HOMEMADE BACON
Provided by Michael Symon : Food Network
Time 3h30m
Yield 3 1/2 pounds bacon
Number Of Ingredients 8
Steps:
- Rinse the pork belly and pat dry. Transfer to a resealable 2-gallon plastic bag. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in a bowl. Coat the pork belly all over with the mixture.
- Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. It should take 7 days for a thin belly that is about 11/2 inches thick, longer for a belly that's 2 to 3 inches thick.
- Remove the pork belly from the bag, rinse thoroughly and pat dry. Refrigerate the belly on a rack, uncovered, 48 hours.
- Set up your smoker according to the manufacturer's instructions using applewood chips, and set to 200 degrees F. Smoke the pork belly 3 hours, or until the bacon reaches an internal temperature of 150 degrees F.
- Remove the rind (optional), then slice and cook as desired. To store, wrap the bacon in plastic wrap and refrigerate up to 1 week or freeze up to 2 months.
- Pink curing salt is a mix of salt and sodium nitrite. It keeps the meat pink and protects it from bacteria. You can find it at specialty food stores or online.
FRIED BACON
Crisp and tender, bacon is almost impossible to resist.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 pound
Number Of Ingredients 1
Steps:
- Heat a cast-iron or other heavy skillet over medium heat. When hot, add bacon strips in a single layer. Cook until browned on bottom, 3 to 4 minutes.
- Flip bacon, using tongs, and cook until browned on both sides, about 2 minutes.
- Drain and reserve fat for another use, and repeat with remaining bacon. Drain bacon on paper towels. Serve immediately.
UNCURED FRESH HOMEMADE BACON
Steps:
- Gather the ingredients. Preheat the oven to 200 F.
- Combine the spices and coat the pork belly thoroughly all over. Wrap snugly in 2 layers of heavy-duty aluminum foil. Place in a roasting pan and cook for 3 1/2 hours. Turn off the oven and leave the pork inside to cool for 1 1/2 hours. Remove and refrigerate overnight.
- Unwrap the pork belly and scrape off any gelatinous juices. Cut into thick slices and brown in a pan just as if you were cooking bacon. A little extra fat from the foil can be added to the pan to help get things going.
- Drain on paper towels and sprinkle with more salt if needed.
Nutrition Facts : Calories 671 kcal, Carbohydrate 2 g, Cholesterol 191 mg, Fiber 1 g, Protein 53 g, SaturatedFat 18 g, Sodium 1158 mg, Sugar 0 g, Fat 49 g, ServingSize 16 pieces, UnsaturatedFat 0 g
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