BarBacon Homemade Dry Cure Bacon


Preparation info

  • Makes about

    3½ pounds

    • Difficulty


Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

This is the recipe that started it all. Sure, making your own bacon is a labor of love and takes some time, but so do all great things. This is my “basic” recipe, and the sky’s the limit when it comes to variations of flavors. I include a few of my favorite variations below to get your creative juices flowing, but feel free to allow the chef in you to come out. At BarBacon, I cure whole bellies that generally weigh between 10 to 12 pounds (4.5 to 5.4 kg) each. That’s a lot of bacon and a lot of space needed in a refrigerator, so I’ve halved the quantities here, which should be much more manageable for the home cook.