Bacon Made at Home

We have always been interested in smoking and curing meats and fish.  There is no “English style” bacon here in the U.S. –  the closest thing to it is Canadian Bacon, so we decided to make our own.  As this was our first try, I used some spare end of loin that I had.




25g kosher salt
6g pink salt
25g sugar
garlic 1
thyme 1/4 tspn
sage 1/4 tspn
cloves (whole) 3



Place all the cure ingredients in a bowl and mix through.




Spread the cure onto the pork on all sides.




Place into and seal in a vacuum bag. If you don’t have a foodsaver / sous vide machine, then use a sealable plastic bag. Then place in the fridge and leave for 7 days turning the bag over each day.



Remove the bacon form the bag. Then wash the cure from the bacon under running water.


Place on a cooling rack and leave in the fridge for 24hrs.




Smoke the bacon.



Slice the bacon then cook.



Perfect for a bacon and egg sandwich.

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