Homemade Bacon
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5
129 reviews
Excellent
Homemade Bacon
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Homemade Bacon is made by curing pork belly with a precise mix of kosher salt, Prague powder #1, and optional dark brown sugar for sweetness, using either a wet cure brine or a dry cure rub. The process takes about a week, during which the meat firms up and develops deep flavor from spices like bay leaf and black peppercorns. This method allows you to customize the flavor profile while ensuring proper curing. The resulting bacon can then be smoked or cooked as desired.
Description
Homemade Bacon starts with pork belly, skin removed, which is cured in a carefully measured mixture of salt, curing salt (Prague powder #1), brown sugar if sweetness is preferred, and aromatics like bay leaves and black peppercorns. Two curing options are offered: a wet cure, where the pork belly soaks in a brine solution for seven days in the refrigerator, turning the meat firm and flavorful; or a dry cure, applying the salt and spices directly to the pork belly and curing under refrigeration. The salt and Prague powder #1 measurements should not be altered to ensure safe curing.
The curing time is about seven days, after which the bacon is ready for smoking or cooking to develop a final texture and smoky flavor, although this step is not detailed here. The use of various spices allows you to create different flavor profiles, including Asian-style with five-spice powder and hoisin sauce or maple-flavored with maple syrup. However, the salt and curing salt measurements should remain the same for safety.
Homemade Bacon offers control over flavors and avoids preservatives in commercial bacon. The resulting bacon can be sliced and cooked as usual once cured and optionally smoked or roasted. This base recipe is an essential step for anyone preparing their own bacon at home and experimenting with custom flavors.
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Ingredients
- For the Wet Cure Method:
- 5 pounds pork belly , skin removed
- 6 cups water cool
- 1/2 cup kosher salt
- 1/2 cup dark brown sugar optional, if you want a sweet bacon, packed
- 2 teaspoons Prague powder #1 (measure carefully)
- 2 bay leaf
- 1 teaspoon black peppercorns whole
- For the Dry Cure Method:
- 5 pounds pork belly , skin removed
- 1/4 cup kosher salt
- 1/4 cup dark brown sugar optional, if you want a sweet bacon, packed
- 1 teaspoon Prague powder #1 (measure carefully)
- black peppercorns optional and amount according to personal preference, coarsely crushed
Instructions
- **REFER TO BLOG POST FOR A COMPREHENSIVE TUTORIAL AND STEP-BY-STEP PROCESS****You can vary the flavors according to your preferences (see Recipe Notes) but do not adjust the salt or Prague powder amounts**
- For the Wet Cure Method:Add all the cure ingredients together in a large bowl and stir. Place the pork belly in gallon ziplock bag or container that just fits the size of the pork belly and pour the brine over it. If using a ziplock bag, place the bag in a container in case there is any leakage. Place it in the refrigerator for 7 days, flipping the bag over (or the pork belly itself if curing it in a container) every 2 days to ensure both sides of the pork belly are equally cured.**A one-gallon bag will hold a 3-pound pork belly. If you're following the recipe to use a 5 pound pork belly and plan on using the wet cure method with ziplock bags you can cut the pork belly in half and divide the brine equally between the two bags.
- After 7 days the pork belly will have firmed up. Remove the pork belly from the brine and thoroughly rinse it off. Some people say you should let the slab of bacon air dry for up to 24 hours before you smoke it. But many experts agree there is no need to do this. These experts argue that in leaving it wet the smoke actually sticks to the bacon better than if it's dry. At this point if you like you can rub it down with some cracked peppercorns and, if you want it sweeter, some brown sugar, honey or maple syrup. Proceed to smoking (see below).
- For the Dry Cure Method:Place all the dry cure ingredients in bowl and stir to thoroughly combine them. It is essential that the pink curing salt is evenly distributed across the whole pork belly. We recommend using a spice/coffee grinder, a small blender or a mortar and pestle. Thoroughly and evenly rub down all sides of the pork belly with the dry rub. Place it in a ziplock bag or container (like a casserole dish), with the fatty layer side down, and cover it with plastic wrap. Refrigerate it for 5 days. Flip the bacon over, redistribute the liquid that will have formed (if it's in a ziplock bag simply turn the bag over and give it a massage), and refrigerate for another 5 days. After 10 days the pork belly will have become quite firm and stiff. Remove it from the the container or bag, rinse thoroughly, and pat dry with paper towels. At this point if you like you can rub it down with some cracked peppercorns and, if you want it sweeter, some brown sugar, honey or maple syrup. Proceed to smoking.
- To Smoke the Bacon:Preheat your smoker to 175-180 degrees F (do not exceed 200 F). (We use and love the Masterbuilt Digital Smoker). Smoke the bacon fat side up (as the fat renders it will run down over the meat) for 3+ hours or until the internal temperature of the bacon reaches 150 degrees F. (We use and recommend this instant read thermometer.) Add a handful of wood chips a couple of times during the smoking process. (Good options include hickory, apple or cherry.)If you're using a grill, set up it up for 2-zone cooking and smoke the bacon over indirect heat at 175-180 degrees F (don't exceed 200 F) for about 3 hours or until the internal temperature of the bacon reaches 150 degrees F.Once the bacon reaches an internal temperature of 150 degrees F, transfer the bacon to a plate and immediately place it in the fridge to cool down.
- To slice the bacon, slice it across the grain. You can use a large sharp knife or, for perfectly uniform/professional slices use a meat slicer.
- To store the bacon: If you plan on using the bacon within 2 weeks, wrap it in several layers of plastic wrap followed by an outer layer of foil and keep it refrigerated. If you're not going to use it within 2 weeks you can freeze it for up to 3 months. To freeze the bacon: You can either use a vacuum sealer like Food Saver or you can lay the slices out on wax paper in the same fashion as store-bought bacon and place another sheet of wax paper over it. Fold the sides around the bacon. Place the wrapped bacon in a ziplock bag. If you prefer the pieces not to stick together you can cut strips of was paper and place them between each slice of bacon. When you're ready to use it, simply remove the bacon from the freezer and let it thaw.
Equipments used:
Notes
- Ensure pork belly slabs do not overlap during curing; keep them in a single layer for even curing.
- Maintain the exact amount of kosher salt and Prague powder #1; these ratios are critical for safe curing.
- Experiment with flavor variations like Asian-style (Chinese 5-spice, hoisin, soy, honey, ginger, garlic) or maple bacon (dark maple syrup and brown sugar) while preserving salt ratios.
Nutrition Information
Show Details
Serving
1slice
Calories
65kcal
(3%)
Carbohydrates
1g
(0%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Cholesterol
13mg
(4%)
Sodium
277mg
(12%)
Potassium
68mg
(1%)
Sugar
1g
(2%)
Vitamin A
5IU
(0%)
Vitamin C
0.2mg
(0%)
Calcium
4mg
(0%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 100slices
Amount Per Serving
Calories 65 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 65kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 277mg | 12% |
| Potassium | 68mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 4mg | 0% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
129 reviews
Excellent
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