Bacon on the Homestead

As a homesteader, one of the most rewarding things about living off the land is being able to produce your own food. And there is perhaps no food more beloved than bacon. Bacon is a staple in many households, and for good reason. It is versatile, delicious, and has a long shelf life. In this blog post, I will share my own experience as a homesteader and talk about everything you need to know about making your own bacon.

Why make your own bacon?

First of all, making your own bacon is a great way to use up some of the excess meat you might have on your homestead. If you raise your own pigs or hunt wild boar, you will inevitably end up with some meat that you may not know what to do with. Bacon is a perfect solution for this, as it can be made from a variety of cuts, including pork belly, pork loin, and even wild boar.

Another reason to make your own bacon is that you can control what goes into it. Many store-bought bacons contain additives such as nitrates and nitrites, which are used to preserve the meat and give it that signature pink color. However, these additives have been linked to health concerns, and many people prefer to avoid them. By making your own bacon, you can choose to omit these additives and use natural ingredients instead.

Finally, making your own bacon is just plain fun! It is a great way to get creative in the kitchen and try out new flavor combinations. Plus, it makes for a fantastic gift or conversation starter when you have guests over.

How to make bacon at home

Now that you know why you should make your own bacon, let's talk about how to do it. Making bacon is a fairly simple process, but it does take some time and patience. Here is a basic recipe to get you started:

Ingredients:

• 5 pounds pork belly (or other cut of your choice)
• 1/2 cup kosher salt
• 1/4 cup brown sugar
• 2 tablespoons black pepper
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder

Instructions

1. Start by trimming any excess fat or skin from your pork belly. You want to leave some fat on the meat, but not too much. A good rule of thumb is to aim for about 1/4 inch of fat.

2. In a small bowl, mix together the kosher salt, brown sugar, black pepper, smoked paprika, garlic powder, and onion powder.

3. Rub the spice mixture all over the pork belly, making sure to coat it evenly.

4. Place the pork belly in a large zip-top bag and seal it tightly. Place the bag in the refrigerator and let it cure for 7-10 days, flipping the bag over every other day.

5. After the curing period is up, remove the pork belly from the bag and rinse it under cold water to remove any excess salt and spices. Pat it dry with paper towels.

6. At this point, you can either smoke the bacon or cook it in the oven. To smoke the bacon, set up your smoker according to the manufacturer's instructions and smoke the bacon at 200-225°F for 2-3 hours, or until it reaches an internal temperature of 150°F. To cook the bacon in the oven, preheat your oven to 200°F and place the bacon on a wire rack set inside a baking sheet. Bake for 2-3 hours, or until it reaches an internal temperature of 150°F.

7. Once the bacon is cooked, let it cool to room temperature before slicing. You can store it in the refrigerator for up to two weeks, or freeze it for longer storage

Tips for making the best bacon

While the basic recipe above will give you delicious homemade bacon, there are a few tips and tricks you can use to take your bacon to the next level.

1. Use high-quality meat. As with any recipe, the quality of your ingredients will have a big impact on the final product. Look for pork belly that is thick and meaty, with a good balance of fat and meat.

2. Experiment with different spices, seasonings and smoking temperature. While the recipe above is a good starting point, don't be afraid to get creative with your spice blends. Some people like to add things like maple syrup, bourbon, or cayenne pepper for an extra kick.

3. Invest in a good smoker. If you plan on smoking your bacon, a good smoker will make a big difference in the final product. Look for one that is well-insulated, has a consistent temperature control, and a good smoke generator.

4. Slice your bacon thinly. The thinner you slice your bacon, the crispier it will get when you cook it. Use a sharp knife or a meat slicer to get thin, even slices. If you like less crispy bacon, slice it thick.

5. Save the bacon grease. Bacon grease is a delicious and versatile cooking fat that can be used in all sorts of dishes. Save it in a jar in the fridge and use it to fry eggs, sauté vegetables, or make a roux for gravy.

Uses for homemade bacon

Once you've made your own bacon, you'll find that it can be used in all sorts of dishes. Here are just a few ideas to get you started:

Breakfast: Of course, bacon is a classic breakfast food. Serve it alongside eggs, toast, and hash browns for a hearty morning meal.

BLTs: There's nothing quite like a classic BLT sandwich, made with homemade bacon, fresh lettuce, and ripe tomatoes.

Carbonara: Use your homemade bacon to make a rich and creamy carbonara pasta sauce.

Salad: Add crispy bacon bits to a salad for extra flavor and texture.

Burgers: Top your burgers with bacon for a decadent and satisfying meal.

Making your own bacon is a fun and rewarding project for any homesteader. It allows you to use up excess meat, control the ingredients, and get creative in the kitchen. While it does take some time and patience, the end result is a delicious and versatile food that can be used in all sorts of dishes. So why not give it a try? Your taste buds (and your family) will thank you!