DIY :: making bacon

DIY: bacon making 1Last year, Robert and I took a DIY workshop at Save On Meats learning how to make our own bacon, sausage, and pancetta. The bacon and sausage was delicious and since we were inbetween homes, we didn’t have a place to cure the pancetta properly and decided to just turn it into more bacon. I can’t believe it has taken us this long to create a second batch! Once you try to home cure your own bacon, I promise that you will never buy that generic supermarket kind ever again.

adapted from Save On Meats Makes 2 1/4 lbs of bacon.

DIY: bacon making 2
Ingredients:
2 1/2 lb skin on pork belly
2 1/2 tbsp kosher salt
1 1/2 tbsp sugar
1 tbsp black peppercorns
1 tsp fennel seed
1 tsp caraway seed
1 tsp dried rosemary
1 tsp dried thyme
2 bay leaves
1 finely chopped garlic clove
Maple syrup * optional

You will need:
parchment paper
one large ziplock bag
cookie sheet / metal tray
sharp knife

DIY: bacon making 3Trim the pork belly to square off its edges.

DIY: bacon making 4Rinse the pork, pat it dry with paper towels, and transfer it to a large sheet of parchment paper.

DIY: bacon making 8Optional: Rub the pork with maple syrup with extra flavour.

DIY: bacon making 5Measure and blend all of the seasonings in a spice grinder.

DIY: bacon making 6Combine the ground spices and garlic in a small bowl.

DIY: bacon making 7Rub seasonings all over the pork and place everything into a large ziplock bag. Shake the bag to distribute the seasonings and then place in the refrigerator for 7 days on a metal tray. Flip the bag every other day as some brine may accumulate as the salt draws water from the pork.

The bacon should firm up over the week. After 7 days, remove bacon from the ziplock and wash off the spices under cold running water. Pat bacon dry with paper towels. Heat oven to 200F and roast until meat is lightly browned and a measures 150F at the center (approx 2 hours).

Transfer bacon to a cutting board and slice off the skin. Let the bacon cool at room temperature. Once cooled, refrigerate until completely chilled and enjoy! Bacon should be good for up to 10 days or freeze for up to 3 months, but you’ll likely enjoy it WAY before the expiry date!

Leave a Reply

Comments (4)