Bringing together a world of flavors for the bacon enthusiasts, today’s blog post delves into the exciting realm of homemade bacon cure recipes. If you’re looking for ways to break free from store-bought bacon and indulge in a more bespoke and tantalizing experience, then this is the perfect place to start your culinary journey.
Maple Bourbon Bacon Home Cured
Making delicious home-cured bacon is a rewarding experience that requires some patience, but yields impressive results. This Maple Bourbon Bacon Home Cured recipe is a perfect example of how a few simple ingredients can come together to create something truly special. The combination of maple syrup’s sweetness and bourbon’s depth of flavor adds a unique twist to traditional bacon, while the curing process ensures that the meat remains tender and full of flavor.
After several days or weeks of curing, depending on your preference, the pork belly is smoked or baked to perfection, resulting in a mouthwatering treat with just the right balance of sweetness, smokiness, and savory goodness.
Bacon
Diving into the world of homemade bacon curing, it’s essential to note that there are three primary methods: pumping, immersion, and dry curing. Of these methods, dry curing is often recommended for its unique flavor profile, which is both rich and robust. By combining salt, Cure #1, and a blend of spices, you can achieve an authentic taste experience. The dry cure recipe suggests using 2.
5% salt and 2% maple syrup as the foundation, with the flexibility to double the amount of maple syrup for those who prefer a sweeter flavor. The proportions of these ingredients are carefully balanced, resulting in a harmonious blend that’s both savory and sweet. Furthermore, you have the option to customize your bacon cure by adding additional seasonings such as black pepper, garlic, onion, or various spices, allowing you to tailor the flavor to your liking.
This recipe is designed to be straightforward and easy-to-follow, making it an excellent starting point for those looking to try their hand at curing bacon at home.
Homemade Bacon
Not only can you save money by making your own bacon at home, but you can also customize the flavor profile to suit your personal preferences. The addition of maple syrup and brown sugar in this recipe adds a subtle sweetness that complements the savory flavor of the bacon perfectly. The dry cure recipe provided is enough for curing 20 lbs of meat, so it’s ideal for those who want to make large batches at once.
When left to cure in the fridge for about a week, the flavors will meld together and develop a rich depth. Once cured, smoking the bacon with apple or hickory wood for a few hours will infuse it with a mellow and complex flavor profile.
Cottage Bacon
Generally, cottage bacon is a more flavorful and savory alternative to traditional bacon, thanks to its use of cured pork shoulder instead of the typical pork belly. This results in a noticeably saltier flavor profile with a subtle smoky undertone, making it an appealing option for those looking to mix up their breakfast routine.
Home Smoked Bacon
Love cooking at home? Want to elevate your breakfast game with homemade, deliciously smoky bacon? Look no further than this straightforward and easy-to-follow recipe for making your own mouth-watering bacon from scratch. The recipe includes a list of required tools and ingredients, as well as helpful tips and tricks for achieving that perfect balance of flavors.
It also stresses the importance of choosing high-quality pork belly and provides creative suggestions for using any less-than-perfect ends, reducing food waste and adding value to your cooking experience. Overall, this recipe is an excellent choice for bacon enthusiasts who are eager to take their bacon-making skills to new heights.
Homemade Smoked Bacon
Smoking your own bacon at home can be a truly rewarding experience, yielding delicious results that are far superior to store-bought alternatives. This recipe offers two distinct cure options – peppered and maple – each contributing its unique flavor profile to the final product.
Homemade Maple-Espresso Bacon
Fusing flavors of sweet maple syrup with the rich aroma of espresso creates a truly unique taste profile in the Homemade Maple-Espresso Bacon recipe. The resulting bacon boasts an attractive mahogany hue and tender texture, making it a standout addition to any dish. While massaging the bacon has a negligible impact on its flavor, the smoking process at approximately 200°F for 4 1/2 hours plays a significant role in developing its characteristic taste.
This versatile recipe produces a delicious and distinctive bacon experience that can be effortlessly incorporated into various culinary creations.
Homemade Hickory Smoked Bacon
Elevate your breakfast game with this delectable homemade Hickory Smoked Bacon recipe, which boasts an astonishing simplicity despite its rich flavor profile. With only four essential ingredients – kosher salt, coarse ground pepper, Prague powder (pink curing salt), and pure maple sugar – you can create a mouth-watering delicacy in the comfort of your own home.
The process itself is surprisingly uncomplicated and spans seven days, with each stage meticulously designed to coax out the best flavors from the pork belly. The dry ingredients are carefully rubbed onto the meat, after which it’s refrigerated and flipped daily to ensure even curing. Once cooked, the bacon is hickory smoked to perfection, resulting in a tender and salty treat that rivals its store-bought counterparts.
Classic Pancetta
Building upon traditional dry curing methods, the Classic Pancetta recipe offers a straightforward approach to creating homemade cured pork belly. By employing a dry cure process and recommending an air-drying period of 7-10 days, this method ensures a high-quality final product with a distinct texture and flavor profile.
The incorporation of cracked black pepper not only adds a touch of elegance but also serves as a natural preservative, helping to prevent unwanted pests from infesting the cured meat during the curing process. Additionally, the recipe allows for flexibility in terms of cooking and consumption, enabling you to enjoy your pancetta immediately or dry it for an extended period of 4-6 months to develop even more complex flavors, ultimately providing a delicious addition to any charcuterie board.
Homemade No Nitrates Low Sugar Bacon
Handcrafted in the comfort of your own kitchen, this healthier alternative to store-bought bacon boasts a rich and savory flavor profile. Made from high-quality pork belly and a minimalist blend of seasonings, this recipe checks all the right boxes: Keto, Low Carb, Paleo, Dairy Free, and Gluten Free. A judicious amount of coconut sugar is added to balance out the saltiness, preventing the sweetness from overpowering the dish.
Homemade Canadian and Irish Bacon
Keeping in mind the preference of many home cooks, the Homemade Canadian and Irish Bacon recipe is designed to yield high-quality results with minimal effort. By following the provided instructions, individuals can successfully cure and smoke pork loin into authentic-tasting Canadian and Irish bacon.
Peameal Bacon
Often considered a specialty of Canada, Peameal Bacon has gained popularity worldwide for its distinctive flavor profile. This cured bacon is made from boneless pork loin, which undergoes a four-day curing process in a brine solution before being cooked in the oven at 400 degrees Fahrenheit.
Homemade Maple Canadian Bacon
Zeroing in on the perfect breakfast option, the Homemade Maple Canadian Bacon recipe is an absolute winner. The cured pork loin, infused with subtle maple and sage flavors, surpasses any store-bought Canadian bacon in terms of quality and taste. Not only is it lean and convenient for quick breakfasts, but the addition of Grade B dark maple syrup gives it a distinctive touch that elevates the dish to new heights.
The fresh sage and dried whole leaf thyme add depth to the flavor, creating a truly authentic taste experience.
Homemade Cured Ham
Generally, when it comes to making homemade cured ham, one of the most crucial steps is allowing the ham to soak in the brine solution for an extended period. This solution typically comprises a combination of brown sugar, coarse sea salt, and curing salt, which collectively contribute to the ham’s distinct flavor profile.
Homemade Buckboard Bacon
Packed with flavors and easy to make, Homemade Buckboard Bacon is a charcuterie recipe that stands out from the rest. Made from pork neck, this recipe boasts an ideal meat-to-fat ratio and marbling, ensuring every bite is tender and juicy. The curing process involves a blend of salt, curing salt, and seasonings, which are carefully mixed together before being applied to the meat.
Following the curing process, smoking is essential – for a minimum of 3-4 hours or longer if you prefer a double-smoked version. During this time, the internal temperature of the meat will rise, resulting in a fully cooked product. The addition of seasonings such as salt, pepper, and garlic and honey creates a fantastic taste experience, with the garlic and honey variation being particularly noteworthy.
When it comes to smoking, using clean, thin, and blue smoke from woods like hickory, pecan, or cherry adds an extra layer of flavor. With its delicious and versatile nature, Homemade Buckboard Bacon is definitely worth trying out.
Brine
Navigating the world of cured meats can be intimidating, but a well-crafted Brine recipe provides a straightforward approach to curing ham. The recipe combines essential ingredients such as kosher salt, brown sugar, pink curing salt, pickling spice, and molasses with water. To ensure optimal results, it is crucial that the pork roast remains completely submerged in the brine throughout the curing process.
The recommended brining time varies according to the weight of the pork, with a suggested ratio of one day for every two pounds. This thoughtful approach to curing allows for precise control over the process and helps to prepare the ham for smoking.
Homemade Guanciale
Delighting food enthusiasts with its rich flavors and versatility, Homemade Guanciale is a traditional Italian cured pork cheek that has gained popularity worldwide. The key to creating this delicacy lies in the combination of salt, spices, and a curing period of at least two months, allowing the meat to absorb the aromas and develop its distinctive taste.
Boiled Baby Potatoes with Butter Bacon Sauce
Authenticating the flavors of a classic dish, Boiled Baby Potatoes with Butter Bacon Sauce is an exemplary combination of tender baby potatoes, crispy bacon, and caramelized onions that will undoubtedly tantalize the taste buds of even the most discerning bacon enthusiasts. The subtle addition of fresh dill and green onions lends a revitalizing contrast to the richness of the sauce, while serving it alongside sour cream elevates the experience to new heights of indulgence.
Moreover, this recipe is remarkably easy to prepare and makes for an ideal quick fix or addition to any meal without compromising on flavor.
Breakfast Brunch Nachos
Beyond the classic breakfast foods, Breakfast Brunch Nachos offer a unique combination of flavors and textures to combat morning-after blues. This indulgent recipe stacks tortilla chips with melted cheese, spring onions, and a homemade tomato salsa that’s elevated by black beans, sweetcorn, and the savory addition of pancetta or bacon.
A drizzle of Franks red hot sauce adds an unmistakable spicy kick, while optional eggs provide a satisfying breakfast twist for those who crave a little extra sustenance. These loaded nachos embody comfort food at its most decadent.
Smoked Salmon Candy
Harnessing the rich flavor of smoked salmon, this innovative recipe presents a unique twist on traditional methods. By incorporating a range of textures, from moist and tender to slightly dry and chewy, the Smoked Salmon Candy recipe caters to diverse tastes and preferences. Furthermore, acknowledging previous feedback regarding saltiness, the author offers an adapted version with minimal salt levels, ensuring a balanced flavor profile.
The use of apple or alder wood for smoking adds depth and complexity to the dish, while the glazing step introduces a sweet and spicy layer that perfectly complements the salmon candy. Ultimately, this recipe provides clear instructions for crafting a delicious and satisfying snack.
Dry Rubbed Ribs
Unlock the secret to tender and flavorful ribs with our Dry Rubbed Ribs recipe, which guarantees an irresistible first bite experience. The meat literally falls off the bone, and the combination of a well-crafted dry rub and liquid smoke infuses a depth of flavor that will leave you wanting more.
Whether you prefer to cook these mouth-watering ribs in the oven or on the grill, the low and slow cooking method ensures a perfect level of tenderness every time, making them an absolute must-try for any BBQ enthusiast.
Homemade Dry-Cured Speck
Generally, making Homemade Dry-Cured Speck at home requires some effort, but the end result is well worth it. This salumi has a unique flavor profile that’s both aromatic and savory, similar to traditional bacon. To make it, you’ll need to debone and butterfly a pork leg, then cold-smoke it using oak and cherry wood. After smoking, the speck undergoes a drying process, which is followed by a maturation period of 6-24 months.
During this time, the speck develops a firm texture and a rich, porky flavor with hints of smoke, spiciness, and herbaceous notes. When served, it has a pleasantly tangy taste, and its fatty texture melts in your mouth, making it an excellent pairing for homemade sourdough bread and fresh tomatoes.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
