How to Make Bacon from Pork Belly in the Oven

Making bacon from pork belly in the oven is simpler than you think—no smoker required. With just a few ingredients and basic kitchen tools, you can create rich, flavorful, customizable bacon that rivals store-bought. This method gives you full control over taste, texture, and curing time.

Key Takeaways

• Start with fresh, high-quality pork belly: Choose a piece with even fat and meat distribution for the best results.
• Use a dry cure for simplicity and safety: A mix of salt, sugar, and optional spices ensures flavor and preservation without refrigeration risks.
• Curing takes 5–7 days in the fridge: Patience is key—this step draws out moisture and infuses deep flavor.
• The oven replaces a smoker: Baking at low heat mimics traditional smoking and gives you crispy, evenly cooked bacon.
• Customize your cure: Add black pepper, maple sugar, or smoked paprika to create unique flavor profiles.
• Store properly after cooking: Keep cooked bacon in the fridge for up to 2 weeks or freeze for longer storage.
• No special equipment needed: A baking sheet, wire rack, and basic kitchen tools are all you require.

Quick Answers to Common Questions

Can I make bacon without pink curing salt?

Yes, but it requires a longer cure time (7–10 days) and careful refrigeration. Pink salt helps prevent bacteria and gives bacon its pink color, so use it if possible.

How long does homemade bacon last?

Cooked bacon keeps in the fridge for up to 2 weeks. You can freeze it for up to 3 months for longer storage.

Can I use a different type of sugar?

Absolutely! Try maple sugar, coconut sugar, or even honey (mixed into the cure). Each adds a unique sweetness and depth.

Do I need to remove the skin?

It’s optional. Some people prefer to remove it before curing; others leave it on and score it for crispy crackling. Either way works.

Can I smoke the bacon instead of baking?

Yes! If you have a smoker, you can cure the pork belly the same way and then smoke it at 200°F until it reaches 150°F internally.

Why Make Your Own Bacon?

Let’s be honest—store-bought bacon is convenient, but it often contains preservatives, excess sodium, and artificial flavors. When you make bacon from pork belly in the oven, you’re in complete control. You decide how salty it is, how smoky it tastes, and whether it’s thick or thin cut. Plus, there’s something deeply satisfying about transforming a raw cut of meat into something so delicious.

Homemade bacon also lets you experiment. Love a sweet and spicy kick? Add brown sugar and cayenne to your cure. Prefer a smoky flavor without a smoker? Use liquid smoke or smoked salt. The process is forgiving, fun, and far more rewarding than you’d expect. And the best part? You don’t need a smoker or fancy equipment—just your oven and a little patience.

What You’ll Need to Get Started

Before diving into the process, gather your ingredients and tools. The beauty of this method is its simplicity. You don’t need a smokehouse or curing chamber—just your kitchen and a few essentials.

Ingredients

• 5–7 pounds of fresh pork belly (skin-on or skin-off, your choice)
• 1/4 cup kosher salt (non-iodized)
• 1/4 cup brown sugar (or maple sugar for a richer flavor)
• 2 tablespoons black pepper (optional)
• 1 tablespoon pink curing salt (Prague Powder #1) – optional but recommended for safety and color
• Optional flavor boosters: garlic powder, smoked paprika, red pepper flakes, or maple syrup

Equipment

• Large resealable plastic bag or airtight container
• Baking sheet
• Wire rack (fits inside baking sheet)
• Paper towels
• Sharp knife
• Meat thermometer (optional but helpful)

Pro tip: If you can’t find pink curing salt, you can still make safe bacon using a longer cure time (7–10 days), but pink salt helps prevent bacterial growth and gives that classic pink bacon color. Always use it if you’re new to curing.

Step 1: Prepare the Cure

The cure is what transforms raw pork belly into bacon. It does three important things: preserves the meat, enhances flavor, and draws out moisture. A dry cure is the easiest method for beginners and works perfectly in the oven.

Mix the Cure Ingredients

In a small bowl, combine the kosher salt, brown sugar, black pepper, and pink curing salt (if using). Stir well to ensure even distribution. If you’re adding extras like garlic powder or smoked paprika, now’s the time to mix them in. This blend will coat the pork belly evenly, so every bite is flavorful.

Apply the Cure to the Pork Belly

Pat the pork belly dry with paper towels. Place it in a large resealable plastic bag or airtight container. Sprinkle the cure mixture all over the meat, making sure to coat every side—top, bottom, and edges. Massage it in gently to help the flavors penetrate.

Seal the bag or container and place it in the refrigerator. Lay it flat so the cure spreads evenly. For best results, flip the pork belly once a day to ensure uniform curing. This step is crucial—don’t skip it!

Step 2: The Curing Process

Curing is not something you can rush. It takes time for the salt and sugar to work their magic. The general rule is 5–7 days for a 5–7 pound piece of pork belly. Smaller pieces may need less time; larger ones may need more.

How to Know It’s Ready

After a few days, you’ll notice the pork belly has firmed up and released liquid. That’s normal—it’s the cure drawing out moisture. By day 5, the meat should feel dense and springy to the touch. If it still feels soft or slimy, give it another day or two.

Once cured, remove the pork belly from the bag and rinse it thoroughly under cold water. This removes excess salt and cure residue. Pat it dry with paper towels. At this point, you can optionally score the skin (if left on) in a diamond pattern to help it crisp up later.

Optional: Add a Flavor Rub

After rinsing, you can add a second layer of flavor. Try a light dusting of brown sugar and black pepper, or brush on a thin layer of maple syrup. This creates a caramelized crust when baked. Let it sit for 30 minutes at room temperature before cooking.

Step 3: Bake the Bacon in the Oven

Now for the fun part—cooking! Baking bacon in the oven is hands-down the easiest way to get even, consistent results. No flipping, no splattering grease, and no guesswork.

Preheat and Prep

Preheat your oven to 200°F (93°C). This low temperature mimics slow smoking and prevents the bacon from drying out. Place a wire rack inside a baking sheet—this allows air to circulate and fat to drip away, resulting in crispier bacon.

Bake Low and Slow

Place the cured pork belly on the wire rack, fat side up. Slide it into the oven and bake for 2 to 2.5 hours. The goal is to cook it slowly until the internal temperature reaches 150°F (65°C). Use a meat thermometer to check—don’t rely on time alone.

Halfway through, you may notice some fat rendering and bubbling. That’s perfect! It means the bacon is cooking evenly. If the top starts to brown too quickly, loosely tent it with aluminum foil.

Finish with a Crisp (Optional)

For extra crispiness, increase the oven temperature to 375°F (190°C) for the last 10–15 minutes. Watch it closely—bacon can go from crispy to burnt fast. This step is optional but highly recommended if you like your bacon extra crunchy.

Step 4: Cool, Slice, and Store

Once the bacon reaches the right temperature, remove it from the oven and let it cool completely on the rack. This helps the fat solidify and makes slicing easier. Don’t rush this step—cutting warm bacon can tear it apart.

Slicing Like a Pro

Use a sharp knife or a meat slicer if you have one. Slice against the grain for tender bites. Aim for 1/4-inch thick slices for classic bacon, or go thinner if you prefer it crispy. If the bacon is too soft to slice cleanly, chill it in the fridge for 30 minutes first.

Storing Your Homemade Bacon

Store cooked bacon in an airtight container or zip-top bag in the refrigerator for up to 2 weeks. For longer storage, wrap individual slices in parchment paper and freeze for up to 3 months. Thaw in the fridge before using.

You can also freeze the uncooked, cured pork belly before baking. Just wrap it tightly in plastic wrap and foil, label it, and freeze for up to 6 months. Thaw in the fridge before baking.

Tips for Perfect Homemade Bacon

Even with a simple process, a few tips can take your bacon from good to exceptional.

• Use quality pork belly: Look for a cut with a good balance of meat and fat. Too much fat can make it greasy; too little can make it dry.
• Don’t skip the cure time: Rushing the cure leads to bland, unsafe bacon. Be patient—it’s worth the wait.
• Experiment with flavors: Try adding bourbon, coffee grounds, or chili powder to your cure for unique twists.
• Render extra fat for cooking: Save the drippings from baking—they’re perfect for frying eggs or sautéing vegetables.
• Label everything: If you’re curing multiple batches, label them with the date to avoid confusion.

Conclusion

Making bacon from pork belly in the oven is a rewarding, delicious project that anyone can tackle. With just a few ingredients and a little time, you can create bacon that’s fresher, tastier, and more customizable than anything you’ll find at the store. Whether you’re a seasoned cook or a curious beginner, this method is simple, safe, and seriously satisfying.

So next time you’re craving bacon, skip the package and head to the kitchen. Your taste buds—and your breakfast plate—will thank you.

Frequently Asked Questions

Is it safe to make bacon at home?

Yes, as long as you follow proper curing and cooking guidelines. Using pink curing salt and maintaining refrigeration during the cure ensures safety.

Why is my bacon too salty?

This usually happens if the cure wasn’t rinsed off properly or if too much salt was used. Always rinse the pork belly thoroughly after curing.

Can I use this method for smaller cuts of pork belly?

Yes! Adjust the cure time—smaller pieces (2–3 pounds) may only need 3–5 days. Always check for firmness before rinsing.

What if my bacon doesn’t crisp up in the oven?

Make sure you’re using a wire rack so fat can drip away. You can also finish it under the broiler for 1–2 minutes for extra crispiness.

Can I cure the pork belly in the freezer?

No—curing requires consistent refrigeration (38–40°F). Freezing stops the curing process and can lead to unsafe conditions.

How do I know if the bacon is fully cooked?

Use a meat thermometer to check the internal temperature. It should reach 150°F (65°C) for safe consumption.