Bacon (3) Recipe
Make Bacon (3) Recipe in just 25h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Cure & Seasoning (for making small batch cured bacon)
Pork & Finish
Pan-fry or Oven Serving
Method
Dry Cure & Seasoning (for making small batch cured bacon)
- 1
Prepare cure
Crush the black peppercorns and bay leaf together with a mortar and pestle or pulse briefly in a spice grinder until coarsely ground. In a bowl, combine kosher salt, granulated sugar, brown sugar, pink curing salt, crushed peppercorns and bay leaf, and smoked paprika (if using). Mix thoroughly so the curing salt is evenly distributed.
- 2
Coat pork belly
Pat the pork belly dry with paper towels. Rub the dry cure mixture evenly over all surfaces of the pork belly, pressing so it adheres. Make sure the cure covers edges and both large faces of the belly.
- 3
Bag and weigh
Place the cured pork belly into a heavy-duty zip-top bag or nonreactive container. Press out as much air as possible and seal. Place the bag in a shallow dish and weigh it down with a heavy plate or cans to keep the cure in contact with the meat throughout the cure.
- 4
Curing time
Refrigerate for 5–7 days. Every 24 hours massage and flip the bag so cure redistributes and any liquid that forms is reabsorbed. The pork will become firmer and slightly darker when fully cured.
Pork & Finish
- 5
Rinse and dry
After 5–7 days, remove the pork belly from the bag and rinse thoroughly under cold running water to remove excess cure. Trim off any remaining thick deposits of cure. Pat the belly completely dry with paper towels.
- 6
Form pellicle
Place the rinsed, dried belly on a rack in the refrigerator, uncovered, for 12–24 hours. This forms a tacky dry surface (pellicle) that helps smoke adhere and improves texture.
- 7
Prepare smoker or oven
If smoking: soak wood chips for 30 minutes in water. Preheat smoker to 175–200°F (80–95°C). Place a small pan of water in the smoker if you want humidity. If you don't have a smoker: preheat oven to 200°F (95°C) and you can mimic smoke by adding 1/2 tsp smoked paprika into the cure (already optional) or use liquid smoke lightly brushed later.
- 8
- 9
Glaze (optional) and chill
If glazing: during the last 15 minutes of smoking, brush the top with maple syrup or honey and allow it to set. Once the belly reaches 150°F, remove it and let cool to room temperature, then refrigerate until fully chilled (at least 4 hours, preferably overnight) to firm up and make slicing easier.
Pan-fry or Oven Serving
- 10
Slice
Using a sharp chef's knife or slicer, slice the chilled bacon to your desired thickness: 1/16–1/8" for traditional crisp bacon, or thicker for chewier slices. If you prefer perfectly even thin slices, a meat slicer is recommended.
- 11
Pan-fry
To cook: heat a large skillet over medium heat. Add the optional 1 tsp oil only if your pan is very prone to sticking; bacon will render its own fat. Lay slices in a single layer without crowding. Cook 2–4 minutes per side, turning occasionally until golden brown and crispy to your preference. Transfer to paper towels to drain.
- 12
Oven method
Alternatively, for even cooking, preheat oven to 400°F (200°C). Arrange bacon slices on a wire rack set over a rimmed baking sheet. Bake 12–18 minutes, depending on thickness and desired crispness. Remove and drain on paper towels.
- 13
Store
Cooked bacon can be refrigerated for up to 4 days or frozen for up to 1 month. Uncooked smoked bacon (after curing) can be wrapped tightly and refrigerated for up to 7 days or frozen for up to 3 months.
