How To Make Back Bacon At Home A Step By Step Guide

Welcome to our guide on how to make back bacon at home. Back bacon is a delicious cut of meat that is popular in many countries, including Canada, the UK, and Ireland. It is made from the pork loin, and it is cured and smoked to give it a rich, smoky flavor. In this article, we will show you how to make back bacon at home, so you can enjoy this tasty treat in the comfort of your own kitchen. We will cover everything from choosing the right cut of meat to smoking the bacon, so let's get started!

Table of Contents

• Choosing the Meat
• Preparing the Meat
• Making the Cure
• Applying the Cure
• Smoking the Bacon
• Slicing and Storing
• Tips and Tricks
• FAQ
• Pros and Cons

Choosing the Meat

The first step in making back bacon is to choose the right cut of meat. You will need a pork loin, which is a long, cylindrical cut of meat that runs along the pig's back. Look for a loin that is well-trimmed and has a good layer of fat on top. The fat will help keep the meat moist during the curing and smoking process.

Preparing the Meat

Before you can cure the meat, you will need to prepare it. Start by trimming any excess fat or silver skin from the loin. Then, cut the loin in half so that it will fit in your curing container. You can also remove the bone if you prefer boneless back bacon.

Making the Cure

The cure is what gives the bacon its flavor and helps preserve it. To make the cure, you will need:

• 1 cup kosher salt
• 1/2 cup brown sugar
• 2 tablespoons black pepper
• 2 teaspoons pink curing salt #1

Mix all of the ingredients together in a bowl until well combined.

Applying the Cure

Once you have your cure, you can start applying it to the meat. Place one of the loin halves in a large zip-top bag or a food-grade plastic container. Rub the cure all over the meat, making sure to cover it completely. Repeat with the other half of the loin.

Seal the bags or containers and place them in the fridge. The meat will need to cure for at least 7 days, flipping the bags or containers every other day.

Smoking the Bacon

After the meat has cured, it's time to smoke it. You will need a smoker and some wood chips for this step. Preheat your smoker to 200°F and add the wood chips. Place the cured meat on the smoker rack and smoke for 2-3 hours, or until the internal temperature reaches 150°F.

Slicing and Storing

Once the bacon is smoked, it's time to slice it. Use a sharp knife to slice the bacon into thin strips. You can store the bacon in the fridge for up to 2 weeks, or freeze it for longer storage.

Tips and Tricks

• Experiment with different types of wood chips to give your bacon a unique flavor.
• If you don't have a smoker, you can still make bacon using a stovetop smoker or an oven.
• Make sure to use pink curing salt #1, which contains sodium nitrite, to prevent botulism.
• Feel free to adjust the amount of salt and sugar in the cure to suit your tastes.

FAQ

What is back bacon?

Back bacon is a type of bacon made from the pork loin. It is cured and smoked to give it a rich, smoky flavor.

How long does it take to make back bacon?

It takes about 7 days to cure the meat and 2-3 hours to smoke it.

What is pink curing salt #1?

Pink curing salt #1 is a mixture of salt and sodium nitrite that is used to cure meat. It helps prevent botulism and gives the meat a pink color.

Pros and Cons

Pros:

• Making back bacon at home allows you to control the ingredients and customize the flavor.
• It's a fun and satisfying DIY project.
• Homemade back bacon tastes amazing!

Cons:

• It takes a bit of time and effort to make back bacon at home.
• You will need some specialized equipment, such as a smoker.
• The curing and smoking process can be intimidating for beginners.

We hope you found this guide helpful in learning how to make back bacon at home. With a little patience and practice, you'll be enjoying delicious, homemade bacon in no time!