As a bacon enthusiast, I’m always looking for new and unique ways to enjoy this salty, smoky treat. Black forest bacon immediately caught my interest with its famous German-inspired seasoning blend. With just a few specialty ingredients, you can make this gourmet bacon easily at home.
In this article, I’ll walk you through the entire process of making incredible black forest bacon, from selecting the right pork belly to perfecting the curing and smoking. Follow my tips below for crispy, flavorful bacon that will add an upscale touch to any dish.
Ingredients You’ll Need
Making black forest bacon starts with tracking down a few special ingredients:
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Pork belly: Choose a 5-6 lb skin-on pork belly with nice marbling for the best texture and fat rendering.
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Curing salt Prague Powder #1 provides the right curing power for homemade bacon.
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Juniper berries The star flavor that gives black forest ham its distinctive taste Dried are fine
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Bay leaves For background earthy notes Use high-quality Turkish bay leaves if you can find them,
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Whole nutmeg: Freshly grated nutmeg adds wonderful warmth. Pre-ground won’t cut it here.
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Coriander seeds: Toasted coriander seeds lend citrusy, peppery flavor.
I source these from reputable spice shops, local international markets, or online. With these specialty ingredients on hand, you’re set to start curing.
Step 1: Prepare the Pork Belly
First, remove the skin from the pork belly. This is easier when the meat is very cold. Trim off the skin starting in one corner using a sharp fillet knife, removing any excess fat as you go. Rinse the belly under cold water once skinned and pat extremely dry. Weigh the meat, as the cure amount will depend on the weight.
Step 2: Make the Curing Rub
Next, combine the unique seasoning blend. Grind juniper berries, coriander seeds, and whole nutmeg into a fine powder using a mortar and pestle or spice grinder. Mix the ground spices with black pepper, garlic powder, and brown sugar until combined.
Measure out 1 teaspoon of curing salt per 5 pounds of pork belly. Gently mix the curing salt into the rub. Be precise, as the curing salt ensures the bacon is safely preserved.
Step 3: Cure the Pork Belly
Generously coat the pork belly on all sides with the curing rub. Really massage it in. Place the pork in a zip-top bag set in a rimmed baking sheet and refrigerate for at least 7 days, flipping occasionally. The curing salt will slowly penetrate the meat, infusing it with flavor and preserving it.
Step 4: Rinse and Dry
After curing, thoroughly rinse the pork belly under cold water to remove the rub. Pat it completely dry. The meat is now cured and ready for smoking.
Step 5: Hot Smoke the Bacon
Set up your smoker with apple, maple, or hickory wood chips for 2 hours of hot smoking. Maintain a temperature of around 175°F. Place the pork belly fat side down on a middle rack. Smoke until the internal temperature reaches 150°F, about 2 hours.
Step 6: Cool and Slice the Bacon
Once smoked, let the bacon cool completely before slicing. Chill it in the freezer for 30 minutes to firm it up for cleaner slicing. Use a sharp knife to cut slices to your preferred thickness.
Step 7: Cook and Enjoy!
To cook your homemade bacon, bake it in the oven at 400°F for 10-15 minutes until crispy. Enjoy your black forest bacon on burgers, in baked beans, alongside bratwurst, or crumbled on salads. It also makes an incredible carbonara!
Tips for Perfect Black Forest Bacon
Follow these tips for ideal homemade black forest bacon:
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Source high-quality pork belly with ample fat marbling for the best results. This allows the bacon to render beautifully.
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Carefully measure the curing salt to safely preserve the pork while curing. Use 1 teaspoon per 5 lbs of belly.
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Grind spices just before curing to maximize their potency. Pre-ground spices lack vibrancy.
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Hot smoke the bacon low and slow – never above 180°F. This allows the fat to render slowly for perfect texture.
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Let the smoked bacon cool completely before slicing. Chilling firms it up for clean, even cuts.
With my step-by-step instructions, you can easily make incredible black forest bacon at home that’s far superior to store-bought. Impress your family and friends with your homemade gourmet bacon skills.
Frequently Asked Questions
What’s the best way to cook black forest bacon?
I recommend baking it in the oven at 400°F for 10-15 minutes until it reaches your desired level of crispiness. You can also cook it in a skillet on the stovetop over medium heat. Just watch it closely to avoid burning.
How long does homemade black forest bacon last?
Properly stored in the fridge, it will last about 1 week. For longer storage, wrap portions in freezer bags and freeze for 2-3 months.
Can I use a regular oven to make this?
Absolutely! You can bake the pork belly in a 225°F oven after curing until it reaches an internal temperature of 150°F. It won’t have the nice smoke flavor, but will still be delicious.
What flavor wood chips should I use?
Apple, maple, and hickory wood chips are all excellent options. I prefer apple or maple to complement the warm spices in the rub.
Is black forest bacon unhealthy?
Like all bacon, it’s high in saturated fat and sodium, so enjoy it in moderation as part of an overall balanced diet. The uncured style is minimally processed.
With my tips and step-by-step instructions, you can easily make restaurant-quality black forest bacon in your own kitchen. The unique German-inspired seasoning blend gives this bacon an incredible depth of flavor.
