5 Best Bacon Curing Recipes You Must Try
Classic Dry Cure for Bacon
Bacon, a staple in countless dishes and the epitome of culinary luxury, gets its distinctive flavor through the art of curing. In this post, we'll walk through one of the most traditional methods: the classic dry cure. This technique is not only straightforward but also yields remarkably delicious results, perfect for those seeking the authentic bacon experience.
- Ingredients:
- 5 lbs pork belly
- 2 ½ tablespoons kosher salt
- 1 ½ teaspoons pink curing salt
- 1 tablespoon brown sugar (optional)
- 1 tablespoon coarse ground black pepper
- Optional spices: garlic, herbs, or chili flakes
Instructions:
1. Prepare the Meat:
Pat the pork belly dry with paper towels. Trimming the skin is optional, but it can be left on for a different texture and presentation.
2. Mix the Cure:
In a bowl, combine kosher salt, pink curing salt, brown sugar if using, and black pepper. You can also add optional spices for a custom flavor profile. Mix well to distribute all ingredients evenly.
3. Apply the Cure:
Liberally rub the curing mix over all surfaces of the pork belly, ensuring every inch is covered. This helps preserve the meat and infuses flavor. Place the pork belly in a non-reactive dish or ziplock bag for curing.
4. Cure:
Refrigerate for 7 to 10 days, turning the meat daily. The salt will draw out moisture, forming a brine, which you can pour off if there's an excess.
5. Rinse and Dry:
After curing, rinse off the excess cure under cold water, then pat the belly dry with paper towels. Allow it to air dry uncovered in the refrigerator for another 24 to 48 hours. This step helps develop a pellicle for smoking, which ensures better smoke adherence and flavor.
6. Optional Smoking:
If you choose to smoke, set your smoker to about 200°F and smoke for 2-3 hours. Use wood chips like apple, cherry, or hickory for a mild flavor. If not smoking, simply proceed to slicing and cooking.
7. Slicing and Cooking:
Slice the cured bacon to your desired thickness, then cook as you would with store-bought bacon. Pan fry, grill, or bake until crispy.
💡 Note: Curing times can vary based on size of the pork belly and refrigerator temperature. Always check the pork belly's feel; it should be firm to the touch. Using a food-safe curing container is advisable.
Applewood Smoked Bacon
Applewood smoked bacon boasts a sweet and mild smoke flavor that pairs excellently with a variety of dishes, adding a gourmet touch to everyday meals. Here’s how to make this special treat:
- Ingredients:
- 5 lbs pork belly
- 2 ½ tablespoons kosher salt
- 1 teaspoon pink curing salt
- 1 tablespoon maple syrup or brown sugar
- 2 teaspoons coarse ground black pepper
- 1 teaspoon ground allspice (optional)
- Applewood chips for smoking
Instructions:
1. Cure the Pork Belly:
Mix the kosher salt, pink curing salt, maple syrup, black pepper, and allspice (if using). Coat the pork belly with this cure, then refrigerate for 7-10 days, turning daily.
2. Rinse and Dry:
Rinse off the cure and dry the pork belly in the refrigerator for 24-48 hours.
3. Smoke:
Prepare your smoker to about 200°F. Use applewood chips for a sweet smoke flavor. Smoke the pork belly for 2-3 hours or until it reaches an internal temperature of 150°F.
4. Rest and Slice:
Let the bacon rest at room temperature, then chill in the fridge before slicing. This rest period helps redistribute the flavors and makes slicing easier.
💡 Note: If applewood chips are not available, you can substitute with cherry or maple wood for a similar mild sweetness.
Honey-Glazed Pepper Bacon
This recipe adds a sweet and spicy twist to traditional bacon, making it a sensational breakfast delight or an excellent addition to burgers:
- Ingredients:
- 5 lbs pork belly
- 2 tablespoons kosher salt
- 1 ½ teaspoons pink curing salt
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 1 tablespoon coarse ground black pepper
- 1 teaspoon paprika
- Optional: 1 teaspoon cayenne pepper
Instructions:
1. Cure:
Combine kosher salt, pink curing salt, brown sugar, and spices. Rub this mixture onto the pork belly, refrigerate for 7-10 days, turning daily. Add honey to the cure mixture during the last 2 days to glaze the bacon.
2. Rinse and Dry:
After curing, rinse off the excess cure, pat dry, and let air dry in the refrigerator.
3. Optional Smoking:
If smoking, use your preferred wood; no need for honey-flavored wood as the glaze will provide the sweetness. Smoke for 2-3 hours at 200°F.
4. Glaze:
Before the final stage of smoking or pan-frying, brush the bacon with more honey for a caramelized glaze.
5. Cook and Enjoy:
Cook the bacon until crispy. The honey will caramelize, adding a delicious crust.
💡 Note: Be careful not to burn the honey glaze while cooking; lower heat might be necessary to allow for even caramelization.
Maple-Bourbon Infused Bacon
For those looking for a richer, more complex bacon experience, this maple-bourbon infused version is a must-try:
- Ingredients:
- 5 lbs pork belly
- 2 ½ tablespoons kosher salt
- 1 ½ teaspoons pink curing salt
- 2 tablespoons maple syrup
- 1 oz bourbon
- 1 tablespoon brown sugar
- 1 teaspoon coarse ground black pepper
Instructions:
1. Cure:
Mix all ingredients except the bourbon. Rub this cure onto the pork belly and refrigerate for 7-10 days, turning daily. Add bourbon to the curing mix in the last 2 days.
2. Rinse and Dry:
Rinse off the cure, pat dry, and let the pork belly dry in the refrigerator.
3. Optional Smoking:
Use maple or oak wood for smoking for a flavor profile that complements the bourbon.
4. Rest:
After smoking or curing, let the bacon rest before slicing to allow flavors to mature.
💡 Note: The use of bourbon can intensify the flavors, so adjust the amount according to your taste preference.
Jalapeño Honey Bacon
For those who love a little kick with their breakfast, this jalapeño honey bacon recipe is both sweet and spicy:
- Ingredients:
- 5 lbs pork belly
- 2 tablespoons kosher salt
- 1 ½ teaspoons pink curing salt
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 1 tablespoon coarse ground black pepper
- 1-2 jalapeños, seeded and finely chopped
- Optional: 1 teaspoon red pepper flakes
Instructions:
1. Cure:
Mix all ingredients, including jalapeños, and apply to the pork belly. Cure in the refrigerator for 7-10 days, turning daily.
2. Rinse and Dry:
Rinse the bacon, dry, and let it air dry in the fridge.
3. Optional Smoking:
Smoke the bacon, brushing with more honey for additional flavor.
4. Cook and Enjoy:
Cook until crispy, allowing the honey and jalapeños to caramelize for a perfect sweet and spicy taste.
💡 Note: Adjust the heat level by seeding the jalapeños or by altering the quantity to suit your spice tolerance.
These recipes highlight the versatility of bacon, showing how you can infuse your own personality into this beloved meat through curing, smoking, and flavor combinations. Each method and variation offers a unique taste, from the classic to the avant-garde, ensuring there's something to suit every palate. Try these recipes at home, and you might just discover your new favorite bacon flavor.
What is the purpose of pink curing salt in bacon recipes?
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Pink curing salt, which contains sodium nitrite, helps preserve the meat, extend its shelf life, and maintain its color and flavor during curing. It’s essential for preventing the growth of harmful bacteria like Clostridium botulinum.
Can I use table salt instead of kosher salt for curing bacon?
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While kosher salt can be replaced with table salt, the quantities need adjustment due to the difference in grain size. Table salt is denser, so you’d use about 60% of the volume of kosher salt called for in the recipe.
How do I know when my bacon is cured?
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Bacon is generally ready when it feels firm to the touch and has developed a deep pink color after curing. The time varies depending on factors like meat thickness, refrigerator temperature, and personal taste. Always taste-test a small piece to ensure it’s adequately cured.