Scrap Iron Chef's Bacon Homemade Bacon
Transform your kitchen into a smokehouse with "Scrap Iron Chef's Bacon Homemade Bacon," a show-stopping recipe that turns simple pork belly into irresistibly smoky, flavorful bacon. This DIY adventure combines a perfectly balanced dry cure—featuring kosher salt, brown sugar, a hint of garlic, and pink curing salt—with an optional drizzle of maple syrup to achieve the ultimate sweet-savory bite. After a week-long curing process and a slow smoke with cherry, apple, or hickory wood chips, you’ll unveil bacon that’s rich, tender, and bursting with smoky perfection. Whether fried, baked, or grilled, this homemade bacon is ideal for elevating breakfast spreads, gourmet sandwiches, or any dish that deserves a touch of indulgence. Perfect for bacon enthusiasts, this recipe rewards patience with unforgettable results.
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Ingredients
- 5 pounds Pork belly (skinless, about 2 inches thick)
- 5 tablespoons Kosher salt
- 4 tablespoons Brown sugar
- 2 teaspoons Ground black pepper
- 1 teaspoon Paprika (optional, for extra flavor)
- 1 teaspoon Garlic powder
- 1 teaspoon Curing salt (pink curing salt, also known as Prague Powder #1)
- 2 tablespoons Maple syrup (optional, for sweetness)
- 2 cups Wood chips (cherry, apple, or hickory, for smoking)
Directions
Step 1
Trim any excess fat from the pork belly, ensuring an even thickness throughout.
Step 2
In a small bowl, mix the kosher salt, brown sugar, ground black pepper, paprika (if using), garlic powder, and pink curing salt.
Step 3
Rub the mixture thoroughly over the pork belly, ensuring all sides are evenly coated.
Step 4
If using maple syrup, drizzle it over the pork belly and gently rub it in along with the seasoning mix.
Step 5
Place the seasoned pork belly in a large resealable plastic bag or vacuum-seal bag. Remove as much air as possible to ensure the cure is evenly distributed.
Step 6
Refrigerate the pork belly for 7 days, flipping the bag every day to redistribute the curing liquid that forms.
Step 7
After 7 days, remove the pork belly from the bag, rinse off the curing mixture under cold water, and pat it dry with paper towels.
Step 8
Place the pork belly on a wire rack set over a baking sheet and let it air dry in the refrigerator, uncovered, for 12 to 24 hours. This helps create a pellicle, a tacky surface essential for smoking.
Step 9
Preheat your smoker to 200°F (93°C) and add your wood chips of choice. Cherry, apple, or hickory wood chips work best for bacon.
Step 10
Smoke the pork belly until it reaches an internal temperature of 150°F (65°C), about 2.5 to 3 hours.
Step 11
Remove the smoked pork belly from the smoker and let it cool to room temperature.
Step 12
Wrap the cooled bacon tightly in plastic wrap and refrigerate for at least 4 hours or overnight to enhance the flavor and make it easier to slice.
Step 13
Slice the bacon into thin strips to your desired thickness. Use immediately or store in the refrigerator for up to a week or in the freezer for up to 3 months.
Step 14
Cook the bacon as desired: fry, bake, or grill, and enjoy your homemade creation!
Nutrition Facts
| Serving size | (2864.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 11982.8 |
| Total Fat 1202.7g | 0% |
| Saturated Fat 431.0g | 0% |
| Cholesterol 1632.9mg | 0% |
| Sodium 10395.7mg | 0% |
| Total Carbohydrate 59.8g | 0% |
| Dietary Fiber 3.5g | 0% |
| Total Sugars 51.4g | |
| Protein 212.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 199.6mg | 0% |
| Iron 9.5mg | 0% |
| Potassium 3152.7mg | 0% |
Source of Calories