| Ingredient | Quantity(grams) |
|---|---|
| Pork belly | 1000 |
| Salt | 20 |
| Brown sugar | 10 |
| Ground black pepper | 5 |
| Powdered garlic | 5 |
| Instacure#1 | 2.4 |
| Antioxidant(erythorbate) | 2.4 |
Any question about how to make this recipe? Please, leave a comment with your question.
Preparation > Homemade bacon
Prepare the Pork Belly: Rinse the pork belly under cold water and pat dry with paper towels.
Mix the Cure: In a bowl, combine kosher salt, brown sugar or maple syrup (if using), black pepper, pink curing salt (if using), and garlic powder (if using). Adjust the quantities based on your taste preferences and the size of the pork belly.
Apply the Cure: Rub the cure mixture all over the pork belly, ensuring it is evenly coated on all sides. You may want to place the pork belly in a large resealable plastic bag or non-reactive container to contain any juices that may be released during curing.
Cure the Pork Belly: Seal the bag or cover the container and place it in the refrigerator. Let the pork belly cure for 7-10 days, flipping it every day to ensure even curing.
Check for Firmness: After 7-10 days, the pork belly should feel firm to the touch. This indicates that it has been properly cured.
Rinse off the Cure: Remove the pork belly from the curing mixture and rinse it under cold water to remove any excess salt. Pat dry with paper towels.
Optional Air-Drying (Pellicle Formation): Place the pork belly on a wire rack set over a baking dish or rimmed baking sheet. Allow it to air-dry in the refrigerator for 12-24 hours. This helps to form a pellicle, a thin layer on the surface that helps the smoke adhere to the meat during smoking.
Prepare the Smoker or Oven: Preheat your smoker or oven to a low temperature, around 200-225°F (95-110°C).
Smoke the Bacon: If using a smoker, smoke the pork belly until it reaches an internal temperature of 150°F (65°C), which usually takes about 2-4 hours. If using an oven, place the pork belly on a wire rack set over a baking dish or rimmed baking sheet and bake until it reaches the same internal temperature.
Cool and Slice: Once the bacon is smoked and cooked through, remove it from the smoker or oven and let it cool to room temperature. Once cooled, slice it thinly using a sharp knife or a meat slicer. Your homemade bacon is now ready to be enjoyed!
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Interações 3
Tiago Oliveira
28/03/2026 20:56
Qual a temperatura máxima que você indicaria para a defumação sem que a gordura comece a derreter?
Responder
Tiago_O
68 graus internos é o meu ponto perfeito pro bacon.
Clube da Charcutaria
28/03/2026 07:56
Você sabia que a cura do bacon pode ser seca ou úmida? A cura seca (dry cure) resulta em um sabor mais concentrado e menos perda de peso durante a fritura.
Responder
