Bacon is a beloved breakfast staple that has been enjoyed for centuries. While most of us are used to buying pre-packaged bacon from the grocery store, there’s something special about making your own salt cured bacon at home.
Not only is it a fun and rewarding experience, but it also allows you to control the ingredients and customize the flavor to your liking.
In this article, we’ll explore the basics of curing bacon and provide step-by-step instructions on how to make your own delicious bacon at home.
So, grab your apron and let’s get started!
How To Make Salt Cured Bacon?
The process of making salt cured bacon is relatively simple, but it does require some patience and attention to detail. Here’s what you’ll need:
– Pork belly
– Salt
– Sugar
– Curing salt (optional)
– Herbs and spices (optional)
– Large container or zip-top bag
– Foil-lined tray
– Paper towels
– Smoker or oven
Step 1: Prepare the Pork Belly
Start by rinsing the pork belly and patting it dry with paper towels. Trim any excess fat or loose meat from the belly. If the skin is still on, there’s no need to salt that side. If the skin has been removed, salt all sides.
Step 2: Create the Cure Mix
In a small bowl, combine salt, sugar, and any herbs or spices you’d like to use. If you’re using curing salt, add that as well. Mix everything together thoroughly.
Step 3: Apply the Cure Mix
Place the pork belly on a foil-lined tray and sprinkle half of the cure mix evenly over the surface of the belly. Rub 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 place it in the refrigerator for 7 days.
Each day, flip the belly onto the other side and massage the contents of the bag around. After 7 days, remove from the bag and rinse under water. Pat dry with paper towels and place back in the fridge uncovered (on a rack over a pan to catch any drips) for 24 hours.
Step 4: Smoke or Roast
Smoke the now cured bacon using apple or cherry wood for three hours at 200°F, or until internal temperature reaches 150°F. If you don’t have a smoker, you can roast it in an oven at 200°F until it reaches an internal temperature of 150°F.
Step 5: Store and Enjoy
Store your bacon in an airtight plastic bag or container in the refrigerator for up to a week, cutting and cooking as required. If you want to save your bacon grease to cook with, be sure to avoid burning it by baking your bacon instead of frying it.
What Is Salt Curing And Why Do It?
Salt curing is the process of preserving meat by adding a combination of salt, sugar, and curing salt (optional) to the meat. The process not only preserves the meat but also adds flavor and color to it. Before refrigeration, salt curing was one of the primary forms of preservation for most foods because it keeps microbes and bacteria from forming and adds flavor in the process. Salt cures foods by drawing water out of cells which deprives pathogens of the moisture necessary for growth. As water is removed from the cells, salt takes its place, enhancing the final product’s flavor and maintaining an inhospitable environment for harmful bacteria. The salt also weakens muscle fibers, affecting the texture of the cured meat.
The use of curing salt is optional but recommended as it helps in generating a pinkish shade and extending shelf life. Curing salts are generally a mixture of sodium chloride (table salt) and sodium nitrite, and are used for pickling meats as part of the process to make sausage or cured meat such as ham, bacon, pastrami, corned beef, etc. The nitrite in curing salts helps stop the bacteria in its tracks, preventing reproduction and the growth of the toxin that causes botulism. Nitrites prevent the growth of anaerobic bacteria, while nitrates turn into nitrites over time, making them a “time release” inhibitor of the harmful compound.
Curing with Prague Powder helps meat preserve its color and prevents it from turning grey. In addition to preservation benefits, curing also adds a bright, zingy, tangy flavor to meat while concentrating its flavor. It also prevents fats from going rancid. Overall, salt curing is an excellent way to preserve meat while enhancing its flavor and color.
Choosing The Right Cut Of Pork For Bacon
When it comes to making salt cured bacon, choosing the right cut of pork is crucial. While jowl meat and loin can be used, the best cut for beginners is pork belly. Pork belly is the fastest and easiest cut to work with, as it has a more even distribution of fat and fewer contours or cavities that require special attention.
If you prefer a thicker cut of bacon, pork belly is also the way to go. It provides more flavor and holds up better during cooking than jowl meat. However, if you prefer a smoother texture, jowl meat may be the better option for you.
When selecting your pork belly, it’s important to choose good quality, fresh meat. Look for organic options if possible. Trim any excess fat or loose meat from the belly before applying the cure mix.
Preparing The Pork For Curing
Before you begin the curing process, it’s important to properly prepare the pork belly. Start by rinsing the pork belly and patting it dry with paper towels. Trim any excess fat or loose meat from the belly. If the skin is still on, there’s no need to salt that side. If the skin has been removed, salt all sides.
Next, create the cure mix by combining salt, sugar, and any herbs or spices you’d like to use in a small bowl. If you’re using curing salt, add that as well. Mix everything together thoroughly.
Place the pork belly on a foil-lined tray and sprinkle half of the cure mix evenly over the surface of the belly. Rub it in gently. Flip the belly over and repeat on the other side with the remaining mix.
Once the entire belly and curing mix is in a large zip-top bag, place it in the refrigerator for 7 days. Each day, flip the belly onto the other side and massage the contents of the bag around. After 7 days, remove from the bag and rinse under water. Pat dry with paper towels and place back in the fridge uncovered (on a rack over a pan to catch any drips) for 24 hours.
By properly preparing your pork belly before curing, you’ll ensure that it’s ready for smoking or roasting and will result in delicious homemade bacon.
Creating The Salt Cure Mixture
The salt cure mixture is the key ingredient in making salt cured bacon. It’s important to use the right amount of salt and sugar to ensure the bacon is properly preserved and has the right flavor. You can also add herbs and spices to create a more unique flavor profile.
To create the salt cure mixture, start by combining salt, sugar, and any herbs or spices you’d like to use in a small bowl. If you’re using curing salt, add that as well. Mix everything together thoroughly.
The ratio of salt to sugar should be 1:1, but you can adjust this based on your personal preference. If you’re using curing salt, follow the instructions provided with the product carefully to ensure you’re using the right amount.
It’s important to note that curing salts are not interchangeable, so make sure you’re using the right one for your recipe. Cure No. 1 is used for meats that require cooking, brining, smoking, or canning, while Cure No. 2 is used for dry-cured products that don’t require cooking or refrigeration.
Once you’ve created your salt cure mixture, sprinkle half of it evenly over the surface of the pork belly and rub it in gently. Flip the belly over and repeat on the other side with the remaining mixture. Place the entire belly and curing mix into a large zip-top bag and place it in the refrigerator for 7 days.
By following these steps and carefully creating your salt cure mixture, you’ll be able to make delicious and perfectly preserved salt cured bacon at home.
Applying The Salt Cure To The Pork
The first step in making salt cured bacon is to apply the salt cure to the pork belly. This process involves covering the pork belly entirely in salt for a full day. To make sure the meat is completely covered, fill a container with salt, place the meat on top, and pour more salt over until it’s buried. You can also add some herbs and spices (like celery seed and black pepper) at this point, if you want.
For equilibrium curing, which is a modern dry cure method, you’ll only want to use the amount of salt that is equivalent to 3% of the weight of the meat. Weigh your meat and figure out how much salt to use, then evenly coat the surface of the meat in salt. Place the meat in a vacuum bag and seal it. Place the sealed bag in the refrigerator for about 5 days, and it’ll cure.
If you’re using dry curing, apply the cure mix directly on the meat. After the application, place meat into a plastic food storage bag and tightly seal. From there, put your meat in the refrigerator and let the curing process take place.
For brine curing, combine curing salt and water to create a sweet pickle solution. To cure, inject the brine solution into the meat using a meat pump or soak the meat over a period of time. If you choose to soak, be sure to fully submerge the meat.
Regardless of which method you choose, be sure to flip the pork belly onto its other side each day and massage the contents of the bag around. After 7 days, remove from the bag and rinse under water. Pat dry with paper towels and place back in the fridge uncovered for 24 hours before smoking or roasting.
By following these steps, you can make your own delicious salt cured bacon at home.
Letting The Bacon Cure
Letting the bacon cure is a crucial step in the process of making salt cured bacon. The curing process simply means using salt to draw the moisture out of the pork belly, which helps preserve the meat and gives it that signature bacon flavor.
To begin, rub the cure mix all over your pork belly and let it sit on a rimmed baking sheet in your refrigerator. It’s important to make sure that your refrigerator is keeping the meat below 40°F (4°C) for 5-7 days. To verify your fridge temperature, you can put the probe of a leave-in probe thermometer next to the meat for an hour or so.
During the curing process, liquid will gather in the bag as the cure dehydrates the bacon. This is completely normal and expected. It’s important to turn the belly over each day so that it bastes evenly in the liquid that exudes from it.
After 7 days, remove the pork belly from the bag and rinse it under water. Pat it dry with paper towels and place it back in the fridge uncovered (on a rack over a pan to catch any drips) for 24 hours. This allows the surface of the bacon to dry out and form a pellicle, which helps the smoke adhere better during the smoking or roasting process.
Once your bacon has cured and dried, it’s time to smoke or roast it. If you have a smoker, use apple or cherry wood chips to give your bacon a delicious smoky flavor. If not, you can “cheat” by using a natural liquid smoke during oven-roasting. Be sure to read the ingredient list on the label carefully to make sure it contains all natural ingredients.
Finally, store your bacon in an airtight plastic bag or container in the refrigerator for up to a week. When you’re ready to enjoy it, simply cut and cook as required. Making salt cured bacon at home takes some time and effort, but the end result is well worth it!
