My husband absolutely LOVEs swine. This is well documented on this blog and for those who know us well. it might be our favorite flavor of all meats. Many hams, cuts of delicious bacon and pork rinds have graced the halls of our kitchen and our stomachs. One of the reasons why I wanted to learn how to make homemade bacon was because there are so many different types and thicknesses to the salty, savory breakfast strips. I love flavorful bacon for breakfast, straight out of the oven for frying pan especially in the winter months. I also love warm, crispy bacon when we wrap it around figs or water chestnuts for a special party appetizer. I also enjoy cold bacon. Who doesn’t love classic bacon slices?
I’ve tasted brown sugar bacon, jalapeno bacon, traditional bacon and even turkey bacon (which is great for dieting). But going through the process of both finding pork belly and then curing it was such a mysterious process. I now feel confident in the best way to make your own bacon and hope to have taken out the mystery in the process. It’s actually quite simple and the ingredients you may already have within your kitchen (well, maybe not the molasses). Either way, I hope that you try this recipe and enjoy the many strips of bacon from your own kitchen for your own homemade meals. There are several ways to cure and season pork belly and this recipe gives you straight forward instructions on how to do both. You will also learn the best method (in my opinion) for wet curing.
Is it worth making your own bacon?
Making your own bacon can be a rewarding experience, but it is not for everyone. If you are willing to put in the time and effort, you can create delicious homemade bacon that will rival any store-bought variety. The process of wet curing and smoking your own bacon requires patience and attention to detail, but the end result is worth it. The flavor is excellent, and getting to see just “how the sausage is made”. adds a lot of pride to the dish. Hey, maybe I should make some sausage soon!
Best way to cure pork belly
The first step in the process is to cure the pork belly. This involves combining salt, sugar, and spices into a curing mixture that will be rubbed onto the pork belly. The curing mixture helps to preserve the meat while also adding flavor. This is called a “wet cure.”
Once you have mixed together your curing mixture, it’s time to rub or pour over the mixture and let it sit on the pork belly for a certain amount of time. The rub or brine must cover the entire cut or pork belly, so be sure to find a container to hold both your meat and curing rub or liquid. Using a dry rub for curing takes longer (a few days) than a liquid brine. In this recipe I use curing liquid for extra moisture and quicker process.
Should bacon be smoked or unsmoked?
When it comes to bacon, there is no one-size-fits-all answer as to whether it should be smoked or unsmoked. It really depends on personal preference and the type of bacon being made. Unsmoked bacon is usually cured with a combination of salt, sugar, and spices. This curing process helps to preserve the meat and give it a unique flavor. Un
Smoked bacon is cured in the same way as unsmoked bacon, but it is then smoked over a low heat for an extended period of time. This smoking process gives the bacon a smoky flavor and aroma that many people find irresistible. Smoking also helps to further preserve the meat and give it a longer shelf life. My husband is always looking for an excuse to break out the smoker, so smoked will always be our choice.
How much time does it take to cure bacon?
Curing bacon is a process that requires time and patience. The amount of time it takes to cure bacon depends on the type of curing method used, the size of the bacon pieces, and the desired level of saltiness. Generally speaking, it can take anywhere from 7-14 days for dry curing or 3-5 days for wet curing.
The first step in curing bacon is to combine the spices and liquid. In this recipe I use a liquid brine for the bacon. Once the ingredients of the wet brine have been combined into a delicious slurry, submerge your pork belly in the cure inside of a gallon ziplock bag. Place the whole package in your fridge, and let sit for about a week. Turning once a day to make sure that all sides are coated, and the entire piece of meat is cured. I tend to leave it curing for longer, but if you are in a rush, make sure it’s been in the fridge at least 3 days.
The process of smoking bacon
Smoking bacon on a smoker is one of the best ways to enjoy homemade bacon. The process requires some patience and attention, but the results are worth it. Low and slow is the order of the day. Start by getting your smoker up to 225 degrees. I use maple wood chunks, but any of the fruit woods are well suited to the taste of bacon. Once the smoker is hot enough, and you have that nice blue smoke, place your pork belly onto the smoker grate and walk away. Your bacon is done once it reaches an internal temperature of 150 degrees f. It should take about 2 hours, but start checking at the hour forty five mark. Once it reaches 150, pull it off the smoker and set on a rack inside to cool for a few minutes. Then throw it in a plastic bag and put it in the fridge. It will need to be completely cooled before you slice it.
It’s tempting to try a bite as soon as you pull it off the smoker. Do it, you’ll be surpised at the flavor.
How to slice your bacon
Once the bacon has fully cooled, it’s time to slice. A meat slicer is preferred, but if you happen to not have professional grade equipment at home (like most os us) any old knife will do. Start by taking off all four sides. These are delicious, and are great for lardons, in soup, or in beans, but for that classic bacon look, you’ll want to remove these first. Then examine the pork belly, look for the side that looks most like what you expect from bacon, start slicing there. Slice to your desired thickness, but evenness is more important than thickness to ensure proper cooking. As you slice, stack on a piece of wax paper that can be slid into a ziplock bag (or vacuum sealed) for storage.
What temperature kills bacteria in bacon?
When cooking pork, the main concern is getting it above 145 for at least 3 minutes. When the pork belly has reached an internal temperature of 150 degrees, it is safe to store and eat.
How long does homemade bacon last?
Once the pork belly has been cured and smoked, it can last for several weeks if stored properly. To ensure that your homemade bacon stays fresh and flavorful, it is important to follow a few simple steps.
First, make sure to store the bacon in an airtight container or wrap it tightly in plastic wrap. This will help prevent any moisture from entering the bacon and causing it to spoil. It is also important to keep the bacon refrigerated at all times. If the bacon is left out of the refrigerator for a long period of time, it is best to discard entirely.
You can always freeze it, and thaw when hungry!
Best ways to prepare smoked bacon for meals
Once you have finished smoking the bacon, you can store it or cook it as a snack or to accompany a meal. I start by cutting the bacon into classic bacon slices or strips and then cooking them until they crisp up in the air fryer. You can also take the bacon and cook it within the oven or on a frying pan- both ways are delicious! If you like crispy bacon, I highly recommend cooking it up in the air fryer.
Ingredients
4 lbs. Pork Belly, skin removed
3/4 Tsp. Prague #1 Pickling salt
5 tsp kosher salt
1 tbsp Unsulfured molasses
2 tbsp Ground Black Pepper
2/3 c Brown sugar
1 cup Fresh water (warmed)
Ziplock bags / plastic container for curing storage to store curing mix
Recipe
Cut the pork belly into 2 even, separate pieces. Place each piece of pork belly in gallon ziplock, to hold the curing liquid. You want to make sure both the meat and fat layer can be covered by the wet cure. Then take the pickling salt, table salt, black pepper, molasses and brown sugar and mix together with the warm water. Pour half of the liquid over one piece of the raw pork belly. Then use the remaining liquid to pour over the other piece of raw pork belly. Then the pork belly will need to cure in the liquid in the refrigerator for 5-7 days for best outcome (3-5 days works find). Once the curing is complete, remove the pork belly and place on a hot smoker at 225 degrees Fahrenheit for 2 hours or until an internal temperature of 150 degrees is reached. Remove smoked pork belly and let stand on the counter for a few minutes to cool. Then place in a ziplock bag until cool in the refrigerator. Once cooled, cut the pork belly into bacon strips for cooking. ENJOY!
Looking for more ways to make your own bacon? Check out these fantastic posts from other amazing food blogs:
How to make and cure your own bacon at home – Jess Pryles – Curing your own bacon, at least once, is a great and satisfying experience for any meat enthusiast. Here’s the recipe to make and cure your own bacon. (jesspryles.com)
Homemade Bacon – Get Homemade Bacon Recipe from Food Network (foodnetwork.com)
Homemade Smoked Bacon – Hey Grill, Hey – Making your own Homemade Smoked Bacon is a bit of a process, but it’s 100% worth the effort. It’s ridiculously delicious as well! (heygrillhey.com)
Make Bacon at Home and Save Money at the Grocery Store – Follow this easy recipe for making bacon at home and save money at the grocery store. Tips for where to buy pork belly and curing are included. (thespruceeats.com)
Did you make this bacon or try this recipe? Let me know in the comments below!
