How to Make Homemade Bacon


Uploaded by zacharyzachary on 09.05.2011

Transcript:
long ago long before the silly "bacon in everything" fad got started
people actually made bacon at home
it's not that hard to do and it can produce some superior quality bacon
making bacon at home isn't going to save you a lot of money and it's probably not gonna
make anything any more healthy than what you get in the store
but it will be delicious
this video is going to show you how to cure a pork belly
and then how the smoke it so that you have slab bacon
you're not going to learn how to use a smoker
and i'm not going to show how to make "uncured" or "naturally cured" bacon
there are two special ingredients that you'll need
the first is pork belly
I'm using a three-pound slab that still has the skin attached
if you have trouble finding this try asking a butcher uh... maybe a pork producer at a
farmers market or go to an asian grocery store that has a good meat department
as with anything the better the quality the better your bacon will be
the second special ingredient is curing salt which is often referred to as pink salt
it's sold under a few different names i was able to find pouches of it at the bass pro
shop but it can be ordered online uh... check the links in the notes
no matter which brand you have it's going to be the same makeup ninety three point seven
five percent salt and six point two five percent sodium nitrite
i could make entire video discussing the pros and cons of sodium nitrite
but the reason why it's put in this is because it controls the bacteria that can cause botulism
and
and then it also preserves that nice pink color that gives a flavor and texture that
you just can't get without using some sort of curing agent
although the amount that actually goes into this recipe isn't much to be concerned about
there are some things you should know about the ingredient
first of all that
sodium nitrite part is toxic
and too much at once can be fatal it's a powerful antioxidant
uh... frequent consumption of cured meats can lead the long-term health problems and
it should be stored at a reach of children
i know this sounds like something you probably don't want to eat or even have in the house
but if we think about the facts that i gave about this product they are eerily similar
to another product that you might be familiar with
if you're not convinced that's fine but please don't try this recipe without the pink salt
you'd have to cold smoke it and i have no advice on how to do that
stick to something you could get in a store this uncured
bacon from trader joe's is excellent
the recipe i'm going to show was inspired by the one in this book which is a great resource
if you're interested in learning how to make sausages or a variety of other old-world
meet preservation techniques
to cure this three-pound slab of pork belly
i'm using forty grams of kosher salt i use diamond crystal kosher salt so forty grams is about
five tablespoons if you use morton's kosher salt you'll want to make it three tablespoons
uh... next is one and a half teaspoons of pink salt
and then forty grams of maple sugar
if you can't find maple sugar brown sugar is fine forty grams would be about three tablespoons
beyond the salts and the sugar are where you add some extra flavor to the bacon
for this recipe i'm using five cloves of garlic and four whole jalapeno it takes quite a bit
to give any extra flavor to the bacon
the recipe in the book
calls for i think a quarter cup of maple syrup which is pretty good for breakfast bacon
you could also use black pepper
or any herbs you like basically it's up to you
the pork belly goes in a gallon sized zipper bag
the cure mixture will be added to that and it's good to really rub the mixture into both
sides of the pork belly
the air needs to be squeezed out of the bag
and this will go into the refrigerator skin side down the bag will need to get flipped
every other day starting on a saturday so it will need to be flipped on
after seven days the belly should've firmed up quite a bit and it's ready to come out of
the cure
the seasoning should be rinsed off the surface and it's also takes care of a lot of saltiness
uh... it needs to be patted dry and then put on a rack above a pan that's going to
go into the refrigerator for twelve to twenty-four hours
this gives the meat enough time to develop a pellice
which is when the surface gets a little dried out and a little tacky that helps the smoke flavor
to stick to the meat
and when it comes to smoke
you wanna go for something relatively mild fruit woods are best things like hickory
are way too strong for bacon
uh... the reason why you see so many apple wood smoked bacons is because apple wood
is perfect for smoking bacon i like to use the chips
like i said before i'm not going to teach you how to use a smoker
but it needs to be two hundred degrees fahrenheit the pork belly will go in there skin side
down
until it reaches an internal temperature of one hundred fifty degrees
it should take about two-and-a-half hours this is my homemade smoker it's a little goofy but it gets
the job done
if you don't have a smoker but you do have a grill i'd encourage you to look up ways
to use it as a smoker uh... at the very least you could put the pork belly in there and hit
it with a lot of smoke for like
thirty minutes or so at a low temperature then you can finish the pork belly in a two
hundred degree oven until it hits one hundred fifty degrees
once the slab has hit the magic temperature it needs to cool off on the counter for a couple
of hours
but after ten minutes while still warm you should removes the skin it should come off
pretty easily in one piece and don't throw this away would be really good if it's put
into a pot of soup for flavoring if it weren't so salty i'd give it to the dog
after it's cooled completely you can peel some other things off here's some silverskin and i also like to trim
off the reddish-brown bits there
you can leave it on but it makes the slices a little more rustic than what i want
also i like to trim the ends off just so it'll be nice and neat on the edges is when i start
slicing
before it gets sliced it should be thoroughly refrigerated or maybe even put into the freezer
for a little while to really firm it up
that's gonna make the slicing a lot easier
and i don't have a very good slicing knife i'm just gonna use the chef's knife here do the
best that i can if you own a meat slicer this is the perfect time to bust it out
it's kind of hard to make really even thin slices if you're doing it by hand but actually it's
kind of nice to have it a little bit thick
and since this is slab bacon there's some things you can do with this you can't do with
grocery store bacon if you cut a nice thick piece like this about a quarter of an inch thick
then you can cut it into what's called lardons which are perfect to use on salad
personally i think the best way to prepare strips of bacon is in the oven
but it's not quite as satisfying doing it in a frying pan
with this homemade bacon i'd like to do it at a really low temperature because i've found
that it's a little bit more prone to burning if it's cooked at too high of a temp
so yeah
there's some bacon
obviously
i'm going to end this video by making you watch me eat my bacon