How to Make Homemade Bacon (with Images)

Table of contents:

How to Make Homemade Bacon (with Images)
How to Make Homemade Bacon (with Images)
Anonim

Bacon (or bacon) is a cured pork product made from pork belly meat. The curing process requires a high amount of salt, which is often mixed with other ingredients to create the spice of the final item. The bacon can then be smoked to acquire its famous, robust flavor. Both processes (curing and smoking) are similar regardless of the ingredients added to the chosen method. After practicing with a common recipe, you can get creative with your own spices and ingredients!

Ingredients

  • 2, 2 kg of pork belly (bacon) with skin;
  • ¼ cup of kosher salt;
  • 2 tsp pink healing salt;
  • ¼ cup of packaged brown sugar;
  • ¼ cup of honey (preferably chestnut honey);
  • 2 tablespoons of red pepper flakes;
  • 2 tablespoons of smoked sweet paprika;
  • 1 teaspoon of cumin seeds;
  • Liquid smoke (if you don't have a smoker).

Steps

Part 1 of 3: Curing the bacon

Make Homemade Bacon Step 1

Step 1. Buy the bacon

This can be the trickiest part of the entire homemade preparation process, as it's not so common to find raw bacon in markets. Go to a local butcher or meat supplier.

Butchers usually have better quality bacon than meat suppliers. Furthermore, the supplier can only sell the product in high quantities (which go beyond what is necessary for this recipe)

Make Homemade Bacon Step 2

Step 2. Thoroughly rinse the bacon

After buying the product at the butcher, rinse it thoroughly to remove blood or other residue from the meat. Dry it carefully and then transfer it to a 7.5 liter airtight plastic bag.

  • After cleaning and drying the bacon, its surface will be a little sticky.
  • You can also trim the ends of the bacon, if you have any. Meat must be square in shape to be stored in the plastic bag.
Make Homemade Bacon Step 3

Step 3. Mix the seasonings

Place the kosher salt, curing salt, brown sugar, honey, red pepper flakes, paprika and cumin in a bowl. Mix everything until the products are well uniformed with the honey. This is one of many recipes that can be used to add exotic flavors to bacon. Here are other examples of spices:

  • 1-1, 3 kg skinless bacon, ¼ cup kosher salt, 2 teaspoons curing salt, ½ cup sugar, 1 teaspoon maple syrup, 1 tablespoon bourbon (whiskey), 1 teaspoon of freshly ground black pepper and walnut smoke for the smoking process (can be walnut smoke for the smoker or liquid smoke for the oven).
  • 1.2 kg of bacon with skin, 2½ tablespoons kosher salt, 1½ tablespoon sugar, 1 tablespoon black peppercorns, 1 teaspoon fennel seeds, 1 teaspoon of caraway seeds, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 2 bay leaves and 1 clove of garlic cut into small pieces.
  • 450g bacon, 1½ teaspoon kosher salt, ½ teaspoon curing salt, 2 tablespoons hoisin sauce, 2 tablespoons honey, 1 tablespoon soy sauce, 1 tablespoon ginger powder soup, 1 teaspoon garlic powder, 1 teaspoon Sriracha or other hot sauce, ¼ teaspoon Chinese five-scents and 2 tablespoons water.
Make Homemade Bacon Step 4

Step 4. Soak the bacon in the seasoning mixture

You will have enough of the product to cover all the meat evenly. Put everything in the plastic bag until finished.

Make Homemade Bacon Step 5

Step 5. Refrigerate the bacon for 7-10 days

Close the plastic bag and refrigerate it. Turn it once a day so that the mixture of meat and seasoning is even on both sides.

  • The duration of the process depends on the thickness of the backfat. If it is thin (about 4 cm), it will be ready in seven days; if it is thick (with 5-7, 5 cm), it will be ready in ten.
  • To see how well cured the bacon is, touch it when you think it's almost done. Cured meats are firm, like steaks. If the product is still soft and spongy, wait more.
Make Homemade Bacon Step 6

Step 6. After curing the meat, remove it from the bag and rinse it well

Discard any solid residues that are still present in the product. Finally, dry everything carefully.

Make Homemade Bacon Step 7

Step 7. After rinsing the meat well, refrigerate it again for 48 hours

Leave it uncovered.

Part 2 of 3: Smoking the bacon with a smoker

Make Homemade Bacon Step 8

Step 1. Get a smoker

This part of the tutorial requires this equipment. Many believe that it generates the best results for the process. However, if you can't, skip to the third part of the article - which teaches how to smoke with the oven.

Make Homemade Bacon Step 9

Step 2. Use apple wood in the smoker

Apple trees are often used in the bacon smoking process because their composition does not affect the rich composition of the cured meat. Follow the equipment manufacturer's specific instructions before resorting to this wood and set it to 93°Celsius.

  • Walnut and maple are also popular options for smoking cured bacon. However, the light composition of the apple tree generates the best results for those who have no experience with these processes.
  • If you are new to the smoker, refer to the following articles to find more information: How to Use a Charcoal-Based Smoker and How to Use an Electric Smoker.
Make Homemade Bacon Step 10

Step 3. Smoke the bacon for three hours

Due to its mild flavor, smoking with apple wood takes a few hours to reach all the meat. Three hours might be enough.

For thicker pieces of bacon (5-7, 5 cm), you may need more time. Use a meat thermometer to see if the internal temperature of the product reaches 60 °Celsius

Make Homemade Bacon Step 11

Step 4. Slice and cook the meat as you like

Some people choose to remove the husk formed during the healing process. However, this is not mandatory. From here, you can slice and prepare the bacon according to your favorite recipes.

Make Homemade Bacon Step 12

Step 5. Store the bacon

Store all unused parts of the product in a plastic container immediately. You can keep bacon in the fridge for up to a week - or freeze it for up to two months if you want to use it in the future.

Part 3 of 3: Using an Oven as an Alternative to a Smoker

Make Homemade Bacon Step 13

Step 1. Preheat the oven to 93°Celsius

Although many believe that the smoker produces the best results, it is also possible to use a homemade oven.

Make Homemade Bacon Step 14

Step 2. While the oven is preheating, use a brush to brush the liquid smoke onto the bacon

Be careful and cover both sides of the meat.

Make Homemade Bacon Step 15

Step 3. Place a baking sheet with the bacon (greasy side up) in the oven

Bake it for 2-2½ hours.

  • You can buy liquid smoke online or at local markets, depending on the type.
  • As with the smoker, examine the bacon with a meat thermometer to see if it is at an internal temperature of 60°C.
Make Homemade Bacon Step 16

Step 4. Slice and cook the meat as you like

Some people choose to remove the husk formed during the healing process. However, this is not mandatory. From here, you can slice and prepare the bacon according to your favorite recipes.

Make Homemade Bacon Step 17

Step 5. Store the bacon

Store all unused parts of the product in a plastic container immediately. You can refrigerate bacon for up to a week - or freeze it for up to two months if you want to use it in the future.

Make Homemade Bacon Ultimate

Step 6. Ready

Tips

  • Pink curing salt is a mixture of salt and sodium nitrite; it can give meat a pinkish tinge and protect it from bacteria. Buy it at specialty food stores or on the internet.
  • Although kosher salt and pink healing salt should be used in any case, you can be creative with other spice options for the healing process.

Popular by topic