I had been pondering and researching (read: a lot of researching and even more procrastinating) making my own bacon but had not yet taken the plunge (how surprising!!) when the kit came into our lives. And suddenly all my excuses to make my own were gone. I gave Mr GGE a couple of months to give it a go and then I took matters into my own hands and put the kit to work.
It was a very simple process in the end and one that I have since replicated many times sans kit supply. More recently I've been a bit slack on making my own but this past week I got to it and we enjoyed the results for breakfast yesterday. Delish!
Homemade bacon on toast with avocado - hello tastiness!
Dry Cured Bacon
Ingredients
1kg Pork Belly (boneless)
1/2 cup salt
1/3 cup brown sugar
Start with a piece of boneless pork belly.
Place the pork in a large ziplock bag or shallow container. Cover both sides in salt and sugar (you can mix these together first if you like). Seal your bag and lay pork flat in a container or on a plate (just in case any juices run free from your bag). Refrigerate pork and everyday, for seven days, flip the bag.
Cover with salt and sugar.
After seven days remove the pork and discard the curing juices. Preheat your oven to 125℃. Rinse the pork, pat dry and place on shallow baking tray. Cook for 1.5-2 hours depending on fierceness of your oven and thickness of your pork - I did mine for closer to 1.5 (don't stress too much though as you'll be cooking your bacon before you eat it).
Cured and ready to slice. Note: it won't be as pink as bought bacon.
Cool your bacon and slice to desired thickness. Store in fridge for use over coming days or freeze to enjoy at your leisure. When you are ready to enjoy it simply prepare as you would commercial bacon but be prepared to enjoy the vastly superior flavour and immense sense of achievement from making your own.
I'm keen to give smoking the bacon a go on the charcoal BBQ but haven't quite got there yet. I've also seen different flavour combinations to add to the bacon that sound interesting but I think the basic cure gives your end product more versatility.
Are you a bacon lover?
Ever cured any of your own meats at home?
I’m glad you wrote about this. I have been reading articles and saving Pinterest pages on this for years and never quiet committed to giving it a go. I’ve never got the impression that it is a particularly difficult process or something I would need to dedicate a lot of time too, but I still hesitate. You’ve inspired me to have a crack at it - it’s school holidays in two weeks and I’ll be off work to look after the kids. That might be the perfect time to do it.
ReplyDeleteHey Melanie, I can completely relate - I procrastinated for so long. It's the same for so many make at home foods that seem a little 'risky' (or that we are told at least that they are risky). You'll be so glad you gave it a go - let us know how it goes.
DeleteCheers,
Laura
You made it sound so easy. :). Only three ingredients!
ReplyDeleteWhat does a bacon making kit have?
It really is super easy Nil - it's just a matter of doing it the first time and then you'll be hooked (says the lady who procrastinated for way way too long!!).
DeleteThe kit simply had a jar of sugar, a jar of 'cure' (which I think was just salt), 2 giant ziplock bags and a single use thermometer that you stuck in the meat when you put it in the oven in the last step and it told you when the meat was 'done'. But I've been making it without this and it's been fine.
I hope to hear all about your bacon making adventures soon :)
Bacon and avocados yum! I love and egg, bacon and avocado salad.
ReplyDeleteI’m in😊thanks for the great info, I think I will finish the bacon off in our wood fired BBQ to get the Smokey flavour, I can’t wait to try it😊 have a lovely day,
ReplyDeleteFi
Yes, it'll be perfect to use up the coals at the end as you only need that low hear. Enjoying reading about your bbq-ing adventures.
DeleteCheers,
Laura
Hi Laura,
ReplyDeleteThis is perfect and just what I’m looking for in the bacon department! Smokey flavours don’t do it for me and any of the unsmoked nitrate-free variety that I can find are very $$, which is silly when I look at what you’re producing with these simple ingredients.
I have a recipe of my own that purported to be for making bacon, which I do love but my result is always really best described as pancetta and I use it for all those savoury porky nuggets in pasta and casseroles and baked beans and what-not.
I also made a batch of bresaola recently which was nice but not what I was hoping for, so when it’s all gone I have an alternative recipe I’m going to try. Mine turned out more like a beef jerky and you need to practically shave it and use it like bottarga or some little meat-flavoured sprinkles, haha!
My blog occasionally veers into the kitchen area but food photos aren’t my forte, so my experiments, while still appreciated gastronomically, don’t get immortalised! I really appreciate how appealing your pics are - pork belly is an unlovely model!
I hope it turns out well for you. I think there is a fear factor pricing on food these days (kind of like danger money when you work in the mines or the like). People charge more for things that more people now consider 'unsafe' to make at home. I'd love to hear about your bresaola recipe - even if it didn't turn out quite to plan.
DeleteFood photos are definitely a challenge, even when you are starting with a helpful subject (which, as you rightly pointed out - pork belly is not!).
Cheers,
Laura