CURING AND SMOKING YOUR OWN BACON

Posted: April 14, 2019 in bacon, breakfast, Carnivore!, Food, frying, pork, smoking
Tags: , , , , , , , ,

Well, it’s good to be back home after a nice getaway in St. Lucia. Please check out my previous blogs for my day-to-day adventures. I’ll have more to say in a future blog.

One of the first things I needed to do when I got home was to have a look at food items I needed to re-stock…and bacon was high on the list!

Fortunately, I started curing a beautiful slab of Berkshire pork belly a couple of weeks ago, and it was ready for the smoker today. With the doors open here at home, I can smell the hickory wood wafting through the yard. Hope I’m making the neighbors jealous!

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 greatest sandwiches on planet Earth.

BLT wraps: home-cured and smoked bacon, local farmstead romaine, home garden tomatoes.

 

If I’m buying bacon, I go on-line to Burger’s Smokehouse, a family run business in Missouri that has made great bacon for decades. The prices are good, and they include shipping. (www.smokehouse.com) I buy in quantity and freeze what I don’t need right away. My favorite is the thick-sliced country bacon “steaks.”

But nothings beats making your own.

Bacon comes from the pork belly, and they’re easy to find in any good butcher shop. But to get something a notch above, I’ll buy a heritage breed, like Berkshire pork, from Heritage Pork International. (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 salt and sugar, 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 would find in a gourmet store. Pink salt is bright pink to let you know that it’s a special salt that should only be used in small quantities for curing. The reason is: 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. (I buy uncured deli meats and hot dogs at the supermarket, because processed meats are a different story. But since I know exactly what goes into my own bacon, I’m not worried about the level of nitrites.)

To make the basic dry cure:

1/2 lb. kosher salt
1/2 cup light brown sugar or turbinado sugar
1 oz. pink curing salt

Mix the ingredients well. An important note: all salts do not all weigh the same, so go by the weight and not a cup measurement. I keep this basic dry cure stored in my pantry, ready to use when I need it.

When it’s time to be making’ the bacon, I combine the above rub with other ingredients to make my bacon rub.

 

My bacon rub:

1/2 cup basic dry rub

1/2 cup brown sugar or turbinado sugar

1 teaspoon fresh cracked black pepper

1 teaspoon granulated garlic

 

Mix these ingredients well (yes, there’s quite a bit of sugar there, but I like my bacon a little sweet!) Rub it generously all over the pork belly.

I have a large plastic container with a lid that fits one slab of pork belly perfectly. I place the belly inside it, put the lid on, and place the container in the fridge. The pork belly stays there for at least a couple of weeks, maybe three. I flip the belly every few days. 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. Just flip it, put the lid back on the container, and back in the fridge.

In two or three weeks, once the pork belly has been cured, wash the brine off the meat, and 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. I place the pork belly in a digital smoker, which allows me to set an exact temperature. I smoke it at 250 degrees for 2 hours, using hickory chips.

 

 

 

Bellies in the smoker

Bellies in the smoker.

 

 

Smoked bacon

Smoked bacon!

That’s it. You have achieved bacon!

The reward is so worth the effort. Just remember that you still need to slice the bacon and fry it. Don’t eat it straight out of the smoker. 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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