Homemade Bacon

 

Simple recipe for delicious bacon!

Number of Servings: 1 KG
Prep Time:  3

Cook Time:  3 Hours

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INGREDIENTS:

  • 1 KG piece of pork belly
  • 1 cup dark brown sugar
  • 1/3 cup kosher salt
  • 12 grams (~1 1/2 TSP) pink salt (or Ready Cure in Canada) (Measure this using scales, do not poison yourself!)
  • 1/4 cup Real Maple Syrup
  • 4 TBSP Cracked Peppercorns

DIRECTIONS:

  1. Using a sharp knife, remove the skin from the belly. Don’t play with the pig nipples, that’s just weird. OK, go ahead and pinch one.
  2. Discard the skin
  3. In a bowl, mix up the salt, sugar, cure and pepper.
  4. In a Large Ziplock Bag, place the belly
    Pour in the dry cure powder, coating all sides of the belly
    Pour maple Syrup into the bag, and mush it around
  5. Store in the fridge for 7 days.
    (As the cure works, more liquid will be drawn out of the belly, this starts within the first hour)
  6. Every day, flip the belly over to allow the released liquids and cure to even coat.
  7. Over the course of the week, you should notice the bellies firming up quite a bit as a result of the curing process.
  8. After 7 days, remove from bags and rinse the cure off with cold water
    Pat dry with paper towels and place belly on a wire rack
  9. Back in the fridge over night to form a tacky pellicle on the surface (needed for the smoke to stick)
    Smoke on your cooker, at your desired pace till the bellies hit about 150 degrees internal temp.
  10. Let the bacon cool completely for easier slicing, but go ahead and cut off some NOW and fry it up!
  11. It should be good a couple weeks in the fridge, if you can last that long.

NOTES:

I fry mine at a low temp to release much of the fat, but this stuff is so good, you WANT the fat in there. Try a couple of thick slices….this is nothing like what you are used to buying in the store.
Don’t have a smoker? Go buy one. In the meanwhile, you can add some liquid smoke to the maple syrup, and then use your oven to get this up to 150 degrees.
I like to cool smoke mine (180 degees) for a couple of hours, using hickory, before raising the temp of the cooker up to 224 to finish it off for the last hour of so.

TAGS:  Bacon, Pork, Smoker, Thomson

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By |2019-03-17T11:17:38-04:00November 30th, 2014|Recipe|Comments Off on Homemade Bacon