Do It Yourself Bacon – For Beginners (and everyone else!)

  As any accomplished home chef will tell you, there are usually a few things they are reluctant to tackle.  Among them?  Typically, meat curing. Ruhlman and Polcyn have devoted an entire book to the subject and we’ve been known to wax poetic about the joie de vivre known as ‘charcuterie’.   For many, bacon is one of the easiest and most satisfying types of curing – once they experience the process for themselves.  Best of all, making bacon does not require any special equipment, not even a smoker! What’s more, last week it just became a whole lot easier for anyone who wants to try their hand at making their own bacon!  Why?  Because, we released our new line of natural and organic bacon cures that we fondly named – Rub Yer Belly™.  These delicious blends take the guess-work out of producing a bacon curing blend that’s not too salty, has enough sugar, and is packed full of delicious bacon-worthy all-natural and / or organic flavors! These are cures, so they do contain sodium nitrite. However, as we’ve explained in our earlier post – Nitrates ARE Good! – there need not be any concern about that.  Therefore, while our blends do contain sodium nitrite, we use only enough to safely cure your pork belly of choice, thereby preventing the growth botulism while imparting that unique bacon-y flavor. Technical aspects aside, the real beauty of these blends is in their simplicity.  We have now put the ability to craft premium bacon in the hands of the common person! It’s our pleasure to share with you our new Rub Yer Belly™ bacon cures and our simple, printable recipe for making bacon at home.  We’ve also included a video recipe that explains the entire process in more detail!  So, watch, listen and learn – then get out there and start making your own bacon today!


DIY Home Cured Bacon
Recipe type: charcuterie
Prep time: 
Cook time: 
Total time: 

Serves: 3-4

Simple home-made bacon, no smoker needed.
  • 1 lb. pork belly
  • 25.5 or 31.9 grams Rub Yer Belly™ bacon cure
  • 1 modicum patience

  1. Purchase Rub Yer Belly™ Bacon Cure(s) of choice.
  2. Purchase pork belly.
  3. Rub belly with correct quantity of Rub Yer Belly™ Bacon Cure (see Rub Yer Belly package for specific amount).
  4. Place belly (rubbed with cure) in Zip-lock or Foodsaver bag for 10 days (more if you were able to find a modicum of patience).
  5. After required curing time, remove from fridge.
  6. Pat dry.
  7. Place belly back in fridge (on cookie rack in cookie sheet without bag) for 24 hours to allow surface to air dry and pellicle to form.
  8. Place cured belly on rack in 200° F oven for about 90 minutes until internal temperature of thickest part reaches 150° F
  9. Slice, cook & serve

Bacon will keep in fridge for 3-4 weeks or in freezer for 3-6 months. Warning: Consuming bacon made with Rub Yer Belly cures may cause nausea when making any future attempts to buy cheap store-bought bacon. Dizziness, light-headedness, tingling in the extremities, irritability (when asked to share) and temporary insanity may also occur. It’s so good you’ll fairly swoon, experience tunnel vision and focus wholly on the signals coming from your taste buds!