**Discover the Art of Homemade Bacon: A Culinary Journey from Traditional to Unique Flavors**
Indulge in the delectable world of homemade bacon, a culinary masterpiece that elevates breakfast, sandwiches, and various dishes to new heights of flavor. With this comprehensive guide, you'll embark on a journey of creating your own bacon, starting with the classic cure to a variety of infused and smoked variations. Learn the art of selecting the perfect pork belly, mastering the curing process, and achieving the ideal smokiness. Explore traditional methods alongside innovative flavor combinations, including recipes for Sweet & Spicy Bacon, Maple Bourbon Bacon, and even a vegetarian alternative made from tofu. Elevate your culinary skills and tantalize your taste buds with homemade bacon – a versatile delicacy that adds a touch of magic to any meal.
HOMEMADE BACON
Provided by Michael Symon : Food Network
Time 3h30m
Yield 3 1/2 pounds bacon
Number Of Ingredients 8
Steps:
- Rinse the pork belly and pat dry. Transfer to a resealable 2-gallon plastic bag. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in a bowl. Coat the pork belly all over with the mixture.
- Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. It should take 7 days for a thin belly that is about 11/2 inches thick, longer for a belly that's 2 to 3 inches thick.
- Remove the pork belly from the bag, rinse thoroughly and pat dry. Refrigerate the belly on a rack, uncovered, 48 hours.
- Set up your smoker according to the manufacturer's instructions using applewood chips, and set to 200 degrees F. Smoke the pork belly 3 hours, or until the bacon reaches an internal temperature of 150 degrees F.
- Remove the rind (optional), then slice and cook as desired. To store, wrap the bacon in plastic wrap and refrigerate up to 1 week or freeze up to 2 months.
- Pink curing salt is a mix of salt and sodium nitrite. It keeps the meat pink and protects it from bacteria. You can find it at specialty food stores or online.
HOME-CURED BACON
Steps:
- Rub the pork belly top and bottom with the Aleppo pepper. Combine the kosher salt, curing salt, granulated sugar, and brown sugar in a large, nonreactive container and bury the belly completely in the mixture. Cover and refrigerate for 2 days.
- Remove the belly from the refrigerator and discard the cure. Rinse the remaining cure off the meat and pat it dry. Set the belly on a baking sheet and loosely cover. Allow to sit in the refrigerator another 2 days. On the second day, set the hickory chips in water to soak overnight.
- Using a conventional smoker, smoke the belly until the internal temperature reaches 145°F. Once the belly is smoked and cooled, cut into 4 sections. Wrap the sections well in plastic wrap and foil and store in the freezer until needed, up to 3 months.
HOME-CURED BACON
Pink salt, also known as curing salt No. 1, is a nitrate, a combination of sodium chloride - table salt - and nitrite, a preserving agent used to deter the growth of bacteria in cured meats. Bacon is cured in the refrigerator, then slow roasted, and finally cooked again before serving. It is not being consumed as a raw, cured meat, so the use of a nitrate is a personal decision. A small amount of pink salt in your cure provides that familiar pink color and bacon-y flavor, or what we have come to know as bacon-y. It is absolutely possible to cure bacon without nitrates; but be aware that the end product will be more the color of cooked pork and that the flavor will be akin to that of a pork roast. With or without the pink salt, homemade bacon is worth the effort.
Provided by Cathy Barrow
Time 2h
Yield About 2 pounds
Number Of Ingredients 10
Steps:
- Place the pork belly in a large Ziploc bag. Add the salt (and pink salt if using) and the cure additions. Rub the cure into the pork belly, turning the bag over and over and pressing the cure into the flesh. Close the bag, squeezing out all the air and refrigerate for seven days. Each day, flip the bag over. Some liquid will begin to gather in the bag.
- After seven days, wash the cure off the meat, rinsing thoroughly. Pat the bacon dry with paper towels and set it on a rack over a baking sheet. Allow the bacon to air-dry in the refrigerator for 6 to 24 hours.
- Preheat the oven to 225 degrees. Roast the pork belly in the oven to an internal temperature of 150 degrees for about 90 minutes. Chill the bacon well, then slice thick or thin, to preference. Any bacon that doesn't easily slice may be cut into chunks, for starting a pot of beans or soup. Wrapped in parchment paper, then wrapped in plastic wrap or foil and placed in a Ziploc bag, the bacon will keep for three weeks in the refrigerator and three months in the freezer.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 19 grams, Carbohydrate 4 grams, Fat 33 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 163 milligrams, Sugar 3 grams
Tips for Home Curing Bacon
- Choose the right pork belly: Look for a pork belly that is at least 1 inch thick and has a good amount of marbling. This will ensure that your bacon is flavorful and juicy.
- Cure the pork belly for the right amount of time: The curing time will vary depending on the size of the pork belly and the type of cure you are using. However, a good rule of thumb is to cure the pork belly for 7-10 days.
- Use a variety of spices: Don't be afraid to experiment with different spices when curing your bacon. Some popular spices to use include salt, sugar, garlic powder, onion powder, paprika, and black pepper.
- Smoke the bacon at a low temperature: Smoking the bacon at a low temperature will help to develop the flavor and color of the bacon. Aim for a smoking temperature of around 200 degrees Fahrenheit.
- Let the bacon rest before cooking: Once the bacon is smoked, let it rest for at least 24 hours before cooking. This will help the bacon to absorb the flavors of the cure and smoke.
Conclusion
Making home-cured bacon is a fun and rewarding experience. By following the tips in this article, you can create delicious and flavorful bacon that your family and friends will love. So what are you waiting for? Get started today!
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