Introduction
Curing your own bacon at home is a rewarding process that results in richer, more flavorful bacon than store-bought varieties. While it may seem intimidating, curing bacon is relatively simple and allows you to control the flavor by customizing your seasoning and curing method.
Step 1: Choosing the Right Pork Belly
The foundation of great homemade bacon is high-quality pork belly. Look for a cut with a good balance of meat and fat, as this will determine the final flavor and texture. It’s best to source pork belly from local butchers or farmers markets for fresher and higher quality meat.
- Tip: Opt for pork belly that has consistent thickness to ensure even curing and smoking.
Step 2: Preparing the Curing Mix
The curing mix is key to flavoring the bacon and ensuring proper preservation. The basic curing mix includes:
- Salt: A crucial ingredient for drawing out moisture and preserving the meat.
- Sugar: Adds a touch of sweetness that balances the saltiness. You can use brown sugar for a deeper flavor.
- Optional Spices: Customize the flavor by adding black pepper, garlic, paprika, or even maple syrup for a sweet-savory balance.
- Curing Salt (Prague Powder #1): This is important for safely curing the pork belly and preventing harmful bacteria growth.
Basic Curing Mix Recipe:
- 1 cup kosher salt
- ½ cup sugar (or brown sugar)
- 1 teaspoon curing salt (Prague Powder #1)
Step 3: Curing the Pork Belly
Once your curing mix is ready, coat the pork belly generously on all sides. Place the pork belly in a resealable plastic bag or a non-reactive container (such as glass or plastic). Seal the bag or container and place it in the refrigerator for 7-10 days. Flip the pork belly every other day to ensure even curing.
- Tip: The pork belly will release liquid during the curing process. Make sure to drain any excess liquid as needed.
Step 4: Rinsing and Drying
After 7-10 days, the pork belly should feel firm to the touch, indicating that it has cured properly. Rinse off the curing mix thoroughly under cold water to remove any excess salt. Pat the pork belly dry with paper towels, then place it on a wire rack to dry further in the fridge for another 12-24 hours. This step helps form a pellicle, a sticky surface that allows smoke to adhere better.
Step 5: Smoking the Bacon (Optional but Recommended)
Smoking your bacon adds an extra layer of flavor that elevates it beyond store-bought varieties. Choose a hardwood like applewood, hickory, or cherrywood for smoking.
- Cold Smoking: If you prefer a raw texture, cold smoking at 68-86°F for several hours will add a rich, smoky flavor while keeping the bacon uncooked.
- Hot Smoking: For ready-to-eat bacon, hot smoke the pork belly at 200-225°F until the internal temperature reaches 150°F.
Tip: Hot smoking is recommended for beginners, as it simplifies the process and makes the bacon ready to cook and eat right away.
Step 6: Slicing and Storing
Once your bacon has been smoked (or if you prefer it unsmoked), let it cool completely. You can now slice your bacon to your desired thickness using a sharp knife or meat slicer.
- Storage: Homemade cured bacon can be stored in the refrigerator for up to 2 weeks or frozen for up to 3 months. To preserve the flavor and texture, vacuum-seal the bacon before freezing.
Step 7: Cooking Your Homemade Bacon
Now it’s time to enjoy the fruits of your labor! Homemade bacon can be cooked just like store-bought varieties—fry it in a skillet over medium heat until crispy, or bake it in the oven for a less greasy method.
Conclusion
Making your own home-cured bacon is a satisfying and flavorful way to enjoy this breakfast staple. With control over the ingredients and flavors, you can experiment with different seasonings and smoking techniques to create bacon that’s perfectly suited to your taste. Whether you choose to smoke it or not, your homemade bacon will have a rich, fresh flavor that’s hard to beat.
