Making American Style Bacon From Scratch
Try this Making American Style Bacon From Scratch recipe, or contribute your own.
Try this Making American Style Bacon From Scratch recipe, or contribute your own.
- 1/3 cup water
- 1/3 cup honey
- 3 pounds of unsliced pork belly about 1 1/2" thick and 6 to 8 " wide across the grain to make slicing easy and to make sure it fits in the frying pan
- 4 1/2 teaspoonsâ morton's kosher salt
- 4 1/2 teaspoons ground black pepper
- 6 tablespoonsâ dark brown sugar
- 3/4 cup distilled water
- 1/2 teaspoonâ prague powder #1
- optional.â make your first batch according to this if you wish you can add fresh garlic or dried garlic, citrus zest, herbs such as thyme, bay leaf powder, celery seed, chile pepper, fennel, or coriander.
- 3 pounds of unsliced pork belly about 1 1/2" thick and 6 to 8 " wide across the grain to make slicing easy and to make sure it fits in the frying pan
- 4 1/2 teaspoonsâ morton's kosher salt
- 4 1/2 teaspoons ground black pepper
- 3 tablespoonsâ dark brown sugar
- 1/2 cupâ dark maple syrup
- 3/4 cup distilled water
- 1/2 teaspoonâ prague powder #1
- about the maple syrup. i use real maple syrup in t but it is expensive. the darker grades have more flavor. if you wish, you can use steens cane sugar, pancake syrup, sorghum, honey, lyle's golden syrup, or molasses.
- scaling. if you scale up be sure to count the maple syrup as liquid so this recipe has 1.25 cups of liquid.
- 3 pounds of unsliced pork belly about 1 1/2" thick and 6 to 8 " wide across the grain to make slicing easy and to make sure it fits in the frying pan
- 4 1/2 teaspoonsâ morton's kosher salt
- 1 teaspoonâ 5 spice powder
- 3 tablespoons powdered ginger
- 1 tablespoonâ powdered garlic
- 1/3 cupâ hoisin sauce
- 1/4 cupâ dark soy sauce
- 1 tablespoonâ srirachaâ or other hot sauce
- 1/2 teaspoonâ prague powder #1
- note. the total fluids is about 1.25 cups so use t
- Carbohydrate 70.273070082588 g
- Cholesterol 0 mg
- Fat 1.5800400019556 g
- Fiber 7.14650000593622 g
- Protein 3.71649000321347 g
- Saturated Fat 0.499500000637624 g
- Serving Size 1 1 recipe (4589g)
- Sodium 32.3600000160685 mg
- Sugar 63.1265700766518 g
- Trans Fat 0.301860000558743 g
- Calories 276 calories
Step-by-step
- Combine 1/3 cup water, 1/3 cup honey, 4 1/2 teaspoons Morton's kosher salt, 4 1/2 teaspoons ground black pepper, 6 tablespoons dark brown sugar, and 3/4 cup distilled water in a bowl.
- Add 1/2 teaspoon Prague powder #1 (optional).
- If desired, add fresh or dried garlic, citrus zest, herbs (thyme, bay leaf powder, celery seed, chile pepper, fennel, or coriander).
- Rub the mixture thoroughly onto a 3-pound unsliced pork belly (about 1 1/2" thick and 6-8" wide).
- Repeat steps 1-4 with the following variations:
- Variation 2: Replace 6 tablespoons dark brown sugar with 3 tablespoons dark brown sugar and 1/2 cup dark maple syrup.
- Variation 3: Use 4 1/2 teaspoons Morton's kosher salt, 1 teaspoon 5-spice powder, 3 tablespoons powdered ginger, 1 tablespoon powdered garlic, 1/3 cup hoisin sauce, 1/4 cup dark soy sauce, 1 tablespoon sriracha (or other hot sauce), and 1/2 teaspoon Prague powder #1.
Making Bacon: A Culinary Adventure From My Kitchen
Hello everyone! Today, I want to share a recipe that's been a source of immense satisfaction in my kitchen – homemade American-style bacon. The aroma alone is enough to make your mouth water, and the taste? Oh, it's simply unparalleled to anything you'll find in the store. I've always loved bacon, but the thought of making it from scratch seemed daunting at first. However, after successfully experimenting with this recipe, I'm convinced it's a manageable and rewarding endeavor for any home cook, regardless of your experience level. This recipe gives you three exciting variations, so you can experiment and choose what you like best.
The journey of making bacon begins with selecting the perfect pork belly. I find that sourcing a high-quality pork belly is key to achieving the best results. The texture should be firm, and the fat should have a nice marbling. This marbling is what creates that beautiful, crispy, and savory bacon we all crave. This process is far more than just a recipe; it's a journey into understanding the transformation of a raw ingredient into a delectable, perfectly cured piece of meat. The three variations allow for creativity in flavor profiles, catering to diverse taste preferences. From the classic sweet and smoky notes to the spicier and more savory versions, you have a world of options to explore. I find it also very fun to experiment!
Beyond the sheer deliciousness, making your own bacon offers a remarkable sense of accomplishment. You know exactly what's gone into your bacon, no hidden ingredients or preservatives. It's a wonderful feeling to serve something you've created from scratch, knowing it’s made with love and care, using the best quality ingredients. It becomes more than just food; it's a testament to your culinary skills and a delicious way to impress your friends and family. My favorite thing is to offer them with some freshly baked pancakes in a lazy morning. There is really no better way to start your day.
The curing process allows for flavor infusion and tenderization, and the final cooking stage ensures the perfect balance of crispy edges and juicy meatiness. The process of creating something so delicious from scratch is satisfying. It’s a testament to the simple beauty of taking a raw ingredient and transforming it into a culinary masterpiece. So why not try your hand at it? You might just discover a newfound love for the art of bacon-making! This journey will be well worth it and you will be excited to share your creations with everyone!
I hope this detailed explanation inspires you to tackle this seemingly daunting task. The satisfaction is immeasurable, and the end result – crispy, delicious bacon – speaks for itself. Remember to always prioritize food safety. Handle raw meat responsibly, and adhere to proper cooking temperatures to ensure a safe and enjoyable experience. Happy cooking!
