How to Make Mouthwatering Bacon out of Pork Belly

Bacon is one of the most beloved foods across cultures and cuisines. The savory, smoky, salty, and slightly sweet flavor of perfectly crisp bacon is simply irresistible. While store-bought bacon is convenient, learning how to make your own bacon from pork belly at home takes the experience to a whole new level.

Homemade bacon has a depth of flavor that’s hard to match with packaged options You have complete control over the ingredients, process, and ultimate taste. Plus, you can customize your bacon exactly to your preferences From choosing your own high-quality pork belly to experimenting with different woods for smoking, making DIY bacon is incredibly rewarding.

Why Make Your Own Bacon?

There are many great reasons to try your hand at homemade bacon:

• Better taste: Homemade bacon tastes significantly better than what you can buy. The flavor is deeper, smokier, and more balanced. You control the ingredients and process from start to finish.

• No added chemicals: Store-bought bacon often contains preservatives, flavorings, coloring and other additives. When you make it yourself, you avoid all those mystery ingredients.

• Texture control You can customize the thickness and crispiness to your liking Thin and crispy or thick and chewy – it’s up to you!

• Cost savings: Although homemade bacon takes effort, you’ll save money in the long run. Pork belly is very affordable.

• Custom flavors: Mix up flavored salts, sugars, spices and wood smoke types to create your own signature bacon.

• Sense of accomplishment It’s incredibly rewarding and satisfying to make your own bacon from scratch

How to Make Bacon Out of Pork Belly

Making bacon at home takes time but it’s surprisingly straightforward. Here is an overview of the basic process:

1. Choose the Pork

• High quality, fresh pork belly is essential for great homemade bacon. Look for pork that is bright pink and evenly marbled with fat.

• Skinless pork belly makes the process easier. If skin is present, it can be removed before or after curing.

• For easier handling, cut pork belly into manageable sizes like 5 lb slabs.

2. Prepare the Cure

• A cure is necessary for proper preservation, flavor and texture.

• A basic cure contains salt, sugar, and sodium nitrite (curing salt). Spices can be added for flavor.

• Thoroughly coat the pork belly with the cure mixture and seal in a bag.

3. Cure the Pork

• Cure times depend on the thickness. Generally allow 1 week per inch of thickness.

• Flip and massage the pork in the bag daily to distribute the cure evenly.

• Once fully cured, the pork should be firm throughout with no grey spots remaining.

4. Rinse and Dry

• After curing, rinse off any cure mixture and pat the pork dry.

• Let it air dry uncovered in the fridge for 12-24 hours to develop a tacky skin called a pellicle.

5. Hot Smoke the Pork

• Smoke at low temperatures (150-175°F) for 4-8 hours until it reaches 155°F internal temperature.

• Use your favorite hardwood like apple, cherry, hickory, or maple to add smoky flavor.

6. Chill, Slice, and Cook

• Chill the smoked pork belly completely before slicing into perfect strips.

• Finally, it’s time to fry up and enjoy your ridiculously delicious homemade bacon!

Step-by-Step Instructions

Follow this more detailed walkthrough for foolproof homemade bacon every time:

Ingredients

• 5 lb slab of skinless pork belly
• Curing salt (aka pink salt or Prague Powder #1)
• 3 Tbsp kosher salt
• 1/3 cup white sugar
• 2 Tbsp black pepper
• 2 tsp paprika

Directions

1. Cut the pork belly into manageable sizes if needed. Remove any skin.

2. Make the cure: In a small bowl, combine the salt, sugar, curing salt, pepper, and paprika.

3. Coat the pork belly thoroughly with the cure mixture. Place it in a sealed bag or vacuum seal if possible.

4. Refrigerate the pork for 1 week per inch of thickness, flipping daily. Cure times range from 1-2 weeks.

5. Rinse and dry the cured pork. Rinse off any cure mix, pat dry, and let sit uncovered in the fridge for 12-24 hours.

6. Set up the smoker at 150-175°F using your preferred smoking wood. Apple, cherry, and hickory work very well.

7. Add the pork belly and smoke until it reaches an internal temperature of 155°F, 4-8 hours.

8. Chill the smoked pork thoroughly before slicing into strips and cooking as desired! Enjoy your homemade bacon.

Tips for Making Perfect Bacon

Here are some helpful tips to ensure homemade bacon success:

• Invest in a good instant read thermometer for monitoring temperatures accurately. Proper temperature control is critical.

• Use fresh, high-quality pork to start. The better the pork, the better the final bacon.

• Cut bacon slices to your desired thickness. Thinner slices get crispier while thick slices are chewier.

• Try different woods and spice mixes in the cure to customize flavors.

• If you don’t have a smoker, bacon can be cooked low and slow in the oven too.

• Let the bacon chill completely after smoking before slicing for cleaner, easier cuts.

• Properly stored, homemade bacon keeps for 2 weeks refrigerated or 2-3 months frozen.

• Make big batches at once and freeze extras for easy breakfasts anytime.

Enjoy Your Homemade Bacon Creations

Once you’ve experienced the joy of creating bacon from scratch, you’ll never go back to generic store-bought brands again. The flavor and texture are on a whole different level.

Hopefully this guide has demystified the process behind crafting incredible homemade bacon. With good technique, a little patience, quality pork belly, and your favorite spices and wood smoke, you’ll be rewarded with the best bacon you’ve ever tasted.

So gather your ingredients, fire up your smoker or oven, and let the bacon magic begin. From classic BLTs to loaded baked potatoes, the possibilities for your homemade bacon are practically endless.