I’ll tell you, you haven’t had bacon until you’ve had homemade bacon.
The flavor is… indescribable.
There’s depth and dimension and savory notes that you can’t quite place but find yourself craving at all hours of the day.
It actually tastes like pork (hey, what a concept).
I think the fact that ours is roasted instead of smoked highlights this even more.
The process was surprisingly easy, the hardest part was sourcing the pork belly… and finding the patience to wait until it was done (ours took about 8 days).
But that patience was greatly rewarded with a heaping 4 pounds of precious bacon so good you’ll want to cook the entire lot at once (that’s what you call More Bacon than the Pan Can Handle).
Cure. Rinse. Roast. Slice. Crisp. Devour.
And that’s it.
With the last of summer’s tomatoes and some spicy arugula… talk about a killer BLT.
I made another video this time, documenting the bacon makin’ process. I’m still learning how to do this whole video thing, so I’d love to hear your feedback. :)
Be sure to click through to see the video!
The recipe below is from Michael Ruhlman, with process modifications based on the guidance of our local charcuterie expert, Vivek Surti. I encourage you to visit the original recipe, read the comments, and check out Ruhlman’s book, Charcuterie: The Craft of Salting, Smoking, and Curing for even more helpful resources, recipes, and inspiration.
Yield: about 4 pounds
Total Time: 7-10 days
*Pink curing salt (not to be confused with Himalayan pink salt) is a combination of salt and sodium nitrate that helps preserve the color of the bacon as well as prevent bacteria growth. Find it online at Butcher & Packer or on Amazon.
Recipe from Michael Ruhlman.