How to Make Bacon at Home
A guide to making proper bacon at home using the equilibrium curing method.
Recipe: Smoked Bacon
Homemade smoked bacon. Household favourite, perfect for a weekend breakfast.
Homemade smoked bacon is a household favourite and essential for a weekend breakfast. This recipe calls for a 2kg pork loin, but you can use pork belly if you prefer streaky bacon.
Ingredients
Pork Loin
2000g
Salt
50g
Brown Sugar
30g
Cure #1
5g
Bay Leaves
4
Black Pepper
20g
Juniper Berries
8
Instructions
Preparation Steps
- Mix the salt, cure #1, and maple syrup together.
- Rub the mixture into the pork loin.
- Place the pork loin in a ziplock or vacuum bag along with the bay leaves and black pepper.
- Seal the bag, removing as much air as possible.
- Leave in the fridge for 10-14 days, turning every day.
Smoking and Finishing
- Rinse the pork loin and pat dry.
- Place on a wire rack and leave uncovered in the fridge for 24 hours.
- Cold smoke for 12-24 hours. Oak or maple work particularly well.
- Slice and cook to your liking.
