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There is nothing better than home made bacon


  • 1.5kg-2kg pork belly skin off
  • 200gr Maple Bacon Rub


  1. Remove the skin from the pork belly.
  2. Rub the bacon rub onto the pork belly and get a good coating on all sides. Place the pork belly into a glass tray and cover well with cling film and place in the fridge. You can also use a large zip lock bag for this process.
  3. Allow the pork to cure for 5-7 days, turning over each day to ensure the liquid is being constantly redistributed.
  4. After 5-7 days, rinse the pork belly well under cold water and then dry the surface with paper towel.
  5. Place in the fridge uncovered to dry for minimum 4 hours until surface feels tacky.
  6. You cured pork is ready to use as is, or you can smoke your bacon for extra smokey bacon flavour.
  7. Heat your Smoker/BBQ to 80℃/176℉ and smoke your cured pork till you reach an internal temperature of 72℃/ 162℉.
  8. This will take approx 3-4 hours and will have a great colour.
  9. Slice, dice and cook your homemade bacon till the porkers come home.Bacon makes everything taste better, but homemade bacon kicks it out of this world.

Download a copy of the DIY Bacon Recipe Card