Homemade Bacon
User Reviews
4.1
Homemade Bacon
Description
Homemade Bacon is created by curing a pork belly with a spiced blend that includes brown sugar, kosher salt, honey, and a variety of seasonings such as smoked paprika and cumin. This curing mixture not only preserves the meat but also infuses it with a balance of sweetness, heat, and smoky notes. After applying the cure thoroughly to the pork belly, it is refrigerated for about a week to ten days to allow the flavors to penetrate and the curing process to take place evenly.
Once cured, the pork belly is rinsed to remove excess salt and dried completely. Placing it uncovered in the refrigerator helps to form a pellicle, which is a tacky surface that improves the texture and appearance once cooked. At this point, the bacon can be sliced and cooked by frying, baking, or grilling. This method yields traditional bacon with a well-balanced flavor profile, combining sweet, savory, and subtle spice elements.
This homemade approach allows control over ingredients, avoiding commercial additives, and tailoring the spice blend to taste personal preferences. The time taken for curing ensures depth in flavor and a satisfying texture in the finished bacon slices.
Ingredients
- ¼ cup brown sugar
- ¼ cup kosher salt
- ¼ cup honey
- 1 teaspoon cayenne pepper
- 2 tablespoons smoked paprika
- ½ teaspoon cumin ground
- 2 teaspoons Curing salt Prague powder or Insta Cure
- 5-7 pounds pork belly
Special equipment
- 2 gallon zip top storage or freezer bag
Instructions
- In a medium bowl combine the brown sugar, kosher salt, honey, cayenne, paprika, cumin, and curing salt, stirring until well mixed.
- Rinse the pork belly with cool water and pat dry with paper towels. Place the belly in the plastic bag and add half of the curing mixture to the top of the belly. Use your hands to rub it into the flesh, evenly coating. Flip over and rub the remaining curing mix onto the other side of the pork belly. Seal the bag, removing as much air as possible. Place the pork into a shallow baking dish, to catch any leaks and refrigerate. Flip the belly once a day for the next 7-10 days.
- Remove the pork belly from the cure and thoroughly rinse the pork. Use several paper towels to COMPLETELY dry the pork belly on all sides. Place a rack over a baking sheet and rest the pork belly on the rack. Refrigerate uncovered for a minimum of 6 hours or overnight.
- Now at this point, the bacon has cured. It can be sliced and cooked and will be absolutely delicious, but it won't have that smoky flavor that we all associate with bacon. To achieve that flavor, you have to smoke your pork belly.
- Add 3 cups of wood chips (apple, cherry, hickory) to a large bowl and fill with water. Submerge them in the water by placing a plate or some other weighted surface on top of the chips -- pressing them into the water. Soak for an hour.
- Meanwhile prepare the smoker according to your manufacturer's instructions. Preheat the smoker to 170°. Add wood chips according to the manufacturer's directions.
- Place the pork belly directly on the grate and smoke until the internal temperature reaches 155° - this will take 3-4 hours depending on how large of a pork belly you have. Steve Raichlen recommends using an instant read thermometer and inserting it into the side of the pork belly to take the temperature reading.
- When the bacon is cooked, transfer to a wire rack and cool to room temperature. Wrap it in plastic wrap and refrigerate overnight.
- To cook, preheat the oven to 400°. Line a baking sheet with aluminum foil and place a wire rack on top of it. Set aside.
- Use a long, thin, sharp knife to slice the bacon. Lay the slices on the wire rack next to each other, but not touching. Bake for 15-20 minutes (maybe longer depending on how thick your slices are) or until crisp.
- Transfer to a platter lined with paper towels. Serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 4g | 1% |
| Protein | 7g | 14% |
| Fat | 40g | 62% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 54mg | 18% |
| Sodium | 968mg | 40% |
| Potassium | 155mg | 3% |
| Sugar | 4g | 8% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 7mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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