Homemade Bacon

By ltrodrigu

Nate Anda, the chef of Red Apron Butchery in Washington, D.C. provided the technique and assures that if you can stand the wait, you will be rewarded. Yes, this makes a lot of bacon, but if you're going to make the effort, you might as well make enough for your friends and family, too.

Ingredients

• 1 7-9 pound whole, skinless pork belly, divided into 2 or 3 equal pieces*
• 2 1/2 pounds kosher salt
• 2 1/2 pounds brown sugar
• 1 1/4 tablespoons ground black pepper
• 2 1/2 tablespoons cayenne pepper
• 2 1/2 tablespoons ground allspice
• 2 1/2 tablespoons ground ginger
• 2 1/2 tablespoons juniper berries (optional)
• 2 bay leaves, pulverized in a spice grinder or clean coffee grinder
• 2 tablespoons curing salt, to help preserve the bacon, at Williams-Sonoma (optional)

Details

Servings 7
Adapted from menshealth.com

Preparation

Step 1

In a large bowl, combine the salt, sugar, and spices.

Place the pork belly on a large baking sheet or high-sided pan. Liberally rub each piece of pork belly with the curing mixture. Place each piece of rubbed pork belly into its own zip-top bag, squeezing out the air, and sealing tight. Discard the remaining curing mixture.

Place the bags in the refrigerator and allow the pork to sit for 2 days. After 2 days, open the bags and pour out the liquid. Squeeze out the air, reseal each bag, flip the bags so the other side of the belly is now on the bottom, and then return the bags to the refrigerator for 2 more days.

Remove the bellies from the bags, rinse off the cure, and pat dry.

If you’re using your oven:
Preheat your oven to 200°F. Place the pork belly in a roasting pan or on a baking sheet, preferably on a rack for more even cooking, and cook the pork belly until the belly is firm to the touch, well-browned, and reaches an internal temperature of 145°F.

If you’re using your smoker:
Prepare your smoker and bring the internal temperature to 115°F. Place the pork belly on the top rack in the smoker and cook until the bellies have firmed and begin to take on a browned exterior, about 3 hours (or 2 hours if your smoker is running a few degrees hotter than 115*F). Then, increase the smoker’s temperature to 155°F by adding a few more coals. Smoke the bellies until they reach an internal temperature of 145°F. Note: Due to the conditions and the type of smoker you have, the bellies may need more or less time to cook. If you’re having trouble bringing the bellies to doneness, you can always finish them in a 200°F oven. You’ll still end up tasting the great smoked flavor from the smoker.

After either oven or smoker cooking, allow the bellies to rest for an hour at room temperature. Once cool, wrap well and refrigerate before using. This will make slicing easier. The bacon will keep for up to 2 weeks in the refrigerator or up to 3 months in the freezer. Use for a BLT, make spaghetti carbonara, or toss the bacon on the grill for an incredible snack.