Are you a bacon lover? Do you find yourself regularly visiting your local grocery store just to stock up on this tasty and addictive breakfast food? Well, what if we told you that now you can make your own bacon in the comfort of your own home? Sounds amazing, right? Homemade bacon not only tastes better, but it’s so much more cost-effective compared to constantly buying it from the store.

Making your own bacon is not as complicated as you might think. All you need are some pork belly slices, curing ingredients, and a little bit of patience. This article will guide you through the steps on how to make your own bacon and we promise that once you’ve tried it, you’ll never go back to store-bought bacon again.

Introduction:

Bacon is undeniably a favorite of many. The juicy, savory, and smoky flavor makes it a staple for breakfast, burgers, sandwiches, and even salads. But did you know that you can make your own bacon at home without much hassle? Now, you can take control of the flavor and quality of your bacon. In this article, we’ll teach you how to make your own bacon in 10 simple steps.

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1. Choose the meat
2. Choose the cure
3. Weigh the meat and cure
4. Rub the cure onto the meat
5. Place the meat in a bag
6. Cure in the fridge
7. Rinse and dry the meat
8. Prepare the smoker
9. Smoke the bacon
10. Store and serve

Choose the Meat

When it comes to making bacon, the type of meat matters. The most popular choice for bacon is pork belly, but you can also use other cuts of pork like pork jowl or turkey. For this article, let’s focus on pork belly since it’s the most commonly used.

Pork belly comes in two types – with or without skin. If you’re planning to smoke the bacon, choose pork belly without the skin as it allows the smoke to penetrate the meat better. Also, look for fresh pork belly that’s not frozen and has a good balance of fat and lean meat.

Choose the Cure

Now that you’ve chosen your meat, it’s time to choose the cure. The cure consists of salt, sugar, and sometimes nitrites. Nitrites help preserve the flavor and color of the bacon, but they’re optional. You can also use different spices and herbs to add more flavor to your bacon.

There are different types of cures you can use, but the most common is the dry cure. This consists of mixing salt, sugar, and other spices together and rubbing it onto the meat.

Weigh the Meat and Cure

To ensure that you have the right amount of cure for your meat, weigh both the meat and the cure. Use a kitchen scale to measure the weight accurately. It’s essential to get the right ratio of cure to meat to ensure that your bacon is flavorful and properly cured.

Rub the Cure onto the Meat

Once you’ve weighed your meat and cure, it’s time to rub the cure onto the meat. Put the meat in a large container or a plastic bag and sprinkle the cure mixture all over it. Make sure that the meat is evenly coated with the cure. You can also add more spices or herbs at this stage to add more flavor.

Place the Meat in a Bag

After applying the cure to the meat, place it in a vacuum-sealed bag or a large resealable plastic bag. Make sure that there’s no air left in the bag as it can cause spoilage. If you’re using a resealable plastic bag, press out as much air as you can before sealing it.

Cure in the Fridge

To allow the cure to work its magic, you need to cure the meat in the fridge. Store it in the fridge and turn the meat over every other day or so to ensure that all sides are evenly cured. The curing process takes at least a week, but it could take longer depending on the thickness of the meat.

Rinse and Dry the Meat

After a week of curing, it’s time to rinse the meat with cold water and dry it with paper towels. This will remove any excess salt or cure from the surface of the meat. When you’re drying it, pat it dry with paper towels, but don’t rub it as it can remove the cure.

Prepare the Smoker
If you’re planning to smoke your bacon, you need to prepare the smoker. Preheat it to 200°F and add your choice of wood chips. Apple or hickory wood chips are popular choices since they complement the bacon’s flavor.

Smoke the Bacon

Once the smoker is preheated, place your bacon on a rack and insert it into the smoker. Smoke the bacon for at least two hours, but you can smoke it longer if you prefer a stronger smoke flavor. Make sure that you keep an eye on the temperature to prevent it from getting too hot or too cold.

Store and Serve

After smoking the bacon, remove it from the smoker and let it cool. Once it’s cool, you can wrap it in plastic wrap or vacuum-sealed bags and store it in the fridge or freezer. You can slice it and pan-fry it or bake it in the oven, and enjoy the flavors of your homemade bacon.

Conclusion:

Now that you know how to make your own bacon, you can customize it to your liking. Bacon-making is not as complicated as it seems, and it’s a fun and rewarding experience to make your own bacon. So, put on your chef’s hat, grab some pork belly, and start making your bacon. With practice, you’ll find that bacon-making is a simple and delicious process.

Choosing the Right Pork Belly

When it comes to making your own bacon, choosing the right pork belly is key. Pork belly is the cut of meat that bacon is made from, and finding a high-quality piece of pork belly is essential for making delicious bacon. Here are some things to consider when choosing a pork belly for your bacon:

1. Look for a thick cut: A thick piece of pork belly will yield better results than a thin one. Thick cuts will have a better ratio of meat to fat, which will make for a more flavorful and juicy bacon.

2. Choose pastured pork: Pork from pastured pigs is more flavorful and healthier than pork from conventionally raised pigs. Look for pork belly from pigs that have been raised on a natural diet, without the use of antibiotics or hormones.

3. Buy from a local butcher shop: Local butcher shops are a great place to buy pork belly for making bacon. They often have high-quality, locally sourced meat and can give you advice on choosing the right cut.

4. Check the color: Look for pork belly that is pinkish-red in color, with a good amount of marbling. Avoid pork belly that looks pale or has large amounts of fat without any meat.

5. Consider the thickness of the skin: Pork belly should have a fine, thin layer of skin on the top. Avoid pork belly with thick skin, as it can be tough to remove.

6. Ask for a custom cut: Many butcher shops will allow you to request a custom cut of pork belly. If you have specific preferences for the thickness or size of your pork belly, don’t be afraid to ask.

7. Check the date: Always check the date on the package of pork belly to ensure that it is fresh. Fresh pork belly should be cooked within a few days of purchase.

8. Consider the price: Pork belly can be expensive, especially if you are buying high-quality, pastured pork. Consider your budget when choosing your pork belly.

9. Choose boneless: Boneless pork belly is easier to work with than bone-in pork belly. It also makes for easier slicing and storage.

10. Buy in bulk: If you plan on making bacon regularly, consider buying pork belly in bulk. This can save you money in the long run and ensure that you always have a supply of bacon on hand!

Smoking the Bacon

Now that your bacon has been curing for a week, it’s time to add a smoky flavor to it. Smoking adds a depth of flavor that elevates homemade bacon to another level. Smoking can be done in a variety of ways such as with a charcoal smoker, electric smoker, or even a stovetop smoker. Below are the steps to smoke your bacon:

Step 1: Air-dry the Bacon

After rinsing off the cure and patting the bacon dry, it must be air-dried for 1-2 hours to develop a tacky surface that will allow the smoke to better adhere to the bacon.

Step 2: Heat Up the Smoker

Follow the manufacturer’s instructions on how to heat up your smoker. Generally, the temperature should be between 200-225°F.

Step 3: Add Wood Pellets or Chips

Select wood pellets or chips that pair well with pork: apple or cherry for a fruitier flavor, mesquite or hickory for a smokier, bolder flavor. Add the wood to the smoker.

Step 4: Place Bacon in Smoker

Place the bacon on the smoker’s racks with space between each strip so that the smoke can circulate around each piece.

Step 5: Smoke the Bacon

Smoke the bacon for 2-3 hours or until it reaches an internal temperature of 150°F. Add more wood chips or pellets as needed to maintain the smoke.

Step 6: Cool the Bacon

Remove the bacon from the smoker and let it cool to room temperature. Then place it in the refrigerator overnight before slicing. This step helps the bacon to firm up and slice more easily.

Conclusion

Making your own bacon is a rewarding and delicious experience. By curing your own bacon, you have control over the ingredients and can customize the flavors to your liking. Follow these steps to craft your very own homemade bacon and impress your friends and family with your culinary skills!

Tip: Use a sharp knife or meat slicer to slice your bacon evenly. Freeze it for easier slicing and to extend its shelf life. For thicker slices, try “cottage bacon,” cut from the pork shoulder instead of the belly.

Give It a Try and Savor the Flavor!

And that’s how you can make your own delicious bacon at home, without any fuss or chemicals. It may seem daunting, but once you get the hang of it, it’s a fun and rewarding experience. You will appreciate the time and effort that goes into making your bacon and how fresh it can be. Thanks for reading and make sure to come back for more exciting recipes and cooking tips! Enjoy your homemade bacon, and take pride in your culinary creations!