Are you a bacon lover? Do you want to know how to make your own delicious bacon at home?
Look no further than pork belly! With just a few simple steps, you can cure and smoke your own bacon, customized to your taste preferences.
In this article, we’ll explore different methods and recipes for making bacon out of pork belly. Whether you prefer a classic peppered flavor or a sweet maple twist, we’ve got you covered.
So grab your apron and let’s get started on this mouth-watering journey to homemade bacon heaven!
How To Make Bacon Out Of Pork Belly?
The first step in making bacon out of pork belly is to cure it. There are a variety of curing methods and recipes, but the basic idea is to coat the pork belly with a mixture of salt, sugar, and other seasonings, and let it sit in the refrigerator for several days. This process not only adds flavor to the meat, but also helps preserve it.
One popular curing method involves mixing together salt, sugar, paprika, and curing salt (also known as pink salt) in a small bowl. Then, pat the pork belly dry with paper towels and sprinkle half of the cure mix over the surface of the belly, rubbing it in gently. Flip the belly over and repeat on the other side with the remaining mix. Place the entire belly and curing mix into a large zip-top bag and refrigerate for 7 days, flipping it over each day and massaging the liquid that forms inside the bag.
Another curing method involves mixing together kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika, and cumin in a bowl. Coat the pork belly all over with this mixture, then seal it in a plastic bag and refrigerate for 7 to 10 days, flipping it once a day until it feels firm.
Once the pork belly has been cured, it’s time to smoke it. Set up your smoker according to the manufacturer’s instructions using applewood or cherry wood chips, and smoke the bacon at 200 degrees Fahrenheit for about 3 hours or until it reaches an internal temperature of 150 degrees Fahrenheit.
After smoking, let the bacon cool on a rack in the refrigerator overnight. Then slice it into thin pieces across the long side of the belly and store in an airtight container in the refrigerator for up to a week or in the freezer for up to two months.
Why Pork Belly Is The Perfect Cut For Bacon
Pork belly is the perfect cut for making bacon for several reasons. Firstly, pork belly has a higher fat content than other cuts of pork, which makes it perfect for bacon. The fat in the pork belly helps to keep the bacon moist and juicy during the curing and smoking process. Additionally, the fat in pork belly renders well during cooking, giving the bacon a delicious flavor and texture.
Secondly, pork belly is a versatile cut of meat that can be used to make different types of bacon. For example, streaky bacon is cut from the fatty underside of the pork belly, while back bacon is cut from the leaner loin section. This means that you can customize your bacon to your liking by choosing the type of pork belly you want to use.
Lastly, pork belly is an affordable cut of meat that is readily available at most grocery stores. This makes it a great option for making homemade bacon without breaking the bank. Plus, by making your own bacon, you have control over the ingredients and can avoid any harmful additives or excessive amounts of sodium.
The Basic Steps For Curing And Smoking Bacon
Curing and smoking your own bacon may seem daunting, but the process is actually quite simple. Here are the basic steps:
1. Procure a pork belly from organic hogs or a heritage breed like Berkshire, Duroc, or Kurobuta for a richer, meatier flavor.
2. Mix together a curing mixture of salt, sugar, and other seasonings, such as paprika or red pepper flakes.
3. Rub the curing mixture onto the pork belly and place it in a large zip-top bag or plastic wrap.
4. Refrigerate the pork belly for 7 to 10 days, flipping it over each day and massaging any liquid that forms inside the bag.
5. After the curing process is complete, remove the pork belly from the bag and rinse it under cold water.
6. Pat the pork belly dry with paper towels and let it sit in the refrigerator overnight to develop a pellicle, which is a tacky coating on the surface of the meat that helps it absorb smoke flavor.
7. Smoke the bacon at 200 degrees Fahrenheit for about 3 hours using applewood or cherry wood chips until it reaches an internal temperature of 150 degrees Fahrenheit.
8. Let the bacon cool on a rack in the refrigerator overnight before slicing it into thin pieces across the long side of the belly.
9. Store the bacon in an airtight container in the refrigerator for up to a week or in the freezer for up to two months.
With these basic steps, you can make your own delicious and flavorful bacon at home. Experiment with different curing mixtures and smoking woods to find your perfect blend.
Choosing Your Bacon Flavor Profile: Sweet, Savory, Or Spicy?
Now that you know how to cure and smoke pork belly into delicious bacon, it’s time to think about the flavor profile you want to achieve. Do you prefer sweet, savory, or spicy bacon? The good news is that there are endless possibilities when it comes to seasoning your bacon.
For a sweet flavor, consider adding brown sugar, honey, or maple syrup to your curing mixture. You can also sprinkle brown sugar on top of the bacon before smoking it. The result will be a caramelized and slightly sweet bacon that pairs well with pancakes or waffles.
If you prefer a savory flavor, try using herbs like thyme, rosemary, or sage in your curing mixture. You can also add garlic or onion powder for an extra kick of flavor. This type of bacon is perfect for breakfast sandwiches or as a topping for burgers.
For those who love a bit of heat, add red pepper flakes or cayenne pepper to your curing mixture. You can also use hot paprika instead of regular paprika. This spicy bacon is great for adding to dishes like mac and cheese or potato salad.
Ultimately, the flavor profile you choose depends on your personal taste preferences. Experiment with different seasonings and spices until you find the perfect combination for your homemade bacon.
A Classic Peppered Bacon Recipe
If you’re looking for a classic bacon recipe with a twist, try making peppered bacon. This recipe involves coating the bacon in cracked black pepper to give it a spicy kick.
To start, preheat your oven to 375°F and line a large baking sheet with parchment paper. Lay the bacon strips in a single layer on the pan, making sure not to overlap them. Sprinkle 1/2 tablespoon of fresh cracked black pepper over the bacon, and bake for 9 minutes.
After 9 minutes, drain any excess rendered fat from the pan and flip the bacon over. Sprinkle the remaining 1/2 tablespoon of black pepper over the bacon and bake for an additional 9 minutes, or until the bacon is browned and crispy.
Once the bacon is done, transfer it to a dinner plate lined with paper towel to drain some of the fat before serving. This classic peppered bacon recipe is perfect for breakfast or as a topping for burgers or sandwiches.
A few tips to keep in mind: make sure to use thick-cut bacon for this recipe, and don’t skip lining your baking sheet with parchment paper or aluminum foil to make clean-up easier. You can also experiment with adding other spices like cayenne pepper or brown sugar to create different flavor profiles. Just be sure to keep an eye on the bacon towards the end of cooking time so it doesn’t burn.
A Sweet Maple Bacon Recipe
Once you have made your own delicious bacon out of pork belly, you can take it up a notch by making Maple Candied Bacon. This sweet and savory recipe is a crowd-pleaser and perfect for breakfast or brunch.
To make this recipe, start by preheating your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and lay out the bacon in a single layer. Bake the bacon until the fat is rendered and it is beginning to brown, which should take around 15 to 18 minutes.
Carefully remove the bacon from the oven and brush it with pure maple syrup. Return the bacon to the oven and bake until it is browned and sticky, which should take an additional 3 to 5 minutes. Use tongs to transfer the bacon to a wire rack set on a baking sheet to let it drain and cool.
Alternatively, you can try a different recipe that involves making a maple and brown sugar glaze. Arrange the bacon strips on a foil-lined baking sheet and bake until they start to brown. Blot the excess grease, then brush with the glaze and continue baking. Turn the bacon over, brush with glaze again, and continue baking until it is deeply browned and shiny.
Whichever recipe you choose, Maple Candied Bacon is sure to be a hit at your next breakfast or brunch gathering. The combination of sweet maple syrup and salty bacon is irresistible, and the crispy texture will have everyone coming back for more.
Tips For Perfectly Crispy Bacon Every Time
Everyone loves crispy bacon, but achieving that perfect crispiness can be tricky. Here are some tips to help you make perfectly crispy bacon every time:
1. Use the oven: Baking bacon in the oven is the best way to get it crispy. Line a baking sheet with parchment paper, lay the bacon slices in a single layer, and bake at 400 degrees Fahrenheit for 15-20 minutes.
2. Don’t overlap the bacon: Overlapping the bacon slices can cause them to cook unevenly and prevent them from getting crispy. Make sure to arrange the bacon in a single layer with a little bit of space between each slice.
3. Flip the bacon: Flipping the bacon halfway through cooking ensures that both sides get crispy. Use tongs to carefully flip each slice over and continue cooking until it reaches your desired level of crispiness.
4. Drain excess grease: Once the bacon is done cooking, remove it from the oven and transfer it to a paper towel-lined plate to drain off any excess grease.
5. Let it cool: Letting the bacon cool for a few minutes on the paper towel-lined plate allows it to crisp up even more before serving.
By following these tips, you’ll be able to make perfectly crispy bacon every time, whether you’re making it from scratch or cooking up store-bought strips.
