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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.

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Bacon ribs sliced and stacked
Moderate
4 hours 30 minutes
This item is for members only
5 from 1 vote
  • Created by: Clint Cantwell
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Easy
30 minutes
5 from 1 vote
  • Created by: Clint Cantwell
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Armadillo egg of cheese and jalapeno stuffed bacon wrapped sausage and a bowl of sauce on newspaper
Easy
4.50 from 4 votes
  • Created by: Clint Cantwell
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praline bacon in a mason jar
Moderate
4.50 from 2 votes
  • Created by: Clint Cantwell
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Bacon wrapped wings.
  • Created by: Clint Cantwell
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BBQ sauce drizzled bacon wrapped sausage bites.
Easy
35 minutes
4.10 from 11 votes
  • Created by: Clint Cantwell
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Bacon wrapped jalapeno poppers on a black plate
Moderate
1 hour
3.93 from 85 votes
  • Created by: Clint Cantwell
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Unsliced maple bacon on a wooden cutting. board
Moderate
2 hours
This item is for members only
4.49 from 203 votes
  • Created by: Meathead
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bacon wrapped venison backstrap on grill and a red thermometer
Easy
30 minutes
3.73 from 168 votes
  • Created by: Malcom Reed
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Individual ribs, wrapped in bacon, shine on the grill
Easy
3 hours
3.28 from 96 votes
  • Created by: Dave Joachim
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Green vegetable soup
Easy
1 hour
1.64 from 11 votes
  • Created by: Meathead
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Bacon wrapped hot dogs on a platter
Moderate
20 minutes
4.48 from 119 votes
  • Created by: Clint Cantwell
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bacon wrapped corn.
Easy
15 minutes
3.46 from 33 votes
  • Created by: Paul Sidoriak
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Smoked bacon wrapped meatballs, a.k.a. MOINK balls, on a white platter
Easy
35 minutes
3.73 from 118 votes
  • Created by: Clint Cantwell
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Umami bomb burger
Moderate
5 minutes
This item is for members only
3.50 from 22 votes
  • Created by: Max Good
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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:

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)

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