Learn How to Make Bacon From Pork Belly

Understanding Pork Belly and Its Cuts

Pork belly is the underside of a pig, located between the front and back legs. This particular cut contains layers of meat, fat, and skin that make it ideal for bacon production. The belly typically weighs between 10 to 20 pounds in its raw form, though this varies depending on the size and breed of the pig.

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The structure of pork belly consists of three distinct layers. The outer layer is the skin, which becomes crispy during cooking. Below that lies a thick layer of fat, which provides flavor and helps keep the meat moist during the curing process. The innermost layer contains the actual lean meat that gives bacon its characteristic texture and taste. Understanding these layers helps explain why different cuts of bacon have varying ratios of meat to fat.

When selecting a pork belly for bacon making, look for meat that is pink or light red in color, with white or cream-colored fat. The fat should be firm to the touch, not soft or discolored. A good quality pork belly will have a balanced ratio of meat to fat—roughly 40% meat to 60% fat is considered ideal for most bacon applications. If you purchase from a butcher, ask them to leave the skin on, as this protects the meat during the curing process and can be removed later.

Pork belly sourcing matters for your final product. Heritage breed pigs like Berkshire or Tamworth typically produce belly with better flavor and texture than conventional breeds. Local farms and butcher shops often have relationships with farmers who raise specific breeds. Farmers markets and specialty meat suppliers can provide higher quality bellies than standard grocery stores. When purchasing, expect to pay $4 to $8 per pound, depending on quality and sourcing.

Practical Takeaway: Before starting your bacon project, obtain a pork belly that weighs at least 8 pounds (this provides enough material to work with), ensure the fat layer is thick and even, and verify the meat color is fresh pink rather than gray or brown.

The Curing Process: Salt, Sugar, and Seasonings

Curing is the foundation of bacon making. This process uses salt to draw moisture from the meat while creating an environment where beneficial preservation occurs and flavors develop. The basic cure formula is 5% salt by weight of the pork belly. For a 10-pound belly, this means 0.8 pounds or approximately 13 ounces of salt. This measurement-based approach ensures consistent results across batches.

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The traditional cure consists of salt, sugar, and sodium nitrite (also called pink curing salt or Prague Powder #1). Sodium nitrite serves three purposes: it gives bacon its characteristic pink color, it helps preserve the meat by inhibiting harmful bacteria, and it contributes to the distinctive bacon flavor many people expect. The typical ratio is 0.25 ounces of sodium nitrite per 5 pounds of meat. However, some people make bacon without sodium nitrite using only salt and sugar; this produces gray bacon rather than pink, but it is still safe when done correctly.

Sugar in the cure balances the saltiness and feeds the curing process. Common sweeteners include brown sugar, maple syrup, and honey. Brown sugar is most frequently used at a ratio of approximately 1 tablespoon per pound of belly. The sugar also promotes browning during cooking and adds depth to the final flavor. Beyond these basics, many bacon makers add seasonings like black pepper, garlic powder, smoked paprika, or juniper berries to create distinctive flavor profiles.

The mixing method is straightforward. Combine all dry ingredients thoroughly in a bowl, breaking up any clumps in the salt or sugar. If using liquid sweeteners like maple syrup or honey, mix them with the salt and sugar until well combined. The cure should have a consistent texture throughout. Apply this mixture evenly across all surfaces of the pork belly, working it into any crevices. Place the cured belly in a food-grade container, cover it, and refrigerate at 38–40°F. The curing time is approximately 5 to 7 days for a standard belly, though thicker cuts may require up to 10 days.

Practical Takeaway: Weigh your pork belly precisely, calculate 5% of that weight for salt content, add sugar and seasonings to your preference, mix the cure thoroughly, and mark your calendar for 5 to 7 days from the curing date so you know when to move to the next step.

Monitoring and Managing the Cure

During the curing period, the pork belly undergoes significant changes. Liquid will accumulate in the bottom of your container as the salt draws moisture from the meat. This is a normal and necessary part of the process. By day 2 or 3, you should see visible liquid pooling around the belly. If you notice minimal liquid after several days, your belly may be too thick or your room temperature may be too warm, which slows the process.

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Temperature control is critical during curing. The ideal range is 38–40°F, which is the standard refrigerator temperature. At this range, the cure works effectively while preventing the growth of unwanted bacteria. If your refrigerator runs warmer than 40°F, the curing process will slow down significantly. Conversely, if exposed to temperatures above 50°F, there is increased risk of spoilage. Many serious bacon makers use a dedicated refrigerator or cooler with temperature monitoring to maintain consistent conditions.

Massage or turnover your belly every 1 to 2 days during the curing process. This ensures the cure distributes evenly across all surfaces and that the accumulated liquid continues to draw out moisture effectively. When massaging, use gentle but firm pressure, and redistribute any cure that has settled to the bottom of the container back onto the meat. Some liquid may spill during this process—this is acceptable and expected. You may notice the belly becoming firmer as the days progress, which indicates the cure is working properly.

By day 5, the belly should be noticeably firmer than when you started, the color should have deepened slightly (if using sodium nitrite, there may be a pinkish tint beginning to show), and the accumulated liquid should be substantial. On day 7, remove the belly from the liquid, rinse it thoroughly under cool running water, and pat it completely dry with paper towels. This rinsing removes excess salt and prevents the final bacon from being overly salty. The belly is now ready for the next phase: rinsing, drying, and smoking.

Practical Takeaway: Create a simple checklist for your refrigerator with curing start and end dates, turn or massage your belly every other day, and plan to rinse and dry it thoroughly on day 7 before moving to the smoking stage.

Rinsing, Drying, and Pellicle Formation

After the curing period ends, thorough rinsing removes excess salt and cure from the surface of the pork belly. Place the cured belly under cool running water and scrub all surfaces gently with your hands or a soft brush. Pay special attention to any areas where cure has accumulated heavily. Rinse until the water running off appears clear rather than salty. Some people taste a small sample of the rinsed surface to confirm the saltiness has been reduced to an acceptable level—the meat should taste salty but not overwhelmingly so.

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After rinsing, pat the belly completely dry using clean paper towels or cloth towels. This step is important because excess moisture on the surface interferes with smoke penetration and can prevent proper browning during cooking. Take time to dry all crevices and the underside thoroughly. The belly should feel dry to the touch but not brittle.

Next comes the pellicle formation stage, which typically takes 4 to 8 hours. Place your rinsed and dried belly on a wire rack set over a baking sheet, skin-side down. Leave it uncovered at room temperature (around 70°F) in a location with good air circulation. During this time, a thin, slightly tacky surface layer called a pellicle forms. This pellicle helps smoke adhere to the meat more effectively, resulting in better smoke flavor and color penetration. You will notice the surface beginning to look slightly shiny or glazed. When you touch it lightly, it should feel slightly sticky but not wet.

The pellicle formation is complete when you cannot wipe off any moisture from the surface, even with your finger