How To Make Your Own Homemade Bacon Recipe

If you love to make things from scratch, we have a Homemade Bacon Recipe that is the best Bacon you will ever have, we promise. Learn the Minion Smoking Method too.

We know just how popular Bacon is and now, you can make your own at home from scratch. There are many benefits of making your own, mainly, you know precisely what is in it.

The creator of this recipe is a new WHOot Contributor. He has wonderful, easy recipes that we will be sharing with you.

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This has been a huge hit with his community and given we have plenty of Bacon Worshippers, we had no doubt it would be a hit with ours. This is not something that you can make instantly.

It will take a week before you can enjoy. Once you learn the technique, you will always have plenty of fresh Bacon on standby. Everyone will want to know who your Butcher is.

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Homemade Bacon Recipe Video Instructions

To see how to make your own Homemade Bacon Recipe, John will step you through the process. This recipe has Pork Belly at its base.

He also shows you the Minion Method is a longer and more consistent cooking method that uses a low and slow charcoal fuel. This is great for Smoking. Click Play above to view now ^

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Homemade Bacon Recipe Ingredients

  • Pork Belly
  • 1 Cup Raw Sugar
  • 1 Cup Table Salt
  • 1 tsp Pink Salt
  • 2 Tbsp Dried Thyme
  • 1 Tbsp Garlic Powder
  • Black Pepper

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Bacon Recipe Cure Ingredients

To begin with you will make the cure. In a bowl add the following ingredients

  • 1 Cup Raw Sugar
  • 1 Cup Table Salt
  • 1 tsp Pink Salt
  • 2 Tbsp Dried Thyme
  • 1 Tbsp Garlic Powder
  • Black Pepper

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How To Make Homemade Bacon Recipe

Thoroughly mix the cure together. Now the cure is ready to go. Place the pork belly in a glass tray or a ziplock bag before coating with the cure. Make sure to fully coat all sides.

Cover the dish or seal the zip lock bag before placing it in the fridge.It will take at least 7 days to cure the bacon, it’s ok if you leave it longer but make sure it’s had at least 7 days.

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Everyday or every second day flip the pork belly over, this will help it to evenly cure. After about a week the pork belly should be fully cured. The meat should be firm but still pliable.

Rinse the pork belly under cold water to remove the salt from the surface, otherwise, it will be way too salty. Now the pork belly is ready to smoke and become bacon.

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I’m using a kettle BBQ and minion method. The minion method will give you a consistent heat over a few hours. Place a BBQ tray on the opposite side and fill with two cups of water.

This will add moisture and stop the bacon from drying out. You want the BBQ to be sitting at a temperature of 225F or 110C.

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Add a few hickory wood chips, you could also apple wood, the choice is yours. Place the bacon fat side up of the drip tray. By having it fat side up the bacon will base itself.

Cover with the lid, have the vents half open. The bacon will take anywhere from 3 to 4 hours to smoke and cook through.

Once the bacon reaches a temp of 150F or 67c it will have a nice amber color and it’s done. Let bacon sit and cool to room temp before slicing.

Because it’s been smoked to a temp of 150F it’s safe to eat as is but we all know that bacon needs to be fried.Your homemade bacon will keep in the fridge for 2 to 3 or in the freeze for 3 to 4 months.

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John Decaux is a valuable WHOot Contributor and we’d love you to support his efforts. You can do this by subscribing to his Youtube Channel here and also join his Facebook Page here

Want more? Check out how to cook perfectly crispy bacon here

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