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homemade bacon recipe

Homemade Bacon Instructional Guide

Steven Pennington
How to make homemade bacon
5 from 3 votes
Prep Time 15 mins
Curing Time 7 d
Total Time 7 d 10 mins
Cuisine Italian / American

Suggested Equipment

Casserole Dish

Ingredients
 

  • Pork Belly (Buy what looks good to you) 1

Dry Ingredients - Cure Ingredients

  • Coarse Kosher Salt (3 Pound Box) 1 48 oz Box
  • Prague Powder (Sodium Nitrite + Table Salt) 2 teaspoon
  • Brown Sugar 1 Cups
  • Chipotle Powder 1 T
  • Cumin 1 T
  • Red Pepper Flake 2 teaspoon

Instructions
 

Purchasing & Preparing the Pork Belly

  • You can find pork belly at your local butcher shop or Asian grocery store.
  • You can save yourself some effort and ask the butcher to remove the pork belly skin. The skin is way too tough to make bacon with. You will not be able to chew it.
  • Choosing your piece of pork belly, look for a new piece with a high amount of meat and a low amount of fat (the white stuff).

The Dry Cure Ingredients

  • Combine all dry ingredients together in a large bowl.
  • Add about ( ⅓ ) third of the dry cure to a large casserole dish or you could use a large plastic bag. I’m not a fan of using plastic bags for this process. We will be curing the bacon for 7 days and I feel like salt and plastic touching for 7 days or more sounds off to me.
  • Rub the curing mix all over the pork belly very well. Add the remaining curing mix to the top of the pork belly and make sure zero pork belly is exposed to air.
  • Place the pork belly on the lower shelf in your refrigerator at the very back. The bacon will cure for 7 days.
  • After 7 days rinse off the pork belly under warm water. To dry, place on a roasting rack into the refrigerator for a few hours or overnight.

Adding Smoke To Your Bacon

  • A natural and traditional method is cold smoking. Keeping the temperature der 110/115 degree. The idea is you are NOT cooking the bacon. Only kissing it with a little smoke flavor.
  • Second Method
    Take 1 ½ cups of water and mix in 1 tablespoon of liquid smoke. Then spray or pour over the bacon. I would slice the bacon before this step to increase the surface area for more flavor.
  • Third Method
    Increasing the amount of chipotle powder, and even adding more ingredients like smoked paprika, some high-quality chili powder. Anything with a smokey ⅓note to it. Experiment around.

Video

Notes

Warning:
Sodium Nitrite, PLEASE know that Prague powder can be dangerous, this ingredient should be used with care. Sodium nitrite should NOT be used as normal salt. Used in too high amounts can cause cardiac arrest. 
Do not confuse sodium nitrite with sodium nitrate. 

Nutrition

Nutrition Facts
Homemade Bacon Instructional Guide
Serving Size
 
1 slice
Amount per Serving
Calories
30
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0.67
g
4
%
Polyunsaturated Fat
 
0.27
g
Monounsaturated Fat
 
0.92
g
Cholesterol
 
6
mg
2
%
Sodium
 
116
mg
5
%
Potassium
 
28
mg
1
%
Carbohydrates
 
0.07
g
0
%
Protein
 
1.9
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword homemade cured bacon, homemade prosciutto, how to make homemade bacon
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