Making Bacon

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Servings: 4 Difficulty: Advanced
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Homemade honey-cured pork belly smoked with hickory for a sweet, savory, and deeply flavorful result.
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This recipe transforms simple pork belly into gourmet bacon using a sweet honey and kosher salt cure. The process involves a 36-hour refrigeration period to allow the flavors to penetrate deeply, followed by a slow smoke over hickory chips. The result is bacon that is tender, slightly sweet, and packed with rich smoky aroma. It’s a rewarding project for home cooks who appreciate artisanal quality and control over their ingredients. Perfect for weekend breakfasts or as a special treat for dinner parties, this homemade bacon offers a superior texture and flavor profile compared to store-bought varieties.

Making Bacon recipe image
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Making Bacon

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 1360.7

Description

This recipe transforms simple pork belly into gourmet bacon using a sweet honey and kosher salt cure. The process involves a 36-hour refrigeration period to allow the flavors to penetrate deeply, followed by a slow smoke over hickory chips. The result is bacon that is tender, slightly sweet, and packed with rich smoky aroma. It&# 226;ÂÂs a rewarding project for home cooks who appreciate artisanal quality and control over their ingredients. Perfect for weekend breakfasts or as a special treat for dinner parties, this homemade bacon offers a superior texture and flavor profile compared to store-bought varieties.

Ingredients

Directions

  1. In a small mixing bowl, whisk together the honey and kosher salt until well combined.
  2. Lay out a large sheet of plastic wrap on a clean work surface.
  3. Place the pork belly on the plastic wrap.
  4. Pour the honey-salt cure over the pork belly, rubbing it evenly over all surfaces.
  5. Wrap the pork belly tightly in the plastic wrap to create a sealed packet.
  6. Place the wrapped pork into a large plastic zip-lock bag and seal it tightly, removing as much air as possible.
  7. Refrigerate the bag for 36 hours, flipping the pork every 12 hours to ensure even curing.
  8. Remove the bag from the refrigerator and unwrap the pork.
  9. Rinse the pork belly thoroughly under cold running water to remove excess cure.
  10. Pat the pork belly completely dry with paper towels.
  11. Mound charcoal briquettes in the center of a grill and light them.
  12. Allow the coals to burn for 40 minutes until they are covered in gray ash.
  13. Add the soaked hickory chips to the coals and let them smoke for about 10 minutes.
  14. Adjust the grill vents to maintain an interior temperature of 300 degrees F (149ðC).
  15. Place the pork belly on the outermost part of the grill rack, away from direct heat.
  16. Smoke the bacon for 30 minutes, keeping the lid closed as much as possible.
  17. Mist the coals with water occasionally to maintain smoke production, minimizing lid opening to preserve smoke flavor.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1360.7kcal
% Daily Value *
Total Fat 60.9g94%
Saturated Fat 30.9g155%
Cholesterol 107.0mg36%
Sodium 234114.2mg9755%
Total Carbohydrate 157.2g53%
Dietary Fiber 9.0g36%
Sugars 146.4g
Protein 39.6g80%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bacon, homemade, pork belly, cured, smoked, hickory, honey, kosher salt, grilling, charcoal, breakfast, preservation, artisanal, meat curing, smoke flavor
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