Recipe Note
Recipe FAQ
Why does this recipe use only sugar and salt instead of pink curing salt?
This recipe relies on a sugar-and-kosher-salt dry cure without sodium nitrite (pink curing salt / Prague Powder #1). This is a traditional method that produces excellent flavor but has important safety implications. Without nitrite, the bacon is not shelf-stable — it must be stored refrigerated and fully cooked to a safe internal temperature before eating. Do not cold-smoke this bacon at temperatures below 150°F for extended periods, as that range is a botulism risk zone without nitrite present. If you want to add pink curing salt for preservation, food safety, and the traditional pink color, use Prague Powder #1 at 1 oz per 25 lbs of meat (approximately 0.25 tsp per 5 lbs of pork belly) mixed into your cure. The Homemade Smoked Brisket Pastrami recipe on ATBBQ uses a nitrite cure for reference.
Can I customize the seasonings?
Yes — the cure mixture of brown sugar and kosher salt is the functional core and should not be altered significantly; the ratio provides both the osmotic draw and the flavor foundation. Within that, the spice layer applied before the cure is fully customizable. Black pepper, garlic powder, smoked paprika, rosemary, and red pepper flakes all work well as additions or replacements for the 8 Second Ride. Apply whatever seasoning you want to both sides of the belly before the cure goes on — those flavors will migrate into the meat over the six-day cure period.
How do I know the cure is working?
After the first 24 hours, liquid will have pooled in the pan beneath the belly — this is the moisture drawn out by the salt through osmosis. The cure mixture on the surface will also appear wet and partially dissolved. After three days, the belly surface will feel firm and slightly tacky rather than soft and yielding. These are all signs the cure is working correctly. If no liquid has accumulated after 24 hours, check that your cure layer is in full contact with the belly surface — gaps allow moisture to escape rather than collect.
Do I need to rinse off all of the cure before smoking?
Yes — Direction Step 1 of Rinse and Dry specifies thorough rinsing under cold water. Residual cure on the surface will crystallize and create unpleasantly salty, caramelized spots during smoking. Rinse until the water runs clean and the surface is no longer sticky from the sugar. The salt and sugar flavor has already migrated into the meat during the six-day cure — rinsing the surface doesn't reduce the internal flavor, only removes the exterior excess.
How long does homemade bacon keep?
Without nitrite, refrigerate and use within 2 weeks, or freeze for up to 3 months. Wrap tightly in plastic wrap and then foil or a zip-lock bag for freezing — the high fat content means it's susceptible to freezer burn if not well sealed. Thaw in the refrigerator, not at room temperature. If you used Prague Powder #1 in your cure, refrigerator shelf life extends to 4 weeks.
Can I make this indoors?
2 out of 5 — Can be done inside, loses key flavor. The cure and dry phases are entirely refrigerator-based and require no outdoor equipment. For the smoke phase, an oven at 170°F with a wire rack over a sheet pan, and a small amount of liquid smoke brushed on the belly before cooking, approximates the result. What you lose completely is the pellet smoke character — liquid smoke produces a different, more one-dimensional smoke flavor than 4–5 hours on a pellet grill.
Recipe Highlights
Slice the belly into three even pieces before curing — not after: Direction Prepare Step 2 specifies slicing into three even pieces before the cure is applied. Smaller pieces cure more evenly because the salt and sugar penetrate from all cut surfaces as well as the exterior. A whole uncut belly cures primarily from the outside in, producing uneven seasoning from edge to center. Three even pieces also fit more easily in a standard refrigerator pan and are easier to flip on day three.
Apply the cure in a half-inch layer — not a dusting: Direction Apply the Cure Steps 2–4 specify a half-inch layer on the bottom of the pan, the belly placed on it, and another half-inch layer on top. This is substantially more cure than most people expect. The thick layer is necessary because it continues drawing moisture from the belly over three days — a thin layer will dissolve in the first 24 hours and the osmotic effect stops. Don't be conservative with the cure quantity.
The day-three flip and fresh cure application is not optional: Direction Flip and Reapply Steps 1–4 specify flipping the belly after three days and applying a fresh cure layer. The first cure layer is mostly dissolved and saturated with the drawn-out moisture by day three — it has limited remaining capacity to continue curing. The fresh cure application continues the osmotic process for the second three-day window and ensures the belly is evenly cured throughout rather than just on the original top surface.
The 24-hour uncovered refrigerator dry is what creates pellicle: Direction Rinse and Dry Step 2 specifies rinsing thoroughly and refrigerating uncovered on racks for 24 hours. This forms the pellicle — a tacky, slightly sticky protein layer on the meat surface. Pellicle formation is critical for smoke adhesion: smoke adheres to the sticky surface and is absorbed into the meat rather than passing over bare, smooth meat. Skipping the dry step and smoking immediately after rinsing produces a wet surface that smoke slides off rather than penetrating.
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