22 Bacon Cure Recipes That Will Sizzle Your Taste Buds!

22 Best Bacon Cure Recipes

Welcome bacon lovers! Today, we are diving into the delectable world of bacon cure recipes. If you're tired of store-bought bacon and crave a more personalized and flavorful experience, you're in the right place.

In this blog post, we will explore some of the best bacon cure recipes that will elevate your breakfasts, sandwiches, and everything in between. Get ready to tantalize your taste buds and discover the secrets to creating bacon that is truly irresistible. So, grab your apron and let's get curing!

1. Maple Bourbon Bacon Home Cured

Maple Bourbon Bacon Home Cured

Maple Bourbon Bacon Home Cured is a delicious and flavorful bacon recipe that combines the sweetness of maple syrup with the richness of bourbon. The pork belly is cured with a mixture of salt, sugar, and spices, then smoked or baked to perfection.

The result is a tender and savory bacon with a hint of sweetness and a touch of smokiness. It is definitely worth the wait and effort to make this homemade bacon.

2. Bacon


The bacon cure recipe presented here offers three methods of curing bacon: pumping, immersion, and dry curing. The dry curing method, using a combination of salt, Cure #1, and spices, is recommended for its rich and robust flavor profile. The recipe suggests using 2.5% salt and 2% maple syrup, with the option to double the amount of maple syrup for a sweeter taste.

The proportions of salt and maple syrup are well-balanced, resulting in a tasty combination. The recipe also mentions the option to add additional seasonings such as black pepper, garlic, onion, and various spices to customize the flavor. Overall, this recipe provides a straightforward and easy-to-follow method for curing bacon at home.

3. Homemade Bacon

Homemade Bacon

Homemade Bacon is a simple and delicious recipe for curing and smoking your own bacon at home. The seasonings used, including maple syrup and brown sugar, add a hint of sweetness and depth of flavor. The dry cure recipe provided is enough for curing 20 lbs of meat, and the bacon should be cured for about a week in the fridge.

Smoking the bacon with apple or hickory wood for a few hours gives it a mellow and flavorful taste. Overall, Homemade Bacon is a great option for bacon lovers who want to try their hand at making their own flavorful and thick-cut bacon.

4. Cottage Bacon

Cottage Bacon

Cottage bacon is a flavorful twist on traditional bacon, made with a meatier cured pork shoulder instead of pork belly. It has a noticeably salty flavor with a smoky undertone.

The recipe calls for Prague powder, salt, brown sugar, black pepper, and sweet paprika. Cottage bacon can be enjoyed cold or fried up in a skillet, and it is versatile enough to be used in sandwiches, omelets, or salads.

5. Home Smoked Bacon

Home Smoked Bacon

Home Smoked Bacon is a straightforward and easy-to-follow recipe for making your own delicious bacon at home. The recipe provides helpful tips and tricks, as well as a list of required tools and ingredients.

It emphasizes the importance of selecting a good quality pork belly and offers suggestions for using any wonky ends. Overall, Home Smoked Bacon is a great option for bacon lovers who want to take their bacon experience to the next level.

6. Homemade Smoked Bacon

Homemade Smoked Bacon

Homemade Smoked Bacon is a delicious and rewarding recipe that is worth the time and effort. The recipe provides two different cure options – a peppered cure and a maple cure – both offering unique flavors.

The bacon is cured for approximately 7 days, ensuring a pink color throughout and a well-done texture. Making your own smoked bacon allows for a superior taste compared to store-bought options.

7. Homemade Maple-Espresso Bacon

Homemade Maple-Espresso Bacon

The Homemade Maple-Espresso Bacon recipe offers a delightful combination of flavors with a hint of sweet maple and coffee. The bacon turns out tender and has a beautiful mahogany color.

While massaging the bacon may not significantly impact the taste, the smoking process at around 200°F for 4 1/2 hours creates a fabulous result. The bacon is versatile and can be used as a substitute in various dishes. Overall, this recipe produces a delicious and unique bacon experience.

8. Homemade Hickory Smoked Bacon

Homemade Hickory Smoked Bacon

Homemade Hickory Smoked Bacon is a simple and delicious recipe that requires only four ingredients: kosher salt, coarse ground pepper, Prague powder (pink curing salt), and pure maple sugar.

The process takes seven days and involves rubbing the dry ingredients onto pork belly, refrigerating and flipping it daily. Once cooked, the bacon is hickory smoked, tender, and salty, making it a flavorful and satisfying alternative to store-bought bacon.

9. Classic Pancetta

Classic Pancetta

Classic Pancetta is an easy-to-follow recipe for making your own cured pork belly. The recipe utilizes a dry cure method and recommends hanging the pancetta to air dry for 7-10 days. The addition of cracked black pepper adds a traditional touch and helps deter bugs during the curing process.

While the recipe can be cooked and eaten immediately, it also suggests drying the pancetta for 4-6 months for a flavorful addition to a charcuterie board. Overall, Classic Pancetta provides a simple and accessible way to create your own delicious cured meat at home.

10. Homemade No Nitrates Low Sugar Bacon

Homemade No Nitrates Low Sugar Bacon

Homemade No Nitrates Low Sugar Bacon is a flavorful and healthier alternative to store-bought bacon. Made from pork belly and a few basic seasonings, this recipe is Keto, Low Carb, Paleo, Dairy & Gluten Free. The addition of coconut sugar balances out the saltiness without adding excessive sweetness.

The bacon is easy to slice and cook, making it a delicious option for breakfast or any dish that calls for bacon. Overall, Homemade No Nitrates Low Sugar Bacon is a great choice for those looking for a homemade bacon recipe without unnecessary additives.

11. Homemade Canadian and Irish Bacon

Homemade Canadian And Irish Bacon

The Homemade Canadian and Irish Bacon recipe offers a simple and effective way to cure and smoke pork loin into delicious bacon. The recipe provides clear instructions on how to achieve the desired flavors and textures for both Canadian and Irish bacon.

With its lean meat to fat ratio and longer curing time, this recipe produces a bacon that is perfect for breakfast sandwiches or as a substitute for ham. Whether smoked or roasted, this homemade bacon is a step above store-bought options.

12. Peameal Bacon

Peameal Bacon

Peameal Bacon is a delicious and flavorful cured bacon made from boneless pork loin. The recipe involves curing the meat in a brine for four days, then cooking it in the oven at 400 degrees Fahrenheit.

The result is a crispy and savory bacon with a leaner and healthier cut. It is a popular choice for its unique taste and can be enjoyed as a main dish or used in various recipes.

13. Homemade Maple Canadian Bacon

Homemade Maple Canadian Bacon

The Homemade Maple Canadian Bacon recipe is a game-changer. The cured pork loin, infused with mild maple and sage flavors, surpasses any store-bought Canadian bacon. It's lean and convenient for quick breakfasts, and the addition of Grade B dark maple syrup gives it a special touch. The use of fresh sage and dried whole leaf thyme adds depth to the flavor.

Whether smoked over applewood or cooked in the oven, the end result is incredibly delicious. The recipe can be easily adapted for larger portions and can be stored in the refrigerator for up to 10 days or frozen for longer. Overall, this recipe elevates Canadian bacon to a whole new level of taste and satisfaction.

14. Homemade Cured Ham

Homemade Cured Ham

Homemade Cured Ham is a flavorful and delicious recipe that requires patience and time. The brine solution, consisting of brown sugar, coarse sea salt, and curing salt, gives the ham its distinct taste.

The ham is then roasted in the oven and finished with a brown sugar and honey glaze. The end result is a tasty cured ham that can be enjoyed in various ways, such as in sandwiches or with cheese.

15. Homemade Buckboard Bacon

Homemade Buckboard Bacon

Homemade Buckboard Bacon is a flavorful and easy-to-make charcuterie recipe. Made from pork neck, it offers a perfect meat-to-fat ratio and marbling. The curing process involves a mix of salt, curing salt, and seasonings, followed by smoking for 3-4 hours or longer for a double-smoked version. The meat is then fully cooked by raising the internal temperature.

Seasonings like salt, pepper, and garlic and honey add a fantastic taste, with the garlic and honey variation being a standout. Smoking with clean, thin, and blue smoke using woods like hickory, pecan, and cherry enhances the flavor. Overall, Homemade Buckboard Bacon is a delicious and versatile recipe that is worth trying.

16. Brine


The Brine recipe provides a simple and effective method for curing ham. It includes ingredients like kosher salt, brown sugar, pink curing salt, pickling spice, and molasses, combined with water. The recipe emphasizes the importance of keeping the pork roast completely submerged in the brine during the curing process.

The brining time depends on the weight of the pork, with a suggested ratio of one day for every two pounds. Overall, the recipe offers clear instructions for brining ham and prepares it for smoking.

17. Homemade Guanciale

Homemade Guanciale

Homemade Guanciale is a traditional Italian cured pork cheek that is packed with intense flavors. The recipe calls for a combination of salt, spices, and a curing period of at least two months.

The result is a delicately textured meat that can be enjoyed sliced or used in various sauces. For an added twist, smoking the guanciale can elevate its flavor profile even further. Overall, this recipe offers a unique and delicious twist on traditional bacon.

18. Boiled Baby Potatoes with Butter Bacon Sauce

Boiled Baby Potatoes With Butter Bacon Sauce

Boiled Baby Potatoes with Butter Bacon Sauce is a delicious and flavorful side dish. The combination of tender baby potatoes, crispy bacon, and caramelized onions creates a mouthwatering dish that will satisfy any bacon lover.

The addition of fresh dill and green onions adds a refreshing touch. Serve with sour cream for a creamy and indulgent experience. This recipe is easy to make and perfect for a quick and tasty addition to any meal.

19. Breakfast Brunch Nachos

Breakfast Brunch Nachos

Breakfast Brunch Nachos are the ultimate hangover cure. This recipe features layers of tortilla chips, cheese, spring onion, and a homemade tomato salsa with black beans, sweetcorn, and pancetta or bacon.

The nachos are smothered in melted gooey cheese and topped with a spicy kick from Franks red hot sauce. Optional eggs can be added for a breakfast twist. These loaded nachos are comfort food at its best.

20. Smoked Salmon Candy

Smoked Salmon Candy

The Smoked Salmon Candy recipe offers a unique twist on traditional smoked salmon. The recipe provides instructions for achieving the desired texture, ranging from moist and tender to slightly dry and chewy. The author also addresses previous feedback regarding saltiness and offers a modified version with minimal salt.

The recipe suggests using apple or alder wood for smoking and includes a glazing step to add a sweet and spicy layer to the salmon candy. Overall, this recipe provides clear instructions for creating a flavorful and enjoyable snack.

21. Dry Rubbed Ribs

Dry Rubbed Ribs

The Dry Rubbed Ribs recipe creates incredibly tender and flavorful ribs that will have you hooked from the first bite. The meat falls off the bone, and the dry rub and liquid smoke add a wonderful flavor.

These ribs can be cooked in the oven or on the grill, and the low and slow cooking method ensures perfect tenderness. Overall, these Dry Rubbed Ribs are a must-try for any BBQ lover.

22. Homemade Dry-Cured Speck

Homemade Dry-Cured Speck

Homemade Dry-Cured Speck is a flavorful and aromatic bacon-like salumi that is easy to make at home. It requires deboning and butterflying a pork leg, followed by cold-smoking with oak and cherry wood. After drying and smoking, the speck matures for 6-24 months, resulting in a firm texture and a rich, porky flavor.

The speck has a touch of smoke, spiciness, and herb aromatics, with a pleasantly tangy taste. The fat is particularly tasty and melts in your mouth. It pairs well with homemade sourdough bread and tomatoes.