There are few foods as universally loved as bacon. The crispy, smoky, and savory delight elevates breakfast, burgers, and countless other dishes. But what if you could take your bacon experience to the next level? Homemade bacon is not only achievable, but it’s also incredibly rewarding, offering a depth of flavor and control that store-bought bacon simply can’t match. If you’ve ever wondered How To Make Bacon, you’re in for a treat.
Curing your own bacon might sound intimidating, but it’s a fantastic project for any food lover. While it requires patience and a little planning, the process is surprisingly straightforward, and the results are undeniably delicious. Making bacon from scratch allows you to control every aspect, from the quality of the pork and the ingredients in the cure to the smoke flavor and slice thickness. Imagine bacon exactly to your liking – thicker, thinner, smokier, sweeter – the possibilities are endless!
To embark on your bacon-making journey, you’ll need a few key ingredients and tools. First and foremost, curing salt, also known as Prague powder or pink curing salt, is essential. This special salt, readily available at specialty food stores or online, is crucial for food safety and achieving the characteristic color and flavor of bacon. Next, you’ll need a smoker to infuse that signature smoky taste. A pellet grill is an excellent choice due to its ease of use and consistent temperature control, but other types of smokers will also work. For the smoking wood, fruitwoods like apple or cherry are wonderful complements to pork, offering a mild and sweet smoke. For a bolder flavor, you could also use hickory. Finally, a reliable thermometer is a worthwhile investment for ensuring your bacon is cooked to perfection. A Thermapen is a popular choice for quick and accurate readings, and a Dot thermometer can be used to monitor the smoker temperature consistently.
This guide provides a foundational recipe for making classic bacon, but it’s also a starting point for endless flavor explorations. Feel free to experiment with ingredients like brown sugar, molasses, garlic, bourbon, or different wood types to create your own signature bacon. The journey of discovery is part of the fun, and the “trial and error” process is guaranteed to be incredibly tasty.
Ingredients for Homemade Bacon
Here’s what you’ll need to make approximately 3 pounds of delicious homemade bacon:
- 3lb skinless, boneless pork belly
- 3 tablespoons kosher salt
- 1/3 cup white sugar
- 2 tablespoons black pepper
- 2 teaspoons paprika
- 1 teaspoon pink curing salt (Prague Powder #1)
- Apple or cherry wood chunks or chips
Step-by-Step Instructions: How to Cure and Smoke Bacon
1. Curing the Pork Belly:
In a small bowl, thoroughly combine the kosher salt, sugar, pepper, paprika, and pink curing salt. Place the pork belly on a tray lined with foil and pat it dry with paper towels. This helps the cure adhere properly. Take half of your cure mixture and sprinkle it evenly over the top surface of the pork belly. Gently rub the cure into the meat. Flip the belly over and repeat the process on the other side with the remaining cure mixture.
Transfer the cured pork belly into a large zip-top bag. Seal the bag, removing as much air as possible. Place the bag in your refrigerator for 7 days to allow the cure to fully penetrate the meat. An important step during the curing process is to flip the belly in the bag to the other side each day. You’ll notice liquid accumulating in the bag – this is normal. Massage this liquid around the belly each day to ensure even curing.
2. Rinsing and Preparing for Smoking:
After the 7-day curing period, remove the pork belly from the bag. Rinse it thoroughly under cold running water to remove the excess cure from all surfaces. Pat the belly completely dry with paper towels. Place the rinsed and dried pork belly on a rack set over a pan. This allows for air circulation and catches any drips. Return the pork belly to the refrigerator, uncovered, for 24 hours. This step, called pellicle formation, helps to dry the surface of the meat, which is crucial for better smoke absorption and a nicer bacon texture.
3. Smoking Your Bacon:
Now it’s time to impart that classic smoky bacon flavor. Prepare your smoker, aiming for a temperature of 200°F (93°C). If using a pellet grill, set it to 200°F. Add your chosen wood chips or chunks to the smoker according to the manufacturer’s instructions. Place the cured pork belly in the smoker and smoke for approximately 3 hours, or until the internal temperature of the bacon reaches 150°F (65°C). Use a meat thermometer to accurately monitor the internal temperature, inserting it into the thickest part of the belly.
4. Storing and Cooking Your Homemade Bacon:
Once smoked, your homemade bacon is ready to be enjoyed! Allow the bacon to cool slightly. You can store it in an airtight plastic bag or container in the refrigerator for up to a week. When you’re ready to cook your bacon, slice it to your desired thickness and cook it as you normally would – pan-fried, baked, or even microwaved.
Homemade bacon is a game-changer. The depth of flavor, the satisfying crispiness, and the pride of making it yourself are unmatched. So, gather your ingredients, fire up your smoker, and prepare to experience bacon like never before! Enjoy the journey of learning how to make bacon and the delicious rewards that follow.
