How to Make Homemade Cured and Smoked Bacon (video)

Ben Meyer of Grain & Gristle demonstrates how to cure and smoke pork belly  into homemade bacon you can store, and cook up later for enjoyment. The homemade bacon you will make will likely be better tasting than anything you may find in your supermarket.

How to Make Your Own Smoked and Cured Bacon Recipe

recipe courtesy of Ben Meyer, of Grain & Gristle


  • 1 pork belly, roughly 6-7 pounds
  • Spice rub: 
1 part cayenne, 
1 part chile flake, 
1 part paprika
, 1/2 part pimenton

Bacon Cure:

3# brown sugar
2 cups kosher salt



Rub bellies liberally with spice mixture.
  2. Layer in cure fat side down with 1/2″ of cure in between layers.
  3. 3 days later, flip and redress, fat side up.
  4. 3-4 days later rinse cure off and rack to dry for 24 hours.
  5. Smoke on grill, fat side up, at 170-180 for 3-5 hours.  Refill chips around 3 times.
  6. Cool completely.


  1. dan says

    I scored the fat on my pork belly and cured for 7 days my question is do I smoke it fat side up or fat side down

  2. Brad Roberts says

    I really enjoyed your video on Homemade Cured Bacon..Very well spoken and informative..I liked the small comments i.e. like the different types of smokers or spice rubs one can use..Just for thought, I didn’t see the part where your remove the skin/rind-also bringing bacon out of the pan (as well as fried fish) I use brown paper bags/sacks to soak up grease..Otherwise A+ Thanks for sharing…

  3. Tim says

    I’m curious. Since you aren’t using a curing salt, does the finished product really taste like bacon or more of a more of a roasted pork flavor?

    • francia Cassell says

      Thanks so much for all ur help and tips. I am on my awy to try them. will send u a text on how I did.

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