Recipe: Homemade Bacon

Christine Kennedy (ButterBelle)

Christine Kennedy (ButterBelle) › Christine has been interested in health and nutrition (with a special emphasis on cooking!) since grade ...

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With all the frenzy generated over the bacon shortage in 2013, it seemed fitting to share this recipe for homemade bacon.

Although the threat of actually running out of bacon seems isolated to Europe (for now), pork prices are still expected to rise here in the U.S.

So, grab yourself some pastured pork and stock the larder with some delicious homemade bacon while you can!

Easy, Homemade, Chemical-Free Bacon

1 lb pastured pork belly, fresh and uncured

1 TBS unrefined sea salt

1 TBS organic apple cider vinegar

1 TBS maple syrup, honey, sucanat or palm sugar

1 tsp organic molasses

Optional: Spices of your choice, such as black pepper, garlic powder, onion powder, paprika, chili powder, etc.

Slab of pork belly in marinade

Method

Your pork belly may come as one whole piece, or for convenience, you can ask your butcher to slice it for you. Slip the whole piece of belly into a large zip-lock bag, or a shallow glass container.

In a small bowl, combine all the the ingredients together. It will have a paste-like consistency.

Smear the paste all over the pork belly or slices with your hands, or if using the bag, dump the paste into the bag, and use the bag to help smear the paste all over the meat.

Place the pork belly into the fridge and let sit overnight. By morning, your bacon will be ready to enjoy for breakfast. If your pork belly was not pre-sliced for you, use a sharp knife to slice pieces off as thick as you like.

Fry bacon slices slowly in a cast iron pan over low-medium heat. Be careful not to use high heat because the sugar in the bacon may burn.

Enjoy! And be sure to save that delicious bacon fat for another yummy dish!

Have you ever made bacon at home before?

This recipe originally appeared on butterbelle.ca. It is re-posted here with permission of the author.

Photo Credit: Cookbook Archeology

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