What You Actually Need
Curing bacon at home requires almost no special equipment. A digital kitchen scale is the single most important tool since the cure ratios are by weight. Everything else is what most kitchens already have.
Essential Gear
Digital kitchen scale (0.1g precision is ideal for curing salt)
Large zip-lock bags (gallon size) or a vacuum sealer
Wire rack that fits inside a sheet tray
Instant-read thermometer for checking internal temp
Sharp chef knife or slicing knife for portioning
Optional but Useful
Vacuum sealer for tighter cure contact and less mess
Meat thermometer with a leave-in probe for oven finish
Deli slicer for uniform thin slices
Butcher paper or parchment for wrapping and freezer storage
A small digital postal scale for precise curing salt measurement
On Digital Scales Your cure ratios depend on weight. Volume measurements for salt and curing agents are not accurate enough, especially for Prague Powder where even small errors matter. A scale that reads to 0.1g will run you under 20 dollars and changes everything about home curing.
Sourcing Pink Curing Salt
Prague Powder No.
Sourcing Pink Curing Salt
Prague Powder No. 1 is available from most butcher supply shops and online suppliers. Look for it labeled as Instacure No. 1 or Curing Salt No. 1. Avoid pre-blended bacon cure mixes until you understand the base ratios, as they vary widely and make it
"You do not need a smoker to make exceptional bacon. A low oven and a good cure will take you 90 percent of the way there.
"KaiRenner26th of April 2026