I never knew how much I was missing out on until I tried making my own Old Timers Bacon Recipe at home, and let me tell you, store-bought just doesn’t compare.

There is something so satisfying about curing your own meat and smelling that rich, smoky aroma wafting through the kitchen.

It sounds intimidating, but honestly, the process is incredibly simple and mostly involves just waiting for the magic to happen in the fridge.

Once you taste that first crispy, savory slice, you’ll understand why old timers insisted on doing it themselves.

Ingredients

This recipe relies on just a few key ingredients to transform a simple cut of pork into something extraordinary. Here is what you need to get that authentic, old-fashioned flavor.

5 lbs Pork Belly – Look for a slab with a good ratio of meat to fat. Fresh is best, so visit a local butcher or meat market if you can, rather than relying on the pre-packaged supermarket shelves.
1 cup Kosher Salt – This is the base of your cure. Kosher salt is preferred because its coarse grain adheres well to the meat without making it overly salty too quickly.
1 tablespoon Sodium Nitrite Curing Salt – Often called “pink salt” or “Prague Powder #1,” this is essential for safe curing and gives bacon its characteristic pink color and cured flavor.
1/2 cup Granulated Sugar – You can also use dextrose or corn sugar. This sweetness balances the harshness of the salt and helps with caramelization later when cooking.
1/2 cup Brown Sugar or Maple Syrup (Optional) – If you prefer a sweeter, breakfast-style bacon, adding this brings a wonderful depth of flavor.
1/4 cup Cracked Peppercorns (Optional) – For a savory kick, fresh cracked pepper adds a nice bit of heat to the crust.

Note: This recipe yields approximately 5 pounds of bacon, serving about 20-25 people depending on slice thickness.

Variations

While the traditional dry cure is fantastic, bacon is a blank canvas for flavor. Here are a few ways to customize your cure.

Maple-Bourbon Bacon: Swap half the sugar for maple syrup and add a shot of bourbon to the curing bag for a rich, woody sweetness.
Spicy Garlic: Add crushed red pepper flakes and 6 cloves of smashed garlic to the cure for a savory bacon that’s perfect for BLTs or burgers.
Coffee Rubbed: Mix a few tablespoons of finely ground coffee into the cure for an earthy, robust flavor that pairs beautifully with the pork fat.
Sugar-Free: You can omit the sugar entirely for a keto-friendly or paleo version; the bacon will be much more savory and salty, similar to pancetta.

Cooking Time

Prep Time: 20 minutes
Curing Time: 7 days
Cooking Time: 3 hours
Total Time: 7 days, 3 hours and 20 minutes

Equipment You Need

Large 2-Gallon Ziploc Bag or Plastic Container: To hold the pork belly and cure, keeping it airtight while it rests in the fridge.
Refrigerator: Essential for the week-long curing process to keep the meat safe.
Smoker or Oven: You need a consistent low-heat source to slowly bring the bacon up to temperature.
Meat Thermometer: Crucial for safety, ensuring the internal temperature reaches 150°F without overcooking.
Sharp Knife: For trimming the belly before curing and slicing the finished bacon.

How to Make Old Timer’s Bacon Recipe?

Making bacon is a lesson in patience rather than effort. The actual hands-on work is minimal, but you must be willing to let the cure do its job over the course of a week. The transformation from raw pork belly to firm, cured bacon is amazing to watch.

Prepare the Meat

Start by taking your fresh pork belly and rinsing it with cold water. Pat it dry completely with paper towels. Using a sharp knife, trim the edges so the slab is square and uniform. This helps it cure evenly and makes slicing much easier later on. Remove any loose hanging bits of fat or skin that might burn or cure poorly.

Apply the Dry Cure

In a small bowl, mix the kosher salt, curing salt, and sugar (plus any optional spices like pepper or maple syrup) until well combined. Rub this mixture thoroughly over every inch of the pork belly. Make sure you get the top, bottom, and all sides coated evenly. Place the coated belly into your large plastic bag or container, seal it tight, and place it in the refrigerator.

The Curing Process

Let the pork belly sit in the fridge for about 7 days. You will notice liquid starting to pool in the bag as the salt draws moisture out of the meat; this is normal and good. Flip the bag over once a day to ensure the meat marinates evenly in this liquid. After a week, the belly should feel firm to the touch, like a well-done steak. If it’s still squishy, give it another day or two.

Smoking or Roasting

Remove the cured belly from the bag and rinse it thoroughly under cold water to remove excess salt. Pat it completely dry. Preheat your smoker or oven to 200°F. If smoking, use hickory or apple wood for great flavor. Cook the belly until the internal temperature reaches 150°F, which typically takes between 2 to 4 hours depending on thickness. Remove it from the heat and let it cool completely before slicing.

Old Timers Bacon Recipe — Credit: Pinterest

Additional Tips for Making this Recipe Better

I’ve learned a few tricks over the years that really elevate the final product from good to gourmet.

I always do a “fry test” after rinsing the cure off. Slice a tiny piece of the bacon and fry it up quickly in a pan. If it tastes too salty, soak the whole slab in clean water for an hour before smoking to draw out excess salt.
For easier slicing, I put the finished, cooled bacon in the freezer for about 30 minutes. The fat firms up significantly, allowing you to cut those perfect, thin diner-style slices.
Don’t rush the cooling process. If you try to slice the bacon while it’s still warm from the smoker, the fat will smear and the slices will look ragged. Patience pays off here.
I recommend saving the rind (skin) if you trim it off. It adds incredible flavor to soups, beans, or broths, so nothing goes to waste.

How to Serve Old Timer’s Bacon Recipe?

This bacon is so flavorful it steals the show on any plate.

Presentation Tips: For a classic breakfast, serve thick slices alongside sunny-side-up eggs and hash browns. If you’re hosting a brunch, arrange the bacon on a wooden board with fresh herbs like rosemary for a rustic touch.

Serving Ideas:

Lardons: Cut the bacon into small cubes and fry them to add to salads, carbonara pasta, or roasted Brussels sprouts.
Bacon Steaks: Cut extra-thick slices and sear them like a steak, serving with a maple glaze for dinner.
Sandwich Star: Use it to upgrade a standard BLT or club sandwich; the texture is far superior to thin, watery store-bought bacon.

Nutritional Information

Here is a general nutritional estimate per slice (approx. 1 oz).

Calories: 120kcal
Protein: 4g
Carbohydrates: 0.5g
Fat: 11g

Make Ahead and Storage

Since you just spent a week curing this meat, you want to make sure you store it properly to enjoy it for as long as possible.

Restoring: If you slice the bacon and don’t use it all, store the slices in an airtight container or zip-lock bag in the fridge.

Freezing: This bacon freezes beautifully. Wrap individual portions or the whole slab in plastic wrap and foil. It will stay fresh and tasty for up to 3 months in the freezer.

Reheating: Since the bacon is cured and smoked but not “cooked” crispy, you prepare it just like regular bacon. Fry in a pan, bake in the oven at 375°F, or microwave until it reaches your desired crispiness.

Freshness: When kept whole in the fridge, the cured slab will stay fresh for up to 3 weeks. Once sliced, try to consume it within a week for the best flavor.

Why You’ll Love This Recipe?

Once you go homemade, it is very hard to go back to the commercial stuff.

Superior Texture: Unlike commercial bacon that shrinks and shrivels due to injected water, this dry-cured bacon keeps its shape and has a meaty, satisfying chew.
Total Flavor Control: You control the salt, sugar, and smoke levels, meaning you can create a flavor profile perfectly tailored to your personal taste.
Surprisingly Easy: Despite the long wait time, the actual labor involved is minimal, making it a great project for beginners in charcuterie.
Cost-Effective: Buying a whole pork belly is often cheaper per pound than buying premium packages of bacon, saving you money in the long run.
Versatility: You can cut it into slabs, cubes, or thin slices, giving you a versatile ingredient for breakfast, lunch, and dinner dishes.