Are you a bacon lover? Do you enjoy the smoky and savory taste of bacon in your meals? If so, then you're in luck! In this article, we will explore the delicious world of dry cured smoked bacon and provide you with a simple recipe to make it at home. Get ready to tantalize your taste buds!
What is dry cured smoked bacon?
Dry cured smoked bacon is a popular type of bacon that is made by curing pork belly with a mixture of salt, sugar, and other seasonings. Unlike wet-cured bacon, which is soaked in brine, dry cured bacon is rubbed with the curing mixture and left to air dry for several days or weeks. This process removes moisture from the bacon and concentrates its flavors, resulting in a more intense and delicious taste.
How to make dry cured smoked bacon
Making dry cured smoked bacon at home is a rewarding and relatively simple process. Here's a step-by-step guide:
Ingredients:
- 1 pork belly, skin removed
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tablespoons black pepper
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
Instructions:
- In a bowl, mix together the kosher salt, brown sugar, black pepper, paprika, garlic powder, and onion powder to create the curing mixture.
- Place the pork belly on a large baking dish or tray and evenly rub the curing mixture all over it, making sure to coat it thoroughly.
- Cover the pork belly with plastic wrap and refrigerate for 7-10 days, flipping it over every other day to ensure even curing.
- After the curing period, remove the pork belly from the refrigerator and rinse it under cold water to remove any excess salt and seasoning.
- Pat the pork belly dry with paper towels and let it air dry in the refrigerator for 24 hours.
- Preheat your smoker to 200°F (93°C) and add your preferred wood chips for smoking.
- Place the pork belly on the smoker rack and smoke it for 2-3 hours or until it reaches an internal temperature of 150°F (65°C).
- Remove the bacon from the smoker and let it cool before slicing it into desired thickness.
- Your homemade dry cured smoked bacon is now ready to be enjoyed! Cook it in a skillet, oven, or microwave until crispy and savor the amazing flavors.
Remember to store your dry cured smoked bacon in an airtight container in the refrigerator for up to two weeks or freeze it for longer storage.
Frequently Asked Questions
Can I use different seasonings for the dry curing mixture?
Yes, you can experiment with different seasonings to customize the flavor of your bacon. Some popular additions include cayenne pepper, thyme, rosemary, or maple syrup.
Can I use a different cut of pork for dry cured smoked bacon?
While pork belly is the traditional cut used for bacon, you can also use other cuts such as pork loin or pork shoulder. However, keep in mind that the texture and taste may differ from traditional bacon.
Can I skip the smoking step?
Yes, if you prefer a milder flavor, you can skip the smoking step and simply air dry the cured pork belly in the refrigerator. This will result in a delicious dry cured bacon without the smoky taste.
Making your own dry cured smoked bacon at home is a rewarding and delicious experience. With just a few simple ingredients and some patience, you can create a bacon that is bursting with flavor and perfect for adding to your favorite dishes. So why not give it a try? Your taste buds will thank you!
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