Ground Pork Bacon Recipe: Smoky Crisp Edges at Home

I developed this recipe after realizing store-bought bacon couldn’t compare to homemade. The key is a precise balance of curing salts and spices, followed by a low-and-slow cook.

This method transforms ground pork into smoky, crisp-edged bacon with minimal effort. No special equipment is needed—just patience and attention to detail.

You’ll achieve a texture that’s tender yet firm, with a rich, savory depth that commercial versions lack. The result is a breakfast staple that’s worth the extra time.

Perfect for weekend mornings or adding a gourmet touch to any dish. Let’s begin with the curing process.

Ingredients for Ground Pork Bacon

Transform ground pork into smoky, crisp bacon with these carefully balanced curing ingredients.

The pork quality is paramount here. Source 80/20 ground pork from a trusted butcher or Whole Foods market—this fat ratio ensures proper texture after curing. Prague Powder #1 is non-negotiable for safe curing and that signature pink color. Diamond Crystal kosher salt is preferred for its clean flavor and precise measurement (it’s less dense than other brands).

No Prague Powder? Do not substitute—it’s specifically formulated for curing and cannot be replaced with regular salt. For a milder smoke flavor, reduce liquid smoke by half. Brown sugar can be swapped for coconut sugar at a 1:1 ratio. Fresh herbs aren’t suitable here—stick to dried for consistency in the cure. The maple syrup adds subtle sweetness but can be omitted if preferred.

Store the cured pork mixture in an airtight container in the refrigerator for up to 5 days while curing. Once cooked, bacon keeps 1 week refrigerated or 3 months frozen. Always label with the cure date for safety tracking (don’t skip this part).

Step-by-Step Instructions for Ground Pork Bacon

This method transforms ground pork into crispy, smoky bacon with minimal effort and maximum flavor.

Step 1: Combine and Cure the Pork Mixture

In a large mixing bowl, combine the 1 lb Ground Pork with all the dry seasonings: 1.5 tbsp Kosher Salt, 0.25 tsp Prague Powder #1, 1 tbsp Black Pepper, 1 tbsp Smoked Paprika, 1 tbsp Garlic Powder, and 1 tbsp Onion Powder. The Prague Powder is non-negotiable—it ensures proper curing and food safety.

Massage the spices thoroughly into the pork for 2-3 minutes until the mixture becomes sticky and the seasonings are evenly distributed. This step develops the myoglobin in the meat, which is crucial for that signature bacon color and texture.

Step 2: Incorporate Sweet and Smoky Elements

Add the 2 tbsp Brown Sugar, 1 tbsp Maple Syrup, 1 tsp Liquid Smoke, 1 tsp Dried Thyme, and 1 whole Dried Bay Leaf (crushed slightly) to the pork mixture. The brown sugar and maple syrup caramelize during cooking, creating that irresistible sweet-savory balance.

Mix again for another 2 minutes, pressing the crushed bay leaf and thyme into the meat so their aromatic oils infuse fully. The liquid smoke adds depth, but don’t overdo it—1 tsp is the perfect amount to avoid bitterness. Cover the bowl and refrigerate for 12-24 hours to allow the cure to penetrate.

Step 3: Shape and Press into a Loaf

After curing, remove the mixture from the refrigerator and discard the bay leaf. Spread the pork evenly into a ¼-inch thick rectangle on a sheet of parchment paper. Use your hands or a rolling pin to ensure uniform thickness—this guarantees even cooking.

Fold the parchment over to cover the meat completely, then place a second baking sheet on top. Add a few heavy cans or a weight to compress the mixture for 1 hour in the refrigerator. Pressing removes air pockets and helps the bacon hold its shape during cooking.

Step 4: Bake Until Crisp and Caramelized

Preheat your oven to 375°F. Unwrap the pork and transfer it to a wire rack set over a rimmed baking sheet lined with parchment. Bake for 25-30 minutes, then carefully flip the slab and bake for another 15-20 minutes until the edges are deep mahogany and crisp.

Watch for the sugar to caramelize and the fat to render out—you’ll see it pooling beneath the rack. The bacon is done when the internal temperature reaches 165°F and the surface is uniformly crisp. If some areas brown too quickly, tent loosely with foil to prevent burning.

Step 5: Cool, Slice, and Crisp Further

Transfer the bacon to a wire rack and let it cool for 10 minutes. Slice into ¼-inch strips or your preferred thickness. For extra crispiness, spread the slices back on the baking sheet and return to the 375°F oven for 5-8 minutes, flipping halfway.

Let the slices cool completely on a rack—they’ll crisp up further as they cool. Store in an airtight container in the refrigerator for up to 1 week, or freeze for longer storage. Re-crisp in a dry skillet or oven before serving to revive that fresh-cooked texture.

Regional Styles of This ground pork bacon

Southern Style

In the South, I add 1 tsp cayenne pepper and 1 tbsp molasses to the cure for a sweet heat profile. The molasses deepens the caramelization, while cayenne adds a subtle kick that builds with each bite. This version pairs perfectly with buttermilk biscuits. 🌶️

Canadian Inspiration

For a Canadian twist, I increase the maple syrup to 3 tbsp and add 1 tsp ground coriander. The coriander brings a citrusy brightness that complements the maple’s richness. This style is slightly sweeter and works beautifully in poutine.

New England Approach

My Boston roots show when I swap smoked paprika for 1 tbsp applewood-smoked salt and add 1 tsp ground sage. The applewood smoke is milder, and sage adds an earthy note that reminds me of Sunday breakfasts at my grandmother’s.

Spicy Italian

For an Italian flair, I incorporate 1 tsp red pepper flakes and 1 tbsp fennel seeds. The fennel gives that classic sausage-like aroma, while the red pepper adds heat. This variation is incredible in carbonara or on a charcuterie board. 🔥

Texas Smokehouse

To mimic Texas pitmasters, I use 2 tsp mesquite liquid smoke and add 1 tbsp cracked black pepper. The mesquite provides intense smokiness, while extra black pepper gives that signature Texas bark. This version holds up well in hearty breakfast tacos.

Frequently Asked Questions