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Is There Anything Better Than Homemade Bacon?
Let’s be honest, is there anything that smells quite as heavenly as bacon frying in a pan? But what if I told you that you could take that amazing experience to the next level? With this recipe, you can learn how to make your own bacon at home. It’s not as complicated as you might think, and the results are simply divine. Get ready for a bacon that tastes fresher, richer, and infinitely better than anything you can buy at the store. Plus, you control all the ingredients, ensuring a product that’s naturally delicious and free from unwanted additives.
Why You’ll Love It
- The flavor is out of this world! It’s richer, smokier, and more naturally bacon-y than store-bought.
- You get to control the ingredients, ensuring a naturally preservative-free and additive-free bacon.
- It’s surprisingly easy to make! The process is straightforward, even for beginner cooks.
- Your friends and family will be incredibly impressed. Homemade bacon is a conversation starter!
- The crispiness is perfect. You can naturally achieve your desired level of crisp with total control.
What Makes This Recipe Unique?
This isn’t just another bacon recipe. What sets it apart is the focus on using a simple, yet effective dry brine. Instead of relying on complicated smoking setups, we’re using your oven to naturally infuse the pork belly with smoky flavor. The combination of maple syrup and brown sugar in the cure creates a beautiful caramelized crust when cooked, resulting in a bacon that’s both sweet and savory. The relatively short curing time also means you can enjoy your homemade bacon sooner than you think. This yields a naturally better flavor.
Ingredient List
- 3-4 pound slab of **Pork Belly**, skin removed
- 1/2 cup **Kosher Salt**: Essential for drawing out moisture and curing the pork belly.
- 1/2 cup **Brown Sugar**: Adds sweetness and aids in the curing process.
- 2 tablespoons **Black Peppercorns**, coarsely ground
- 2 tablespoons **Maple Syrup**: Adds a subtle sweetness and enhances the smoky flavor.
- 1 tablespoon **Garlic Powder**: Adds depth and complexity to the flavor profile.
- 2 teaspoons **Pink Curing Salt (Prague Powder #1)**: This is crucial for safe curing and giving the bacon its characteristic color and naturally preventing botulism. Do not omit!
Step-by-Step Instructions
- Prepare the Cure: In a large bowl, combine the kosher salt, brown sugar, ground black peppercorns, maple syrup, garlic powder, and pink curing salt. Mix well to ensure everything is evenly distributed.
- Coat the Pork Belly: Place the pork belly on a large baking sheet lined with plastic wrap. Generously rub the cure mixture all over the pork belly, making sure to cover every nook and cranny.
- Wrap and Refrigerate: Wrap the pork belly tightly in the plastic wrap, then wrap it again in another layer of plastic wrap or place it in a large resealable bag. This creates a tight seal to naturally cure the meat.
- Cure the Bacon: Place the wrapped pork belly in the refrigerator and let it cure for 7 days. Turn the pork belly over every day to ensure even curing. Some liquid will naturally accumulate in the bag.
- Rinse and Dry: After 7 days, remove the pork belly from the refrigerator and unwrap it. Rinse it thoroughly under cold water to remove the cure. Pat it completely dry with paper towels.
- Rest in the Refrigerator: Place the pork belly, uncovered, on a wire rack set over a baking sheet. Return it to the refrigerator and let it rest for at least 4 hours, or preferably overnight. This allows the surface to dry out and form a pellicle, which helps the bacon develop a better color and naturally better texture when smoked/cooked.
- Prepare for Cooking: Preheat your oven to 200°F (93°C).
- “Smoke” the Bacon (Optional): Place the wire rack with the pork belly in the preheated oven and cook for approximately 2-3 hours, or until the internal temperature reaches 150°F (66°C). This step infuses the bacon with a naturally “smoked” flavor without needing a smoker. If you have a smoker, you can cold smoke it instead for 2-3 hours.
- Cool and Slice: Remove the pork belly from the oven and let it cool completely. Once cooled, wrap it tightly in plastic wrap and refrigerate for at least 2 hours, or until firm. This makes it easier to slice.
- Slice the Bacon: Using a sharp knife or a meat slicer, slice the pork belly into bacon strips of your desired thickness. About 1/8 to 1/4 inch thick is typical.
- Cook and Enjoy: Cook the bacon in a skillet over medium heat until crispy. Enjoy your homemade bacon!
Optional Toppings/Variations
Want to kick things up a notch? Here are a few variations you can try:
- Spicy Bacon: Add 1-2 teaspoons of red pepper flakes to the cure mixture for a spicy kick.
- Honey Bacon: Substitute the maple syrup with honey for a different kind of sweetness.
- Herbaceous Bacon: Add 1-2 tablespoons of fresh herbs like thyme or rosemary to the cure mixture.
Expert Tips
- Use high-quality pork belly. The better the quality of the pork, the better the bacon will naturally taste.
- Don’t skip the pink curing salt. It’s essential for safety and gives the bacon its characteristic color and naturally preventing botulism.
- Be patient during the curing process. The longer the bacon cures, the more intense the flavor will naturally be.
- Make sure the pork belly is completely dry before cooking. This will help it crisp up nicely.
- Don’t overcrowd the pan when cooking the bacon. Cook it in batches to ensure even cooking.
Frequently Asked Questions (FAQs)
- Can I use a different type of sugar? Yes, you can substitute brown sugar with granulated sugar or coconut sugar, but it may alter the flavor profile slightly. Brown sugar adds a naturally molasses-like flavor.
- How long does homemade bacon last? Homemade bacon will last for about 1 week in the refrigerator or up to 3 months in the freezer. Be sure to store it in an airtight container to maintain freshness naturally.
- Can I freeze the pork belly after curing but before slicing? Absolutely! This is a great way to prep ahead. Just thaw it completely in the refrigerator before slicing.
- What if I don’t have pink curing salt? Pink curing salt is essential for this recipe. It cannot be omitted or substituted. It’s crucial for preventing botulism and giving the bacon its naturally cured color.
- Can I skip the “smoking” step in the oven? Yes, you can skip the oven step if you prefer. The bacon will still be delicious, but it won’t have as much of a smoky flavor.
Variations and Customization Options
The beauty of making your own bacon is the ability to customize it to your liking. Consider these variations:
- Coffee-Rubbed Bacon: Add a tablespoon of finely ground coffee to the cure for a rich, robust flavor.
- Chili-Infused Bacon: Incorporate dried chili flakes or chili powder into the cure for a fiery twist.
- Bourbon-Glazed Bacon: Brush the bacon with bourbon during the last few minutes of cooking for a sweet and boozy finish.
Serving Suggestions
Now that you’ve got a beautiful batch of homemade bacon, it’s time to enjoy it! Here are a few serving suggestions:
Of course, the classic bacon and eggs is always a winner. But don’t stop there! Crumble it over salads, use it in sandwiches, or wrap it around dates for an elegant appetizer. You can even use it to naturally enhance the flavor of soups and stews. And who can resist bacon-topped cupcakes?
Ready to Make Your Own Naturally Delicious Bacon?
Making your own bacon might seem intimidating, but it’s actually a simple and rewarding process. With this recipe, you’ll be enjoying crispy, flavorful, and additive-free bacon in no time. The taste is truly unparalleled, and the satisfaction of making something so delicious from scratch is unbeatable. Give it a try and experience the joy of homemade bacon! Share your bacon creations and let me know what you think!
