- The Curesmith
There are few things in the culinary world as universally loved as the smell of bacon cooking. It cuts through the morning air and draws people to the kitchen in a way that almost nothing else can. It is one of those rare foods that transcends culture, occasion and mood, and yet for all its familiarity, most people have never tasted bacon made properly from scratch. When you do, it changes everything.
Streaky bacon comes from the pork belly, the layered cut that runs along the underside of the pig where alternating bands of lean meat and fat are pressed together by the natural anatomy of the animal. It is this structure that gives streaky bacon its character: the fat renders during cooking, basting the lean in its own juices, producing that combination of crisp and tender that makes it so irresistible. Back bacon is leaner and milder. Streaky bacon is bolder, richer and, in our view, far more interesting.
The tradition of curing pork belly goes back thousands of years. Long before refrigeration, salt was the only reliable way to preserve meat through winter, and the belly was one of the most prized cuts to cure precisely because its fat content made it so flavoursome and satisfying. The basic principles have not changed: salt draws moisture from the meat, creates an inhospitable environment for bacteria, and concentrates the flavour of the pork in a way that fresh meat simply cannot replicate. What we have added over time are the aromatic layers, the refinements in technique, and the understanding of how nitrite cure works to give bacon its characteristic colour, flavour and shelf life.
This recipe uses a classic aromatic profile: juniper berries for a subtle, resinous depth; crushed garlic for warmth and savouriness; coarse black pepper for a gentle heat that runs through every slice; and dried bay leaves for a quiet herbal note in the background. None of these flavours shouts. Together they form a backdrop that lifts the bacon without obscuring the fundamental taste of good cured pork.
We offer two curing methods on this recipe. The EQ cure method calculates the salt precisely against the weight of the belly and applies it all at once in a vacuum bag. The meat absorbs exactly what it needs and no more, making it the most consistent and forgiving approach. The box cure method is the older tradition: the belly is rubbed with a pre-made cure blend and left to cure over several days, turned daily. The two methods produce subtly different results, and we encourage you to try both.
A personal note from our family: Bacon holds a special place in our hearts, and the story behind it is one we tell often. When my wife was pregnant with our son, our second child, she craved bacon constantly. From the very beginning he was drawn to it with an enthusiasm that went well beyond normal. As a baby he would reach for it before almost anything else. As a toddler it was his answer to every question about what he wanted to eat. Now, years later, nothing has changed. Bacon appears on our table at least once a week, and it is still his first choice every time. There is something fitting, then, about putting our own cured bacon recipe out into the world. This is not a commercial product made to a specification. It is a recipe made with genuine affection for an ingredient that has been part of our family story from before our son was even born.
Health & Safety Disclaimer
By using any recipe on The Curesmith you automatically agree to our terms and accept that The Curesmith cannot be held liable for any illness, injury, loss or damage arising from its use. Click to read the full disclaimer.
Purpose and scope
The recipes published on The Curesmith are intended for educational and informational purposes only. Meat curing, fermentation and smoking involve processes that, if carried out incorrectly, can result in products that are unsafe to eat. By using any recipe on this website you acknowledge that you do so entirely at your own risk, and you agree that The Curesmith and its authors cannot be held liable for any outcome arising from its use.
Limitation of liability
The Curesmith and its authors accept no responsibility or liability for any illness, injury, loss or damage arising from the use of these recipes, including but not limited to illness caused by improperly cured, handled or cooked meat products, errors in measurement or technique, equipment failure, or deviation from the stated method or quantities.
Nitrite and cure safety
Meat curing involves the use of nitrite salts, which must be measured accurately and used strictly according to the quantities specified. Nitrite in excessive quantities is toxic. Please ensure you understand the following before proceeding:
- Always use a calibrated digital scale accurate to at least one gram. For smaller batches, a scale accurate to 0.1g is strongly recommended.
- Never exceed the stated cure amounts. Never substitute cure types without recalculating.
- Store all curing salts clearly labelled, separately from regular salt, and out of reach of children.
- Different cure products have different nitrite concentrations. Always check your manufacturer's label and adjust quantities accordingly.
Food hygiene and cross-contamination
Raw and cured meat products must be stored, handled and prepared in a clean environment using food-safe equipment. Hands, surfaces, tools and containers must be thoroughly cleaned and where appropriate sanitised before use. Cross-contamination between raw meat and ready-to-eat products must be avoided at all times.
Temperature control
Temperature control is critical throughout all curing and smoking processes. Inadequate temperature management can allow the growth of dangerous pathogens including Clostridium botulinum, Listeria monocytogenes, Salmonella and E. coli. A reliable refrigerator thermometer and a calibrated probe thermometer are essential pieces of equipment for anyone producing cured or smoked meat at home.
Uncooked cured products
Whole muscle products that are eaten without cooking, such as air-dried bresaola, coppa or prosciutto, must reach their target weight loss before consumption. Products that have not been cured and dried to the correct specification may not be safe to eat uncooked. Pancetta and guanciale cured to less than 38% weight loss must not be consumed uncooked.
Bacon and other uncooked cured products
Bacon and other uncooked cured products must be cooked thoroughly before eating. Cold smoking adds flavour and colour but does not cook the product. A cold-smoked bacon or sausage remains a raw product and must reach a safe internal temperature before it is safe to consume. For pork and beef this is 72°C / 162°F. For poultry this is 74°C / 165°F.
When in doubt, seek professional guidance
If you are unsure about any aspect of the curing, smoking or fermentation process, we strongly encourage you to seek formal training or guidance from a qualified food safety professional before proceeding. The information on this website is not a substitute for proper food safety education and training.
Commercial production
These recipes are produced for home and small-scale producers. They are not intended for commercial food production. Commercial meat processing is subject to regulatory requirements that vary by country and jurisdiction. If you intend to produce cured or smoked products for sale, you must ensure full compliance with all applicable food safety regulations in your region.
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the recipe
| Pork | ||
| Pork belly | Reference | 2000 g |
| EQ cure (apply all directly to belly) | ||
| Salt | 2.5% | 50 g |
| Dextrose | 0.5% | 10 g |
| Cure #1 | 0.25% | 5 g |
| Aromatics & seasoning | ||
| Juniper berries, crushed | 0.125% | 2.5 g |
| Garlic, crushed | 0.9% | 18 g |
| Black pepper, coarse | 0.5% | 10 g |
| Bay leaves, dried | 0.1% | 2 g |
Temperature: Below 25°C / 77°F at all times. Monitor the chamber temperature continuously.
Wood: Apple or cherry for a mild, sweet smoke. Beech for a clean, traditional character. Avoid strong woods like hickory or mesquite which can overpower the delicate cure flavours.
Sessions: 1 session (6–8 hours) for a subtle smoke. 2–3 sessions for a more pronounced flavour, allowing the belly to rest in the refrigerator between sessions.
Pellicle: Essential. Smoke will not adhere to a wet surface and will produce an uneven, bitter result. Here is how to form a good pellicle on bacon:
After rinsing and patting the belly dry, place it on a wire rack skin-side down. Leave it uncovered in the refrigerator for at least 4 hours, and ideally overnight. The surface is ready when it feels dry and slightly tacky to a clean finger — not wet or slippery.