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Dry Cured Bacon


Ever wonder how to make your own bacon? Ever get that urge to do something yourself? Curing your own bacon is a simple process, but one that takes patience.

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Rate this recipe 4.5/5 (6 Votes)


  • Pork Belly
  • Curing Salt
  • Spice
  • Herb
  • Rack + Baking Sheet


Preparation time 10mins
Cooking time 10mins
Adapted from


Step 1

1)Obtain an uncured Pork Belly from your local farmer’s market, butcher, etc.
2)Find a local salt dealer/buy curing salts from a local food market
3)Find a local spices dealer/market and buy something to give the bacon a little flavor
4)Set your fridge temp between 35-40 degrees
5)Mix your spices and curing salts in the desired ratio and rub the mixture all along the outside of the belly
6)Place the belly on a tray in the fridge and let it sit for 7-21 days depending on the size of the cut, flipping it once every 3 days

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