Choose bacon cuts (pork belly or pork back/side)
Prepare curing mixture: kosher salt + curing salt (Prague powder/instacure) + optional sugar + optional spices
Calculate curing amounts by weight (use a reliable bacon curing ratio for Prague powder)
Weigh meat and curing ingredients
Mix curing ingredients thoroughly
Coat meat evenly with curing mixture
Place meat in a non-reactive container or bag
Refrigerate for 5–7 days per 1 inch (2.5 cm) thickness, turning and re-mixing daily
Rinse (optional) and pat dry
Dry in the refrigerator on a rack 12–24 hours (pellicle formation)
Optional smoke: smoke at 120–160°F (49–71°C) until internal temperature reaches 150–155°F (66–68°C)
Optional cook: cook in oven or smoker to 150–155°F (66–68°C)
Cool to room temperature
Refrigerate and rest at least 24 hours before slicing
Slice and cook as desired (pan-fry, bake, or grill)
Store refrigerated (typically 1 week) or freeze (longer storage)