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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Main Ingredients
Method
Curing Process
- 1
Prepare the Cure Mixture
In a mixing bowl, combine the kosher salt, brown sugar, black pepper, garlic powder, and Cure #1. Mix thoroughly until all ingredients are evenly incorporated.
- 2
Prepare the Pork Belly
Rinse the pork belly under cold water and pat it dry with paper towels. Trim any excess fat if necessary, but leave a good layer of fat for flavor.
- 3
Apply the Cure
Rub the cure mixture all over the pork belly, ensuring it is evenly coated on all sides. If using fresh herbs, sprinkle them over the pork belly as well.
- 4
Seal and Refrigerate
Place the coated pork belly into a large resealable plastic bag or wrap it tightly in plastic wrap. Place it in the refrigerator for 7 to 10 days, turning the pork belly every couple of days to redistribute the cure.
- 5
Check for Doneness
After 7 to 10 days, the pork belly should feel firmer to the touch and have a cured smell. You can cut a small piece to taste; it should be salty and flavorful.
- 6
Rinse and Dry
Once cured, remove the pork belly from the bag or wrap and rinse it under cold water to remove excess salt. Pat it dry with paper towels.
- 7
Slice and Store
Slice the bacon to your preferred thickness. Wrap any unused portions tightly in plastic wrap and store in the refrigerator for up to a week or freeze for longer storage.
