
  • Created by: Meathead
Read more
Sliced homemade Canadian bacon
Moderate
2 hours
4.21 from 312 votes
  • Created by: Meathead
Read more
Load More

Ready to step up your outdoor cooking game?

Join the largest membership-based BBQ and grilling community in the world with a 30-day free trial. No credit card required!
join the Pitmaster club

Featured Guides & Articles

It seems we can’t find what you’re looking for.

FAQ

Can I make bacon at home?
Yes, using a dry cure of salt, sugar, and Pink Salt #1 (Prague Powder).
The oven is superior for even cooking and minimizing mess.
Yes, bacon freezes perfectly for up to 3 months if sealed airtight.
Is it ‘done’ yet?

Quick Facts

Type:

Tender Steak-like Cut

Best For:

Breakfast, Burgers, and Toppings

Temperature:

145°F (63°C) for smoking; Crisp to preference for eating

Texture:

Crispy, chewy, and melt-in-your-mouth fat

Flavor Pairings:

Maple, Black Pepper, Bourbon, Brown Sugar

Common Mistakes:

Cooking on too high a heat which burns the curing sugars.

Best Equipment:

Offset Smoker or Sheet Pan (Oven)

New Recipes, Reviews, and Science Sent To Your Inbox!

Subscribe to receive our FREE weekly newsletter, Smoke Signals, and never miss a new recipe!