Home-Cured Bacon Recipe

Name: Home-Cured Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds pork belly, squared off, rind removed; 2 1/2 tablespoons kosher salt; 1/2 teaspoon pink salt, optional; 1/4 cup maple syrup, or honey, brown sugar, white sugar or molasses; 2 tablespoons cold strong black coffee, bourbon or apple cider; 2 garlic cloves, smashed; 1 tablespoon black peppercorns, crushed; 2 teaspoons fresh thyme; 1 teaspoon fennel seed, toasted; 1 teaspoon coriander seed, toasted

Servings: persons

2 1/2 pounds pork belly, squared off, rind removed
2 1/2 tablespoons kosher salt
1/2 teaspoon pink salt, optional
1/4 cup maple syrup, or honey, brown sugar, white sugar or molasses
2 tablespoons cold strong black coffee, bourbon or apple cider
2 garlic cloves, smashed
1 tablespoon black peppercorns, crushed
2 teaspoons fresh thyme
1 teaspoon fennel seed, toasted
1 teaspoon coriander seed, toasted

1
Place the pork belly in a large Ziploc bag.
2
Add the salt (and pink salt if using) and the cure additions.
3
Rub the cure into the pork belly, turning the bag over and over and pressing the cure into the flesh.
4
Close the bag, squeezing out all the air and refrigerate for seven days.
5
Each day, flip the bag over.
6
Some liquid will begin to gather in the bag.
7
After seven days, wash the cure off the meat, rinsing thoroughly.
8
Pat the bacon dry with paper towels and set it on a rack over a baking sheet.
9
Allow the bacon to air-dry in the refrigerator for 6 to 24 hours.
10
Preheat the oven to 225 degrees.
11
Roast the pork belly in the oven to an internal temperature of 150 degrees for about 90 minutes.
12
Chill the bacon well, then slice thick or thin, to preference.
13
Any bacon that doesn't easily slice may be cut into chunks, for starting a pot of beans or soup.
14
Wrapped in parchment paper, then wrapped in plastic wrap or foil and placed in a Ziploc bag, the bacon will keep for three weeks in the refrigerator and three months in the freezer.

820

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/2 pounds pork belly, squared off, rind removed, 2 1/2 tablespoons kosher salt, 1/2 teaspoon pink salt, optional, 1/4 cup maple syrup, or honey, brown sugar, white sugar or molasses, and more.

Yes, Home-Cured Bacon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Home-Cured Bacon

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