How to Cure And Smoke Bacon?

Bacon is one of the most delicious and popular meats available, and curing and smoking bacon at home is a great way to enjoy it. Curing bacon involves soaking it in a salt-water solution, which helps to preserve it and give it flavor. Smoking bacon adds another dimension of flavor, and can be done in a smoker or even on your grill.

  • Cut the bacon into strips and lay them out on a wire rack
  • Sprinkle each strip with curing salt, using about 1 teaspoon per pound of bacon
  • Rub the salt into the bacon strips, then cover and refrigerate for 24 hours
  • Preheat your smoker to 200 degrees Fahrenheit
  • Place the bacon strips on the smoker racks and smoke for 3 to 4 hours, or until the bacon is cooked through and has taken on a nice smoky flavor
  • Remove from the smoker and let cool slightly before serving warm or storing in an airtight container in the fridge for up to 1 week

How Long to Cure Bacon

Bacon is a cured meat that is typically made from pork belly. The curing process involves soaking the pork belly in a brine (salt water) solution for several days. This allows the bacon to absorb flavor and become more tender.

After the bacon has been soaked in the brine, it is then smoked for several hours. This gives bacon its signature smoky flavor. The length of time that bacon needs to be cured depends on how it will be used.

For example, if you are going to fry or bake bacon, it only needs to be cured for 2-3 days. However, if you are going to use bacon as part of a dish that requires longer cooking times (such as a stew), you will need to cure the bacon for 4-5 days. Once bacon has been cured, it can be stored in the refrigerator for up to 2 weeks.

After this point, the quality of the bacon will start to decline and it should be used within 1 week of being stored.

Does Bacon Need to Be Cured before Smoking?

Bacon is one of the most popular breakfast meats in the United States. It is typically cured before smoking to give it a characteristic flavor and aroma. However, bacon can be smoked without being cured first.

The results are a slightly different product with a milder flavor. Curing bacon involves covering it in a salt-based cure and then refrigerating it for several days. This process helps to preserve the meat and also infuses it with sodium nitrite, which gives bacon its distinctive pink color.

Smoking bacon adds another layer of flavor by cooking it slowly over low heat. This allows the smoke to penetrate deep into the meat, giving it a smoky taste that is delicious on its own or as part of a dish. Whether you cure your bacon before smoking it or not is up to you.

If you prefer a milder flavor, go ahead and skip the curing step. Otherwise, cure your bacon according to your recipe or purchase pre-cured bacon from the grocery store. Either way, you’ll end up with delicious smoked bacon that’s perfect for enjoying any time of day!

How Long Does It Take to Smoke Cure Bacon?

It takes anywhere from 7 to 14 days to smoke cure bacon, with most people curing their bacon for 10 days. The process of smoking curing bacon is fairly simple and only requires a few ingredients. First, you’ll need to choose your preferred type of wood chips for smoking.

Next, you’ll need to mix together a curing mixture which typically contains salt, sugar, and pink curing salt. Once the curing mixture is ready, you’ll rub it all over the surface of the pork belly before tightly wrapping it in plastic wrap and refrigerating it for 24 hours. After 24 hours have passed, you’ll remove the pork belly from the fridge and rinse off any excess cure mixture before patting it dry with paper towels.

At this point, you’re ready to smoke your bacon! Place the pork belly on the racks of your smoker and set the temperature to between 200-225 degrees Fahrenheit. Smoke the bacon until it reaches an internal temperature of 150 degrees Fahrenheit (this will take 4-6 hours).

Once smoked, remove the bacon from the smoker and allow it to cool slightly before slicing and enjoying!

How Do You Cure And Smoke Old Fashioned Bacon?

How to cure and smoke old fashioned bacon It’s no secret that bacon is delicious. But did you know that you can make your own bacon at home?

That’s right – with the right curing and smoking process, you can enjoy homemade bacon that rivals any store-bought variety. And while it may take a little bit of time and effort, the end result is well worth it! So, how do you cure and smoke old fashioned bacon?

Here’s everything you need to know: The first step is to cure the pork belly. This can be done by rubbing it with a curing mixture (typically salt, sugar, and spices) and then refrigerating it for several days.

This will allow the flavors to penetrate the meat and help prevent bacteria growth. After the curing process is complete, it’s time to smoke the bacon. This can be done in a traditional smoker or even in your oven if you have a special smoking tray.

The key is to get the bacon nice and smoky without overcooking it – aim for an internal temperature of 150 degrees Fahrenheit. Once the smoking process is complete, all that’s left to do is slice up your delicious homemade bacon and enjoy!

How Long Should Bacon Be Cured?

Bacon is a cured meat made from pork belly. The curing process involves adding salt and other preservatives to the pork, which helps to preserve the meat and prevent it from spoiling. Bacon can be cured for as little as two weeks or up to six months.

The longer the bacon is cured, the saltier it will taste.

Homemade Bacon Recipe – How to Cure and Smoke Bacon – Maple Bacon


Bacon is one of the most delicious and versatile meats out there. Whether you’re eating it for breakfast, lunch, or dinner, bacon always hits the spot. And what’s even better than bacon?

Homemade smoked bacon! Smoking your own bacon at home is surprisingly easy to do, and the results are guaranteed to be delicious. In this blog post, we’ll show you how to cure and smoke bacon at home in just a few simple steps.

First things first: you’ll need some pork belly. This is the cut of meat that bacon comes from, and it’s easily available at most butcher shops or supermarkets. Once you have your pork belly, it’s time to cure it.

Curing meat is a process of preserving it by adding salt, sugar, and other seasonings. This prevents bacteria from growing on the meat and makes it last longer. For our bacon cure, we like to use a combination of salt, sugar, pink curing salt (also known as Prague powder), black pepper, and garlic powder.

Once your pork belly is cured, it’s time to smoke it. You can use any type of smoker for this – we prefer electric smokers because they’re easy to use and give consistently good results. Just set your smoker up according to the manufacturer’s instructions and preheat it to 225 degrees Fahrenheit.

Then add your pork belly (we like to put it on a wire rack so that hot air can circulate around all sides) and let it smoke for 3-4 hours until it reaches an internal temperature of 150 degrees Fahrenheit . And that’s all there is to smoking bacon at home! Just let the cooked bacon cool slightly before slicing into thin strips – then enjoy as-is or use in your favorite recipes calling for Bacon .

Scroll to Top