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Bacon, there’s no denying it’s delicious on just about everything (especially things involving cheese!)  So, after a little research, I decided to take on the challenge of making my own.

I found this great video tutorial, which I used to guide me through the process.

Here’s a summary of the steps involved and some snapshots from my process:

1. Pick up a pork belly from your local butcher. Ask them to leave the skin on the pork belly. This helps develop the flavor, and you can cut it off after it’s smoked.

 

2. Cut the pork belly into manageable chunks so each chunk can fit in its own big Ziploc bag. Add the spices and sugar/salt rub to the pork belly and then put the pork into the Ziploc bags. Set the bags in a cool area. (I used my garage in the winter. This is ideal because the temperature doesn’t change too much.) If you have an outside fridge that isn’t opened that often that would work, too.

 

3. Mid-week, move the bag around to make sure the sauce has been created (the salt extracting liquid from the pork belly mixing with the spices) and is fully covering the pork-belly. 

 

4. Take the pork belly out of the bags, rinse off, and allow it to dry for 24 hours. You can let it sit on an oven rack (but make sure no one turns on the oven!) The above photo is what it looks like after drying for 24 hours.

5. Smoke the pork belly in a smoker according to the directions, but make adjustments based on the size of pork belly you buy.

 

6. Cut off the skin once the pork belly has cooled.

 

7. Use a slicer to slice up the bacon.

Would you take on this challenge at home? It was a lot of work, but absolutely delicious!

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