House – Cured Bacon Recipe
Make House – Cured Bacon Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat
Curing Mixture
Method
Preparation of Pork Belly
- 1
Trim the Pork Belly
Begin by trimming the pork belly to remove any excess skin or hard bits. You want a nice, even piece of meat that will cure well.
- 2
Mix the Curing Ingredients
In a large bowl, combine the kosher salt, brown sugar, black pepper, cure #1, garlic powder, onion powder, and optional fresh herbs. Mix thoroughly until all ingredients are evenly distributed.
Curing Process
- 3
Apply the Curing Mixture
Rub the curing mixture all over the pork belly, ensuring that every surface is coated evenly. Pay special attention to the edges.
- 4
Wrap and Refrigerate
Wrap the pork belly tightly in plastic wrap or place it in a resealable bag. Place it in the refrigerator where it should stay for about 7 to 10 days. Turn the pork belly every couple of days to redistribute the curing mixture.
Finishing
- 5
Rinse and Dry
After the curing period, remove the pork belly from the refrigerator. Rinse it under cold water to remove excess cure and pat dry with paper towels.
- 6
Cold Smoke (Optional)
If you want a smoky flavor, you can cold smoke the pork belly for a few hours. This is optional but adds depth to the flavor.
- 7
Slice and Store
Slice the cured bacon to your desired thickness. You can cook it immediately or store it in the refrigerator wrapped tightly in plastic wrap or in an airtight container for up to 2 weeks.
