Homemade Bacon: How to Cure and Cook your own Delicious Bacon

:cut_of_meat:Curing your own bacon allows you to control the flavors and quality of the meat.

:hammer_and_wrench:The curing process involves rubbing the pork belly with a mixture of brown sugar, coarse pepper, kosher salt, and curing salt.

:date:After curing for 14 days in the refrigerator, the pork belly is washed and patted dry before cooking.

:oven:The bacon is cooked in the oven at 200°F for 2 hours to ensure it is fully cooked and safe to eat.

:sparkles:Homemade bacon has a unique sweet and savory flavor that can't be replicated by store-bought bacon.

Can I use any type of pork for making homemade bacon?

—Pork belly is the best cut of meat to use for making bacon, as it has the perfect fat-to-meat ratio.

Is curing bacon at home safe?

—When done properly, curing bacon at home is safe. It's important to follow the curing and cooking instructions carefully to ensure the bacon is fully cooked and safe to eat.

How long does homemade bacon last?

—Homemade bacon can last up to a month in the refrigerator if stored in a sealed container. It can also be frozen for up to a year.

Can I customize the flavors of my homemade bacon?

—Yes, you can customize the flavors of your homemade bacon by adjusting the seasoning mixture. You can experiment with different spices and herbs to create unique flavors.

What can I make with homemade bacon?

—Homemade bacon can be enjoyed on its own, used to make sandwiches, added to salads or pasta dishes, or used as a topping for soups and stews.

00:11Introduction to making homemade bacon using leftover pork belly.

01:01Preparation of the curing mixture using brown sugar, coarse pepper, kosher salt, and curing salt.

03:29Curing the pork belly in the refrigerator for 14 days.

04:13Washing and patting dry the cured pork belly before cooking.

05:33Cooking the bacon in the oven at 200°F for 2 hours.

06:00Taste testing and review of the homemade bacon.

09:01Final thoughts and rating of the homemade bacon.