A whole breakfast in a bite! DIY instructions for how to make your own bacon from flavored with espresso and maple syrup. Makin’ bacon is actually easier than you’d think!
Call Clay Aiken. Call 3 Time Super Bowl Champion Troy Aikman. There’s No Fakin’. Cuz We’re Makin’ Bacon.
That’s right! Today I’m going to show you how to make bacon from scratch. I also did something similar here for my champagne miso bacon. Did you know it’s actually fairly simple to make your own bacon from scratch? All you need to make bacon is a curing agent, and pork belly.
Where Do We Start?
Well we start off by announcing that it’s #BaconMonth!
Yep now let’s check out who is celebrating all things meat candy.
So Much Bacon!
So much. We’re still doing a giveaway! No wait, no we’re not. We’re doing 3 giveaways! Alright. So check it. We’re giving away a $100+ shopping spree from Lodge, a year of Torani products, and (last but not least) 125 bucks in the form of a Paypal gift card! You can enter using any of the forms below. Drawing is at the end of August so hurry up and enter dammit!
Coffee Maple Bacon? Sounds Like A Whole Breakfast In A Bite!
Kind of is! Couldn’t have said it better myself. It’s almost as if we’re the same person. Well, did you know it’s actually fairly simple to make your own bacon from scratch? All you need to make bacon is a curing agent, and pork belly. So let’s get into it shall we?
OK, For Realsies, Where Do We Start?
Well step one is acquiring meat! Yay meat! Bacon, specifically, is cut from the belly of a pig and for this recipe we are only going to need a 2 pound slab. I found that a slab of pork belly can be hard to come by unless you know where to look. First, you could try the butcher section of the grocery’s meat department. If they don’t have it you can try the unenviable task of tracking down someone who actually works there. Second, and this is what I recommend, go to an actual butcher shop and get and ask the guy for a piece of pork belly. For one thing the meat is much better, but also they know what they are doing and will even remove the skin for you in one clean cut.
Now the formula for bacon is simple; sweet, salty, and a little spicy. You should play with this formula when making your own , of course, and we’re going to change it a bit. For the sweet, we will be using maple syrup, for the salty, kosher salt, and for the spicy, black pepper. We’re also going to be using espresso powder to give the bacon a more robust flavor.
Simply mix your bacon, maple, salt, and espresso powder together until it forms a paste. Rub the mixture onto the meat and put it in a Ziploc bag. We’re now going to use the salt in that paste to cure the meat. Gradually, over time, the water in the meat will be drawn out through osmosis and the meat will be firm to the touch, like a cooked steak. Now refrigerate that meat for one week.
Now We Play The Waiting Game!
That’s right! You need to keep the meat at about 34º-38º and with your fridge door opening and closing constantly that can be tough. To get around this, simply put your meat on the top shelf where it is closer to the cooling element. Let it cure for week, making sure to flip the meat every 24 hours.
When it’s ready it’s time to get smokin’!
But I Don’t Have A Smoker
No need! You know you can use a gas grill to smoke meat? Go to the dollar store, buy a small aluminum tray and fill it with hickory chips.
Cover it with aluminum foil and poke holes in the foil on the top.
Also, poke holes in the bottom of the pack to allow the air in and the smoke out.
Do this twice because odds are, you will need to replace the wood chip pack when it stops producing smoke. Place the pack over the back burner directly on the grill bars and under the grate. Turn the back burner on high, and close the lid. In about 10-15 minutes it should be smoking. Turn the burner down to low and let the grill come to 200ºF.
I Can’t wait! I’m Shakin’
Keep your pants on! You’ll get your bacon! Allow your meat to cool at room temperature. In fact, if you refrigerate it, then the meat will be easier to cut. Slice your bacon however thick you want, though I recommended thinly. Now simply cook your bacon just like regular bacon. You can use a skillet or follow my guide for getting perfectly cooked bacon. Now go! This recipe requires a few special things. Here’s a list of what you will need:
Currently Jamming To:
This recipe requires a little something special. Here’s a list of what you will need: