Pro-Q Smokers & BBQs

Home Cured Bacon

Home Cured Bacon

This recipe is the easiest way to make artisanal bacon at home, just buy your pork and get curing! No experience or qualifications required - just simple, easy and very tasty - you will not want shop bought ever again!


OVERVIEW

METHOD

Curing

Prep Time

15 Mins

Cooking Time

8 Days

Serves

Approx 6

Suggested Wood

Hickory

Ability

Intermediate

INGREDIENTS

  • 1Kg Boneless Pork Belly or Loin
  • ProQ Bacon Cures

Buy good quality, outdoor reared pork from a butcher - it tastes so much better. Ask them to remove the rind if you prefer.
You can either buy our Bacon Curing Kit, our Bacon Curing & Smoking kit, or just some of our cures to get started.


INGREDIENTS

  • 1Kg Boneless Pork Belly or Loin
  • ProQ Bacon Cures

Buy good quality, outdoor reared pork from a butcher - it tastes so much better. Ask them to remove the rind if you prefer.
You can either buy our Bacon Curing Kit, our Bacon Curing & Smoking kit, or just some of our cures to get started.


METHOD

Step 1

Measure the depth of your pork joint in inches, making a note of it - you'll need this to calculate the correct curing time.

Step 2

Place the 1kg pork belly piece into a suitably sized food tray either a baking tray or roasting dish. Sprinkle the contents of one curing pouch onto the pork - rub the cure evenly all over the meat.

Step 3 

Put the pork into a food safe bag and seal well - removing as much air as you can. Place the bag on a food safe tray and place in the fridge on the bottom shelf.  Its a good idea to write the date on the bag with a marker pen.

Step 4

Calculate the curing time by following this rule - 2 days + 1 extra day per 1/2 inch thickness. For example, a 1 1/2 inch thick piece of pork will require 5 days curing (2 days + 3 days).

Step 5 

Each day remember to turn the bag over- this helps to evenly distribute the cure around the meat. You may notice some  liquid in the bag - don't worry this normal and don't be tempted to open the bag !

Step 6

When the curing process is up, remove the pork belly and rinse under cold water, gently rubbing it to remove any excess cure.

Step 7

Pat the meat dry with kitchen roll or a tea towel.  Push a meat hook all the way through your belly, around a inch from the edge, being careful to avoid your fingers. Hang your bacon in the fridge with a dish beneath to catch any excess moisture. Hang the bacon for 3 days.

Tip: If you have glass shelves in your fridge and cannot use a hook, then lay the bacon on a wire rack with a tray beneath to catch any drips.

Step 8 

You now have bacon! Cut a few slices and cook the way you like it or cold smoke it for 24 hours - which is just the way we like it! 

Keep the bacon refrigerated and use within 5 days. If you intend to freeze the bacon then slice and freeze it straight away.


Configuration

Cold Smoking

Cold Smoking More info

Home Cured Bacon

KIT USED