Heart Of The House

Home-Cured Bacon

I have always wanted to make my own bacon and I finally did.  The process of curing bacon is really simple and the end result is well worth the effort.  I will be having more fun in the kitchen experimenting with different flavourings, so watch out for more posts on this subject.  .

Home Cured Bacon (Source: Saveur magazine)


1 kg of pork belly (organic/pastured and  if you can, get pork from heritage breed like Berkshire,  Wessex Saddleback..)

For the salt mixture (place all the ingredients except the garlic in a spice grinder and coarsely grind.  Place in a bowl and combine with the garlic)

2 1/2 tbsp salt
1 1/2 tbsp palm sugar
1 tbs black peppercorns
1 tsp fennel seed
1 tsp caraway seed
1 tsp dried rosemary
1 tsp dried thyme
2 bay leaves
1 garlic clove, finely chopped


  1. Rinse the pork and pat it dry.
  2. Rub the salt mixture all over pork.
  3. Transfer pork and any excess spices to a large ziplock bag and seal, shaking the bag to distribute the seasonings.
  4. Refrigerate for 7 days on a sheet tray, flipping the bag every other day. (Some brine will accumulate in the bag as the salt draws water from the pork.)
  5. After 7 days, the bacon should feel firm to the touch. Remove bacon from the bag and thoroughly wash off the spices under cold running water. Pat bacon dry with paper towels.
  6. Heat oven to 95°C. Transfer bacon to a baking pan and roast until meat is lightly browned and an instant-read thermometer inserted in the center reads 65°C, about 2 hours or more.
  7. Once the meat is out,  I remove the rind.  (You can choose the leave the rind on).
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