Perfect Homemade Bacon from Pork Belly — Easy Smoked, Thick Cut Recipe

Make unbeatable homemade bacon from pork belly — thick-cut, smoky, and better than anything from the store. Follow this simple 5–7 day cure and smoke (or oven) method to get perfectly flavored bacon every time. Get the printable recipe, exact cure amounts, and step photos: https://jenniabs.com/homemade-bacon-recipe/ In this video you’ll learn: how to cure pork belly, how long to cure, smoking vs oven method, and tips for slicing & storing. Perfect for BLTs, breakfast sandwiches, burgers, and honest bacon snacking. Timestamps 00:00 Intro 00:03 Pork belly selection — what to look for 01:04 Curing mix (amounts & substitutions) 01:58 How to cure pork belly step-by-step 03:10 Cure time: 5–7 days explained 04:48 Rinsing, drying & pellicle tips 06:23 Smoking at 200°F vs oven finishing 07:17 Removing the skin & slicing tips 08:16 Cooking, crisping & storing homemade bacon Ingredients- In this video I am using a recipe from Jess Pryles. Below you can see the ingredients she uses for her recipe. If you want to check out some my personal variations I have made, come to by blog: https://jenniabs.com/homemade-bacon-recipe/ 9 lb pork belly 9 tablespoons kosher salt 1 cup white sugar 6 tablespoons black pepper 6 teaspoon paprika 3 teaspoon pink curing salt (prague powder #1) Quick tips: - Use Prague Powder #1 (pink curing salt) exactly as listed for safety. - Smoke to 150°F internal for full flavor; finish in a pan for crispness. - Slice cold for neat thick-cut bacon slices. If this helped, please like, comment what you’d pair with this bacon, and subscribe for weekly from-scratch recipes. More recipes & kitchen projects: https://jenniabs.com Instagram: @foodbyjenn • Subscribe for new recipes every week! #homemadebacon #porkbelly #baconrecipe #smokedbacon #homemaderecipes #fromscratchcooking #breakfastrecipes #easyrecipes