How to Make and Cure Bacon

Name: How to Make and Cure Bacon
Prep time: 10 min
Cook time: 120 min
Total time: 20410 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 to 3 pounds pork belly; 1/2 cup brown sugar; 3 tablespoons kosher salt (or other coarse, non-iodized salt); 1 1/4 teaspoons ground black pepper; 1/2 teaspoon curing salt, optional

A cost-effective homemade bacon can be prepared from pork belly using a simple curing and roasting process.

⭐ 4.3 (337 reviews) Prep: 10 minCook: 120 minTotal: 20410 minYields: 8 servings

Category Tags:

Breakfast Side Dish Brunch Ingredient

Cuisine Tags:

American

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Instructions

Pat pork belly dry and score the fat cap in a cross-hatch pattern.
Combine brown sugar, salt, pepper, and optional curing salt; then rub this mixture thoroughly onto all sides of the pork belly.
Place the seasoned pork belly into a sealed plastic bag with any leftover mixture.
Refrigerate for 10 to 14 days, turning the bag occasionally, until the bacon is firm and cured.
Rinse the cured bacon well and pat it dry.
Preheat the oven to 200 F / 93 C.
Roast the bacon on a sheet tray until its internal temperature reaches 150 F / 66 C.
Store the cooked bacon in a sealed container in the refrigerator for up to one month or freeze for up to one year.
Slice to desired thickness and fry in a nonstick pan when ready to eat.