HOME CURED BACON - The KING of all Bacon! | How-To

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

kosher salt

💰Cheaper: table salt

Table salt is more widely available.

maple syrup

💰Cheaper: honey

Honey is often cheaper and adds sweetness.

pork belly

💰Cheaper: pork shoulder

Pork shoulder is a less fatty cut.

Start with a 5-pound slab of pork belly with the skin removed.

Measure out 5 tablespoons of kosher salt, 5 tablespoons of brown sugar, 3 tablespoons plus 1 teaspoon of black pepper, 3 tablespoons plus 1 teaspoon of maple syrup, and 1.5 teaspoons of crushed red pepper flakes.

Add 5.7 grams of pink curing salt number one to the mixture.

Mix all ingredients together until crumbly, resembling a paste consistency.

Transfer the pork belly into a large food saver bag or a gallon zip-top bag.

Rub the curing mixture all over the pork belly, ensuring it is evenly coated as much as possible.

Seal the bag and place it in the refrigerator for 7 days, flipping and massaging the pork belly daily to ensure even curing.

After 7 days, remove the pork belly from the refrigerator and take it out of the bag.

Rinse the pork belly lightly under water to remove any slimy coating.

Place the rinsed pork belly on a flat rack over a cookie sheet and pat it dry with paper towels.

Sprinkle fresh black pepper on top of the pork belly.

Return the pork belly to the refrigerator uncovered for another 12 to 24 hours to develop a sticky coating called a pellicle.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens