Who doesn’t love bacon? There’s nothing like the smell of fresh bacon cooking on the stove. No, we don’t mean fresh bacon bought from the store.
We’re talking fresh bacon made at home! Do you know how to make your own bacon? You can make your own bacon with a few simple steps.
Once you perfect the craft, you won’t want to purchase bacon from the store ever again! In the guide below, you’ll learn all the steps required to make your own bacon at home. Continue reading to find out everything you need to know!
Buy the Pork
To start the process, you’ll need to buy the pork you want to use to make your bacon. You can buy pork belly or loin. When selecting the type of pork you want to use, be sure to find something that has a 50:50 ratio of fat to muscle.
Nice pink meat with clear white fat is ideal. Consider buying from a butcher who raises the product ethically, which gives you a better quality of meat.
Purchase Your Supplies
Next, you’ll want to purchase all the supplies needed to transform your pork into bacon. You’ll need to use a slow smoker and some smoking wood. There are some helpful reviews you can browse through to ensure you find a great smoker.
You’ll also need large Ziplock bags for curing your pork in. A refrigerator, an instant-read thermometer, a vacuum sealer, and a cure to use on the pork will sum up your supplies list. You can purchase a cure at the store, or you can make your own at home.
Cure the Pork
The next step is to prepare the pork and apply the dry cure. When purchasing your pork from the butcher, make sure to ask them to remove the skin for you. You can keep it for other recipes, but for bacon purposes, you’ll need the skin removed.
If the size of the pork is too large to fit inside the Ziplock bag, cut it in half. Then apply the rub to both sides of the pork and place inside the bag. To prevent excess liquid from draining into your fridge, place the bag in a plastic container.
Then, keep it in the fridge for about 8 days. Each day, you should turn the pork and give it a good rub. You’ll see liquid forming in the bag.
After a week, remove the pork and rinse the cure off. Place on a rack to dry. Then, place it back in the fridge, uncovered for the night.
You’ll see small white dots, which is normal and part of the process.
Smoke and Cool It
Heat your smoker up to 200°F and smoke for about 4 hours. The internal temperature should reach 160°F once done. It’s a good idea to check the temperature regularly because different sized pork will cook at different rates.
Once done, place the pork on a cooling rack and then into the fridge overnight once cooled down. In the morning, you can use a brisket knife to cut slices of bacon off the pork. Vacuum seal what you don’t want to use and freeze it for later use!
Are You Ready to Make Your Own Bacon?
Is it time you make your own bacon at home? If you haven’t tried to make your own bacon recipe, then now is the time to do so! Follow the steps listed above to ensure bacon success!
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