Easy Homemade Bacon | How to Cure Your Own Bacon at Home

pork belly

🥗Healthier: turkey bacon

💰Cheaper: pork shoulder

Turkey bacon is lower in fat, while pork shoulder is more affordable.

cure #1

🥗Healthier: homemade brine

💰Cheaper: table salt

Homemade brine can be made with common kitchen ingredients.

liquid smoke

🥗Healthier: smoked salt

💰Cheaper: smoked paprika

Smoked salt adds flavor without the cost of liquid smoke.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower in calories, while honey is often less expensive.

Introduce the recipe for homemade bacon and mention the use of pork belly.

Explain the importance of using pork belly instead of regular bacon.

Trim the pork belly to remove excess fat and skin, if desired.

Prepare a marinade using kosher salt, apple sauce, brown sugar, maple syrup, coarse ground black pepper, and Red River Ranch mesquite seasoning mixed with ancho chili powder.

Add 1/2 cup of warm water to the marinade and stir well until it becomes gooey and sticky.

Place the pork belly on a flat baking sheet and pour half of the marinade over it, rubbing it in thoroughly.

Turn the pork belly over and pour the remaining marinade on top, ensuring it's well coated.

Seal the baking sheet and refrigerate for three days, turning the pork belly halfway through to ensure even curing.

After three days, remove the pork belly from the refrigerator and rinse it under warm water to remove excess marinade without scrubbing.

Place the pork belly on a wire rack over a baking sheet and let it sit for 45 minutes to warm up.

Prepare the smoker by adding mesquite hardwood lump and Applewood, aiming for an internal temperature of 170°F.

Smoke the pork belly until it reaches the desired internal temperature, using fruit wood for flavor.

Cooking Techniques

Equipment Needed

Spice Level: