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How to Make Homemade Melt in your Mouth Bacon!

The Day I Made Bacon

Want to learn how to make homemade melt in your mouth bacon? Let’s do it!

I did it. I made my OWN bacon. Well, the whole thing started when I was auditioning for MasterChef Canada. I will save that story for another day but in the meantime let me tell you about my first audition dish. They wanted us to make something that could be easily transported to Calgary. Something edible at room temperature, knowing we would probably be in a large cattle call all day long. Something MEMORABLE.

Then it hit me. Quiche.

Unexpected? Were you thinking I was going to say something more elaborate? Nope! I made bacon leek gruyere quiche with HOMEMADE BACON. I mean I did make the yummiest homemade crust for the quiche, which contained LARD. Not butter, not shortening, but LARD. I know I scored extra judge points for that. *Makes the crust super flaky. The gruyere was and is my fave cheese when it comes to flavour. You might see the pricier tag on this nutty swiss variety and think it’s too much, but trust me when I say a little goes a long way. Oh and LEEKS. Guys use leeks whenever you can, or whenever dishes call for onions. Especially slow cooked, flavour packed dishes like soups, stews and well, quiche. They’re not tough to clean and the onion flavour is just so much better.

I think my bacon is what got me to the Top 50 in Toronto.

Bacon Quote

What took me to the Top 25, earning the white apron? Stay tuned for that story! In the meantime, here’s my recipe!

Enjoy! Meg xo

Ps In this recipe you will see it calls for PRAGUE POWDER #! Pretty confusing but if you can’t find it in your specialty food shops, get it right here on Amazon.

Then, once you MAKE your bacon, give these fun twists a try!



Enjoy! Meg xo

Homemade Bacon

Homemade melt in your mouth, crispy, chewy salty goodness called BACON! That you make YOURSELF! Wow your friends today!

Course Breakfast, Side Dish, Snack
Cuisine Comfort Flavour
Keyword bacon


  • 3 lbs whole pork belly
  • 4 1/2 tsp salt KOSHER
  • 5 tsp pepper
  • 3 tbsp dark brown sugar
  • 1/2 c real maple syrup
  • 1/2 tsp Prague Powder #1 order online!
  • 3/4 c water


  1. Remove the skin from the pork belly.

  2. Pour everything into a large plastic sealable bag with the belly, then double bag.

  3. Squeeze as much air out of the bag as you can.

  4. Place the bag into a plastic tray/container and lay flat in the fridge. You want as much of the belly submerged as you can.

  5. For 5 days, YES THAT IS CORRECT, 5 days, flip, massage, turn over. Repeat.

  6. On the 5th day, remove the belly from the liquid. Discard liquid.

  7. Now it's time to smoke! If you have a smoker, you want to smoke over INDIRECT HEAT until the internal temperature is 150 degrees. (that's about 2 hours).

  8. If you don't have a smoker, you can use a foil pan with smoke chips that have been soaked in water. Cover pan with foil and place on BBQ. Again, indirect heat the whole time.

  9. Take out of the BBQ or smoker and let cool on a plate in the fridge until it's easier to slice.


  11. You can wrap it tightly with plastic wrap and store in fridge for 1 week or so, or freeze for up to about 2.5 months. Enjoy! Meg xo

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