This guide provides a comprehensive overview of the process of making bacon at home, from butchering the pig to curing and smoking the meat. We’ll also explore the unique flavor profile achieved by incorporating Szechuan peppercorns into the cure. This recipe features a large pork belly, resulting in a substantial amount of bacon.
The process begins with the breakdown of the pig. The belly is separated from the loin, and the spareribs are removed, leaving a large pork belly. For easier handling and even curing, the belly is divided into smaller slabs. Each slab is weighed to accurately calculate the necessary amount of curing mixture.
The essential components of the cure are salt and cure #1. Other ingredients, such as garlic, sugar, and Szechuan peppercorns, enhance the flavor. We’ll outline the percentages used for each spice in our recipe. To experiment with curing methods, we used cure #1 for one slab and a vegetable-based cure made from celery powder for the other.
The use of nitrates is crucial in bacon curing. Cure #1 provides a direct source of synthetic nitrites, while celery powder is rich in nitrates, which convert to nitrites during the curing process. Nitrates contribute to the desirable color and prevent bacterial growth, like botulism. Using celery powder allows for a “nitrate-free” label, appealing to consumers seeking naturally occurring nitrates. This experiment will compare the color, texture, and flavor of bacon cured with each method.
After weighing the pork belly slabs, the curing mixture and spices are combined and evenly distributed over the meat. Vacuum sealing the slabs ensures cleanliness and containment throughout the curing process. Larger slabs require a longer curing time, around two weeks, while smaller slabs typically cure in seven days. The ideal curing temperature is between 36 and 40 degrees Fahrenheit, easily maintained in a standard refrigerator.
Following the two-week curing period, the bacon is prepared for smoking. The slabs are removed from the vacuum-sealed bags, and bacon hooks are inserted for hanging in the smokehouse. Before smoking, the bacon hangs in the smokehouse without heat to dry slightly, enhancing smoke absorption.
While a large smokehouse is ideal, a smaller Weber grill or electric smoker can be used at home. The fire is set in a separate compartment, allowing smoke to infuse the main chamber. Unlike hot smoking, which cooks the meat simultaneously, this process involves warm smoking. Warm smoking imparts a smoky flavor without cooking the bacon, typically at temperatures between 73 and 104 degrees Fahrenheit. Due to the size of these slabs, the smoking process lasts for 24 hours.
After smoking, the bacon is removed from the smokehouse. The skin is easily removed while the bacon is still warm. The slabs are then cooled in the refrigerator before slicing. Freezing the bacon for an hour or two before slicing makes it firmer and easier to cut.
A comparison of the two slabs reveals minimal color difference. The cure #1 bacon might have a slightly rosier hue, but the two-week cure resulted in negligible visual distinctions. The bacon is then sliced using a meat slicer.
Finally, the bacon slices are fried in a cold cast iron pan, gradually brought up to heat. The rendered bacon fat can be saved for cooking other dishes. The Szechuan peppercorns impart a delicate floral note without the numbing sensation often associated with eating them whole. The bacon is enjoyed on a sandwich with toasted bread, mayonnaise, pickled onions, and lettuce.
This detailed guide demonstrates the process of making flavorful homemade bacon. From butchering the pig to the final sandwich, each step contributes to the quality and taste of the final product. The experiment with different curing methods provides insight into variations in the curing process. The addition of Szechuan peppercorns offers a unique flavor dimension to the traditional bacon recipe.
