How to Make Homemade Bacon - Recipe
How to Make Homemade Bacon
Learn how to make Homemade Bacon with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.
What Is Bacon?
Bacon is classically a pork belly that has been cured by smoking, salting or pickling. After curing it can be cooked by pan frying, boiling, baking, microwaving or smoking. In American cuisine it is typically eaten for breakfast or added to other dishes to add a savory flavor.
There are two popular ways to cure bellies at home, pickling which is also often mistakenly referred to as brining and injecting. Brining is using just salt, pickling is the correct term for using an actual cure.
Before you prepare your injection there are a few things we need to point out about the water you are going to use. At the time of mixing the water needs to be between 40 and 45°, it cannot be hard water and must be potable so very low microbial levels. If you can aerate the water that is preferable, if not then put the water in a cooler and hold it overnight.
To prepare your injection you are going to dissolve 2 lb of Blue Ribbon Maple Bacon Cure and 6 ounces of bacon taste booster in a gallon of water. Bacon Taste booster helps impart the classic bacon taste while using modern curing techniques and it helps fight off rancidity in the freezer. Then you want to pump the bellies to 10 % of their green weight. Green weight is simply what the bellies weighed before you injected them.
Since the Blue Ribbon Maple Cure for Bacon has Sodium Erythorbate in it you only need to hold this product overnight in a cooler at 38° before moving them to the smokehouse. While you are holding them you want to cover them in a 50% strength solution of the pickle you used. The easiest way to do this is take the remaining pickle that you did not inject, weight it and add that amount of water to the pickle.
Next hang your bacon on 9 inch bacon hangers, making sure that there is sufficient flesh above the hooks to prevent them ripping through the top of the belly and hang them in the smokehouse.
If you want to pickle we recommend you use country brown sugar cure, you just have to modify the usage a little to get the correct parts per million. You will want to use 1.52 pounds of the cure to a gallon of water to get 120 PPM of ingoing nitrite. Fill the container with the cure before you put the bellies in, this will allow the bacon to suspend and cure evenly. Make sure to stack the bellies meat side to meat side and fat to fat. Once your bellies are covered move them to a cooler at 38° degrees and hold for 3-5 days. After it has sat for 3-5 days fill a meat lug with clean cold water, let the bacons sit in that for 20 minutes, empty that and fill it up with more cold water and let it sit for another 20 minutes to rinse of any excess salt. If you try and skip this step your bacon is going to be WAY too salty. If you are wanting a less salty product then repeat this step a 3rd time.
The smoke schedule is the same for Pickling as it is for Injecting.
Thermal Processing & Smoking
Stage 1 - 120° for an hour with no smoke
Stage 2 - 135° for an hour with smoke
Stage 3 - 150° for an hour with smoke
Stage 4 - 165° for an hour with smoke
Stage 5 - 180° with no smoke until internal temperature reaches 132°
If your smokehouse has a shower cycle you should run it for 20 minutes with no heat and no smoke. If you do not have a shower cycle in your smoker then fill a meat lug with ice and water and leave it in there for 15-20 minutes to bring down the internal temperature. Allow your bacon to sit out at room temperature for 2 hours.
Bacon is one of the most commonly cured meats in America, being able to make it at home is really not very hard but it is a little time consuming. One of the nice things about making bacon is all you need is the Cure a Meat Lug a cooler and a Smoker!
- If injecting, make sure you inject evenly throughout the bacon.
- If pickling make sure you add the pickle before adding the bellies.
For either pickle or injection make sure your water is 40°-45°F, it can not be hard water and aerate it or hold in a cooler overnight.
Watch WaltonsTV: How To Make Homemade Bacon
KARLHEIDOLPH last edited by
i need help with bacon so i tried to make bacon out of a wild boar it was a small one so i figured i would be ok because the rest of the meat teats good but when i tried to make the bacon it did not turn out i injected it as even as i could then let it sit over night in refrigerator in a haft brine then next morning i cooked using the walts cook time to 145 internal and then cooled in a ice bath till internal got to under 100 then let it sit out for 2hrs and when i cooked it , it turned out bad it had right color but very salty and fat did not cook out ether what did i do wrong? does it mater what cut of meat i use? did i miss a step please let me no if you can help
@KARLHEIDOLPH What cure and how much of it did you use? What was the weight of the belly before you injected it? It could be a combination of any of these things. From what else you said your process sounds good so I dont think it was anything to do with that. There can be some problems when making bacon from wild hogs as they rarely have enough fat content to make proper bacon, so that might have been an issue as well.
Let me know about the cure and I will see what I can figure out!
KARLHEIDOLPH last edited by
I used the maple bacon cure and the bacon booster I used 1 pound to a gallon of water it distilled and I used 3oz of booster the water was at frigerator temperature the start weight was 4 lb and I injected it till it got 8 pounds or very close to it it wieghed 7.5 lb when I let it sit overnight I did like they said and I covered it up with the left over solution I am wandering it it was that there was not enuff fat like you said let me now if that sounds s right
@KARLHEIDOLPH That’s the issue, if your bacon was 4 lb you should have pumped it to 4.4 lb and it sounds like you added almost 3.5 lb to the belly. I am surprised you got the belly to take that much of the solution without it all leaking back out. The rest of your process sounds like it was correct but just injected too much cure into it!
Let us know if you need anything else.
I have the a Himalayan Salt Slab, but really didn’t know how to prep before cooking or clean it, so I have only used it once.
Thanks for the education on how to use my salt block, great video.
I picked up brisket at the Kroger Chain grocery already for $1.99 a lb. on sale. Walmart has some very nice full brisket with the round for $3.94 a lb. I have checked several butcher shops and they normally stock packer 6 full briskets with the round on it to a box @ $4.99 to $5.99 per pound or most butcher shops would sell you a individual brisket. You did not have to buy a whole case.
It’s a vinegar, oil, and spice marinade, very popular in upstate NY. Usually chicken cubed in 1"ish pieces and marinaded for a few days, grilled on kabob skewers, and served on a sausage roll. We do halves of game birds, marinade in 2gallon zip locks then indirect grill. Keep some of the marinade to baste with since wild birds are very lean.
Meat Hacks: Cooking on a Himalayan Salt Slab
Learn about cooking steak on a Himalayan Salt Slab with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.Meat Hacks
Cooking on a Himalayan Salt Slab
Salt is a key ingredient in almost any meat recipe. It improves the general flavor of almost any meat and has many other benefits as well. What happens when instead of putting salt on your steak you put steak on your salt? Himalayan Salt Blocks Like this one from Cameron’s have been increasing in popularity as a cooking and grilling surface. The Camerons Himalayan Salt slab is 8" x 8" and is 1.5 inches thick.
It appears to offer a few advantages over traditional methods like cooking on grill grates or cast iron. Since it is a solid slab of natural Himalayan salt it will season your meat as you cook it, so you don’t need to add any rubs or seasonings to your steak, if you don’t want to. This can help cut down on your sodium intake as even though you are cooking on a salt slab and will get some salt into your food the transfer will be less than a fully seasoned steak. Himalayan Salt also has a stronger flavor than regular salt so you don’t need as much to get the same flavor. Aside from the flavor Himalayan salt also contains micro nutrients that are not present in regular table salt.
These Salt Slabs are very good at heat retention, once you get them up to heat they will maintain a nice even heat and are suitable for cooking at extreme temperatures. These Himalayan Salt Slabs have a melting point of over 1,400 degrees so they can be used for almost any application. The surface is not very porous and the salt helps dry out and kill bacteria so it is a very hygenic cooking surface.
To get this ready to cook on we need to heat it in stages. Camerons recommends to preheat this slowly, so we will do 15 minutes on low, 15 on medium and 15 on high. This will work well because I like to give my steaks 45 minutes to come to room temperature before cooking them.
We are cooking a ribeye today, so we want to get this salt block up to around 500°, we are going to check that with the Laser Infrared Thermometer but if you want to know when you Slab is properly pre heated you can sprinkle some water on it and it should immediately sizzle. I am going to cook the steak for 3-4 minutes a side, as I want to get this steak to around 130°. When using a Himalayan Salt Slab it is recommended that you use a metal spatula or tongs, no plastic.
You could also cook vegetables or seafood directly on this but steak was the first thing I wanted to try.
So we have a Medium Rare Ribeye with a beautiful crust on it, that is partly because the salt from the block helped draw out the moisture from the outside of the meat and it crisped up beautifully.
To clean this you will need to let it cool first, so turn off your grill and leave it in there for about an hour or until it is cool to the touch. Then wipe it down with a moist towel or sponge until all the food particles are gone. Do not use soap on this or place it directly under running water or soak it.
All in all the Camerons Himalayan Salt Grilling Slab is a great tool to use in your kitchen or grill for when you want to try something different or impress your dinner guests. It cooked a very tasty steak and was a lot easier to use than I initially thought it would be. As a bonus it can be used as a serving dish and it looks great when left out on a counter or on a shelf.Subscribe to WaltonsTV
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Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!Shop waltonsinc.com for Himalayan Salt Slab Shop waltonsinc.com for Himalayan Salt Slab Holder and Brush Subscribe to WaltonsTV on YouTube Broil King Signet 320 Broil King Baron 420
I often thought about both, grinding and making my own burgers from brisket and sou vide, now for sure I going for it and with the brisket burgers I will add the bone morrow, man that has to be so good!
Hi I’m looking for a meat department manager with experience at a chain retail supermarket near NYC area. I work for my family’s butcher shop with multiple locations. I’m looking to change up our operations and potentially even pay consulting fees too.