How To Make Your Own Bacon: A Step-by-step Guide
What To Know
- Place the wrapped belly in a large baking sheet and refrigerate for 7-10 days, allowing the cure to penetrate the meat.
- Place the pork belly on a wire rack and smoke for 4-6 hours, or until the internal temperature reaches 150-160°F (66-71°C).
- Homemade bacon can be stored in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.
Indulge in the savory aroma and irresistible taste of homemade bacon. With a little patience and these step-by-step instructions, you can transform a humble pork belly into a culinary masterpiece that will elevate your breakfast, sandwiches, and more.
Ingredients and Equipment
- Pork belly (5-7 pounds)
- Salt (1/2 cup)
- Brown sugar (1/2 cup)
- Black pepper (2 tablespoons)
- Curing salt (Prague powder #1 or #2, 2 teaspoons)
- Cheesecloth or butcher’s paper
- Twine
- Baking sheet
- Wire rack
- Smoker or oven
Preparation
1. Trim the Pork Belly: Remove any excess fat from the pork belly, leaving a layer of about 1/4 inch. Score the skin in a diamond pattern to help the seasonings penetrate.
2. Create the Cure: In a large bowl, combine the salt, brown sugar, black pepper, and curing salt. Mix well.
3. Rub the Pork Belly: Rub the cure mixture generously all over the pork belly, ensuring it coats all surfaces.
4. Wrap and Refrigerate: Wrap the pork belly tightly in cheesecloth or butcher’s paper and secure with twine. Place the wrapped belly in a large baking sheet and refrigerate for 7-10 days, allowing the cure to penetrate the meat.
Smoking or Baking
5. Smoking: If using a smoker, set it to 200-225°F (93-107°C). Place the pork belly on a wire rack and smoke for 4-6 hours, or until the internal temperature reaches 150-160°F (66-71°C).
6. Baking: If using an oven, preheat to 325°F (163°C). Place the pork belly on a wire rack set over a baking sheet. Bake for 1-1 1/2 hours, or until the internal temperature reaches 150-160°F (66-71°C).
Cooling and Slicing
7. Cool the Bacon: Once the bacon has reached the desired internal temperature, remove it from the smoker or oven and let it cool to room temperature.
8. Slice and Package: Use a sharp knife to slice the bacon into thin strips. Package the bacon in airtight containers or vacuum-seal bags for storage.
Storage and Shelf Life
- Refrigerator: Store homemade bacon in the refrigerator for up to 2 weeks.
- Freezer: Freeze bacon for up to 6 months.
Tips for Success
- Use high-quality pork belly for the best flavor.
- Don’t over-cure the meat. 7-10 days is optimal.
- If using a smoker, use a combination of hardwood and fruitwood chips for a complex flavor.
- Cook the bacon until it reaches an internal temperature of 150-160°F (66-71°C) for a chewy texture.
- Let the bacon cool completely before slicing for easier handling.
Conclusion: Savor the Homemade Goodness
Indulge in the irresistible taste of your own homemade bacon. Whether you smoke it or bake it, the process is rewarding and the results are truly exceptional. Enjoy the savory aroma and the crispy, flavorful goodness that will elevate your culinary creations to new heights.
FAQ
Q: Can I use a different type of salt for curing?
A: Yes, you can use kosher salt or sea salt, but adjust the amount as they are less salty than curing salt.
Q: How long can I store homemade bacon?
A: Homemade bacon can be stored in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.
Q: What is the difference between Prague powder #1 and #2?
A: Prague powder #1 contains sodium nitrite and sodium nitrate, while Prague powder #2 contains only sodium nitrite. #1 is typically used for long-term curing, while #2 is used for shorter curing periods.
