Homemade Savory Pepper Bacon
Course: Breakfast & EggsCuisine: AmericanDifficulty: Medium
Servings
variable
servingsPrep time
30
minutesCooking time
2
hoursCalories
80
kcalThis is another bacon recipe from Michael Ruhlman’s book Ruhlman’s Twenty. I make it keto by swapping out the brown sugar for brown sugar substitute. In the video, I use Truvia brown (which does contain some sugar and molasses) in the cure, however this is rinsed off before smokin). I can honestly say that this is the best bacon I’ve ever tasted.
Ingredients
10 lbs pork belly
6 TB kosher salt
2 tsp pink curing salt #1
4 TB brown sugar substitute
2 TB coarse ground black pepper
4 tsp red pepper flakes
8 crumbled bay leaves
8 cloves garlic, smashed
Directions
- Cut the pork belly into two equal sized pieces and pat dry with a paper towel.
- In a bowl, mix all ingredients except the pork belly.
- Place one half of the pork belly in a jumbo (2.5 gallon) Zip-Loc bag, then rub a little more than half of your curing mixture over both sides. Add the second half of the pork belly to the bag and rub the remaining curing mixture over it.
- Squeeze as much air out of the bag as possible and wipe the zipper with a paper towel to remove any pepper granules then zip it shut. I strongly encourage you to double bag.
- Let the pork belly cure in a refrigerator for seven days, flipping the bag every other day.
- After seven days, remove the bacon from the refrigerator, rinse it and pat it dry. Then return it to the fridge to dry for at least 4 hours (or up to overnight).
- Set a smoker to 200 degrees using the wood chips of your choice (I used cherry wood) and smoke your pork belly to an internal temperature of 150F (roughly 2 hours).
- Remove bacon from smoker and let cool in refrigerator over night.
- Slice with a knife — or better yet, a deli meat slicer.
Recipe Video
Notes
- I can’t include specific nutritional info on this recipe, as it will vary based on how fatty your bacon is and how thick you slice it. Carbs should essentially be zero.
Is this good for breakfast bacon or is there a more sweet less savory one?
Give this a look: http://xms.kaa.mybluehost.me/seriousketo/breakfasts/homemade-keto-maple-bacon/
Also – would you be coming up with a ham recipe? I’m thinking about buying a whole pig and would rather do the curing myself if I can make it taste as good.
I haven’t done ham, but I’ve done Canadian bacon: http://xms.kaa.mybluehost.me/seriousketo/breakfasts/keto-canadian-bacon/
First 8lb batch barely had freezer time before being completely consumed. Had to wait for local Costco to restock the pork before I could do the next batch. Currently doing close to 20lbs. It’s excellent.
It’s one of those things that once you make, it’s very hard to go back to store bought bacon.
Hi Steve, This is our first time making bacon and we are thrilled with how delicious it is! I am sure we’ ll be making this again. Thank you for the clear instructions and wonderful recipe. I’m going to check out your Canadian bacon now.
Not sure I messed up recipe. Was so salty it was not edible. Wasted 10 lbs of pork belly. Based on other reviews I must have.
Did you rinse off the bacon pork belly before smoking it?
If you didn’t use the right kind of salt then it will turn out too salty.
Which is why you should use the right kind of salt.
I did rinse it.
I’m stumped then, without having actually witnessed it. Sorry…
Could I use this recipe to make Beef Bacon using beef brisket? Or what meat would you recommend? Thanks.