How to Make Your Own Bacon
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Bacon is a universally loved indulgence, and once you learn how to make your own, you’ll never look at store-bought bacon the same way again. Using pasture-raised pork belly, like the kind we produce at Sugar Hill Farmstead, you can craft delicious, custom-flavored bacon right in your own kitchen—no fancy tools required!
Why Make Your Own Bacon?
1. Control the Ingredients: Skip preservatives and additives while customizing your bacon with your favorite seasonings.
2. Superior Flavor: Pasture-raised pork belly provides rich, flavorful fat and meat, elevating your homemade bacon.
3. Creative Freedom: Experiment with curing salts, spices, and even sweet or smoky flavors to create a unique bacon experience.
Ingredients for Homemade Bacon
To make bacon, you’ll need:
1 slab of pork belly (2–3 lbs is a good starting size)
1/4 cup kosher salt
2 tbsp sugar (brown sugar, honey, or maple syrup work well)
1/2 tsp curing salt (optional): Helps preserve the bacon’s color and flavor.
• Seasonings of your choice: Cracked black pepper, smoked paprika, garlic powder, chili flakes, or a mix of your favorite herbs and spices.
Tools You’ll Need
Step-by-Step Guide to Making Bacon
Step 1: Prepare the Pork Belly
1. Rinse the pork belly under cold water and pat it dry with paper towels.
2. Trim any uneven edges or excess fat to create a uniform slab.
Step 2: Create the Cure
1. In a bowl, mix kosher salt, sugar, curing salt (if using), and your chosen spices.
2. Rub the mixture generously over the pork belly, ensuring every surface is coated.
Step 3: Cure the Pork Belly
1. Place the seasoned pork belly in a zip-top bag or airtight container.
2. Refrigerate for 5–7 days, flipping the meat daily to ensure even curing. The pork belly will release liquid, so don’t be alarmed—this is normal!
Step 4: Rinse and Dry
1. After curing, rinse the pork belly under cold water to remove excess salt.
2. Pat it dry thoroughly and place it on a wire rack over a baking sheet.
3. Let it air-dry in the refrigerator for 12–24 hours to form a tacky surface (pellicle), which helps with smoking or roasting.
Step 5: Cook the Bacon
1. Oven Method: Preheat your oven to 200°F. Roast the pork belly on a wire rack until the internal temperature reaches 150°F (about 90 minutes).
2. Smoker Method: Smoke the pork belly at 180–200°F using your choice of wood (apple, hickory, or cherry wood works well) until it reaches an internal temperature of 150°F.
Step 6: Slice and Store
1. Once cooled, slice the bacon to your desired thickness.
2. Store in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.
Pro Tips for the Best Homemade Bacon
Experiment with Flavors: Try adding a touch of maple syrup for sweetness or a sprinkle of cayenne for heat.
Choose Quality Pork Belly: Pasture-raised pork belly has better flavor and texture than conventional cuts.
Use a Sharp Knife: A sharp knife ensures clean, even slices.
Why Use Pasture-Raised Pork Belly?
At Sugar Hill Farmstead, our pasture-raised pork belly is rich in flavor, thanks to our ethical farming practices and high-quality feed. By starting with premium pork belly, you’ll notice a big difference in the taste and quality of your homemade bacon.
