MAKIN’ BACON

Posted: September 1, 2016 in bacon, breakfast, Carnivore!, Food, frying, pork, smoking
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As if I needed more reasons to eat bacon, this Saturday, September 3rd, is International Bacon Day!

Let’s face it: there are few foods as magical as bacon. Add bacon to just about any dish you’re preparing, and it elevates it to incredible new heights of flavor. The BLT is possibly the greatest food combination ever invented: just a few simple, fresh ingredients, when placed together, transforming into one of the most amazing sandwiches on planet Earth.

Bacon comes from the pork belly. One of the places I buy pork bellies is from my friends at Fire Fly Farms in Stonington, CT (http://www.fireflyfarmsllc.com). I also get Berkshire pork bellies from Heritage Pork International (http://www.heritagepork.com). I follow the simple curing techniques outlined in “Charcuterie,” a great book written by Michael Ruhlman and Brian Polcyn.

To cure bacon, all you really need is Kosher salt and what they in the curing biz call “pink salt,” which is not to be confused with salt that happens to be pink, like Himalayan salt you’d find in a gourmet store. Pink salt is bright pink—to let you know that this is special salt that should only be used in small quantities for curing. The reason for that is because it has nitrites. Nitrites delay the spoilage of the meat, and help keep the flavors of spices and smoke. They also keep the meat nice and pink instead of an unappetizing gray. That’s good. But nitrites can break down into nitrosamines, which have been known to cause cancer in lab animals. But let’s face it: you would need to eat a ton of cured meat to really worry about this.

To make the basic dry cure:

1/2 lb. kosher salt
1/2 cup light brown sugar
1 ounce (5 teaspoons) pink salt

Mix the ingredients well. An important note: all Kosher salts do not all weigh the same (Diamond Crystal weighs less than Morton), so go by the weight and not a cup measurement. You can use this rub on your pork belly, but I make a large amount of the dry rub and keep it stored in my pantry. When it’s time to make bacon, I take it out and add other ingredients…

 

 

Bellies in the smoker

Bellies in the smoker.

 

Alz Bacon Rub:

1/2 cup basic dry cure
1/2 cup turbinado sugar (Sugar in the Raw brand)
1 teaspoon fresh cracked black pepper
1 teaspoon granulated garlic

Once you rub the pork belly thoroughly, place it in a Ziploc bag, squeeze the air out of it, and seal it tightly. another method is to wrap it tightly in plastic wrap, then seal it with tape. Place it in the fridge for a couple of weeks, flipping it over every few days to let gravity do its work. You’ll see that the salt will draw moisture out of the meat and form a brine. This brine will continue to cure your pork belly, so leave it in there.

After a few weeks, once the pork belly has been cured, wash the brine off the meat, pat it dry with paper towels. Now it’s time to cook. You can simply cook the pork belly at 200 degrees for about 2 hours, until the internal temperature reaches 160 degrees, but I always place the pork belly in a smoker, cooking it at 250 degrees for 1 hour, then add hickory chips and smoke it at 250 degrees for at least another hour.

Smoked bacon

Smoked bacon

That’s it. You have achieved bacon!

The reward is so worth the effort. You still have to fry it at this point…you can’t just take a bite out of the slab! But that first slice you cut off your bacon and toss in a pan to lightly fry for a few moments will be the best bite you’ve ever had in your life!
And if you’re making one slab of bacon, why not make it three or four? It freezes well. And…you will eat it. You know you will!

Frying in the pan!

Frying in the pan!

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Comments
  1. Very nice! I’ve been after my husband to make bacon.

    Like

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