This easy recipe for making your own #bacon at home is going to be a game changer for your keto diet or carnivore diet! If you're doing BBBE, you definitely need to make your own bacon so you can cut it thick like a steak or make it thin and crispy. It's amazing how good it is and how versatile it becomes when you can customize how it's cut. If you want to get really crazy, add some spices and seasonings of your choosing and kick it up a notch!

All the insructions are below!




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Ingredients:

Pork Belly (no skin)
Salt
Optional Smoked Salt
Curing Salt/Prague Powder 1
Optional Seasonings of Choice

Process:
Weigh your pork belly in grams.

Multiply the weight of your pork belly by 0.025 to get the amount of salt necessary to create a 2.5% salt cure. For example, if you have 1000 grams of pork belly you would need 25 grams of salt. Weight this amount of salt out in a bowl. If using smoked salt I suggest making 1/31/2 of this amount of salt the smoked salt.

Then multiply the original weight of the pork belly by 0.0025 to get 1/4 of 1%. This will be the amount of curing salt you need to use. For example, 1000 grams of pork belly would give you 2.5 grams of curing salt. If using a scale that does not measure in half grams, round up to the nearest gram (so use 3 grams). Note: DO NOT use prague powder number 2. It MUST be prague powder number 1 to work correctly. Measure the appropriate amount of curing salt in the bowl with the regular salts.

Add any additional seasonings you wish to use to flavor your bacon if desired. Black pepper is a great seasoning to use. I generally use around 2% by weight, but you can use as much or as little as you wish.

Mix this seasoning mixture in the bowl very well. Spread this seasoning mix evenly on the pork belly. Make sure to use ALL of the salt mixture.

Place your pork belly in a ziplock back or an airtight container. Add any additional salt that did not stick into the bag or on top of the container. Make sure to label the bag/container with the date.

Let this pork belly sit in the refrigerator and cure for at least 57 days, but you can go up. to 14 without issue. Turn the pork belly over each day to let gravity assist in the curing process. Some liquid may or may not appear in the bag or container. That is totally normal. It may be reabsorbed or it may not. Leave it in the bag or container regardless.

After 714 days, remove the cured pork belly from the refrigerator and wash it well in running water to remove any excess liquids or seasonings from the outher layer. Place pork belly on a rack over a cookie sheet and pat the outside dry thoroughly with paper towels. Return the pork belly to the refrigerator uncovered on the rack for at least a day (but 35 days is much better) to let the bacon dry out.

After 15 days of drying time, remove the pork belly and slice into bacon. If you plan to keep it for more than a week or two I'd recommend freezing it in portions to ensure no contamination can cause mold to grow on the surface. The curing salt will prevent botulism and other nasty bugs, but surface mold from contamination can still occur if not handled correctly.

You can now fry, microwave, air fry, sautee, or otherwise cook your bacon how you wish as normal. Note, the bacon will not brown quite as dark before it gets very crispy as it is dryer and has no sugar, unlike most storebought bacon.

Enjoy!