Cure Your Own: A Comprehensive Guide to Making Homemade Bacon

Forget the store-bought, mass-produced bacon. Imagine the aroma of perfectly cured, smoky bacon wafting through your kitchen, bacon that you made yourself from scratch. Making homemade bacon isn’t as daunting as it sounds, and the flavor payoff is absolutely worth the effort. This comprehensive guide will walk you through every step, from selecting the pork belly to enjoying your delicious homemade creation.

Why Make Your Own Bacon?

Before we dive into the process, let’s talk about why you should consider making your own bacon:

• Superior Flavor: Homemade bacon boasts a richer, more complex flavor than anything you’ll find in the supermarket. You control the cure, the spices, and the smoking process, allowing you to customize the taste to your exact preference.
• No Unwanted Additives: Many commercial bacons are loaded with nitrates, nitrites, and artificial preservatives. When you make your own, you control what goes into it, ensuring a cleaner and more natural product.
• Cost-Effective (Potentially): While high-quality pork belly can be pricey, making your own bacon can be more cost-effective in the long run, especially if you purchase your pork belly in bulk or from a local butcher. Plus, the satisfaction of making it yourself is priceless.
• Impress Your Friends: Serving homemade bacon at brunch or a special occasion is a surefire way to impress your guests.
• It’s a Fun Project: The process of curing and smoking bacon is a rewarding and surprisingly enjoyable activity.

The Essential Ingredients and Equipment

Before you begin, gather the following ingredients and equipment:

Ingredients:

• Pork Belly: The star of the show. Look for a fresh, uncured pork belly with the skin on or off, depending on your preference. Aim for a piece that’s at least 1.5-2 inches thick for optimal results. A 3-5 pound piece is a good starting point.
• Salt: Kosher salt or sea salt is preferred, as it doesn’t contain iodine or other additives that can affect the flavor.
• Sugar: Brown sugar or granulated sugar will add sweetness and balance the saltiness.
• Curing Salt (Prague Powder #1 or Pink Salt): This is crucial for food safety. It contains sodium nitrite, which inhibits the growth of botulism bacteria and also contributes to the characteristic pink color of cured meats. Do not skip this ingredient. Do not substitute with Himalayan pink salt or regular table salt. Always follow manufacturer’s recommendation for amount to use.
• Optional Spices and Flavorings: Black peppercorns, juniper berries, garlic powder, onion powder, maple syrup, smoked paprika, bay leaves, red pepper flakes, fresh herbs like thyme or rosemary – the possibilities are endless. Consider your personal preferences and experiment to find your perfect blend.

Equipment:

• Sharp Knife: For trimming the pork belly if necessary.
• Large Non-Reactive Container: A glass, ceramic, or food-grade plastic container is ideal. Avoid using metal containers, as they can react with the salt. A baking dish or large zip-top bag works great too.
• Weight (Optional): To keep the pork belly submerged in the cure (e.g. cans, jars).
• Meat Thermometer: To ensure your bacon is cooked to a safe internal temperature.
• Smoker or Grill: For the smoking process.
• Wood Chips or Chunks: For smoking, choose your favorite flavor, such as applewood, hickory, or mesquite.

Step-by-Step Guide to Making Homemade Bacon

Now that we have everything ready, let’s get started!

Step 1: Preparing the Pork Belly

Before you begin the curing process, inspect your pork belly. If it has any skin on it, you can choose to leave it on or remove it. If you prefer your bacon skinless, using a sharp knife, carefully slice it off. Trim any ragged edges or excess fat from the pork belly to create a more uniform shape. This will allow for more even curing. Pat the pork belly dry with paper towels. This is important as excess moisture can dilute the cure. The pork belly is now ready to be cured.

Step 2: Creating the Cure Mixture

This is where you get to be creative! The base of your cure will always consist of salt, sugar, and curing salt (Prague powder #1), but you can add other spices and flavorings to your liking. Here’s a basic recipe to get you started (per 2.5-3 lbs of pork belly):

• 2 tablespoons of kosher salt
• 2 tablespoons of brown sugar (or granulated sugar)
• 1 teaspoon of curing salt (Prague Powder #1) – very important to use the correct amount. Always read the manufacturer’s instructions on your product packaging for specific use instructions.
• 1 teaspoon of black peppercorns (optional)
• 1/2 teaspoon of juniper berries (optional)
• 1 teaspoon garlic powder (optional)
• 1/2 teaspoon onion powder (optional)

Adjust the amounts to match your pork belly’s weight. If you are making a larger quantity double, triple or quadruple the recipe as needed. In a medium bowl, combine all the ingredients and mix thoroughly until well combined. Make sure to break down any clumps in the brown sugar so that the cure is even in consistency.

Step 3: Applying the Cure

Place your pork belly in your non-reactive container or zip-top bag. Evenly distribute the cure mixture all over the pork belly, making sure to coat every surface. You can even massage the cure into the pork belly. Place the pork belly in the container, and if using a container apply weight on top of the pork belly. This will ensure that it’s consistently cured. If you are using a zip lock bag make sure that it’s sealed and that there is no air left inside.

Step 4: The Curing Period

Place the container or bag with the cured pork belly in the refrigerator. For best results, use the curing process to let the flavors absorb into the pork for at least 7 days. For a thicker belly, you may cure it for 10 days. Flip the pork belly every 24 hours to ensure even curing, making sure the curing liquid is distributed throughout. During this period, the cure will penetrate the pork belly, drawing out moisture and transforming it into bacon. You may notice some liquid accumulating in the container or bag, this is the moisture drawn out from the pork.

Step 5: Rinsing the Cured Pork Belly

After the curing period, remove the pork belly from the container or bag. Rinse it thoroughly under cold running water to remove any excess cure. This step is crucial to prevent the bacon from being overly salty. Pat the pork belly dry with paper towels and let it sit for 1-2 hours to air dry and allow a pellicle to form (a tacky surface). This is important for proper smoke adhesion during the smoking process. Some people place it in the fridge overnight to air dry.

Step 6: Smoking the Bacon

The smoking process is where the bacon develops its characteristic smoky flavor. Prepare your smoker or grill for indirect heat, maintaining a temperature between 175-225°F (80-107°C). Add your chosen wood chips or chunks to the smoker according to the manufacturer’s instructions. Place the pork belly on the smoker grates, away from direct heat. Smoke the bacon for 2-4 hours or until the internal temperature reaches 150°F (65°C) degrees. Use a meat thermometer to monitor the internal temperature. The timing will vary depending on your smoker and the thickness of your bacon.

Tips for Smoking:

• Use a meat thermometer to monitor the internal temperature of your bacon.
• Adjust the vents on your smoker to maintain a consistent temperature.
• Don’t over-smoke the bacon. The goal is to achieve a pleasant smoky flavor, not an acrid or bitter one.
• Maintain even heat throughout the smoking process.

Step 7: Cooling and Storing the Bacon

Once the bacon has reached an internal temperature of 150°F (65°C), remove it from the smoker or grill. Let the bacon cool to room temperature for about 30 minutes before slicing and storing it. Do not slice while it is still warm as it is harder to cut when it is. Once the bacon is cooled you can slice it. You can slice the entire block of bacon, or cut off only what you will be eating in the next few days. Slice the bacon to your desired thickness using a sharp knife or meat slicer. For the best flavor and texture, aim for slices that are about 1/8-inch thick. Place the sliced bacon in an airtight container or zip-top bag and store it in the refrigerator for up to 10 days. You can also freeze it for longer storage (up to 3 months). Make sure your slices are covered well to avoid freezer burn.

Tips for Success

• Use Fresh Ingredients: Start with high-quality pork belly and fresh spices for the best flavor.
• Accuracy is Key: Be precise with your measurements, especially the curing salt. Too much can make the bacon unpalatable, while too little may compromise food safety.
• Patience is a Virtue: Don’t rush the curing or smoking process. The longer you allow the cure to penetrate and the slower you smoke, the better the results will be.
• Experiment with Flavors: Don’t be afraid to experiment with different spices and flavorings to find your perfect bacon profile.
• Keep an Eye on Temperature: A meat thermometer is essential for both food safety and optimal results.
• Always ensure that the internal temperature has reached 150°F (65°C) before consuming your homemade bacon.

Troubleshooting

Problem: Bacon is too salty.

Solution: Rinse the pork belly more thoroughly after the curing process. You may also reduce the amount of salt in your cure. This could also be from improper measurement of curing salt.

Problem: Bacon is too dry.

Solution: Make sure you do not over-smoke the bacon. Reduce your smoking time and check the internal temperature using a meat thermometer.

Problem: Bacon is not smoky enough.

Solution: Increase the smoking time or use a different type of wood. Ensure that the wood chips are smoking properly. Ensure your temperature is in the ideal range.

Problem: Bacon is unevenly cured.

Solution: Make sure you flip the bacon regularly during the curing process. Ensure your cure is evenly applied during the curing process.

Serving Suggestions

Once your homemade bacon is ready, the possibilities are endless! Here are a few ideas:

• Classic Breakfast: Serve it alongside eggs, pancakes, or waffles.
• BLT Sandwich: The classic combination of bacon, lettuce, and tomato is always a crowd-pleaser.
• Bacon-Wrapped Appetizers: Wrap dates, figs, or scallops in bacon for a delicious appetizer.
• Salads: Add crumbled bacon to salads for a savory and crunchy element.
• Pasta Dishes: Incorporate bacon into pasta sauces for extra flavor.
• Pizza Topping: Use homemade bacon as a topping for your homemade pizzas.

Final Thoughts

Making homemade bacon is a rewarding culinary adventure that allows you to customize flavors and avoid unwanted additives. While it requires time and patience, the results are well worth the effort. With this comprehensive guide, you have all the information you need to create your own delicious, home-cured bacon. So, gather your ingredients, roll up your sleeves, and get ready to enjoy the unmatched taste of homemade bacon!