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Homemade Bacon

Source of Recipe

From "The Prairie Homestead Cookbook" by Jill Winger


Recipe Introduction

"The hardest part of making bacon is finding the raw ingredients, but once you're the proud owner of a beautiful pork belly, it's smooth sailing from there. If you don't raise your own hogs, call your local butcher and ask if they will sell you a belly or two. There's an untold number of ways to make bacon at home, but this simple method is the one I return to repeatedly when I'm craving the perfect combination of savory spices with a hint of sweetness. It doesn't require the addition of nitrates and it can easily be made by any home cook, even if you don't own a smoker. I keep my paper-wrapped bundles of bacon hidden in the bottom of the freezer, and each slice is savored when it makes an appearance at the table."

List of Ingredients

â—¦ 3 pounds whole pork belly with skin removed
â—¦ 4 cloves garlic, crushed
â—¦ 3 tablespoons coarse sea salt
â—¦ 2 tablespoons packed brown sugar, preferably organic whole cane sugar, or maple syrup
â—¦ 1 tablespoon dried rosemary leaves
â—¦ 1 tablespoon whole black peppercorns


Recipe

Rinse the pork belly under cool water and pat it dry with a paper towel. Combine the remaining ingredients in a small bowl and rub the seasoning over both sides of the pork belly, making sure the entire pork belly is thoroughly coated. Seal the pork belly in a gallon-size freezer bag or airtight container and refrigerate for 5 to 7 days to cure. I like to check mine daily to flip the bag over and discard any liquid that might have accumulated as the salt draws the moisture from the meat.

After the curing period, remove the bacon from the bag and rinse it under cool running water. This removes the excess salt. Place the bacon on a rack and refrigerate uncovered for 12 hours to air-dry.

After the drying period, preheat the oven to 200° F.
Set the bacon, still on the rack, on a rimmed baking sheet and bake for 1 ½ to 2 hours, or until the internal temperature reaches 150° F.

Cool the bacon in the fridge for 6 hours before slicing it to your desired thickness. Divide the slices into 1-pound packages and freeze up to 3 months or store in the refrigerator for up to 7 days.

To cook the bacon:
Lay the slices in a cold skillet and heat the skillet over medium heat. Fry until both sides are crispy, flipping occasionally. Be sure to pour the leftover fat into a jar and save it for use in other recipes.

Makes 3 pounds