Smoked bacon is a delicious and versatile ingredient that adds a deep, smoky flavor to a variety of dishes. While traditionally made using a smoker and an outdoor space, it is possible to make smoked bacon at home in your kitchen oven. With a few simple tools and ingredients, you can enjoy the rich, smoky taste of homemade bacon without the need for specialized equipment.
What You'll Need
To make smoked bacon without a smoker, you will need the following:
- A roasting pan
- A roasting rack
- Aluminum foil
- Wood chips (such as hickory or apple wood)
- Giant resealable storage bags (optional)
- 18-inch-wide heavy-duty aluminum foil
- Pork belly
- Curing salt
It's important to note that the entire process of curing, smoking, and chilling the bacon takes at least 9 days, so it's essential to plan accordingly.
Step-by-Step Instructions
Prepare the Pork Belly
Start by ordering a pork belly from a reputable butcher. A half slab (approximately 5-1/2 pounds) is sufficient for this recipe. Remove the skin from the pork belly if necessary.
Curing the Bacon
If you have giant resealable storage bags, they are ideal for the curing process. Alternatively, you can use a roasting pan covered with foil. In either case, you'll need to apply the curing salt to the pork belly.
Curing salt, also known as pink salt or saltpeter, contains 25 percent sodium nitrite and is essential for preserving the bacon. Apply the curing salt evenly over the pork belly, ensuring that all sides are coated. If using kosher salt, ensure you use the correct quantity according to your brand's instructions.
Place the pork belly in the bag or roasting pan, seal it tightly, and refrigerate. Leave it to cure for at least 7 days, flipping the belly every other day to ensure even curing.
Smoking the Bacon
After the curing process is complete, it's time to smoke the bacon. Preheat your oven to 200°F (93°C). Line the bottom of the roasting pan with aluminum foil to catch any drippings.
If your roasting rack sits too close to the bottom of the pan, try flipping it over or use a wire cooling or steaming rack instead. Place the cured pork belly on the rack, ensuring that it sits at least 1 1/2 inches above the bottom of the pan.
Prepare your wood chips by soaking them in water for at least 30 minutes. This will help create smoke when they are added to the oven. Drain the wood chips and spread them evenly over a 3-yard sheet of 18-inch-wide heavy-duty aluminum foil. Fold the foil into a packet, ensuring that it is tightly sealed.
Make a few small slits in the top of the foil packet to allow the smoke to escape. Place the packet directly on the oven rack below the roasting rack with the pork belly.
Insert a meat thermometer into the thickest part of the pork belly, making sure it does not touch the bone. Slowly roast the bacon in the oven until it reaches an internal temperature of 150°F (65°C). This process typically takes 4 to 5 hours.
Chilling and Slicing the Bacon
Once the bacon reaches the desired internal temperature, remove it from the oven. Let it cool to room temperature before refrigerating for at least 24 hours. Chilling the bacon helps it firm up and makes it easier to slice.
When you're ready to enjoy your homemade smoked bacon, remove it from the refrigerator and slice it to your preferred thickness. Fry it up or use it in your favorite recipes for a delicious, smoky twist.
Recipes Using Smoked Bacon
Smoked bacon adds a delightful flavor to a wide range of dishes. Here are a few recipe ideas to get you started:
- Bacon-Maple Sticky Buns
- Triple-Pork Club Sandwich
- Fancy Pasta Dish
Experiment with your own creations and enjoy the unique smoky taste of homemade bacon in various culinary delights.
Q: What is smoked bacon used for?
A: Smoked bacon is a versatile ingredient that can be used in various dishes, such as sandwiches, pasta, salads, and even desserts. It adds a rich, smoky flavor that enhances the overall taste of the dish.
Q: Where can I buy wood chips for smoking?
A: Pure, resin-free, and bark-free wood chips can be purchased at most hardware stores and grocery stores, especially during the summer months. They are also available online from various retailers.
Q: How long does the entire process of making smoked bacon take?
A: The process of curing, smoking, and chilling the bacon takes at least 9 days. It's important to plan accordingly and allow enough time for each step to ensure the best results.
Making smoked bacon at home without a smoker is possible with a few simple tools and ingredients. By following the step-by-step instructions outlined above, you can enjoy the delicious, smoky flavor of homemade bacon in your favorite recipes. Whether you use it in sandwiches, pasta dishes, or other culinary creations, homemade smoked bacon adds a unique twist to any dish.
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