Get exact cure amounts for perfect homemade bacon.
Equilibrium curing uses a precise amount of salt (2-3% of meat weight) so the meat can never become over-salted, no matter how long it cures. Prague Powder #1 (6.25% sodium nitrite, 93.75% salt) is used at 0.25% of meat weight (2.5 g per kg) to prevent botulism and give bacon its characteristic pink color and cured flavor. Sugar (1-2%) adds sweetness and promotes browning. After applying the cure, vacuum-seal or zip-lock the belly and refrigerate for 5-14 days, flipping daily. Rinse, pat dry, and air-dry uncovered in the fridge overnight for pellicle formation before smoking at 200-225°F to an internal temp of 150°F. Homemade bacon tastes dramatically different from commercial — no liquid smoke, phosphates, or excess water injections.