Infuse it with spices and smoke it to perfection, this process is simple, rewarding, and results in bacon that’s truly your own.
Homemade Smoked Bacon – Cure: 7 – 8 days
Making your own smoky bacon at home not only allows you control the quality of ingredients, it also gives you the freedom to experiment and personalise the flavour to your exact taste. Transforming a simple piece of pork belly into homemade bacon is a rewarding culinary adventure and can be perfected over time into something truly special. A crucial aspect of making great bacon is selecting the right cut of pork belly. The ideal pork belly should have a balanced ratio of meat to fat. This balance is key to achieving bacon that is flavorful and tender. The fat in the pork belly renders as the bacon cooks, helping to keep the meat juicy and adding richness. A well-marbled piece of pork belly (one with a good distribution of fat and lean meat) will produce bacon that is both tender and crispy. Too much fat can make the bacon greasy, while too little can leave it dry and tough. It’s this balance that makes homemade bacon stand out. Store-bought bacon often contains preservatives, excess salt, and artificial additives, but homemade bacon allows you to avoid these. We suggest choosing quality pork by opting for organic or pasture-raised pork if that’s your preference. Not only does this ensure a healthier, cleaner product, but it also gives you peace of mind about what’s going into your food skipping the nitrates commonly used in processed bacon, making it a more natural alternative. The curing process is another area where you have full creative control. By using a simple dry cure, which typically includes salt, sugar, and spices, you can infuse the pork belly with deep, rich flavors. The cure draws moisture from the meat, creating a firm texture that’s ideal for slicing. From here, you can experiment with different herbs and spices to suit your preferences. Classic flavors like brown sugar, garlic, and black pepper always work well, but don’t hesitate to try adding smoked paprika, chili flakes, or various herbs and syrups for a unique twist. Once the curing process is complete, it’s time to smoke the bacon. The type of wood you use for smoking will play a major role in the final flavor. Woods like apple, maple, and hickory each impart a distinct smoky aroma. Applewood offers a mild, fruity flavor, while hickory produces a stronger, more robust smokiness. By experimenting with different wood types, you can create a bacon that is perfectly suited to your taste. In addition to the satisfaction of making your own bacon, this process can also save you money in the long run. While the initial cost of purchasing a whole pork belly might seem high, making bacon at home is often more cost-effective than buying pre-packaged bacon. By making large batches, you can enjoy a supply of homemade bacon for a fraction of the cost, plus you can freeze portions to enjoy later.
Experiment with different types of woods like apple, maple, or hickory to find your favorite smoke flavor.
Ingredients
2kg pork belly (preferably organic)
Curing salt such as Prague Powder
Kosher salt
Brown sugar
Black pepper
Optional:
Smoked paprika, garlic powder, thyme,
cayenne pepper or any other spices you choose.
Method
Mix 1 tablespoon of the curing salt, 1/4 cup kosher salt, 1/4 cup brown sugar, 1 tablespoon of black pepper and the spices. Adjust the ingredients to taste but ensure you maintain the curing salt ratio for safety.
Rub the cure mixture thoroughly onto pork belly.
Place the pork belly in a container or large zip-top bag, ensuring all meat is covered with the cure. Seal the container or bag, removing as much air as possible to prevent spoilage.
Refrigerate for 7–10 days. Flip the pork belly every other day to ensure even curing. The longer you cure, the saltier and more flavoured your bacon will be, however don’t exceed 10 days to avoid over-salting.
After curing, rinse the pork belly under cold water to remove excess salt and cure. Pat it dry using paper towels.
Place it on a rack over a tray in the fridge, uncovered, for 24–48 hours. This step helps form a pellicle, which is crucial for smoking, allowing smoke to infuse well to the meat.
To smoke the bacon, preheat your smoker to 200°F (93°C). If you don’t have a smoker, you can use your oven or BBQ with wood chips in a foil tray or smoking gun to impart the smoky flavours. Smoke the pork belly until it reaches an internal temperature of 150°F (65°C). This can take from 2 to 4 hours, depending on your setup and the thickness of the pork belly.
Let the smoked pork belly cool to room temperature, then refrigerate overnight to make slicing easier.
To store your freshly made bacon, refrigerate for no more than 1 week ensuring it is well wrapped. For longer storage, simply vacuum-seal and freeze it; bacon can last up to 3 months in the freezer.
