DIY Bacon: Crafting Your Own Irresistible Strips of Heaven

Hey there, bacon enthusiasts! Ready to embark on a flavorful journey that’ll tantalize your taste buds like never before? 

Today, we’re diving into the wonderful world of DIY bacon-making, where you'll be the culinary maestro behind every savory slice. Whether you prefer your bacon with the skin on or off, we’ve got you covered. So, grab your apron and let's get sizzling!

Why DIY Bacon?

Sure, you could grab a pack from the store, but there’s something truly special about crafting your own bacon. You control the quality of ingredients, experiment with flavors, and customize thickness to your heart’s content. Plus, the satisfaction of biting into a crispy strip of homemade goodness? Priceless.

Ingredients You'll Need

1. Pork Belly: The star of the show! Opt for high-quality, forest-raised pork belly for superior flavor and texture like ours which you can find by clicking here.
2. Salt: Essential for curing and preserving the pork belly. We like Redmond's Real Salt.
3. Sugar: Balances out the saltiness and adds a touch of sweetness. Pure cane sugar is best.
4. Optional Flavorings: Get creative with spices like black pepper, garlic powder, paprika, or even maple syrup for a sweet twist.

Step-by-Step Guide

1. Selecting Your Pork Belly: Click here to choose a pork belly that suits your preferences. Whether you prefer skin-on or skinless, ensure it's fresh and of top-notch quality.
2. Prepping the Pork Belly: If your pork belly has skin, decide whether you want to keep it on or remove it. Score the skin lightly with a sharp knife if keeping it on, allowing flavors to penetrate. For skinless bacon, simply proceed without worrying about the skin.
3. Curing Time: Mix your salt, sugar, and any additional flavorings in a bowl. Rub the mixture generously all over the pork belly, ensuring every nook and cranny is coated. Place the pork belly in a resealable plastic bag or airtight container and refrigerate. Let it cure for at least 7 days, flipping it every other day to distribute the flavors evenly.
4. Cold Smoking (Optional): For an extra layer of flavor, consider cold smoking your cured pork belly. Set up your smoker according to manufacturer instructions and smoke the pork belly at a low temperature (below 100°F/38°C) for 4-6 hours. This step is optional but highly recommended for that authentic smoky taste.
5. Slicing and Cooking: Once cured and smoked (if desired), it's time to slice your bacon to your preferred thickness. Heat a skillet over medium heat and cook the bacon slices until crispy and golden brown. Transfer to a plate lined with paper towels to drain excess grease.
6. Enjoy the Fruits of Your Labor: Now comes the best part—indulging in your homemade bacon! Whether you devour it straight from the pan, layer it in a sandwich, or crumble it over salads, one thing's for sure: your taste buds are in for a treat.

Tips for Success:

• Experiment with different flavor combinations to find your perfect bacon recipe.
• Invest in a quality meat slicer for uniform slices, if possible.
• Don’t rush the curing process—patience is key for delicious bacon.
• Store your homemade bacon in the refrigerator or freezer for future enjoyment.

Making your own bacon is not only a culinary adventure but also a rewarding experience that connects you to the food on your plate. 

Whether you prefer it with the skin on or off, the satisfaction of crafting your own irresistible strips of heaven is unmatched. 

So, roll up your sleeves, embrace your inner bacon aficionado, and let the bacon-making magic begin!

Click here to buy your pork belly.