9 Best Bacon Curing Recipes

Bacon Curing Recipes. Store-bought bacon is convenient, but there’s nothing quite like the flavor and satisfaction of curing your own. It’s a surprisingly simple process that allows you to customize the taste and experiment with different flavors.

This post will equip you with the knowledge and recipes to become a bacon-curing champion!

The Science of Bacon Curing: Salt, Time, and Patience

Bacon’s curing relies on three key ingredients: salt, time, and patience. Salt draws out moisture and inhibits bacterial growth, while time allows the flavors to develop. Here are the two main curing methods:

Dry Curing: This method involves rubbing a curing mixture directly onto the pork belly. It’s a simple and hands-on approach, perfect for beginners.

Wet Curing: The pork belly is submerged in a brine solution. This method ensures even distribution of flavors and is ideal for larger cuts.

Ready to Cure? Delicious Bacon Recipes to Try

1. Classic Dry Cure Bacon:

This recipe delivers a traditional smoky flavor that will have you reaching for seconds.

Ingredients:

• 2-3 pounds skin-on pork belly
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 1 tablespoon black pepper
• 1 teaspoon pink curing salt (Prague Powder #1) (optional, for safety and deeper color)

Instructions:

• Combine dry ingredients in a bowl. Pat pork belly dry and coat evenly with the cure.
• Place the pork belly in a container, flipping and massaging daily for 7-10 days (depending on thickness).
• Rinse the belly, pat dry, and cold smoke (optional), or bake until cooked through.

2. Brown Sugar Maple Bacon (Wet Cure):

This recipe adds a touch of sweetness to the savory goodness.

Ingredients:

• 2-3 pounds skin-on pork belly
• 1-gallon water
• 1 cup kosher salt
• 1 cup brown sugar
• 1/2 cup maple syrup
• 1 tablespoon black peppercorns
• 4 bay leaves
• 1 tablespoon pink curing salt (Prague Powder #1)

Instructions:

• In a large pot, combine water, salt, sugars, peppercorns, bay leaves, and pink curing salt (if using). Bring to a boil, then remove from heat and let cool completely.
• Submerge the pork belly in the cooled brine for 7-10 days, flipping daily.
• Remove the belly, rinse, pat dry, and cold smoke (optional) or bake until cooked through.

Here are some key things to know before diving into bacon curing recipes:

Safety First:

• Curing Salt (Prague Powder #1): This is crucial for safe curing. Regular table salt doesn’t inhibit the growth of harmful bacteria. Use the recommended amount according to your recipe and weight of the pork belly.
• Temperature Control: Maintain a consistent refrigerator temperature (ideally 36-40°F) throughout the curing process to prevent bacteria growth.
• Curing Time: Follow recipe recommendations for curing time based on thickness and method (dry or wet). Curing for too short a time can leave the bacon unsafe to eat.

Ingredients:

• Pork Belly: Use fresh, high-quality pork belly with skin on. The skin helps retain moisture during curing.
• Kosher Salt: This is preferred over table salt due to its larger flakes, allowing for more even distribution.
• Brown Sugar: Adds sweetness and depth of flavor to the bacon.
• Black Pepper: A classic addition for a savory kick. Experiment with other spices like coriander, paprika, or cayenne for different flavor profiles.
• Optional Ingredients: Curing salt (Prague Powder #1), maple syrup, bay leaves, peppercorns, and different woodsmoke flavors for additional taste variations.

Process:

• Dry Curing: This is a simpler method where the cure mixture is rubbed directly onto the pork belly. Be sure to massage the cure into all surfaces and ensure even coverage.
• Wet Curing: The pork belly is submerged in a brine solution. This method ensures even distribution of flavors and is ideal for larger cuts.
• Rinsing: After curing, rinse the pork belly thoroughly to remove excess salt before smoking or cooking.

Smoking (Optional):

• Cold smoking adds a delicious smoky flavor to your bacon. However, it’s not essential for a successful cure. You can bake the cured bacon until cooked through for a simpler approach.

Additional Tips:

• Start Small: If you’re new to curing, begin with a smaller pork belly to minimize waste in case of any mishaps.
• Patience is Key: Curing takes time, don’t rush the process.
• Cleanliness is Crucial: Maintain a clean workspace and equipment to prevent contamination.
• Research and Resources: There are many excellent resources online and in cookbooks dedicated to bacon curing. Don’t hesitate to consult them for additional guidance.

Final Thought

With these recipes and tips, you’re well on your way to becoming a bacon-curing extraordinaire. Experiment with different herbs, spices, and woodsmoke flavors to create your signature bacon masterpiece!

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