How to Cure Bacon at Home
Home-cured bacon is in a different league from anything you'll find at a grocery store. Here's how to do it safely using pink curing salt.
Why Cure Your Own Bacon?
Store-bought bacon is fine. Home-cured bacon is extraordinary. When you cure your own, you control the salt level, the smoke, the thickness of the slice, and most importantly — the quality of the pork. The result is something deeply savory, with a clean, complex flavor that commercial bacon rarely achieves.
It's also simpler than most people think. The main ingredient beyond the pork belly is pink curing salt — and once you understand how to use it correctly, the process is mostly just waiting.
What Is Pink Curing Salt?
Pink curing salt (also called Prague Powder #1 or Instacure #1) is a mixture of regular salt and sodium nitrite (6.25%). The pink color is added intentionally to distinguish it from regular table salt — they should never be confused.
Sodium nitrite serves two critical functions: it inhibits the growth of Clostridium botulinum (the bacterium that causes botulism), and it gives cured meats their characteristic pink color and savory flavor. Without it, what you're making is salt-packed pork — not bacon.
How Much Pink Curing Salt to Use
This is the most important part of home curing, and the rule is simple: use exactly 1 teaspoon (about 6.25g) of Prague Powder #1 per 5 pounds of meat. Do not eyeball this. Do not exceed it.
The sodium nitrite in pink curing salt is effective at very small concentrations. Too little, and the cure won't be safe. Too much, and the meat will taste bitter and overly salty. Use a kitchen scale and measure precisely.
The Basic Cure Method
For a 3–5 lb pork belly, combine: 1 teaspoon Crave Pink Curing Salt #1, 2 tablespoons kosher salt, 2 tablespoons brown sugar, and optional aromatics like black pepper, garlic powder, or smoked paprika.
Rub the cure mix thoroughly over all surfaces of the pork belly. Place in a zip-lock bag or covered container in the refrigerator. Turn and redistribute the cure daily. Cure time for bacon is typically 7 days — the meat should feel firm all the way through when done.
After Curing: Smoking or Roasting
Once cured, rinse the pork belly under cold water and pat dry. From here you can smoke it low and slow (185°F for 3–4 hours over applewood or hickory) or roast it in a 200°F oven until it reaches an internal temperature of 150°F.
After cooking, rest it completely before slicing. A partially frozen belly slices much more cleanly if you're going for thin strips. Slice, cook, and enjoy — it will be the best bacon you've ever had.