If you love bacon try this recipe and learn how to make your own and save some money?
Who doesn’t enjoy crispy Bacon with their eggs, or, pancakes, or waffles for breakfast in the morning?
Who doesn’t like a BLT, or a Club Sandwich topped with Bacon for Sunday Brunch or, a weekday luncheon?
Who doesn’t enjoy the added flavor provided by bacon wrapped around Jumbo Shrimp or, Beef Tenderloin?
Bacon is one of my most favorite meats.
It is also a fantastic additive when cooking atop a prime-rib roast, or, to serve with some beef liver.
Bacon can be utilized in so many different ways, in so many different recipes, even as a topping for Pizza. I’ve even included it in some dessert recipes.
If you have bacon as a staple food in your household, and if you have some time on your hands, why not make your own bacon?
You’ll be surprised how especially tasty and flavorful some of your recipes can become especially if you have cured your own bacon. Nothing tastes better than homemade, whatever you happen to be cooking.
Here’s How to do it.
Start by buying 4 to 6 pounds or, 2 to 3 Kilo of Pork Belly preferably cut closest to the Loin as possible.
Ask your butcher to trim off the rind, or, using a very sharp trimming knife and trim it off yourself.
Ask the Deli Manager for an empty 5 gallon storage pail with a lid. You’ll use this for the brining procedure.
Brining Procedure:
To make the brine you will need the following ingredients
2 Kilograms of either coarse rock salt or, 2 kilo Kosher Salt
50 Grams “Pink Salt” also known as salt-peter this is used as a safety feature and as a preservative for the meat you can find it in your local grocery store
1 Cup of either white or brown sugar The sugar cuts back the saltiness in the bacon. Use less if you happen to like the saltiness.
20 Litres Water
Instructions:
In a large sauce pan or soup pot combine all of the brining ingredients and bring it to a boil on your stove top.
Allow this mixture to boil at a strong boil for 10 to 15 minutes, then remove the pot from the heat and empty it into your storage pail, allowing it to cool down to a temperature of 38 degrees F. This is a perfect temperature for brining.
Once you have achieved a temperature of 38-F. Place your trimmed pork belly into the brine, making certain to weight it down with some non-metallic weight like maybe a crockpot lid. This is necessary to prevent any air exposure to the meat to prevent it from tainting and to allow the brine to become thoroughly and evenly absorbed.
IMPORTANT: maintaining a steady temperature of 38-F is essential. 36 degrees will slowdown the process and over 40 degrees will halt the brining and allow for bacteria to begin.Cover the container and store it in a cool dry place where a constant temperature of 38-F can be maintained. If you have a mini-fridge or a walk in fridge this is ideal. Store it for a minimum of 24 hours but for best flavor 4-5 days.
Remove the meat from the brine and squeeze out as much of the water as possible. To ensure dryness hang the meat in a cool dry area for about 45 to 60 minutes allowing a fan to help dry it, until a pellicle (a thin skin or film) forms on the outside. This will help the smokiness to be absorbed better into the meat.
Ready your Smoker:Heat up your smoker using Maple or Sugar Maple sawdust and wood chips. You need to achieve a temperature of 80 to 100 F. Once this temperature is achieved hang the pork inside for atleast 8 hours. At the end of 8 hours you now have Bacon Homemade.
Storage:To store the bacon in the fridge plastic wrap 1 to 2 pounds and refrigerate. It’s safe up to 8 to 10 days. Slice it as required.
To freeze double wrap in plastic wrap and place into a freezer sealable bag or shrink wrap it. It will keep frozen for up to 3 months without freezer burn.
If you have a good eye and a steady hand you can slice the bacon as needed by hand or, you can use a meat slicing machine to get uniform cuts.