How To Make Bacon From Scratch At Home...'English' AND 'American Style'

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat and calories, while pork belly can be more affordable.

Weigh the pork loin, which is 2.16 kg.

Calculate the amount of salt, sugar, and curing powder needed using a calculator.

Measure out 47.91 g of regular table salt (2.5% of the meat weight).

Measure out 21 g of brown sugar (1% of the meat weight).

Measure out 5.05 g of curing salt (Prague powder number one).

Combine the salt, sugar, and curing salt in a container.

Rub the salt cure mix all over the pork loin until fully covered.

Place the cured pork loin into a Ziploc bag or vacuum-sealed bag, ensuring no cure is left behind.

Repeat the curing process for the pork belly, weighing it and applying the same cure mix.

Seal the pork belly in a Ziploc bag or vacuum-sealed bag.

Refrigerate both cuts for a minimum of 10 days, flipping them over daily to redistribute the cure.

After 10 days, remove the cured pork from the bags and let them dry in the fridge for at least one day to form a pellicle.

Prepare to smoke the bacon by choosing between hot smoking or cold smoking.

If cold smoking, smoke the bacon for up to 8 hours without applying heat.

Cooking Techniques

Equipment Needed

Spice Level: