How do you cure bacon?

Curing bacon involves preserving and flavoring pork belly using a combination of salt, sugar, spices, and sometimes preservatives. Here's a general process for curing bacon at home:

Ingredients:

- Pork belly (unsliced, with skin)

- Salt (non-iodized)

- Sugar (brown or white)

- Spices of your choice (such as black peppercorns, garlic powder, onion powder, paprika, cloves, etc.)

- Optional: Preservatives like sodium nitrite or Prague Powder #1 (follow the recommended dosage)

Instructions:

1. Prepare the Pork Belly:

- Purchase a fresh slab of pork belly with the skin on.

- Trim excess fat, leaving about 1/4 inch of fat on the meat side.

- Rinse the pork belly thoroughly under cold water and pat it dry.

2. Prepare the Curing Mixture:

- In a large bowl or container, mix the salt, sugar, spices, and optional preservatives (if using).

- The proportions can vary depending on your preferences, but a common ratio is 1 tablespoon of salt, 1/2 tablespoon of sugar, and desired amount of spices per pound of pork belly.

- Mix the curing ingredients well to ensure an even distribution.

3. Cure the Pork Belly:

- Place the pork belly skin side down in a non-metallic container large enough to hold it.

- Rub the curing mixture all over the pork belly, ensuring that it covers the meat side and gets into any crevices.

- Completely cover the pork belly with the remaining curing mixture.

- Cover the container with a lid or plastic wrap and place it in the refrigerator.

4. Curing Time:

- The curing time depends on the thickness of the pork belly. As a general rule, cure for 7 to 10 days, but check after 5 days and adjust as needed.

- Every few days, turn the pork belly over to ensure even curing.

5. Rinsing and Soaking:

- After the curing time is complete, remove the pork belly from the container and rinse it thoroughly under cold water to remove excess salt.

- Soak the pork belly in a container filled with cold water for 1 to 2 hours to help remove any remaining salt and balance the flavors.

6. Smoking (Optional):

- The traditional way to finish bacon is by smoking it, but this step is optional. If you have access to a smoker, you can cold smoke the pork belly at a low temperature (around 180-200°F) for 3 to 4 hours or until it reaches an internal temperature of 150°F.

7. Cooking the Bacon:

- After curing (and smoking, if desired), the pork belly is ready to be cooked into bacon.

- Preheat your oven or stovetop to the desired cooking temperature.

- Place the pork belly on a baking sheet or cast iron pan and bake or fry until it reaches your preferred level of crispness.

Remember that curing bacon is a process that requires time and patience. Always follow food safety guidelines and ensure proper handling and storage of the pork belly throughout the curing process. Enjoy your homemade bacon!