Homemade Cured Bacon

Step 2: Cover & seal the pork belly

  • Meat

    • pork belly
      , skin on
      1 slab

    • cure mixture

Cover the pig belly with the cure mixture until completely covered. Vacuum seal the belly in a bag and let cure for around 7 days in the fridge (36-40°F/2-5°C) until the meat has firmed up and deepened in color.

  • If you don’t have a vacuum sealer, you can cure the belly in freezer bags or a covered container. Just make sure the pork belly is well covered by the cure and rotate as needed to keep it covered by the cure.
  • It’s normal for the cure to draw out moisture and turn it into a syrupy consistency. For very large pork belly sections (more than 5 kg/10 lbs), the curing time should be longer and might take up to two weeks.
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