Get ready to impress your taste buds and your friends with homemade Bacon from Pork Belly. It’s easier (and tastier) than you think!
I just had a funny thought. Have you ever met anyone that doesn’t like bacon? Sure, you might know someone who doesn’t eat it either for religious reasons, dietary restrictions, or the like, but have you ever met someone who tried a piece of bacon and simply didn’t like it? Spit it right out in disgust and declared it the worst tasting food they’ve ever put in their piehole?
Yeah, me either. Bacon just doesn’t have that effect on people. In fact, I could argue, that it has quite the opposite. I mean, people (me definitely included) don’t just like bacon, they LOVE it. And I’m preeeettttyyyyy sure 99.98% of people who eat bacon would agree that it simply makes EVERYTHING better. Am I right?
Now, I can sit here and go on about how good bacon is for days to come. But why?! When I can sit here and go on about how good HOMEMADE bacon is for YEARS to come. If you’re a fellow bacon lover (which I’m hoping is why you’re here…) then you need to put making bacon at home on the very top of your to-do list. It’s easy. It’s rewarding. And just when you thought bacon of all things couldn’t get any better…well, I’m here to tell you that IT. SURE. DOES!!!
This easy method of making bacon from pork belly uses only salt. Sure, you can get fancy with it if you so please. Adding different spices and seasonings isn’t really a bad idea after all. But I want to show you that a good piece of bacon doesn’t have to be complicated. ANYONE, with just a slab of skin-on pork belly and a container of salt, can make homemade bacon!
So, really, what are YOU waiting for?!
WHAT YOU’LL NEED TO MAKE BACON FROM PORK BELLY
I love this method of curing pork belly to make homemade bacon because you only need 2 simple ingredients to get started! Let’s discuss the role of each one in this homemade bacon recipe in a little bit more detail down below:
- Pork Belly: Pork belly is a fatty, boneless cut of meat from the underside of the pig. It is the same cut used to make bacon, pancetta, and pork belly dishes. Look for a fresh, high-quality pork belly with a good balance of meat and fat. The fat in the pork belly renders during cooking, creating the rich, succulent texture and flavour characteristic of bacon. The meat provides structure and flavour. For best results, your slab of pork belly should be about 1 to 1.5 inches thick. This thickness ensures that the bacon will cure evenly and thoroughly. IMPORTANT: The skin (rind) is usually left on for traditional curing.
- Salt: Essential for curing as it draws moisture out of the pork belly through osmosis, which helps preserve the meat and develop its flavour. It also creates an environment inhospitable to bacteria, ensuring the bacon is safe to eat. You can use kosher salt or sea salt for this homemade bacon recipe. Kosher salt has larger, coarser grains compared to table salt and usually does not contain additives. Sea salt is harvested from evaporated seawater and can come in various textures and mineral content. Either way, use coarse salt for best results.
HOW TO MAKE BACON FROM PORK BELLY (KEY TIPS)
You can find full instructions for how to make bacon from pork belly in the recipe card down below, but here are a few quick tips to keep in mind:
- Choose the right pork belly. Choose a high-quality, fresh pork belly with a good balance of meat and fat. Look for a piece that is about 1 to 1.5 inches thick for even curing and optimal texture. Thicker pieces may require longer curing times, while thinner pieces might not develop the same depth of flavour.
- Use a large, non-reactive container (like glass, plastic, or stainless steel) to cure the pork belly, ensuring it fits comfortably with room for air circulation.
- Use coarse salt, such as kosher salt or sea salt. Coarse salt dissolves more slowly, allowing for gradual and controlled absorption, which helps in achieving even curing. Coarse salt also adheres well to the surface of the meat and provides even coverage.
- Ensure the pork belly is thoroughly and evenly coated with salt on all sides. This is crucial for consistent curing and flavour development.
- Proper curing time (crucial for good homemade bacon). It’s a bit of a waiting game and some patience and diligence is required here. Let the pork belly cure in the refrigerator for 7-10 days, turning it over daily to ensure even curing. If you prefer a slightly milder flavour, you can reduce the curing time to 5-7 days. Be careful not to overcure or your homemade bacon will turn out overly salty!
- Drain liquids. During the curing process, liquid will be drawn out of the pork belly. Make sure to drain this liquid daily to prevent the meat from sitting in its own juices, which can affect the texture and flavour. After draining the liquid from the dish each day, you’ll use new salt to coat the pork belly and start the process over again. Be consistent with this process. Stay on top of your sh*t and get it done daily!
- Rinse and pat dry. After the curing period, rinse the pork belly thoroughly under cold water to remove excess salt. Thoroughly pat it dry with paper towels to prepare it for the drying or cooking steps.
- Optional drying step. For enhanced flavour and texture, allow the pork belly to dry in the refrigerator on a rack for 1-2 days. This helps form a pellicle, which is beneficial if you plan to smoke the bacon later.
- Slow and low cooking. Cook the cured pork belly in a low-temperature oven (200°F or 93°C) until it reaches an internal temperature of 150°F (65°C). This ensures the meat is fully cooked but still moist and tender.
- Cool before slicing. Let the cooked pork belly cool to room temperature, then refrigerate it until firm. This makes it much easier to slice thinly and evenly.
- Store the sliced bacon in an airtight container in the refrigerator for up to a week, or freeze it for longer storage. Proper storage helps maintain the bacon’s flavour and texture.
FREQUENTLY ASKED QUESTIONS
Yes, making bacon from pork belly can be cheaper than buying pre-made bacon, especially if you purchase pork belly in bulk or when it’s on sale. The cost savings come from buying the raw ingredient at a lower price per pound compared to processed bacon, which often includes additional costs for curing, smoking, and packaging. I know I can’t be the only one that thinks the cost of bacon from the grocery store has, like a lot of other things, gotten to be a little bit ridiculous.
Additionally, homemade bacon allows you to control the ingredients and quality, avoiding additives and preservatives commonly found in store-bought bacon. While there is a time investment in curing and preparing homemade bacon, the overall expense can be significantly lower, making it a cost-effective option for bacon lovers.
The time it takes to cure bacon can vary depending on factors like the thickness of the pork belly and personal preference for saltiness. Typically, curing bacon with just salt takes approximately 7 to 10 days in the refrigerator. During this time, the salt draws moisture out of the pork belly while infusing it with flavour. It’s important to turn the pork belly daily and drain any accumulated liquids to ensure even curing.
For a milder flavour, you can reduce the curing time to 5 to 7 days. After the curing period, rinse off the excess salt, pat the pork belly dry, and optionally allow it to air dry in the refrigerator for improved texture before cooking. Following these steps ensures your homemade bacon is flavourful and ready for cooking or further preparation.
Curing salt, also known as pink salt or Prague powder, is commonly used in commercial bacon production to ensure food safety and to achieve that characteristic pink color and cured flavour. However, for homemade bacon made with just salt, curing salt is not strictly necessary.
Regular kosher salt or sea salt is sufficient for curing pork belly into bacon, focusing on flavour and texture rather than preservation. If you choose to use curing salt, follow recommended guidelines for its safe and accurate use, as it contains nitrites that help prevent bacterial growth and preserve the meat. Ultimately, it’s up to you whether you want to use curing salt but IMHO sea salt or kosher salt are perfectly fine!
To cut pork belly for bacon, first ensure the meat is well-chilled by refrigerating it until firm. This makes slicing easier and more precise. Use a sharp knife to remove the skin, if desired, or leave it on for added texture.
Place the pork belly on a cutting board, fat side up, and slice it into strips about 1/8 to 1/4 inch thick, depending on your preference. Aim for uniform thickness to ensure even cooking. For the best results, cut against the grain to achieve tender, flavourful slices. If needed, cut larger pieces in half to fit your cooking pan or storage container.
Homemade bacon, when stored properly, can typically last for about 1 to 2 weeks in the fridge. To maximize its shelf life, store the bacon slices in an airtight container or tightly wrapped in plastic wrap or aluminum foil to prevent exposure to air and moisture. This helps maintain its flavour and texture.
Alternatively, you can freeze homemade bacon for longer storage, where it can remain good for up to 3 months. When freezing, package the bacon slices in airtight freezer bags (I like to vaccum seal mine as shown in the photo below) or containers to prevent freezer burn. Before consuming, thaw frozen bacon in the fridge overnight for best results.
LOVE BACON? THEN YOU NEED TO TRY MY RECIPE FOR HOMEMADE PEAMEAL BACON NEXT!
DELICIOUS BACON RECIPES
CREAMY SALMON CHOWDER WITH BACON AND CHEESE
BACON WRAPPED JALAPEÑO POPPERS
LOVE THIS RECIPE? PIN IT FOR LATER!
HOW TO MAKE BACON FROM PORK BELLY
Ingredients
- 1 3-5 pound Pork Belly skin on
- Coarse Kosher Salt or Sea Salt (enough to coat the pork belly thoroughly)
Instructions
- Rinse the pork belly under cold water and pat it dry with paper towels. Trim any excess fat if desired, but leave the skin on for curing.
- Sprinkle a thin layer of salt into a container big enough to hold your pork belly comfortably with some air circulation.
- Generously coat all sides of the pork belly with salt. Make sure to cover every surface, including the sides and edges. Place it in the container on top of the layer of salt. Cover the container with aluminum foil, plastic wrap, or its lid to keep it sealed.
- Place the container in the refrigerator. Let it cure for 7-10 days, turning the pork belly over every day, draining any accumulated liquid, and coating it in new fresh salt. The curing time can vary depending on the thickness of the pork belly and personal preference for saltiness.
- After 7-10 days, the pork belly should feel firm to the touch. This indicates that the curing process is complete. Rinse the pork belly under cold water to remove excess salt. Thoroughly pat it dry with paper towels.
- Optional drying. For a traditional touch, you can dry the cured pork belly by placing it on a rack in a cool, well-ventilated place (fridge is ok) for 1-2 days. This step is optional but can enhance the flavour and texture.
- Cooking the bacon. Preheat your oven to 200°F (93°C). Place the cured pork belly, skin side up, on a baking sheet lined with aluminum foil. Cook it in the oven until it reaches an internal temperature of 150°F (65°C). This can take several hours depending on the thickness. Start checking for doneness after about 1.5-2 hours and then every 30 minutes after that.
- Once cooked, let the pork belly cool to room temperature. Then, transfer to a plate and refrigerate it until firm, which makes it easier to slice.
- When the bacon is firm to the touch and ready to slice, I like to remove the skin (save it for another use). Do this by simply sliding a knife between the meat and rind while pulling it back as you do so. Optionally, you can keep the skin on for added texture.
- Using a sharp knife, slice the bacon into your desired thickness. Store the sliced bacon in an airtight container in the refrigerator for up to a week or freeze it for longer storage.
- To cook the bacon, heat a skillet over medium heat and cook the slices until crispy, turning as needed. You can also try my oven broiling bacon method for a mess free alternative.
Video
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