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HOMEMADE BACON
1,651,695 views Making your own bacon may seem like a somewhat risky process, and that’s probably because it definitely is. However, with a little guidance, you can end up with a pretty great product. I mean, it’s bacon; what else would you rather put your time, energy, and dreams into?
5 Serves
US
original
metric
INGREDIENTS
For the Classic Bacon
2 center cut pork belly
½ cup distilled water
4 tbsp brown sugar
1 tbsp kosher salt
See calculator
pink curing salt
For the Pastrami Bacon
lb ~2 center cut pork belly
½ cup distilled water
1 tbsp kosher salt
2 tsp freshly ground black pepper
1 tbsp whole black peppercorns
1 tbsp whole coriander
1 tbsp brown sugar
1 ½ tsp paprika
1 tsp garlic powder
1 tsp yellow mustard seeds
1 bay leaf
1 tsp allspice berries
1 tsp juniper berries
See calculator
pink curing salt
For the Guanciale Bacon
lb ~2 center cut pork belly
½ cup distilled water
1 tbsp kosher salt
2 cloves garlic, crushed or minced
1 tbsp sugar
1 ½ tbsp crushed black peppercorns
1 tsp dried thyme
1 tsp dried rosemary
1 tsp Allspice berries
See calculator
pink curing salt
For the Mayonnaise
2 whole eggs
1 tsp dijon mustard
2 tbsp freshly squeezed lemon juice
1 garlic clove, crushed
½ tsp kosher salt
2 cup vegetable oil
For the Avocado Mayonnaise
1 ripe avocado, peeled + pit removed
½ tsp onion powder
¼ tsp garlic powder
1 tbsp freshly squeezed lemon juice
¼ tsp kosher salt
2 tbsp avocado oil
Optional: hot sauce
For the Classic BLT
2 slices classic bacon
2 slices tomato
As needed kosher salt
1 tbsp unsalted butter, soft
2 slices hearty white bread
1 tbsp mayonnaise, preferably homemade
2 iceberg lettuce leaves
For the Fancy Boy BLT
2 slices pastrami bacon
2 slices tomato
As needed kosher salt
2 slices sourdough or peasant bread
1 tbsp mayonnaise
2 butter lettuce leaves
For the Healthy esque BLT
2 slices classic bacon
2 slices tomato
As needed kosher salt
2 slices seeded whole wheat bread
1 tbsp unsalted butter
1 tbsp avocado mayonnaise
¼ cup (loosely packed) alfalfa sprouts
To taste kosher salt
To taste freshly ground black pepper
DIRECTIONS
1.
Cure Calculator Adapted from Amazing Ribs
2.
For the Homemade Bacon Method (applicable to all flavors)
1.
Weigh the pork belly and calculate the amount of curing salt with the link provided.
lb center cut pork belly
pink curing salt
2.
Combine all of the ingredients, save for the pork belly, in a small bowl.
For the Classic Bacon
For the Pastrami Bacon
For the Guanciale Bacon
3.
Whisk to combine, then transfer the brine to a large plastic bag.
4.
Add the pork belly to the bag, then squeeze out as much air as possible before sealing the bag.
5.
Place the bag on a rimmed baking sheet and refrigerate for 3 days. Make sure to massage the bag/pork once a day to distribute the brine.
6.
Remove the cured pork belly from the bag, rinse and pat dry. Place the pork belly on a rack placed in a large rimmed baking sheet. Transfer the pork belly to the fridge for 24 hours to allow it to dry out before smoking.
7.
Heat your smoker to 200°F with your choice of wood. Smoke the pork belly for 2-3 hours or until the internal temperature reaches 150°F.
8.
Allow the bacon to cool to room temperature then, refrigerate for a minimum of 1-2 hours. Just before slicing, transfer the bacon to the freezer to firm up for 15-20 minutes.
9.
Using an electric slicer, slice the bacon to your desired thickness. For the guanciale bacon, we suggest cutting it into lardons. Or using a very long and sharp knife, cut strips of bacon to your desired thickness.
10.
Wrap the bacon in plastic wrap and refrigerate for up to 2 weeks before cooking.
11.
For the Mayonnaise
1.
In a high-sides container, combine the eggs, mustard, lemon juice, garlic, and salt. Whisk to combine.
2 whole eggs
1 tsp dijon mustard
2 tbsp freshly squeezed lemon juice
1 garlic clove, crushed
½ tsp kosher salt
2.
Pour in the oil down the side of the container, making sure the oil stays in a single layer above the egg mixture.
2 cup vegetable oil
3.
Combine using an immersion blender on high speed until the mixture becomes thick and homogenous.
4.
Store in an airtight container and refrigerate for up to 2 weeks.
5.
For the Avocado Mayonnaise
1.
Combine all of the ingredients, except for the oil, in a high-sided bowl or blender.
1 ripe avocado, peeled + pit removed
½ tsp onion powder
¼ tsp garlic powder
1 tbsp freshly squeezed lemon juice
¼ tsp kosher salt
Optional: hot sauce
2.
Immersion blend the ingredients together until completely smooth.
3.
Add the oil and blend once more until the mixture thickens.
2 tbsp avocado oil
4.
Refrigerate for 2-3 days in an airtight container until ready to use. To prevent browning, place a sheet of plastic wrap directly on the surface of the avocado mayonnaise.
5.
For the Classic BLT
1.
Bake the bacon at 375°F with fan (or 400°F without fan) for 15-20 minutes, or until crispy.
2.
Meanwhile, place the tomato slices on a rack and sprinkle them liberally with salt. Let them sit while the bacon cooks.
2 slices tomato
As needed kosher salt
3.
Brush one side of each slice of bread with butter. Place the slices butter-side down on a preheated skillet. Toast for 3-4 minutes until crispy on one side only.
1 tbsp unsalted butter, soft
2 slices hearty white bread
4.
Spread mayonnaise on the toasted sides of the bread.
1 tbsp mayonnaise, preferably homemade
5.
Layer lettuce, then the salted tomato slices, and finally the bacon. Top the sandwich with the remaining slice of bread.
2 iceberg lettuce leaves
2 slices tomato
2 slices classic bacon
6.
Slice as desired and serve immediately.
7.
For the Fancy Boy BLT
1.
Bake the bacon at 375°F with fan (or 400°F without fan) for 15-20 minutes, or until crispy. Reserve the rendered bacon fat.
2.
Meanwhile, place the tomato slices on a rack and sprinkle them liberally with salt. Let them sit while the bacon cooks.
2 slices tomato
As needed kosher salt
3.
Brush one side of each slice of bread with the reserved bacon fat. Place the slices fat-side down on a preheated skillet. Toast for 3-4 minutes until crispy on one side only.
2 slices sourdough or peasant bread
4.
Spread mayonnaise on the toasted sides of the bread.
1 tbsp mayonnaise
5.
Layer lettuce, then the salted tomato slices, and finally the bacon. Top the sandwich with the remaining slice of bread.
2 butter lettuce leaves
2 slices tomato
2 slices pastrami bacon
6.
Slice as desired and serve immediately.
7.
For the Healthy-esque BLT
1.
Bake the bacon at 375°F with a fan (or 400°F without a fan) for 15-20 minutes, or until crispy.
2.
Meanwhile, place the tomato slices on a rack and sprinkle them liberally with salt. Let them sit while the bacon cooks.
2 slices tomato
As needed kosher salt
3.
Brush one side of each slice of bread with butter. Place the slices butter-side down on a preheated skillet. Toast for 3-4 minutes until crispy on one side only.
2 slices seeded whole wheat bread
1 tbsp unsalted butter
4.
Spread the avocado mayonnaise on the toasted sides of the bread.
1 tbsp avocado mayonnaise
5.
Layer the alfalfa sprouts, then the salted tomato slices, and finally the bacon. Top the sandwich with the remaining slice of bread.
¼ cup (loosely packed) alfalfa sprouts
2 slices tomato
2 slices classic bacon
6.
Slice as desired and serve immediately.
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