Smoked Homemade Bacon

There’s something truly special about making your own smoked homemade bacon. Beyond the sheer joy of creating something from scratch, homemade smoked bacon offers a depth of flavor and quality that’s hard to find in store-bought versions. With just a few ingredients and some patience, you can elevate your breakfast, sandwiches, or any dish that calls for bacon to a whole new level.

Why Make Your Own Bacon?

• Flavor: By controlling the cure, you can tailor the taste to your preference, whether you lean towards sweet, savory, or a bit spicy.
• Quality: You choose the pork belly, ensuring it’s fresh and of the highest quality.
• No Additives: Homemade bacon means you know exactly what’s in it – no preservatives, no mystery ingredients.
• Satisfaction: There’s immense satisfaction in slicing through your own bacon, knowing each bite came from your efforts.

The Recipe: Smoked Homemade Bacon

Ingredients:

Pork Belly: 3-4 pounds, ensuring it’s well-marbled for that perfect bacon texture.

Dry Cure:
1 cup Brown Sugar
1/2 cup Kosher Salt or Sea Salt
1 tablespoon Juniper Berries
1/4 teaspoon Pink Curing Salt (this is crucial for safety and color)
1 teaspoon Fresh Cracked Pepper
1 tablespoon Cumin Powder
1 teaspoon Paprika Powder
1 teaspoon Cinnamon Powder

Instructions

• Prepare the Cure: In a bowl, mix all the dry cure ingredients until well combined. The blend of spices here not only seasons the meat but also adds layers of flavor that dance on the palate.
• Curing the Pork Belly:
• Lay the pork belly in a casserole dish large enough to hold it flat.
• Generously coat all four sides of the pork belly with the dry cure mix. The salt and sugar will work together to draw out moisture and penetrate the meat with flavor.
• Refrigerate: Cover the dish with plastic wrap and let it sit in the refrigerator for one week. This curing process not only flavors the meat but also preserves it.
• After Curing: After a week, remove the pork belly from the refrigerator. Scrape off the excess cure, which has done its job by now.
• Smoking:
• Set your smoker to 200°F.
• Place the pork belly in the smoker. The low heat will cook the belly slowly, allowing the smoke to infuse, and the fat to render without burning.
• Check Temperature: After about 2 hours, check the internal temperature. You’re aiming for 150°F. This ensures the bacon is cooked through but still juicy.
• Cool and Slice: Once done, let the bacon cool. You can then slice it into strips or keep it whole for later use.
• Enjoy: To truly appreciate your homemade bacon, fry a few slices in a pan until crisp. The room will fill with an aroma that store-bought bacon can only dream of.

Tips for Success

• Quality Pork: The better the pork belly, the better your bacon. Look for well-marbled belly for the richest flavor.
• Curing Salt: Do not skip the pink curing salt. It’s necessary for both safety (to prevent botulism) and to give your bacon that beautiful pink color.
• Patience: Good things take time. The week-long cure is essential for the best results.

Making your own smoked bacon is more than just cooking; it’s an art of patience, flavor, and culinary pride. Once you’ve tasted the difference, you might never go back to pre-packaged bacon. Enjoy crafting, smoking, and savoring each slice of your homemade bacon!

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