Home-curing bacon is a time-honored tradition that dates back centuries. Originally, the practice of curing meat was born out of necessity as a way to preserve meat for longer periods before the advent of modern refrigeration methods. People would cure and smoke pork belly, resulting in bacon that could be stored and consumed over extended periods.
The process of home-curing bacon involves coating the pork belly with a mixture of salt, sugar, and other seasonings, such as black pepper or maple syrup. This mixture acts as a cure, drawing out moisture from the meat and creating an environment that inhibits bacterial growth. The bacon is then allowed to cure for a specific period, typically using a method such as equilibrium brining or dry curing. After the curing process, the bacon is often smoked to add additional flavor and aroma.
One of the remarkable aspects of home-cured bacon is its flavor profile. Unlike commercially-produced bacon, which often contains added preservatives and flavor enhancers, homemade bacon offers a more authentic taste. The curing process infuses the meat with a savory, salty flavor that can be tailored to individual preferences. Additionally, home-cured bacon allows for experimentation with different flavors and seasonings, such as maple syrup, brown sugar, or spices, resulting in a wide range of flavor possibilities.
In recent years, the popularity of home-curing bacon has seen a resurgence, fueled by a growing interest in artisanal and homemade food products. Many individuals enjoy the satisfaction and control that comes with preparing their own bacon at home, as it allows them to choose high-quality ingredients, adjust the level of saltiness, and customize the flavor to their liking. The process also provides a deeper connection to food and a sense of accomplishment in creating a delicious and unique product.
Furthermore, home-cured bacon offers the opportunity to explore different cuts of pork and experiment with alternative flavors, catering to specific dietary preferences or flavor profiles. Some individuals prefer leaner cuts of pork belly, while others may opt for a thicker layer of fat for a more indulgent bacon experience. Additionally, bacon made from heritage breed pork or locally-sourced meat can enhance the flavor and quality even further, appealing to those seeking a more sustainable and ethical food choice.
Overall, home-curing bacon is a practice rooted in tradition, offering a rich and customizable flavor experience. Its popularity continues to grow as more people discover the joys of creating their own artisanal bacon, appreciating the superior taste and the satisfaction of crafting a beloved breakfast staple right in their own kitchen.
Maple, Pepper home cured bacon
Ingredients
- 6 Lbs pork belly skin removed
- 1 Cup pure maple syrup
- 2 Tbsp black pepper
Cursing ingredients (see Equilibrium Cure for details)
- brown sugar
- kosher salt
- pink curing salt also known as Prague Powder #1
Instructions
- In a small bowl, combine the kosher salt, black pepper, and pink curing salt. Mix well to create the curing mixture.
- Place the pork belly in a large resealable plastic bag or a non-reactive container with a lid.
- Rub the curing mixture all over the pork belly, making sure to coat it evenly. Massage the mixture into the meat for a few minutes.
- Drizzle the maple syrup over the pork belly, ensuring that it is evenly distributed. Sprinkle the brown sugar over the top.
- Seal the bag tightly or cover the container with the lid. Place it in the refrigerator and let it cure for 7 days. Turn the pork belly every 2 days to ensure even curing.
- After 7 days, remove the pork belly from the curing mixture and rinse it thoroughly under cold water to remove any excess salt and sugar. Pat it dry with paper towels.
- Preheat your smoker or grill to 200°F (93°C) using indirect heat. If you don’t have a smoker, you can use an oven set to the same temperature.
- Smoke the pork belly for about 3-4 hours, or until it reaches an internal temperature of 150°F (65°C). Use hardwood chips, such as applewood or hickory, for the best flavor.
- Once the bacon has reached the desired temperature, remove it from the smoker or oven and let it cool for a while.
- Slice the bacon into thin strips using a sharp knife or a meat slicer.
- Heat a skillet over medium heat and cook the bacon slices until crispy and golden brown on both sides. Alternatively, you can store the bacon in the refrigerator for up to a week and cook it as needed.
- Enjoy your homemade maple and pepper bacon! Serve it with your favorite breakfast dishes or use it as a flavorful ingredient in various recipes.
