How to Craft Delicacy at Home: Cooking Bacon from Pork Belly

Cooking bacon from pork belly is a time-honored process that can be both rewarding and delicious. Inspired by the methoduggested in Mrs. Beeton, this guide will walk you through the steps of creating your own bacon from scratch. Unlike mass-produced bacon, homemade bacon allows for personal flavor preferences and a deeper appreciation of the process.

Curing Bacon: The Foundation of Flavor

To begin, you need to start with the quality pork belly. Mrs. Beeton's dictum, "First catch your pig," encapsulates the importance of the starting material. High-quality pork belly is essential for making mouth-watering bacon. One cost-effective option is to purchase pork belly from Costco, which often comes without the skin, streamlining the curing process.

The curing process is where the magic happens. You will need a salt and spice solution. Typically, this includes one cup of kosher salt, one cup of brown sugar, two teaspoons of Prague powder (pink curing salt), and black pepper to your liking. Mix these ingredients thoroughly, then spread a honey syrup or any sweet liquid over the pork belly to ensure the cure adheres.

Place the cured pork belly in a stainless steel or food-grade plastic container. Cover it and place it in the refrigerator. Turn the belly over every day for six days. This process helps to ensure an even cure. If you notice pepper washing off, it's okay, but if you want a stronger flavor, you can reapply the cure and let it dry until a pellicle forms.

Brining and Smoking the Pork Belly

After the curing period, it's time to brine the pork belly. Place it in a smoker using hickory, mesquite, or your preferred wood for smoking. Cook it on low heat until the internal temperature reaches at least 150 degrees Fahrenheit. This slow, gentle cooking process is crucial for ensuring tender bacon with a smoky flavor.

Once cooked, slice the bacon to your desired thickness. To finish, fry it over low heat until the bacon becomes crispy and golden. Enjoy your homemade bacon, which will likely be superior in flavor to store-bought varieties.

Choosing the Right Bacon Style

For those who prefer less smokiness, such as Canadian bacon, the process is straightforward. Canadian bacon is essentially corned pork loin. To make it, simply brine a pork loin for about a week in the refrigerator, then slice and fry. No smoking is necessary, making it quicker and easier to prepare.

While making your own bacon may not save you money in the short term, the taste and quality of the bacon are unmatched. Plus, the process provides a deep appreciation for the intricate steps behind a simple slice of bacon.

Conclusion

Cooking bacon from pork belly is both an art and a science. From the initial curing process to the final smoking and frying, each step contributes to the final product. Homemade bacon not only tastes better but also allows for customization and experimentation with flavors. Whether you prefer a smoky or less smoky bacon, the process is rewarding and can be adapted to suit your preferences.