HOW TO CURE PORK BELLY INTO BACON RECIPES

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HOW TO CURE BACON AT HOME | SMALL FOOTPRINT FAMILY™



How To Cure Bacon At Home | Small Footprint Family™ image

When you cure your own bacon, you control the quality of the meat and the ingredients it is cured with! Here's how to cure bacon at home.

Provided by Dawn Gifford

Categories     Breakfast

Total Time 7220 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 18

5 pounds pasture-raised pork belly (skin/rind removed)
1/4 cup sea salt (course or Kosher grain, NOT refined table salt)
1/2 cup raw cane sugar (coconut sugar, honey, or pure Grade B maple syrup)
1 Tbsp ground black pepper (freshly ground)
natural liquid smoke (OPTIONAL: Use only if not using a smoker.)
1 tsp nutmeg
4 Tbsp coffee
1-2 Tbsp raw apple cider vinegar
splash bourbon (to taste)
1-2 Tbsp molasses
3-4 bay leaves (crushed)
4-5 cloves garlic (crushed)
1-2 Tbsp fresh thyme
1 Tbsp fennel seeds (toasted)
1 Tbsp whole coriander seed
1 Tbsp juniper berries
2 Tbsp smoked paprika
2 Tbsp red pepper flakes

Steps:

  • Cut your pork belly into a nice square, bacon-like block. Rinse it and pat it dry.
  • Mix the dry ingredients in a bowl until they are uniformly combined.
  • Mix the wet ingredients (if using) in a separate bowl until they are uniformly combined.
  • In a glass dish, use your very clean or gloved hands to slather the meat all over with the wet ingredients (if using) until thoroughly coated everywhere.
  • Place one half of the dry cure mixture in the bottom of the glass dish.
  • Place the wet pork belly into the dish and press it into the salt/sugar mix.
  • Carefully pour the rest of the dry mixture across the top of the meat and press it in uniformly all around, using your hands to thoroughly massage the cure mix into every nook and cranny of your pork belly. Use up any excess mixture in the dish to make sure both sides are thoroughly coated.
  • Place the dish in the refrigerator for 5-10 days, until the meat feels firm throughout, with no soft spots. (5 days is a good average for a thin belly about 1-1/2 inches thick, but check to be sure. The longer you cure it, the saltier it will be.)
  • As the cure dehydrates the bacon, liquid will accumulate in the dish. It’s supposed to. Think of it like brine. Turn the bacon over every day, and slosh the brine around it.
  • After 5-10 days curing, thoroughly rinse the salt/sugar brine off of the pork belly.
  • Pat the bacon dry with a clean towel and set it on a rack over a baking pan. Allow the bacon to air-dry uncovered in the refrigerator for 24 hours. It will develop a pellicle, or protective skin, on the surface of the meat. Without the pellicle, the smoke won't stick to the meat and you won’t get that bronzed surface that looks and tastes so good.
  • If oven-roasting, preheat the oven to 175–200 degrees F. If using liquid smoke, baste the cured pork belly with a pastry brush to evenly coat all sides. Roast for about 2 hours until bacon reaches an internal temperature of 150 degrees F, the minimum safe temperature for pork. The meat should be cooked a bit on the outside, but not all the way through.
  • If smoking, smoke over hickory, cherry or applewood chips at 175–200 degrees F for 2–3 hours, until meat reaches an internal temperature of 150 degrees F, the minimum safe temperature for pork. The meat should be cooked a bit on the outside, but not all the way through.
  • Let the bacon cool to room temperature on a wire rack over a baking pan, tightly wrap in parchment paper, then refrigerate for at least 4 hours, preferably overnight. (This sets the flavor and texture.) 
  • Slice off the ends of the cold bacon, which may be very dark and more salty than the innards. Fry and eat if you like.
  • With a long, very sharp knife, slice your bacon across the grain, thin or thick, as desired. Use hard-to-slice pieces in pots of beans or soup. Cut bacon into cubes to make lardons and use them like bacon bits in salads, mashed potatoes, mac and cheese, baked beans, sauces, etc. If you put the bacon slab in the freezer for 15 minutes, it becomes easier to slice.
  • Fry bacon pieces/slices in a skillet, or crisp them in the oven. Save the fat for up to a month and use it to fry. 
  • Homemade bacon will keep for a week in the refrigerator and several months in the freezer.

Nutrition Facts : Calories 1018 kcal, CarbohydrateContent 10 g, ProteinContent 18 g, FatContent 100 g, SaturatedFatContent 37 g, CholesterolContent 136 mg, SodiumContent 4777 mg, FiberContent 1 g, SugarContent 8 g, ServingSize 1 serving

HOMEMADE BACON | UMAMI



Homemade Bacon | Umami image

Making homemade bacon is a lot easier than it sounds. All you need is some pork belly and a little time to create thick, juicy, delicious, smokey bacon.

Provided by Mark Hinds

Categories     Breakfast    Dinner    Lunch

Total Time 10260 minutes

Prep Time 10080 minutes

Cook Time 180 minutes

Yield 16

Number Of Ingredients 9

2 lbs pork belly
2 tbsp dry cure
1 tbsp maple syrup
1 tsp brown sugar
1/4 tsp mustard powder
1/4 tsp ground pepper
8 oz kosher salt
4 oz sugar
1 oz Prague Powder #1

Steps:

  • Start by mixing the dry cure, mustard powder, brown sugar, and ground pepper together. Rub the entire pork belly with the mixture, including the sides.
  • Pour the maple syrup on the pork belly and rub it in, making sure to get your hands all nice and gooey. Put the pork belly in a ziplock bag and store it in the fridge for around a week, flipping it every day or so.
  • The bacon is ready to smoke when it is firm to the touch. When you take the bacon out of the bag, give it a good rinse under the sink and pat it dry.
  • We like to smoke the bacon with apple or hickory for two to three hours at around 200℉. It also can be slow roasted in the oven. The bacon is done when its internal temperature reaches 150℉.
  • Once the bacon has been smoked, slice it and cook it the way you would any other bacon.

Nutrition Facts : ServingSize 2 oz, Calories 325 kcal, CarbohydrateContent 8 g, ProteinContent 5 g, FatContent 30 g, SaturatedFatContent 10 g, CholesterolContent 40 mg, SodiumContent 5512 mg, SugarContent 8 g

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