18 Savory Homemade Bacon Recipes Deliciously Smoked

Let’s be honest—everything’s better with bacon! Whether you’re craving crispy, smoky, or sweet-and-savory flavors, these 18 homemade bacon recipes are here to elevate your meals from ordinary to extraordinary. Perfect for breakfast feasts, hearty sandwiches, or even gourmet appetizers, these dishes promise to satisfy every bacon lover’s dream. Ready to sizzle your way to deliciousness? Dive in and discover your next favorite recipe!

Classic Maple-Glazed Homemade Bacon

Unbelievably good bacon is just a few steps away—this maple-glazed version is sweet, smoky, and crispy, perfect for weekend brunch or elevating your breakfast sandwich game.

Ingredients

• 1 lb thick-cut bacon (go for the good stuff!)
• 1/4 cup pure maple syrup (none of that pancake syrup business)
• 2 tbsp brown sugar
• A splash of apple cider vinegar
• A couple of cracks of black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with aluminum foil for easy cleanup.
2. Arrange the bacon slices in a single layer on the prepared baking sheet, making sure they don’t overlap.
3. Bake for 15 minutes—this renders some fat and starts the crisping process.
4. While the bacon cooks, whisk together the maple syrup, brown sugar, apple cider vinegar, and black pepper in a small bowl. (Tip: Warming the syrup for 10 seconds in the microwave makes it easier to mix.)
5. After 15 minutes, pull the bacon out and carefully brush both sides with the maple glaze. (Tip: Use tongs to flip the bacon—it’s hot!)
6. Return the bacon to the oven and bake for another 10-12 minutes, or until the glaze is bubbly and the bacon is crispy at the edges.
7. Transfer the bacon to a wire rack to cool slightly—this keeps it from getting soggy. (Tip: Save that bacon fat in a jar for cooking eggs or potatoes later.)

This bacon is sticky-sweet with a hint of tang, and the edges crisp up like candy. Crumble it over pancakes, stack it in a BLT, or just eat it straight off the rack—no judgment here.

Spicy Brown Sugar Cured Bacon

Veg out with this killer Spicy Brown Sugar Cured Bacon—it’s sweet, smoky, and just the right amount of heat to wake up your taste buds. Perfect for weekend brunch or leveling up your BLT game.

Ingredients

• 1 lb thick-cut bacon
• 1/4 cup packed brown sugar
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper (or a little more if you like it extra spicy)
• A splash of maple syrup
• A couple of cracks of black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper (trust me, cleanup is way easier).
2. Lay out the bacon strips in a single layer on the prepared sheet—no overlapping, or they’ll steam instead of crisp up.
3. In a small bowl, mix the brown sugar, smoked paprika, cayenne, and black pepper until evenly combined.
4. Sprinkle the spice mix generously over the bacon, then drizzle lightly with maple syrup for that sticky-sweet glaze.
5. Bake for 18–22 minutes, checking at the 15-minute mark. You want the bacon crispy but not burnt—the sugar caramelizes fast!
6. Let it cool for 5 minutes on the sheet (the sugar hardens as it cools, giving you that perfect crunch).

Unbelievably good, right? The bacon ends up with a glossy, crackly crust and a smoky-sweet kick. Crumble it over avocado toast or fold into pancake batter for next-level breakfast vibes.

Garlic and Herb Infused Bacon

Packed with flavor and easy to make, this garlic and herb-infused bacon is the ultimate upgrade to your breakfast or brunch. You’ll love the crispy texture and savory punch it brings to the table.

Ingredients

• 1 lb thick-cut bacon
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 2 tbsp olive oil
• A pinch of black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a small bowl, mix the minced garlic, rosemary, thyme, olive oil, and black pepper until well combined.
3. Lay the bacon strips in a single layer on the prepared baking sheet. Tip: If the bacon is too long, you can cut the strips in half for easier handling.
4. Brush the garlic-herb mixture evenly over each bacon strip, making sure to coat both sides. Tip: Use a pastry brush for even distribution.
5. Bake for 18–22 minutes, flipping halfway through, until the bacon is crispy and golden brown. Tip: Keep an eye on it during the last few minutes to avoid burning.
6. Transfer the bacon to a paper towel-lined plate to drain excess grease.

Absolutely irresistible, this bacon comes out perfectly crispy with a fragrant garlic and herb aroma. Try crumbling it over a salad or pairing it with scrambled eggs for a next-level meal.

Applewood Smoked Homemade Bacon

Unbelievably good homemade bacon is easier than you think—just a little patience and some Applewood smoke magic. You’ll never go back to store-bought after this.

Ingredients

• a 3–4 lb pork belly, skin-on
• a generous ½ cup of kosher salt
• a couple of tablespoons of black pepper, freshly ground
• a heaping ¼ cup of brown sugar
• a splash of maple syrup
• a handful of Applewood wood chips

Instructions

1. Trim any uneven edges off the pork belly, but leave the skin on—it’ll crisp up beautifully.
2. In a bowl, mix the salt, black pepper, brown sugar, and maple syrup until it’s like wet sand.
3. Rub the mixture all over the pork belly, making sure every inch is coated. Pro tip: Wear gloves—it’s messy!
4. Place the pork belly in a large zip-top bag or a shallow dish, then refrigerate for 7 days, flipping it daily to redistribute the cure.
5. After curing, rinse the belly under cold water to remove excess salt, then pat it dry with paper towels.
6. Let it air-dry in the fridge, uncovered, for 12–24 hours. This helps form a sticky layer called the pellicle, which grabs smoke better.
7. Preheat your smoker to 200°F and toss in the Applewood chips. Smoke the bacon for 3–4 hours, or until it hits an internal temp of 150°F.
8. Let it cool completely before slicing—thick for chewy, thin for crispy. Pro tip: Pop it in the freezer for 30 minutes to make slicing easier.

Outrageously flavorful with a perfect balance of sweet, smoky, and salty, this bacon is next-level. Try it in a BLT with heirloom tomatoes or crumbled over creamy mac and cheese for a smoky punch.

Honey Mustard Glazed Bacon Strips

Kickstart your snack game with these honey mustard glazed bacon strips—they’re sweet, smoky, and ridiculously easy to make. Perfect for game day or just when you’re craving something salty-sweet, these strips are about to become your new favorite bite.

Ingredients

• 1 lb thick-cut bacon strips
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• A pinch of black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper (trust us, cleanup is way easier this way).
2. Arrange the bacon strips in a single layer on the prepared baking sheet, making sure they don’t overlap.
3. Bake the bacon for 10 minutes—this renders some fat and starts the crisping process.
4. While the bacon cooks, whisk together the honey, Dijon mustard, apple cider vinegar, and black pepper in a small bowl until smooth.
5. After 10 minutes, pull the bacon out and brush each strip generously with the honey mustard glaze.
6. Return the bacon to the oven and bake for another 8–10 minutes, or until the glaze is sticky and the bacon edges are crispy.
7. Let the bacon cool for 5 minutes on the baking sheet—it’ll crisp up even more as it sits.

These bacon strips are sticky, smoky, and packed with flavor. Try crumbling them over a salad or serving them alongside warm biscuits for the ultimate sweet-savory combo.

Peppered Black Pepper Bacon Recipe

Veg out for a second and imagine this: crispy, smoky bacon with a bold kick of black pepper—so good, you’ll want to sneak pieces straight from the pan. This peppered black pepper bacon is the salty, spicy upgrade your breakfast (or let’s be real, midnight snack) deserves.

Ingredients

– 1 lb thick-cut bacon (go for the good stuff)
– 2 tbsp freshly cracked black pepper (trust me, fresh makes a difference)
– 1 tbsp brown sugar (for a hint of sweetness)
– A splash of cayenne pepper (optional, if you like heat)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with foil (easy cleanup!).
2. Lay the bacon strips in a single layer on the sheet—no overlapping, or they’ll steam instead of crisp up.
3. Sprinkle the black pepper evenly over the bacon, pressing lightly so it sticks.
4. Dust the brown sugar (and cayenne, if using) over the peppered bacon—just a light layer, or it’ll burn.
5. Bake for 15-20 minutes, checking at 15. You want it deeply golden but not overly crispy (it’ll firm up as it cools).
6. Transfer the bacon to a paper towel-lined plate to drain, then let it sit for 2 minutes (patience—this keeps it crunchy).

Mouthwatering doesn’t even cover it—this bacon is crackly, peppery, and just sweet enough to balance the heat. Crumble it over avocado toast or fold into a maple-glazed breakfast sandwich for next-level flavor.

Smoked Paprika and Chili Bacon

Perfect for spicing up your breakfast or adding a smoky kick to sandwiches, this smoked paprika and chili bacon is a game-changer. You’ll love how easy it is to make, and the bold flavors will have everyone asking for seconds.

Ingredients

• 1 lb thick-cut bacon
• 1 tbsp smoked paprika
• 1 tsp chili powder
• A pinch of brown sugar
• A splash of maple syrup
• ½ tsp garlic powder
• ½ tsp black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Lay the bacon strips in a single layer on the prepared sheet, making sure they don’t overlap.
3. In a small bowl, mix the smoked paprika, chili powder, brown sugar, garlic powder, and black pepper.
4. Sprinkle the spice blend evenly over the bacon, then drizzle lightly with maple syrup. (Tip: Use a brush to spread the syrup if it clumps.)
5. Bake for 18–20 minutes, flipping the bacon halfway through, until crispy and caramelized.
6. Transfer the bacon to a paper towel-lined plate to drain excess grease. (Tip: Let it sit for 2 minutes—it’ll crisp up even more.)

Bold, smoky, and just the right amount of sweet heat, this bacon is irresistible on its own or crumbled over avocado toast. Try it in a BLT for a next-level sandwich experience!

Bourbon-Cured Homemade Bacon

Guess what? Making your own bourbon-cured bacon at home is easier than you think—and way more rewarding. You’ll end up with smoky, sweet, and slightly boozy slices that beat store-bought any day.

Ingredients

• 5 lbs pork belly, skin removed
• 1/2 cup kosher salt
• 1/2 cup brown sugar
• 1/4 cup bourbon (plus a splash for you)
• 2 tbsp black pepper
• 1 tbsp pink curing salt (Prague Powder #1)
• 2 cloves garlic, minced
• 1 tbsp maple syrup

Instructions

1. In a bowl, mix kosher salt, brown sugar, black pepper, pink curing salt, minced garlic, and maple syrup until well combined.
2. Pour in the bourbon and stir until it forms a wet paste. (Tip: Use your hands—it’s messy but effective.)
3. Rub the cure all over the pork belly, making sure every inch is coated. Place it in a large zip-top bag.
4. Refrigerate for 7 days, flipping the bag daily to redistribute the cure. (Tip: Set a reminder so you don’t forget!)
5. After curing, rinse the pork belly under cold water and pat it dry with paper towels.
6. Let it sit uncovered on a wire rack in the fridge for 12 hours to form a pellicle (a sticky surface that helps smoke adhere).
7. Preheat your smoker to 200°F. Smoke the bacon for 3–4 hours, or until it reaches an internal temperature of 150°F. (Tip: Applewood chips add a nice sweetness.)
8. Let it cool completely before slicing—thick for chewy strips, thin for crispy.

Just imagine that first bite: caramelized edges, a hint of bourbon warmth, and the perfect balance of salty-sweet. Try crumbling it over a maple-glazed donut for breakfast—trust us.

Maple and Brown Sugar Smoked Bacon

Ready to take your bacon game to the next level? This maple and brown sugar smoked bacon is the perfect balance of sweet, smoky, and savory. You’ll love how easy it is to make, and the flavor? Absolutely unreal.

Ingredients

• 1 lb thick-cut bacon
• 1/4 cup pure maple syrup
• 2 tbsp packed brown sugar
• A splash of apple cider vinegar
• A couple of dashes of smoked paprika

Instructions

1. Preheat your smoker to 225°F and toss in some applewood chips for that perfect smoky flavor.
2. Lay the bacon strips on a wire rack set over a baking sheet—this helps them cook evenly and lets the fat drip off.
3. In a small bowl, whisk together the maple syrup, brown sugar, apple cider vinegar, and smoked paprika until smooth. (Tip: Warm the syrup slightly if it’s too thick to mix easily.)
4. Brush the glaze generously over both sides of the bacon, saving a little for later.
5. Smoke the bacon for about 1.5–2 hours, flipping halfway through and brushing with the remaining glaze. (Tip: Keep an eye on the temp—anything over 225°F can make the sugar burn.)
6. Pull the bacon off when it’s deep golden and crispy around the edges. Let it rest for 5 minutes—it’ll crisp up even more as it cools. (Tip: If you prefer chewier bacon, pull it out a bit earlier.)

Look at that glossy, caramelized perfection! The smoky-sweet crunch is irresistible on its own, but try crumbling it over pancakes or folding it into a breakfast burrito for next-level deliciousness.

Jalapeño and Cheddar Stuffed Bacon

Perfect for game day or just when you’re craving something seriously indulgent, these jalapeño and cheddar stuffed bacon bites are a flavor explosion. You get smoky bacon, spicy jalapeño, and melty cheddar in every bite—what’s not to love?

Ingredients

• 8 slices of thick-cut bacon
• 2 medium jalapeños, seeds removed and finely diced
• 1 cup shredded sharp cheddar cheese
• 1 tbsp cream cheese, softened
• A pinch of garlic powder
• A splash of lime juice

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a small bowl, mix the diced jalapeños, shredded cheddar, cream cheese, garlic powder, and lime juice until well combined. (Tip: Wear gloves when handling jalapeños to avoid skin irritation.)
3. Lay out the bacon slices flat on the prepared baking sheet.
4. Spoon about 1 tbsp of the jalapeño-cheddar mixture onto one end of each bacon slice.
5. Carefully roll up each bacon slice, starting from the end with the filling, and secure with a toothpick. (Tip: Don’t overstuff, or the filling might leak out while baking.)
6. Bake for 20-25 minutes, flipping halfway, until the bacon is crispy and golden. (Tip: Place a wire rack on the baking sheet for extra crispiness.)
7. Let cool for 5 minutes before serving—trust us, the cheese will be molten hot!

These little bites are crispy, smoky, and just spicy enough to keep you reaching for more. Try serving them with a cool ranch dip or tossing them into a loaded nacho platter for next-level snacking.

Sweet and Smoky Homemade Bacon

Unbelievable how something so simple can taste so good, right? This sweet and smoky homemade bacon is a game-changer—crispy, caramelized edges with that perfect balance of savory and sweet. You’ll never go back to store-bought after this.

Ingredients

• 1 (3–4 lb) pork belly, skin removed
• 1/2 cup packed brown sugar
• 1/4 cup kosher salt
• 2 tbsp smoked paprika
• 1 tbsp black pepper
• 1 tbsp garlic powder
• A splash of maple syrup
• A couple of dashes of liquid smoke (optional, but worth it)

Instructions

1. In a small bowl, mix the brown sugar, salt, smoked paprika, black pepper, and garlic powder until well combined.
2. Place the pork belly in a large dish and rub the spice mix all over it, making sure every inch is coated. Tip: Wear gloves—this stuff gets sticky!
3. Drizzle the maple syrup and liquid smoke (if using) over the pork belly, then massage it in gently.
4. Cover the dish tightly with plastic wrap and refrigerate for 5–7 days, flipping the pork belly every 12 hours to redistribute the cure.
5. After curing, rinse the pork belly under cold water to remove excess salt, then pat it dry with paper towels. Tip: Don’t skip the rinse—it keeps the bacon from being too salty.
6. Preheat your oven to 200°F and place a wire rack over a baking sheet. Lay the pork belly on the rack.
7. Bake for 2–2.5 hours, or until the internal temperature hits 150°F. Tip: Use a meat thermometer for precision—no guessing!
8. Let the bacon cool completely, then slice it thick or thin, depending on your preference.
9. Cook slices in a skillet over medium heat until crispy, about 3–4 minutes per side.

Oh man, the texture is unreal—crispy yet tender, with that deep smoky sweetness shining through. Try crumbling it over a loaded baked potato or layering it in a BLT with extra mayo. Trust me, you’ll want to put it on everything.

Rosemary and Thyme Flavored Bacon

You know that feeling when you crave something savory, herby, and downright irresistible? This rosemary and thyme flavored bacon is your answer—crispy, fragrant, and packed with cozy vibes. Perfect for breakfast, brunch, or just snacking straight off the tray.

Ingredients

• 1 lb thick-cut bacon (go for the good stuff!)
• 2 tbsp fresh rosemary, finely chopped (or 1 tbsp dried)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1 tbsp brown sugar (for a hint of sweetness)
• A splash of olive oil (just to help the herbs stick)
• A pinch of black pepper (because everything’s better with it)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper (trust us, cleanup is way easier this way).
2. Lay the bacon strips in a single layer on the sheet—no overlapping, or they’ll steam instead of crisp up.
3. In a small bowl, mix the rosemary, thyme, brown sugar, and black pepper with that splash of olive oil until it’s like a loose paste.
4. Rub the herb mix evenly over each bacon strip (don’t be shy—get those flavors in there!).
5. Bake for 18–22 minutes, checking at the 15-minute mark. You want it golden and crispy, not burnt (tip: thicker cuts might need a couple extra minutes).
6. Transfer the bacon to a paper towel-lined plate to drain (this keeps it crisp instead of soggy).
7. Let it cool for 5 minutes—the sugar gets extra caramelized as it sits (tip: resist eating it straight away—it’s worth the wait!).

Kick back and enjoy that perfect combo of smoky, herby, and slightly sweet. Crumble it over scrambled eggs, pile it on a sandwich, or just eat it like candy—no judgment here. The rosemary and thyme give it a rustic depth that’ll make you feel like a fancy chef, minus the fuss.

Coffee-Rubbed Homemade Bacon

Unbelievably good bacon is just a coffee rub away—trust us, this homemade version is a game-changer. You’ll love the smoky-sweet depth the coffee adds, and it’s easier to make than you’d think.

Ingredients

• 1 lb pork belly, skin removed
• 1/4 cup brown sugar
• 2 tbsp finely ground coffee
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1/2 tsp smoked paprika
• A splash of maple syrup (about 1 tbsp)

Instructions

1. In a small bowl, mix the brown sugar, coffee, salt, pepper, and smoked paprika until well combined.
2. Pat the pork belly dry with paper towels—this helps the rub stick better.
3. Rub the spice mixture all over the pork belly, pressing gently to make sure it adheres. Tip: Wear gloves to avoid staining your hands with the coffee.
4. Drizzle the maple syrup over the pork belly, then rub it in lightly for a touch of sweetness.
5. Place the pork belly in a large resealable bag or wrap it tightly in plastic wrap. Refrigerate for at least 12 hours (24 is even better) to let the flavors soak in.
6. Preheat your oven to 200°F. Line a baking sheet with foil and place a wire rack on top.
7. Transfer the pork belly to the rack, fat-side up. Bake for 2.5 to 3 hours, until the internal temperature hits 150°F. Tip: If the bacon isn’t as crispy as you’d like, broil it for 1–2 minutes at the end—just watch it closely!
8. Let the bacon cool for 10 minutes before slicing it thick or thin, depending on your preference.

Expect crispy edges with a melt-in-your-mouth center, plus a bold coffee-kissed crust that’s just salty enough. Try crumbling it over avocado toast or folding it into a breakfast burrito for next-level flavor.

Teriyaki Glazed Bacon Strips

Ready to take your bacon game to the next level? These teriyaki-glazed strips are the perfect combo of sweet, salty, and smoky—just a few ingredients and you’ve got a crowd-pleaser.

Ingredients

– 1 lb thick-cut bacon slices (go for the good stuff!) – 1/4 cup soy sauce (low-sodium works too) – 2 tbsp honey – 1 tbsp rice vinegar – A pinch of red pepper flakes (optional, for a little kick) – 1 tsp minced garlic

Instructions

1. Preheat your oven to 375°F and line a baking sheet with foil (trust us, cleanup will be a breeze). 2. In a small bowl, whisk together the soy sauce, honey, rice vinegar, red pepper flakes, and garlic until smooth. 3. Lay the bacon strips in a single layer on the prepared baking sheet, making sure they don’t overlap. 4. Brush half of the teriyaki glaze evenly over the bacon—don’t skimp, but don’t drown it either. 5. Bake for 10 minutes, then flip the bacon and brush with the remaining glaze. 6. Bake for another 8–10 minutes, keeping an eye on it so the glaze caramelizes but doesn’t burn. 7. Transfer the bacon to a wire rack to cool slightly—it’ll crisp up as it sits. For extra flavor, sprinkle with sesame seeds while the glaze is still sticky. Flip them onto a platter and watch them disappear—the sticky-sweet glaze and crispy edges make these irresistible for snacking or topping salads.

Garlic Parmesan Crusted Bacon

Ready to take your bacon game to the next level? This garlic parmesan crusted bacon is crispy, cheesy, and packed with flavor—perfect for brunch, snacks, or just because you deserve it. Trust me, once you try it, there’s no going back.

Ingredients

• 1 lb thick-cut bacon
• 1/2 cup grated parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• A pinch of black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Lay the bacon strips in a single layer on the prepared baking sheet, making sure they don’t overlap. (Tip: If they’re too long, you can cut them in half for easier handling.)
3. In a small bowl, mix the parmesan cheese, minced garlic, olive oil, and black pepper until well combined.
4. Sprinkle the parmesan mixture evenly over each bacon strip, pressing lightly so it sticks.
5. Bake for 15-20 minutes, or until the bacon is crispy and the cheese is golden brown. (Tip: Keep an eye on it after 15 minutes—the cheese can go from perfect to burnt quickly!)
6. Remove from the oven and let it cool for a couple of minutes before serving. (Tip: The bacon will crisp up even more as it cools.)

Who knew bacon could get even better? The parmesan forms a crunchy, savory crust, while the garlic adds just the right punch. Serve it alongside eggs for breakfast or crumble it over a salad for an extra indulgent twist.

Candied Pecan Crusted Bacon

Let’s be real—bacon is already amazing, but when you add a sweet, crunchy pecan crust? Game over. This candied pecan crusted bacon is the perfect combo of salty, sweet, and totally addictive.

Ingredients

• 1 lb thick-cut bacon
• 1/2 cup brown sugar, packed
• 1/3 cup finely chopped pecans
• 1 tbsp maple syrup
• A pinch of cayenne pepper (optional, for a little kick)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Arrange the bacon strips in a single layer on the prepared baking sheet, making sure they don’t overlap.
3. In a small bowl, mix the brown sugar, chopped pecans, maple syrup, and cayenne (if using) until it forms a sticky paste.
4. Spread a thin layer of the pecan mixture evenly over each bacon strip, pressing lightly so it sticks.
5. Bake for 18-20 minutes, or until the bacon is crispy and the crust is golden brown. Keep an eye on it—sugar burns fast!
6. Let the bacon cool on the baking sheet for 5 minutes before transferring to a plate. It’ll crisp up even more as it cools.

This bacon is next-level crunchy, with a caramelized pecan crust that’s just sweet enough to balance the salt. Try crumbling it over a salad or serving it alongside pancakes for breakfast—trust us, it’s worth the hype.

Smoked Bacon with Molasses Glaze

Kick off your next cookout with this irresistible smoked bacon slathered in a sticky-sweet molasses glaze—it’s the kind of dish that’ll have everyone hovering around the grill. The combo of smoky, salty, and just the right touch of sweetness makes it a total crowd-pleaser.

Ingredients

– 1 lb thick-cut bacon
– 1/4 cup molasses
– 2 tbsp apple cider vinegar
– 1 tbsp Dijon mustard
– A pinch of red pepper flakes
– A splash of water (about 1 tbsp)

Instructions

1. Preheat your smoker to 250°F—go for a fruitwood like apple or cherry for a mild, sweet smoke.
2. Lay the bacon strips on the smoker rack, leaving a little space between them so they cook evenly.
3. Smoke the bacon for 1 hour, flipping halfway through, until it’s lightly browned but still flexible. (Tip: If the bacon curls, weigh it down with a wire rack or another baking sheet.)
4. While the bacon smokes, whisk together the molasses, vinegar, mustard, red pepper flakes, and water in a small saucepan over low heat. Simmer for 3 minutes until slightly thickened, then remove from heat.
5. Brush the glaze generously over both sides of the bacon. (Tip: Use a silicone brush—it won’t melt like a regular one.)
6. Return the bacon to the smoker and cook for another 15–20 minutes, until the glaze is sticky and the bacon is crisp at the edges.
7. Transfer to a tray and let it cool for 5 minutes—trust us, it’s worth the wait. (Tip: Line the tray with parchment paper to prevent sticking.)

Lick-your-fingers good, this bacon balances rich smoke with a glossy, caramelized glaze. Serve it alongside fluffy biscuits for breakfast or crumble it over a sharp arugula salad for a sweet-and-smoky twist.

Homemade Bacon with Cracked Black Pepper

Just imagine waking up to the smell of sizzling bacon—but this time, it’s your own homemade version, packed with bold cracked black pepper. It’s easier than you think, and the payoff is next-level delicious. Trust me, once you try it, store-bought bacon will never hit the same.

Ingredients

• 3 lbs pork belly, skin removed
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 2 tbsp cracked black pepper (go heavy if you love spice)
• 1 tsp pink curing salt (optional, but it gives that classic bacon color)
• A splash of maple syrup (about 1 tbsp)

Instructions

1. In a small bowl, mix the kosher salt, brown sugar, cracked black pepper, pink curing salt (if using), and maple syrup until it looks like wet sand.
2. Rub the mixture all over the pork belly, making sure every inch is coated—don’t be shy!
3. Place the pork belly in a large resealable bag, squeeze out any air, and seal it tight. Tip: Double-bag it to prevent leaks in your fridge.
4. Let it cure in the fridge for 7 days, flipping it every other day to distribute the flavors evenly.
5. After curing, rinse the pork belly under cold water to remove excess salt, then pat it dry with paper towels.
6. Preheat your oven to 200°F and place the pork belly on a wire rack over a baking sheet. Tip: Line the sheet with foil for easy cleanup.
7. Bake for 2 hours, or until the internal temperature hits 150°F. Tip: Use a meat thermometer for precision—no guessing!
8. Let it cool completely, then slice it thick or thin, depending on your preference.

Get ready for bacon that’s smoky, peppery, and just the right amount of sweet. Fry it up for breakfast, crumble it over a salad, or—dare I say—eat it straight off the cutting board. No judgment here.

Summary

From crispy classics to bold new twists, these 18 savory homemade bacon recipes are a must-try for any home cook. Whether you’re smoking, curing, or frying, there’s something here to delight every bacon lover. Give these recipes a spin, then let us know which one stole your heart! Don’t forget to share the love—pin your favorites on Pinterest for fellow bacon enthusiasts to enjoy. Happy cooking!