Homemade Bacon

Name: Homemade Bacon
Prep time: 144 h
Cook time: 2 h
Total time: 146 h
Cuisine: American
Ingredients: 1 kg pork belly, skin off; 150 g – kosher salt; 100 g – granulated sugar; 50 g – maple syrup; 20 g – curing salt (prague #1); 1 sprig rosemary; 1 sprig thyme

7 steps

Prep:144hCook:2h

This recipe definitely takes some time, but once you try it, no bacon will ever be the same.

Updated at: Thu, 17 Aug 2023 04:42:34 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories569.9 kcal (28%)

Total Fat52.7 g (75%)

Carbs13.4 g (5%)

Sugars13 g (14%)

Protein8.9 g (18%)

Sodium6570.4 mg (329%)

Fiber0 g (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

1kgpork belly

skin off

150gkosher salt

100ggranulated sugar

50gmaple syrup

20gcuring salt

1 sprigrosemary

1 sprigthyme

Instructions

Step 1

Make dry cure by mixing the salt, sugar, maple syrup, and curing salt in a small bowl.

Step 2

Weigh pork belly and calculate 2.5 % of the weight, this will be the amount of dry cure needed.

Step 3

Sprinkle dry cure all over pork belly, add herbs/spices (I'm using thyme and rosemary) of your choice and refrigerate in a plastic bag for 7 days, flipping once after 3 days.

Step 4

Rinse pork belly under water and pat dry.

Step 5

Smoke with desired woodchips at 90 C (200 F) for 2 hours or until the temperature of the pork registers 68 C (155 F). If you don't have a smoker, you can light a tray of wood chips in an oven set to 90 C (200 F). Relight wood chips every 20 minutes.

Step 6

Cool to room temperature and refrigerate overnight.

Step 7

Enjoy however you wish (can last in refrigerator for about 3 weeks or frozen for 6 months).