If you’ve ever thought, “I wonder if I could make my own bacon,” the answer is yes—yes, you absolutely can. And not only is it possible, it’s wildly satisfying. Once you try homemade smoked bacon, especially this peppered version, there’s no going back to store-bought. It’s smoky, savory, and just the right amount of peppery heat. Plus, it makes your entire backyard smell like a dream.

This recipe walks you through making bacon from scratch with a pork belly and your smoker—I use a Recteq, but any reliable smoker will do. The method is simple but does require some patience (seven days of curing, to be exact). That said, the active work is minimal, and the payoff is totally worth it. You’ll learn how to season, cure, smoke, and slice your own bacon at home, and once you’ve done it once, you’ll feel like a backyard charcuterie boss.

What Kind of Pork Belly Should I Use?

Look for a skinless pork belly around 10 pounds. If your butcher only has it with the skin on, you can trim it yourself or ask them to do it for you. A good balance of fat and meat is key—you want some marbling, not just a brick of fat. I like to get my from Costo because they are already skinless.

Can I Use a Different Cure?

Yes, but make sure it’s specifically a bacon cure that includes pink curing salt (Prague Powder #1). This keeps the bacon safe during the curing process and gives it that signature flavor and color. Some people DIY their own cure, but unless you’re well-versed in curing ratios, I recommend sticking to a store-bought mix.

Why Vacuum Seal the Pork Belly?

Vacuum sealing helps the cure work more efficiently and evenly. It also reduces mess and makes flipping the pork belly pieces during the 7-day cure way easier. If you don’t have a vacuum sealer, a heavy-duty zip-top bag with the air squeezed out will work in a pinch—just be extra vigilant about leaks.

Smoking Tips (I prefer Recteq Smokers)

• Set it low and slow: 180°F is perfect for gently smoking the bacon without drying it out.
• Use a probe thermometer: This is non-negotiable. You’re aiming for an internal temp of 165°F.
• Wood choice matters: Apple or hickory are my go-to wood pellets. Apple gives a mild, sweet smoke; hickory brings a more robust, traditional flavor.

Do I Really Need to Refrigerate Overnight Before Slicing?

Technically no, but I strongly recommend it. Letting the bacon chill overnight firms it up, making it way easier to slice thin and evenly. You’ll thank yourself later when you’re frying up perfect strips.

Storage and Freezing

Uncut, fully cured and smoked bacon (like a whole slab of pork belly bacon) can last quite a while if stored properly. Here’s how it breaks down:

In the Refrigerator (Uncut Slab)

• Vacuum-sealed: Up to 3 months
• Wrapped tightly (but not vacuum-sealed): Around 2–3 weeks

In the Freezer (Uncut Slab)

• Vacuum-sealed: Easily 6 months to 1 year without much loss in quality
• Wrapped well (foil + freezer bag): 3–6 months

Important Tips:

• Keep it dry. Moisture is the enemy—wipe off condensation before resealing.
• Label the date so you’re not playing “bacon roulette” in six months.
• Slice as needed rather than all at once. Every time you slice and expose more surface area, it shortens its shelf life.
• If it smells sour, tacky/slimy, or has mold, toss it—even if the date seems fine.

Want to store your homemade bacon like a pro? I recommend vacuum sealing it—easy to thaw, keeps better, and your future self will thank you.

Final Thoughts

Homemade bacon might sound like a weekend warrior project, but it’s mostly hands-off and incredibly rewarding. It tastes better, smells better, and makes breakfast (or BLTs, or carbonara) next-level delicious. Give it a go—your future self will be grinning at every smoky, peppery bite.