Making bacon at home is easier than most people think. You need pork belly, salt, a little sugar, and time in the fridge. We sell pork belly trimmed and ready to cure, and our staff can talk you through a basic recipe if you have never tried it.

Cure, Rinse, Smoke

Rub the belly with a curing mix—kosher salt, brown sugar, and black pepper are a good start—and refrigerate five to seven days, flipping once a day. Rinse, pat dry, and smoke at low heat until the internal temp hits about 150°F. You can also roast in the oven if you do not have a smoker.

Slice it thick for breakfast or thin for sandwiches. Homemade bacon fries differently than store-bought—go low and slow in the pan. If curing sounds like too much work, our smokehouse bacon is made right here in Gardnerville and ready whenever you are.