How to Make Homemade Bacon



How to cure, smoke, and cook homemade bacon. It’s much easier than you’d think; it just requires a couple of special ingredients and the right equipment.

Jalapeño Garlic Bacon

3 lb. pork belly with skin attached
40 grams kosher salt (about 5 tbsp Diamond Crystal, about 3 tbsp Morton)
1 ½ tsp pink salt (Prague Powder # 1, Insta-Cure, DQ Curing Salt, etc.)
40 grams maple sugar (or 40 g/3 tbsp brown sugar)
5 cloves garlic*
4 mashed jalapeños*

*optional flavors (Unfortunately, most savory ingredients don’t really add much flavor. Try using sweeter additives, like 1/2 cup applesauce or 3 tablespoons maple syrup.)

1. Combine ingredients in a gallon-size zipper bag. Refrigerate for one week, flipping every other day.

2. Rinse pork belly and place on a rack in the refrigerator for 12 – 24 hours.

3. Smoke with apple wood at 200 degrees until the bacon has reached an internal temperature of 150 degrees.

4. Cool at room temperature for a couple of hours, but remove skin 10 – 15 minutes after removing from smoker.

5. Chill thoroughly in the refrigerator. Trim sides, ends, and top before slicing as desired.

Sources for curing (pink) salt:
http://www.butcher-packer.com/index.php?main_page=product_info&cPath=237_12&products_id=55

http://www.lemproducts.com/product/169/Cure_Ham_Curing_Kits

Link to a highly informative discussion on the merits of nitrites and nitrates:
http://chowhound.chow.com/topics/331350

Recipe adapted from/inspired by the bacon recipe in “Charcuterie” by Michael Ruhlman and Brian Polcyn.
http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298/ref=sr_1_1?ie=UTF8&qid=1305001019&sr=8-1

48 thoughts on “How to Make Homemade Bacon

  1. Real good tips, thank you… I haven't' been doing this correctly I buy the sliced pork belly and then marinate only 3 days and then smoke it with coconut shells but it appears I need to wait 7 days and seal it better, thanks again.

    I have to make my own bacon I live in Asia and they don't smoke it here and add too much sugar, next I'll look at how to make sausage they don't know how to make that correctly either it's all sugar it's horrible.

  2. GREAT VIDEO, BUT WE DONT NEED TO HEAR ABOUT ALL THE CAVEATS, WE KNOW THIS……..MAYBE AN AGE DIFFERENCE THING……IM 62, LOL……..WERE ALL GOING TO DIE IN THIS SHORT LIFE WE LIVE ANYWAY………LFG!

  3. one additional FYI, botulism toxins denatures at about 240 degrees F so if you like your bacon "crispy" I doubt there's a big concern even if you don't use sodium nitrate/nitrite but I myself also use it for color and texture. Thanks for the video!

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