Hey friends! It has been a hot minute since I have a new blog post. My goal for 2021, is to show up consistently for you all with quality content. Easy peasy right?! Pre-pandemic I would post about events and things to do in addition to local businesses. Since the pandemic, I have had to go back to the drawing board a bit. This got me thinking that it may be fun to share some of the activities I am doing during the pandemic. A short while ago I posted in my Instagram stories that I was in the process of making some homemade bacon. I received lots of messages asking what was my method, which is what inspired me to write this post.
Getting Started
The most important thing is to start with some really good pork belly. I sourced mine through the Ottawa Valley Food Co-op (if you haven’t checked out that site, I highly recommend it).
You can also source it from your local butcher. When getting the pork belly from the butcher, make sure they take off the skin and leave on as much of the fat as possible – hello flavour.
The other important item is some form of salt cure (sometimes called quick cure or fast cure). I have purchased some from both Cabelas and Amazon, both are about the same.
Equipment Needed
There are several things you will need, most of which you will likely already have at home. I should note that you don’t have to smoke your cured pork belly, but it tastes so amazing if you do! If you’re going to go through the effort and time of making homemade bacon, you might as well go all in.
The equipment list includes:
- large freezer ziplock bag;
- wire cookie cooling wrack;
- smoker (or a bbq and wood chips in tinfoil);
- tongs; and
- parchment paper.
The Method
We have now arrived at the main event! I mix all of my salts and spices in a small bowl instead of rubbing them individually on the pork belly (the detailed recipe is below). This helps get a more consistent and even application. Once your spices are mixed, rub it all over your pork belly ensuring every nook and cranny is covered by the rub.
At this point, let your slab of pork belly relax in a large plastic sandwich bag for two weeks. Once a day I take the belly out of the fridge, speak sweet nothings to it, give it a little rub and then put it back in the fridge. After the two weeks are up, the belly has earned a shower. By shower I mean a rinse under the kitchen stink and then pat dry with a clean kitchen towel.
At this point, you’re almost done the waiting game. The belly just needs to go back in the fridge uncovered on a wire rack for another two days. We’re ALMOST THERE!
If you are using a smoker, pre-heat it to 175 degrees F. It is super important to make sure your smoker does not go above 200. If the smoker gets too hot, it will start to render off the fat – we don’t want that to happen! Another option is to roast the belly in the oven at 175. It will work fine, but you won’t get that delightful smokey flavour. Enjoy your homemade bacon!
Follow this recipe for the best bacon you have ever had! Yes, it takes a little over two weeks to make - but it is absolutely worth the patience and time!
- 3 lbs pork belly
Rub
- ½ cup brown sugar
- ¼ cup pickling salt
- 2 tsp black pepper
- ½ tsp quick cure salt
- Combine all of the rub ingredients together.
- Give the pork belly a nice massage with the rub mixture.
- Place the pork belly in a freezer bag or a large covered container.
- Place the covered belly into the fridge.
- Once a day take the belly out of the fridge and give it a good rub. You want to ensure that the belly is completely covered by the rub in every nook and crany.
- After 14 days, take the belly out of the fridge and give it a rinse under cold water. Once complete, dry it completely with a clean towel.
- Place belly on a wire cooling rack and place uncovered in the fridge. Let it relax for two (2) days.
- Upon completion of relaxation, preheat smoker to 175°.
- Cook in the smoker for two hours. Be very careful to not overcook because you could render the fat (not what our goal is here).
- Remove from smoker, wrap your new bacon in parchment paper and place in the fridge overnight (about 12 hours).
- ENJOY!
Interested in other Time in the Valley food posts? Check these out!