If you re a bacon lover you know how important it is to have the perfect slice of bacon with every meal And what could be better than making your own homemade bacon In this article we ll show you how to make homemade back bacon from scratch so you can enjoy the delicious taste of bacon anytime you want Here s what you ll need .
If you're a bacon lover, you know how important it is to have the perfect slice of bacon with every meal. And what could be better than making your own homemade bacon? In this article, we'll show you how to make homemade back bacon from scratch, so you can enjoy the delicious taste of bacon anytime you want. Here's what you'll need:
Ingredients
- 5-pound pork loin (back bacon)
- 2 cups kosher salt
- 1 cup brown sugar
- 1/4 cup black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- Hickory wood chips
How to Make Homemade Back Bacon
Step 1: Prepare the Pork Loin
Remove any excess fat and silver skin from the pork loin. Rinse the pork loin with cold water and pat dry with paper towels. Place the pork loin in a large plastic bag or container.
Step 2: Prepare the Cure
In a large bowl, mix together the kosher salt, brown sugar, black pepper, garlic powder, onion powder, and paprika. Rub the mixture all over the pork loin, making sure to cover the entire surface. Place the pork loin in the plastic bag or container and seal it tightly.
Step 3: Cure the Pork Loin
Place the pork loin in the refrigerator and let it cure for 7-10 days. Turn the pork loin over every day to make sure the cure is evenly distributed.
Step 4: Smoke the Back Bacon
After 7-10 days of curing, remove the pork loin from the plastic bag or container and rinse it thoroughly with cold water. Pat the pork loin dry with paper towels. Fill the smoker with hickory wood chips and heat it to 200-225°F. Place the pork loin on the smoker rack and smoke it for 2-3 hours, or until the internal temperature reaches 150°F.
Step 5: Slice and Serve
Remove the back bacon from the smoker and let it cool for 10-15 minutes. Slice the back bacon into thin slices and serve immediately. Enjoy your homemade back bacon!
Tips for Making Homemade Back Bacon
- Use a digital thermometer to ensure the internal temperature of the back bacon reaches 150°F.
- If you don't have a smoker, you can use an oven to smoke the back bacon. Place the pork loin on a wire rack over a baking sheet, and smoke it at 225°F for 2-3 hours.
- Experiment with different wood chips, such as apple or cherry, to add different flavors to your back bacon.
Solution to Common Problems
Problem: The back bacon is too salty.
Solution: Rinse the pork loin thoroughly with cold water before smoking it. You can also reduce the amount of salt in the cure mixture for the next batch.
Problem: The back bacon is dry.
Solution: Make sure to smoke the back bacon at a low temperature (200-225°F) for a longer period of time (2-3 hours). You can also wrap the back bacon in foil halfway through the smoking process to retain moisture.
FAQ
Q: Can I use a different cut of pork for back bacon?
A: No, back bacon is made specifically from the pork loin.
Q: How long does homemade back bacon last?
A: Homemade back bacon can last up to 2 weeks in the refrigerator, or up to 3 months in the freezer.
Pros and Cons of Making Homemade Back Bacon
Pros
- You can customize the flavor of your bacon to your liking.
- You know exactly what ingredients are going into your bacon.
- You can save money by making your own bacon instead of buying it at the store.
Cons
- It takes time and effort to cure and smoke the bacon.
- You need a smoker or oven to smoke the bacon.
- There is a risk of over-salting or drying out the bacon if not done correctly.
