For those who can’t resist the allure of crispy, smoky bacon, today’s journey takes us into the realm of customizing our own cure recipes. If you’re tired of relying on store-bought bacon and yearn for a more personalized and indulgent experience, you’ve come to the right place. We’ll delve into some of the most mouth-watering bacon cure recipes that will revolutionize your breakfasts, sandwiches, and beyond.
As we embark on this gastronomic adventure, get ready to have your taste buds tantalized and uncover the secrets to crafting irresistible bacon that’s all yours.
Maple Bourbon Bacon Home Cured
Indulge in the rich flavors of Maple Bourbon Bacon Home Cured, a mouthwatering recipe that harmoniously blends the velvety smoothness of maple syrup with the deep, oak-kissed notes of bourbon. The pork belly is carefully cured in a blend of salt, sugar, and aromatic spices before being smoked or baked to perfection. This labor of love yields a tender, savory bacon infused with subtle hints of sweetness and a whisper of smokiness.
The end result is well worth the time and effort invested in creating this artisanal delight.
Cottage Bacon
A departure from traditional bacon, cottage bacon boasts a meatier cured pork shoulder as its base, resulting in a more robust flavor profile. The distinctively salty taste is complemented by subtle smoky undertones, making it an attractive option for those seeking a bolder breakfast or snack experience. To create this unique offering, the recipe relies on a blend of Prague powder, salt, brown sugar, black pepper, and sweet paprika.
This versatility allows cottage bacon to be enjoyed in various forms – whether served chilled or pan-fried to perfection. Its appeal extends to an array of applications, including sandwiches, omelets, salads, and more.
Home Smoked Bacon
This recipe for Home Smoked Bacon is an accessible and intuitive guide to crafting mouthwatering bacon in your own kitchen. The instructions include valuable insights and clever workarounds, along with a comprehensive list of necessary tools and ingredients. Notably, it stresses the significance of choosing a high-quality pork belly and offers creative solutions for utilizing any irregular ends. For enthusiasts seeking to elevate their bacon game, Home Smoked Bacon is an excellent choice.
Homemade Maple-Espresso Bacon
Blending the richness of homemade maple syrup with the boldness of espresso, this recipe for Homemade Maple-Espresso Bacon yields a truly unforgettable flavor profile. The outcome is tender, velvety bacon with a stunning mahogany hue that’s as visually appealing as it is delectable. While massaging the bacon may not noticeably alter its taste, the slow smoking process at around 200°F for 4 1/2 hours is where the magic happens, transforming the ingredients into a sum greater than its parts.
This versatile bacon can seamlessly substitute for traditional varieties in various dishes, making it an excellent addition to any culinary repertoire.
Homemade Hickory Smoked Bacon
With just four essential ingredients – kosher salt, coarse ground pepper, Prague powder (pink curing salt), and pure maple sugar – creating homemade hickory smoked bacon is an achievable feat. The straightforward recipe involves a seven-day process of seasoning pork belly with the dry ingredients, followed by daily refrigeration and flipping.
Once the curing period concludes, the bacon is transformed through the magic of hickory smoking, emerging tender, salty, and deeply flavorful – a compelling alternative to its mass-produced counterpart.
Classic Pancetta
Pancetta, a type of Italian cured pork belly, is surprisingly easy to make at home with the right recipe. The Classic Pancetta recipe employs a dry cure method, which requires hanging the pancetta to air dry for 7-10 days. This step not only helps develop the meat’s natural flavors but also serves as a natural deterrent against unwanted pests. A touch of cracked black pepper adds a traditional flair and enhances the overall curing process.
While the pancetta can be cooked and enjoyed immediately, the recipe also encourages drying it for 4-6 months to unlock its full potential. This long-term approach allows the meat to develop a rich, complex flavor profile that’s perfect for adding depth to charcuterie boards. With Classic Pancetta, you’ll have a simple yet effective way to create your own delicious cured meats at home.
Homemade No Nitrates Low Sugar Bacon
Imagine indulging in the savory flavor of crispy bacon without compromising on your dietary preferences. Our homemade no nitrates low sugar bacon recipe offers a healthier alternative to store-bought options, catering to various lifestyles including Keto, Low Carb, Paleo, Dairy & Gluten Free. By combining pork belly with basic seasonings and a hint of coconut sugar to balance the saltiness, we’ve created a mouthwatering solution for breakfast or any dish that requires the rich flavor of bacon.
With its ease of slicing and cooking, this homemade bacon is an ideal choice for those seeking a low-additive recipe that still satisfies their cravings.
Homemade Canadian and Irish Bacon
Transforming pork loin into mouthwatering Canadian and Irish-style bacon has never been easier with this straightforward recipe. By following the simple instructions, you’ll be able to create two distinct flavor profiles – one characteristic of traditional Canadian bacon and the other reminiscent of Irish-style bacon. The result is a superior product that boasts a lean meat-to-fat ratio, making it an ideal choice for breakfast sandwiches or as a ham substitute.
When smoked or roasted, this homemade bacon eclipses store-bought options with its rich flavors and satisfying textures.
Peameal Bacon
Peameal Bacon stands out from other types of cured bacon due to its rich flavor profile and leaner composition. This delectable delight is crafted by curing boneless pork loin in a brine solution for four days, followed by a 400-degree Fahrenheit oven cooking process. The outcome is a crispy, savory, and remarkably healthier take on traditional bacon. Its distinct taste has made it a crowd favorite, allowing it to be enjoyed as the main attraction or incorporated into various recipes.
Homemade Maple Canadian Bacon
This homemade maple Canadian bacon recipe is a culinary masterpiece that surpasses store-bought varieties by leaps and bounds. The cured pork loin, infused with the subtle sweetness of mild maple and the earthy essence of fresh sage, results in a lean and convenient breakfast solution. The addition of Grade B dark maple syrup adds a depth of flavor that elevates the dish to new heights. The use of dried whole leaf thyme further enhances the overall taste experience.
Whether smoked over applewood or cooked in the oven, the final product is nothing short of incredible. This recipe’s versatility allows for easy scaling to larger portions and can be stored refrigerated for up to 10 days or frozen for extended periods. Ultimately, this homemade maple Canadian bacon elevates the humble breakfast staple to new levels of taste and satisfaction.
Homemade Cured Ham
While homemade cured ham may take time to prepare, the end result is well worth the effort. A key component of this recipe is the brine solution, which combines brown sugar, coarse sea salt, and curing salt to create a distinct flavor profile. The ham is then roasted in the oven and finished with a sweet and sticky glaze made from brown sugar and honey.
This delicious cured ham can be enjoyed in a variety of ways, whether served in sandwiches, paired with cheese, or used as a topping for crackers or bread.
Homemade Buckboard Bacon
Homemade Buckboard Bacon boasts a delectable and effortless charcuterie recipe, crafted from pork neck. This mouthwatering creation strikes the perfect balance between meat-to-fat ratio and marbling, resulting in an exceptionally savory final product. The curing process involves a harmonious blend of salt, curing salt, and seasonings, carefully followed by a slow-smoking procedure that can last anywhere from 3 to 4 hours or more for a double-smoked twist.
To ensure the meat is fully cooked, the internal temperature is carefully raised. A trifecta of flavors emerges when seasonings like salt, pepper, and garlic combine with the subtle sweetness of honey. The standout garlic and honey variation is particularly noteworthy. Meanwhile, smoking with thin, blue, and clean smoke generated by woods like hickory, pecan, and cherry significantly elevates the overall flavor profile.
Ultimately, Homemade Buckboard Bacon presents a scrumptious and versatile recipe that’s sure to impress.
Brine
To cure a ham using the Brine recipe, you’ll need to combine kosher salt, brown sugar, pink curing salt, pickling spice, and molasses with water. The key is to ensure that the pork roast remains fully submerged in the brine throughout the curing process, which can take anywhere from one day for every two pounds of meat, depending on its weight. With this simple and effective method, you’ll be able to prepare your ham for smoking while maintaining a delicious flavor profile.
Homemade Guanciale
A culinary gem of Italian tradition, homemade Guanciale is a cured pork cheek that bursts with concentrated flavors. The process begins by combining salt, spices, and time, with a minimum curing period of two months. This deliberate pace allows the meat to develop an exquisite texture that can be savored on its own or incorporated into various sauces. To take it to the next level, smoking the Guanciale adds a rich, velvety dimension to its flavor profile.
In essence, this recipe presents a delectable and innovative alternative to traditional bacon.
Boiled Baby Potatoes with Butter Bacon Sauce
This delectable side dish, Boiled Baby Potatoes with Butter Bacon Sauce, is a masterclass in flavor combinations. The tender baby potatoes, crispy bacon, and caramelized onions meld together in perfect harmony, creating an irresistible treat for anyone who shares a passion for the savory allure of bacon. A sprinkle of fresh dill and green onions adds a bright, refreshing dimension, while serving with a dollop of sour cream elevates the dish to a rich, indulgent experience.
What’s more, this recipe is remarkably easy to prepare, making it an excellent choice for busy home cooks seeking a quick yet satisfying addition to their meals.
Breakfast Brunch Nachos
Indulge in the ultimate hangover cure – Breakfast Brunch Nachos! This mouthwatering recipe stacks layers of crispy tortilla chips, gooey cheese, spring onion, and a rich homemade tomato salsa infused with black beans, sweetcorn, and smoky pancetta or bacon. To elevate this comfort food classic, melted cheese takes center stage, while a dash of fiery Franks red hot sauce adds an irresistible kick. Take it to the next level by adding optional eggs for a breakfast-inspired twist.
With each bite, you’ll be transported to a state of blissful satisfaction.
Smoked Salmon Candy
This innovative Smoked Salmon Candy recipe presents a captivating departure from traditional smoked salmon. The author carefully outlines steps to achieve the perfect texture, spanning a range of options from succulent and tender to slightly dry and satisfyingly chewy. In response to past feedback regarding saltiness, the recipe has been refined to minimize its impact, offering an enhanced flavor profile as a result.
To add depth and complexity, the recipe recommends employing apple or alder wood for smoking, accompanied by a glazing step that infuses the salmon with sweet and spicy notes. Overall, this meticulously guided recipe empowers home cooks to create a delectable and indulgent snack.
Dry Rubbed Ribs
Indulge in the mouthwatering experience of tender and flavorful Dry Rubbed Ribs, where every bite is a testament to the magic of low and slow cooking. The combination of a savory dry rub and the subtle hint of liquid smoke creates an irresistible flavor profile that will leave you craving more. Whether you opt for oven-roasted or grilled perfection, these ribs are sure to satisfy even the most discerning BBQ enthusiasts.
Homemade Dry-Cured Speck
Crafting homemade dry-cured Speck is an accessible and rewarding endeavor that yields a deeply flavorful salumi reminiscent of bacon. To begin, you’ll need to debone and butterfly a pork leg, then subject it to the gentle heat of cold-smoking using oak and cherry wood. Following this initial process, the speck undergoes a maturation period of 6-24 months, during which time its texture becomes firm and its rich, porky flavor is fully realized.
When consumed, the Speck offers a nuanced experience, balancing notes of subtle smoke, spiciness, and herbaceous aromatics with a tangy, savory taste. The fat content is particularly noteworthy, melting effortlessly on the palate. Pair this delectable salumi with a crusty homemade sourdough bread and fresh tomatoes for a satisfying snacking experience.
I’m Brandon, the face behind the recipes. As a dedicated food enthusiast, I love experimenting with flavors and sharing my culinary adventures with you.
