Why You’ll Love This Homemade Bacon Recipe
When you make your own bacon, you’ll discover a whole new world of flavor that store-bought just can’t match.
The aroma wafting through your kitchen while it’s smoking is absolutely intoxicating. You’ll feel a sense of pride knowing exactly what’s in your bacon.
Plus, customizing the sweetness or smokiness to your liking is a game-changer. Each bite bursts with richness, making mornings feel like a gourmet experience.
It’s not just about taste—it’s the satisfaction of creating something delicious from scratch.
Trust me, once you try homemade bacon, you’ll never want to go back to store-bought. It’s truly a revelation!
Ingredients of Homemade Bacon
Making homemade bacon is like starting a delicious adventure. It’s not just about the end product; it’s about the journey of creating something truly special in your kitchen. When you gather the ingredients, you’ll realize that it’s pretty simple, and before you know it, you’ll be savoring that smoky, crispy goodness that you crafted with your own two hands.
So, what do you need to get started? Let’s break it down.
Ingredients for Homemade Bacon
- 5 lbs pork belly
- 1 cup canning salt
- 1 cup honey
- 2 charcoal briquettes
- 3 ounces maple wood chips
Now, let’s chat a bit about these ingredients. First off, the pork belly is the star of the show – it’s rich and succulent, and you want to choose a good quality cut. If you can find a local butcher, that’s often a great place to start.
As for the canning salt, it’s important for curing the meat, but don’t confuse it with regular table salt; it’s coarser and does the job well. Honey adds a lovely sweetness that balances the saltiness, but you could play around with other sweeteners if you’re feeling adventurous.
The charcoal and wood chips are essential for that smoky flavor that makes bacon, well, bacon. If you can get your hands on maple wood chips, they’ll give your bacon a lovely, sweet smokiness that’s hard to resist. But hey, if hickory is more your jam, go for it.
The beauty of homemade bacon is that you can tweak it to match your taste buds. Just remember, the process is all about patience and a little bit of love. Happy cooking!
How to Make Homemade Bacon
Making homemade bacon is an adventure that requires a little bit of time and a whole lot of love, but trust me, it’s totally worth it. So, let’s roll up our sleeves and plunge into how to make this smoky delight.
First, you’re going to need 5 lbs of pork belly, which is fundamentally the heart of your bacon. Choose a nice, fatty cut because that’s where all the flavor is.
Now, let’s get to the curing process. Grab that 1 cup of canning salt and rub it all over the pork belly. You want to make sure it’s completely covered, and hey, don’t be shy—get in there with your hands.
Next comes the sweetness: take 1 cup of honey and slather it over the pork belly like you’re frosting a cake. The combination of salty and sweet is what makes bacon so irresistible.
Once your pork belly is all dressed up, pop it into a garbage bag, squeeze out as much air as you can, and seal it tight. Then, off to the fridge it goes for at least three days. Yes, you read that right—three days. This is where the magic happens. Each day, turn the bag over so that the meat marinates evenly in that glorious mixture.
After the three days, it’s time to rinse the pork belly under cold water. This step is vital because you don’t want your bacon to be overly salty. Pat it dry with a paper towel and place it on a cooling rack in front of a fan for about an hour. Why? Well, it’s all about forming a pellicle, that sticky layer that helps the smoke cling to the meat. When it feels tacky to the touch, you’re ready to smoke.
Now, here comes the fun part. Set up your smoker with 2 charcoal briquettes and 3 ounces of maple wood chips. If you’re using hickory, that works too, but I’m telling you, maple gives it a sweet, smoky flavor that’s just divine.
Preheat your smoker to a nice, cool 100 degrees Fahrenheit. Place the pork belly on the rack and let it cold smoke for about three hours. I know, it’s a waiting game, but think of all the delicious bacon you’re about to have.
After the smoking session, your bacon is still raw, so remember to slice it and fry it up before enjoying. And there you have it, homemade bacon that will have everyone wondering how you did it. Who knew making bacon could be so simple and rewarding?
Happy cooking, and enjoy your smoky creation!
Homemade Bacon Substitutions & Variations
After enjoying the process of crafting your own homemade bacon, you might wonder about the options for tweaking the recipe to suit your taste or dietary needs.
For a sweeter twist, try using brown sugar instead of honey. If you’re looking for a spicier kick, add crushed red pepper flakes or smoked paprika to the rub.
If you’re avoiding pork, turkey or beef belly can be great alternatives.
Experiment with different woods for smoking, like cherry or pecan, to create unique flavors.
Don’t hesitate to adjust seasoning levels to find your perfect balance.
Enjoy the journey of customization!
What to Serve with Homemade Bacon
What’s better than enjoying your homemade bacon straight from the pan? Serving it up with delicious accompaniments!
I love pairing it with fresh scrambled eggs for a classic breakfast. If I’m feeling adventurous, I’ll add it to a savory breakfast sandwich with avocado and tomato.
For lunch, a BLT with crispy lettuce and juicy tomatoes really showcases that smoky flavor.
And let’s not forget about salads! Crumbled bacon adds a tasty crunch to a spinach salad with warm vinaigrette.
Whether it’s breakfast or lunch, bacon elevates any dish, making it absolutely irresistible!
Additional Tips & Notes
While preparing your homemade bacon, keep in mind a few essential tips to enhance the flavor and guarantee the best results.
First, don’t rush the curing process; a week in the fridge really deepens the flavor. If you like it spicy, consider adding crushed red pepper or garlic to the rub.
When smoking, maintain a steady temperature to avoid uneven cooking. Experiment with different wood types for unique flavors—applewood offers a sweet touch!
Finally, always slice a bit to test before frying the entire batch; you want to verify it’s just right. Trust me, these tips will elevate your bacon!