Sixto Carreon’s debut cookbook “Low Carb Cookbook: A Comprehensive Guide to Low Carb Living with a 30-Day Meal Plan and Flavourful, Nutritious Recipes has a lot of bacon options for breakfast. Here’s how you make homemade bacon!
EQUIPMENTS NEEDED

1. Large Resealable Plastic Bag or Non-Reactive Container: This will be used to cure the pork belly. A resealable bag helps ensure that the pork belly is evenly surrounded by the cure, but a glass or ceramic container with a lid works well too.
2. Refrigerator: Essential for the curing process, as the pork belly needs to be kept at a safe, cold temperature to cure properly without spoiling.
3. Paper Towels: For patting the pork belly dry after rinsing off the cure.
4. Rack and Baking Sheet: If you’re opting to bake the bacon in the oven, you’ll need a rack to place over the baking sheet. This allows the heat to circulate around the bacon and also catches any drippings.
5. Oven or Smoker: Depending on your preference, you can use an oven to bake the bacon or a smoker to give it that classic smoked flavor.
6. Meat Thermometer: This is crucial for ensuring that the pork belly reaches the safe internal temperature of 150°F (65°C) during cooking.
7. Sharp Knife: For slicing the cured and cooked pork belly into bacon strips. A sharp knife is important for clean and even slices.
8. Cutting Board: To slice the bacon on.
9. Skillet (optional): For frying the bacon slices once they are cut.

Ingredients

• 3 pounds of pork belly, skinless
• 2 tablespoons of kosher salt
• 2 teaspoons of curing salt (sodium nitrite, also known as Prague Powder #1)
• 1/4 cup of brown sugar
• 2 tablespoons of black pepper
• 2 teaspoons of smoked paprika (optional for added smoky flavor)
• 1/4 cup of maple syrup or honey (optional for sweetness)
• 4 cloves of garlic, minced (optional)

Equipment

• A large resealable plastic bag or a non-reactive container with a lid
• Refrigerator
• Oven or smoker

Instructions

1. Mix the Cure: Combine kosher salt, curing salt, brown sugar, black pepper, and smoked paprika in a bowl. Add maple syrup or honey and minced garlic if using. Mix thoroughly to create your cure mixture.
2. Apply the Cure: Coat the pork belly evenly with the cure mixture on all sides. Make sure every part of the pork belly is covered.
3. Curing Process: Place the pork belly in a large resealable plastic bag or a non-reactive container. Seal or cover and refrigerate. Allow the pork belly to cure for at least 7 days. Flip the pork belly once a day to ensure even curing.
4. Rinse and Dry: After the curing period, remove the pork belly from the bag or container. Rinse it thoroughly under cold water to remove the excess salt and pat it dry with paper towels.
5. Optional Smoking: If you have a smoker, smoke the pork belly at 200°F (93°C) until the internal temperature reaches 150°F (65°C). This usually takes about 2 to 3 hours depending on the thickness of the meat.
6. Oven Method: If you don’t have a smoker, you can cook your bacon in the oven. Preheat your oven to 200°F (93°C). Place the pork belly on a rack over a baking sheet and bake until the internal temperature reaches 150°F (65°C), about 2 to 3 hours.
7. Cool and Slice: Allow the bacon to cool completely before slicing. For easier slicing, you can chill the bacon in the refrigerator. Slice it into your desired thickness.
8. Cook and Enjoy: Cook the bacon slices in a skillet over medium heat until crispy, or use any method you prefer for cooking bacon.

Tips

• Curing Salt: It’s essential to use curing salt to prevent bacterial growth and to achieve the characteristic pink color of cured meats.
• Flavor Variations: Feel free to experiment with additional spices and flavors like juniper berries, bay leaves, or nutmeg.

Another option would be Cold Smoked Bacon which literally gives you an intense flavour. Cold smoking bacon involves curing the pork belly with salt and spices, and then exposing it to smoke at a low temperature for an extended period. This method imparts a deep, smoky flavor without cooking the bacon.

Cold smoking bacon involves curing the pork belly with salt and spices, and then exposing it to smoke at a low temperature for an extended period. This method imparts a deep, smoky flavor without cooking the bacon. Here’s how you can cold smoke bacon from scratch:

Ingredients

• 3 pounds of pork belly, skinless
• 2 tablespoons of kosher salt
• 2 teaspoons of curing salt (Prague Powder #1)
• 1/4 cup of brown sugar
• 2 tablespoons of black pepper
• Optional additional flavors:
  • 1/4 cup of maple syrup or honey
  • 4 cloves of garlic, minced
  • 2 teaspoons of smoked paprika

Equipment

• Large resealable plastic bag or non-reactive container
• Refrigerator
• Cold smoker
• Wood chips for smoking (apple, hickory, or maple are popular choices)
• Rack and tray
• Sharp knife
• Cutting board

Instructions

1. Prepare the Cure: Mix the kosher salt, curing salt, brown sugar, and black pepper in a bowl. Add optional flavors like maple syrup, minced garlic, or smoked paprika if desired. Stir well to combine.
2. Cure the Pork Belly: Rub the entire pork belly evenly with the cure mixture. Ensure every part is covered. Place the pork belly in a large resealable plastic bag or a non-reactive container. Seal or cover, then refrigerate. Allow the pork belly to cure for 7 days, flipping it over daily to ensure even curing.
3. Rinse and Dry: After the curing period, remove the pork belly and rinse it thoroughly under cold water to wash off excess salt. Pat it dry with paper towels. Let it air-dry in the refrigerator on a rack over a tray for 12-24 hours to form a pellicle (a tacky surface layer that helps the smoke adhere).
4. Set Up Your Cold Smoker: Prepare your cold smoker according to the manufacturer’s instructions. Typically, you’ll need to soak your chosen wood chips in water and place them in the smoker. The temperature should be kept below 90°F (32°C) to ensure the meat remains uncooked.
5. Smoke the Bacon: Place the pork belly on the rack in your cold smoker. Smoke the meat for 6 to 8 hours, or longer depending on your flavor preference. The longer the smoking time, the stronger the smoke flavor will be.
6. Rest the Bacon: Once smoking is complete, wrap the bacon in butcher paper or parchment and let it rest in the refrigerator for at least 24 hours to allow the flavors to meld.
7. Slice and Store: Slice the bacon into your desired thickness. It can be stored in the refrigerator for up to a week or frozen for several months.
8. Cook Before Eating: Remember, cold-smoked bacon is not cooked and must be thoroughly cooked before eating.

Tips

• Safety: It’s important to keep the bacon cold during the smoking process to prevent bacterial growth.
• Smoking Wood: Choose a wood that complements the flavor profile you desire. Apple wood gives a sweet, mild flavor, while hickory imparts a stronger, more traditional bacon flavor.

Enjoy your homemade cold-smoked bacon as part of breakfast dishes, added to burgers, or as a flavorful component in various recipes!