We have been making our own bacon on the Traeger ever since we bought it. I have been wanting to share with you How to Make Your Own Smoked Bacon at home for some time. Easier than you think, customizable, and easier on the wallet than buying bacon on the regular.

It is so nice to open up the freezer and grab out a package of homemade bacon whenever you want. Especially with the cost of groceries at the time being. Yes we own many kitchen appliances which helps making bacon at home easier. We have a meat slicer for nice even thin slices and a vacuum sealer for easy packaging. But you do not need these items. Let me walk you step by step on How to Make Your Own Smoked Bacon at home in the smoker!

What you need to make your own bacon

Pork Belly
Cure/ seasonings- we use LEM products
Large 2 gallon Zip-lock bags
Sharp Knife
Freezer Friendly Bags or Vacuum Sealer with bags
Smoker (we use a Traeger)
Wood Pellets (is using to pellet smoker)
Smoke Tube (for extra smoke flavor-optional)
Meat slicer for easy slicing (optional)

The bacon takes one week to cure so remember that before you start the process!

Really there is just a few simple steps, its more of the time of waiting for the meat to cure that makes it a process.

Can making your own bacon save you money?

With the cost of groceries right now, making your own smoked bacon at home can save you some money. It really depends on how much pork belly is at the time. The cost is about $5.49/per pound and is sold in about 12 pound sections. So I would say we get about 10 pounds of bacon for approximately $60. So I would say yes it is worth the time and money and you can’t beat fresh bacon!

How to make your own bacon step by step

First grab the pork belly and and cut it in half. Our butcher sells both with skin or without skin, so if it comes with skin, you need to use a sharp knife to get the skin off.

With cure and seasonings of choice, mix them up according to your package instructions. We use LEM products which called for 1 oz. seasoning per pound and 1/4 tsp of cure per lb. Mix it all up and rub down both sides of the pork belly portions.

Then we place it in the large Zip-lock bags and sprinkle with the remaining seasoning/cure mixture until its divided equally and covered completely. Then place in the refrigerator.

How long does it take for bacon to cure?

We let the meat cure for one week. Make sure to flip the pork belly portions every 24 hours, too.

Soak & Dry the Cured Pork Belly

The next step after the curing process is to bring it in, rinse off all of the seasonings by letting the pork belly soak in water in a large tub (we love our Drip-Ez tub or similar to this one.). I let it soak for at least for an hour changing the water as necessary until the seasoning is off.

Then let the pork belly sit out on some racks until its dry.

How to Smoke your own bacon on the Traeger

Once the meat has dried place it directly on your smoker grates and begin the smoking process. Use your favorite meat thermometer or the probes that comes with your smoker. We like to roll at 180 degrees F until the internal temperature reaches 150 degrees. This will take approximately 5-6 hours depending on your ability to keep the temperature, etc.

Pull it off and let cool and wrap in plastic wrap and refrigerate.

Then the next day we slice and package everything.

How to slice your own bacon at home

Like I said we use a meat slicer to make it easier. But you can also use your favorite sharp knife. You can make it thinner or if you like thick cut bacon go for it. Make sure you are slicing across the grain. You probably will have to cut the pork belly into sections before slicing (if using a slicer).

Then we like to package the bacon into vacuum seal bags. We do some larger packs for bigger cooks or when we go camping and do some smaller packs for when we are just cooking a quick breakfast, etc.

We use a Vacuum Sealer machine, but you can use your favorite method. Then seal, date, and freeze until you are ready to cook and enjoy.

Best way to fry up the bacon

My husband will eat the bacon right after we slice it without frying it (which technically it is cooked). But I on the other hand like it cooked up and crisped up. I love using my cast iron pan or our Blackstone. But of course the Air fryer or Oven works well, too. Or of course you can put the slices of bacon back into your smoker!

Then serve it up with all your favorite breakfast items like a Bacon Breakfast Bubble Bake , on sandwiches, or on some wrapped stuffed chicken breasts!

I hope you find this How to Make Your Own Smoked Bacon post helpful! Stop on back and let me know if you give it a try.

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