In Appetizers, Entrees, Recipes, snacks


A super simple way to make your own bacon
5 from 2 votes
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 2 hours
curing time: 7 days
Total Time: 7 days 2 hours 10 minutes
Servings: 9 pounds
Calories: 88kcal



  • Trim the skin off your pork belly if it has it
  • Convert the weight of your pork belly to grams
  • Figure out how much prague powder, mineral salt and sweetener you need. For the prague powder (curing salt) you need .25% of the weight of the pork belly. For salt its 2% and sweetener it's 1%. You can also use this calculator: http://www.diggingdogfarm.com/page2.html
  • Combine the ingredients in a bowl
  • Rub the curing salt mixture into the pork belly on both sides
  • Place in a vacuum sealed or ziploc bag. If it doesn't fit, cut the pork belly into smaller pieces
  • Place in fridge for 7-10 days and flip each day, rubbing the salt cure into the meat each day
  • Once cured, remove from bag and rinse the salt mixture off the pork belly
  • place in your smoker, fat side up and smoke until bacon reaches and internal temp of 150 degrees
  • remove from smoker, slice to desired thickness and store in fridge or freezer


The sweetener can be eliminated if you want.


Serving: 28grams | Calories: 88kcal | Protein: 3.5g | Fat: 7g
Tried this recipe?Mention @2krazyketos or tag #2krazyketos!
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Showing 2 comments
  • Anita

    This is how I make our bacon. I haven’t purchased bacon from a store in almost 2 years. You can do buckboard bacon with pork shoulder as well. I don’t use erythritol but I have used sugar free maple syrup as the sweetener in the cure.

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