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Savory Homemade Bacon




Source of Recipe


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List of Ingredients






Time: 15 minutes for preparing the cure, 7 days for curing, 3 hours for cooking and cooling

1 5-pound slab pork belly
4 garlic cloves, minced
2 teaspoons sodium nitrite (see note), optional
3 tablespoons kosher salt or 1½ ounces noniodized salt
2 tablespoons dark brown sugar
2 tablespoons coarsely ground black pepper
4 bay leaves, crumbled
4 or 5 sprigs fresh thyme.

1. Trim belly so edges are square. Combine garlic, sodium nitrite (if using), salt, sugar, pepper and bay leaves in bowl, mix well.

2. Place belly in 2½ gallon resealable bag. Add spices and thyme sprigs and rub over belly to give it a uniform coating. Seal bag and refrigerate for 7 days, occasionally rubbing meat to redistribute seasonings, and turning bag over every other day.

3. Remove belly from cure, rinse well and pat dry with paper towels; discard cure. Belly can be refrigerated, covered, for 3 days.

4. Preheat oven to 200 degrees. Place belly on rack on a baking sheet. Roast until it reaches internal temperature of 150 degrees, about 2 hours; begin checking temperature after 1 hour. While fat is hot, slice off rind; save for stocks and stews. Cool to room temperature. Wrap well; refrigerate until chilled. Can be kept refrigerated for up to 2 weeks or cut into slices or chunks, wrapped well and frozen for up to 3 months.

5. When ready to use, cut in 1/8-inch slices or ½-inch lardons and sauté slowly until fat is rendered and bacon is crisp.

Yield: 12 to 16 servings.


Recipe