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HOMEMADE BACON

Picture for HOMEMADE BACON

1,646,812 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

For the Classic Bacon

center cut pork belly

2 center cut pork belly

distilled water

½ cup distilled water

brown sugar

4 tbsp brown sugar

kosher salt

1 tbsp kosher salt

See calculator

See calculator

pink curing salt

pink curing salt

For the Pastrami Bacon

For the Pastrami Bacon

~2 center  cut pork belly

lb ~2 center cut pork belly

distilled water

½ cup distilled water

kosher salt

1 tbsp kosher salt

freshly ground black pepper

2 tsp freshly ground black pepper

whole black peppercorns

1 tbsp whole black peppercorns

whole coriander

1 tbsp whole coriander

brown sugar

1 tbsp brown sugar

paprika

1 ½ tsp paprika

garlic powder

1 tsp garlic powder

yellow mustard seeds

1 tsp yellow mustard seeds

bay leaf

1 bay leaf

allspice berries

1 tsp allspice berries

juniper berries

1 tsp juniper berries

See calculator

See calculator

pink curing salt

pink curing salt

For the Guanciale Bacon

For the Guanciale Bacon

~2 center  cut pork belly

lb ~2 center cut pork belly

distilled water

½ cup distilled water

kosher salt

1 tbsp kosher salt

garlic, crushed or minced

2 cloves garlic, crushed or minced

sugar

1 tbsp sugar

crushed black peppercorns

1 ½ tbsp crushed black peppercorns

dried thyme

1 tsp dried thyme

dried rosemary

1 tsp dried rosemary

Allspice berries

1 tsp Allspice berries

See calculator

See calculator

pink curing salt

pink curing salt

For the Mayonnaise

For the Mayonnaise

eggs

2 whole eggs

dijon mustard

1 tsp dijon mustard

freshly squeezed lemon juice

2 tbsp freshly squeezed lemon juice

garlic clove, crushed

1 garlic clove, crushed

kosher salt

½ tsp kosher salt

vegetable oil

2 cup vegetable oil

For the Avocado Mayonnaise

For the Avocado Mayonnaise

ripe avocado, peeled + pit removed

1 ripe avocado, peeled + pit removed

onion powder

½ tsp onion powder

garlic powder

¼ tsp garlic powder

freshly squeezed lemon juice

1 tbsp freshly squeezed lemon juice

kosher salt

¼ tsp kosher salt

avocado oil

2 tbsp avocado oil

Optional: hot sauce

Optional: hot sauce

For the Classic BLT

For the Classic BLT

classic bacon

2 slices classic bacon

tomato

2 slices tomato

As needed kosher salt

As needed kosher salt

unsalted butter, soft

1 tbsp unsalted butter, soft

hearty white bread

2 slices hearty white bread

mayonnaise, preferably homemade

1 tbsp mayonnaise, preferably homemade

iceberg lettuce leaves

2 iceberg lettuce leaves

For the Fancy Boy BLT

For the Fancy Boy BLT

pastrami bacon

2 slices pastrami bacon

tomato

2 slices tomato

As needed kosher salt

As needed kosher salt

sourdough or peasant bread

2 slices sourdough or peasant bread

mayonnaise

1 tbsp mayonnaise

butter lettuce leaves

2 butter lettuce leaves

For the Healthy esque BLT

For the Healthy esque BLT

classic bacon

2 slices classic bacon

tomato

2 slices tomato

As needed kosher salt

As needed kosher salt

seeded whole wheat bread

2 slices seeded whole wheat bread

unsalted butter

1 tbsp unsalted butter

avocado mayonnaise

1 tbsp avocado mayonnaise

(loosely packed) alfalfa sprouts

¼ cup (loosely packed) alfalfa sprouts

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

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.

center cut pork belly

lb center cut pork belly

pink curing salt

pink curing salt

2.

Combine all of the ingredients, save for the pork belly, in a small bowl.

For the Classic Bacon

For the Classic Bacon

For the Pastrami Bacon

For the Pastrami Bacon

For the Guanciale 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.

eggs

2 whole eggs

dijon mustard

1 tsp dijon mustard

freshly squeezed lemon juice

2 tbsp freshly squeezed lemon juice

garlic clove, crushed

1 garlic clove, crushed

kosher salt

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.

vegetable oil

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.

ripe avocado, peeled + pit removed

1 ripe avocado, peeled + pit removed

onion powder

½ tsp onion powder

garlic powder

¼ tsp garlic powder

freshly squeezed lemon juice

1 tbsp freshly squeezed lemon juice

kosher salt

¼ tsp kosher salt

Optional: hot sauce

Optional: hot sauce

2.

Immersion blend the ingredients together until completely smooth.

3.

Add the oil and blend once more until the mixture thickens.

avocado oil

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.

tomato

2 slices tomato

As needed kosher salt

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.

unsalted butter, soft

1 tbsp unsalted butter, soft

hearty white bread

2 slices hearty white bread

4.

Spread mayonnaise on the toasted sides of the bread.

mayonnaise, preferably homemade

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.

iceberg lettuce leaves

2 iceberg lettuce leaves

tomato

2 slices tomato

classic bacon

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.

tomato

2 slices tomato

As needed kosher salt

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.

sourdough or peasant bread

2 slices sourdough or peasant bread

4.

Spread mayonnaise on the toasted sides of the bread.

mayonnaise

1 tbsp mayonnaise

5.

Layer lettuce, then the salted tomato slices, and finally the bacon. Top the sandwich with the remaining slice of bread.

butter lettuce leaves

2 butter lettuce leaves

tomato

2 slices tomato

pastrami bacon

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.

tomato

2 slices tomato

As needed kosher salt

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.

seeded whole wheat bread

2 slices seeded whole wheat bread

unsalted butter

1 tbsp unsalted butter

4.

Spread the avocado mayonnaise on the toasted sides of the bread.

avocado mayonnaise

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.

(loosely packed) alfalfa sprouts

¼ cup (loosely packed) alfalfa sprouts

tomato

2 slices tomato

classic bacon

2 slices classic bacon

6.

Slice as desired and serve immediately.

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