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Discover the incredible flavor of bacon made right in your own kitchen. This simple dry-curing process transforms a fresh pork belly into smoky, savory bacon that's miles ahead of anything you can buy at the store. It's a rewarding project for any meat lover.
For 16 servings
Prepare the Cure Mix
Apply the Cure
Cure the Pork Belly
Discover the incredible flavor of bacon made right in your own kitchen. This simple dry-curing process transforms a fresh pork belly into smoky, savory bacon that's miles ahead of anything you can buy at the store. It's a rewarding project for any meat lover.
This american recipe takes 11700 minutes to prepare and yields 16 servings. At 753.07 calories per serving with 13.38g of protein, it's a moderately challenging recipe perfect for breakfast or brunch.
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Rinse and Dry
Cook the Bacon Slab
Chill, Slice, and Store
Replace the dark brown sugar with an equal amount of maple sugar, or use 1/3 cup of pure maple syrup (reduce salt slightly to compensate for the liquid).
Add 2 tablespoons of crushed juniper berries, 4-5 crumbled bay leaves, and 1 tablespoon of thyme to the cure mix for an aromatic, savory flavor.
Incorporate 1-2 tablespoons of red pepper flakes or a tablespoon of cayenne pepper into the cure for a spicy kick.
Making bacon at home allows you to select high-quality pork and control the amounts of salt and sugar. You can also avoid artificial preservatives, flavorings, and excess water found in many store-bought brands.
Pork belly is a good source of complete protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
Pork is naturally rich in several B vitamins, particularly thiamine (B1), niacin (B3), and B12. These vitamins are crucial for energy metabolism, brain function, and maintaining a healthy nervous system.
Yes, for this type of long dry cure, Prague powder #1 (also called pink curing salt #1) is essential for food safety. It contains sodium nitrite, which prevents the growth of dangerous bacteria, including those that cause botulism. It should not be confused with Prague powder #2 or Himalayan pink salt.
A 4 oz (113g) serving of this homemade bacon, once cooked, contains approximately 550-650 calories, primarily from fat. The exact number can vary based on the fat-to-meat ratio of your specific pork belly.
Homemade bacon is a high-fat, high-sodium food and should be enjoyed in moderation. However, making it at home gives you complete control over the ingredients, allowing you to use high-quality pork and avoid the artificial preservatives, liquid smoke, and excess water often found in commercial bacon.
The bacon is fully cured when the entire slab feels firm and stiff to the touch. If you press on the thickest part, it should feel like a cooked steak, not raw meat. If there are any soft spots, let it cure for another day or two.
After slicing, you can store the bacon in an airtight container or zip-top bag in the refrigerator for up to one week. For longer storage, wrap portions tightly or vacuum seal and freeze for up to 3 months.
Yes, you can. The process is the same. The skin will become very tough after cooking and is typically removed before slicing the bacon. Some people enjoy crisping the skin separately to make 'cracklins'.
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