Easy Steps To Make Delicious Homemade Cured Bacon

This is by far the best bacon I've ever made. In this video I explain how to make this yourself, with simple steps and basic equipment. I smoked this in my Matador "Radiant Move" charcoal grill (‪@matadorbbqs4441‬ not a sponsor) , but any charcoal grill will work fine, you can even make this bacon in a home oven and still get a deliciously smokey result. Written Recipe Below
Buy pink curing salt as seen in this video here: https://amzn.to/4bIRvmq

Help the channel out by checking out the cool stuff I use on Amazon!
Charcoal Chimney: https://amzn.to/3XdN9Oc
Fermentation Kit: https://amzn.to/4jLHhFF
Mason Jars: https://amzn.to/3En39a9
Hot sauce bottles: https://amzn.to/3EnSrjG
Spice jars: https://amzn.to/4hjvVXP
My Knife: https://amzn.to/40YVaJe
Chili seed collection: https://amzn.to/4aHhY38
Bamboo cutting boards: https://amzn.to/4grTFaG
Canning Funnel: https://amzn.to/4aHhY38

Cooking books I recommend:
The Food Lab, J Kenji Lopez Alt: https://amzn.to/3PYWzJt
Salt, Fat, Acid, Heat, Samin Nosrat: https://amzn.to/4jAGyXL
As an Amazon Associate, I earn from qualifying purchases.

Homemade Smoked Honey Chilli Bacon Recipe

Ingredients:
1 slab of pork belly, skin removed (weight required for calculations)
Sea salt (non-iodized)
Curing salt #1 (Prague powder)
Honey (minimum recommended amount, plus extra for flavor)
Dried chilies (serrano recommended, about 10)
Smoked paprika (optional, for added smokiness)
Bay leaves (optional)

For the cure (example for 1169g pork belly use an online bacon cure calculator to calculate your own based on the weight of your meat):
26.59g sea salt
11.69g honey (plus 3–4 tbsp extra for sweetness)
2.81g curing salt #1
Crushed dried chilies
1 tsp smoked paprika
A few bay leaves

Instructions:

Prepare the Pork Belly:
Using a sharp knife, carefully remove the skin from the pork belly. (Your butcher can often do this for you.)

Calculate and Measure Ingredients:
Weigh your pork belly.
Use a bacon cure calculator to determine the precise amount of salt, curing salt, and sugar needed based on the pork’s weight.

Mix the Cure:
Weigh and combine the sea salt, curing salt, and honey.
Crush the sea salt with a mortar and pestle if it’s coarse.
Crush the dried chilies and mix them with smoked paprika.
Thoroughly mix all ingredients to create an even cure.

Apply the Cure:
Place the pork belly in a deep, wide container or a large ziplock bag.
Evenly coat the pork belly with the curing mix, ensuring all parts of the meat are covered.
Add any leftover cure and the optional bay leaves to the bag.
Add the measured honey and extra honey for flavor.
Seal the bag and write the date on it.

Cure the Meat:
Refrigerate the pork belly for 1 day per 500g of meat, with a minimum of 4 days and up to 8 days.
Flip the bag and massage the meat daily for even curing.

Rinse and Dry:
After curing, rinse the pork belly to remove excess cure but leave some chili flakes for visual appeal.
Place the meat on a wire rack and refrigerate uncovered to dry.

Smoke the Bacon:
Prepare a charcoal grill for indirect heat, placing smoldering charcoal on one side.
Place the pork belly on the cooler side of the grill with a temperature probe in the thickest part.
Add a chunk of cherry wood for smoke.
Close the lid with the vent over the meat open and the vent over the coals closed.
Smoke until the internal temperature reaches 65°C (149°F).

Alternative Oven Method:
Preheat the oven to 110°C (230°F).
Place the pork belly on a wire rack and bake for 60–90 minutes until the internal temperature reaches 65°C.
For added smoky flavor, brush the pork with liquid smoke before baking.

Cool and Store:
Once cooked, let the bacon cool on a wire rack before refrigerating.
Once fully cooled, slice and enjoy!

Serving Suggestions:
Perfect for breakfast or a BLT.
Enjoy the rich, smoky, spicy, and sweet flavors!

Happy snacking!

#bacon #smokedfood #bbqmeat #charcoalgrill