Homemade Bacon | making bacon at home

Homemade bacon is very easy to make, it does take TIME, one week to be exact, the end result is worth the effort.

A wet cure is used to make most of the commercial, sliced bacon sold at your local supermarket, submersion in a brine and seasonings solution is the usual method.

Homemade bacon is dry cured, rubbed all over with mixture of ingredients.

The ingredients:
FRESH pork belly, do not get salt belly!
Salt, I like to use sea salt.
Pink Salt, often called "prague powder" is a 6.5% sodium nitrite and 93.5 % kosher salt
REAL Maple syrup.
You can get the pink salt Here

The Recipe:

5 lb piece of fresh pork belly, remove rind, or get meatcutter to do it.
1/4 cup of salt
1 teaspoon pink salt If you have a problem getting locally, ou can get the pink salt Here (about $3 for 4 oz)
Half cup of real maple syrup

Directions:

Rub the "pink salt" well over all sides of the pork belly.
Use a salt shaker to sprinkle the regular, or sea salt' over all sdies and rub in.
Use a brush to make sure all sides of the pork belly is covered in maple syrup.
Place belly in a large, sealable plastic bag, I use the Glad Gallon size.
Keep in refrigerator for one week, turn product daily.

You will see liquid in bag--DO NOT REMOVE
After a week remove belly, now bacon, from bag, wipe off surface salt and liquid.
Fry a little, if it's too salty soak in cold water for 30minutes, if still too salty...repeat.
Congratulations, you now have delicious homemade bacon!
Discard bag and liquid, DO NOT REUSE
Note. If you do not want to buy large plastic sealable bags cut belly in half, or
third to fit your bag, BEFORE applying rub...remember all sides need to be covered with rub.