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Makin' Bacon - Homemade Hickory Smoked Bacon

Easily home cure pork belly into bacon. Hickory smoked, tender, and salty, Homemade Hickory Smoked Bacon so is good, you will never buy store bought again!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Homemade Bacon
Cuisine: American
Keyword: Homemade Hickory Smoked Bacon
Servings: 20
Calories: 591kcal


  • 5 pounds pork belly
  • 2/3 cup pure maple sugar
  • 1/2 cup course kosher salt
  • 1 1/2 teaspoons prague powder
  • 1 tablespoon fresh ground pepper


  • Slice the pork belly into 4 slabs about 4-5 inches wide.
  • Mix your dry ingredients together.
  • Equally divide the dry ingredients into 2 freezer bags that are 1 gallon in size.
  • Place the pork into the 2 bags and seal.
  • Shake and manipulate the pork until the dry ingredients are cover the pork exterior.
  • Place the pork flat on a cookie sheet and place in the refrigerator.
  • Turn the pork 1 time per day for a total of 5 days.
  • On the 5th day, remove from bags.
  • Rinse and pat dry the pork.
  • Place on a wire rack, uncovered, in the refrigerator to dry for 24 hours.
  • After 24 hours, replace from refrigerator and allow to come to room temperature for about an hour.
  • Soak desired amount of hickory chips in water.
  • Preheat Weber grill, smoker, or pellet grill to 225 degrees.
  • Place pork on indiret heat and cook for approximately 30 minutes until the internal temperature is 150 degrees.
  • Cool.
  • Wrap and seal bacon for storage in refrigerator or freezer.
  • Bacon can now be cooked (fried, baked, broiled) however you would usually cook bacon.
  • Enjoy!


Calories: 591kcal | Carbohydrates: 1g | Protein: 10g | Fat: 60g | Saturated Fat: 21g | Cholesterol: 81mg | Sodium: 3040mg | Potassium: 216mg | Vitamin A: 10IU | Vitamin C: 0.3mg | Calcium: 10mg | Iron: 0.7mg