Bacon, that crispy, smoky, and undeniably delicious staple, holds a special place in the hearts (and stomachs) of food enthusiasts worldwide. While you can easily find bacon in grocery stores, crafting your own smoked old fashioned bacon takes this culinary delight to an entirely new level. Imagine the rich, complex flavors melding together, creating a taste sensation far superior to anything commercially available. This article will guide you through the entire process, from selecting the right pork belly to achieving that perfect smoky finish.
Understanding the Art of Bacon Smoking
Smoking bacon isn’t just about applying smoke to pork; it’s about understanding the interplay of ingredients, time, and temperature to create a truly exceptional product. Old fashioned bacon, in particular, focuses on traditional methods, emphasizing natural flavors and avoiding artificial additives often found in mass-produced versions.
Why Smoke Your Own Bacon?
Several compelling reasons exist for embarking on this flavorful journey. Firstly, you have complete control over the ingredients. You can choose high-quality pork belly from trusted sources and tailor the cure to your exact preferences.
Secondly, homemade bacon boasts a significantly superior flavor profile. The nuances of the cure, the choice of wood, and the smoking process itself all contribute to a depth of flavor that’s simply unmatched.
Finally, it’s a rewarding and enjoyable process. Learning to smoke your own bacon connects you to a rich culinary tradition and allows you to impress your friends and family with your newfound skills.
Gathering Your Supplies: Essential Ingredients and Equipment
Before you can begin smoking your own old fashioned bacon, you’ll need to gather the necessary ingredients and equipment. Quality is key here, so don’t skimp on the essentials.
The Pork Belly: Your Foundation for Flavor
The star of the show is, of course, the pork belly. Look for a pork belly that is firm to the touch, with a good ratio of lean meat to fat. Skin-on or skin-off is a matter of personal preference; some prefer the crispy skin, while others find it easier to work with skin-off. A belly weighing between 5 and 7 pounds is a good starting point.
The Cure: The Secret to Preservation and Flavor
The cure is a mixture of salt, sugar, and curing salts (sodium nitrite or sodium nitrate) that preserves the pork belly and imparts its characteristic bacon flavor.
- Salt: Essential for drawing out moisture and inhibiting bacterial growth. Kosher salt or sea salt are excellent choices.
- Sugar: Balances the saltiness and contributes to the Maillard reaction, creating browning and complex flavors. Brown sugar, maple sugar, or even honey can be used.
- Curing Salts (Prague Powder #1 or Prague Powder #2): These are crucial for preventing botulism and giving bacon its characteristic pink color and flavor. It’s essential to use these curing salts precisely according to the manufacturer’s instructions. Prague Powder #1 is used for meats that will be cooked, while Prague Powder #2 is used for dry-cured meats that will be aged for extended periods. For smoked bacon, Prague Powder #1 is typically the appropriate choice.
- Optional Flavorings: This is where you can get creative. Black peppercorns, juniper berries, garlic powder, onion powder, paprika, and even chili flakes can be added to the cure to enhance the flavor profile.
Smoking Equipment: Choosing Your Weapon
You’ll need a smoker to impart that signature smoky flavor. Several types of smokers are suitable for bacon, including:
- Electric Smoker: Easy to use and maintain a consistent temperature.
- Charcoal Smoker: Offers a more authentic smoky flavor but requires more attention to temperature control.
- Pellet Smoker: Combines the convenience of an electric smoker with the flavor of wood pellets.
- Offset Smoker: Requires experience and consistency in fire management, but produces amazing results.
- Kamado Grill: A versatile cooker that can be used for smoking, grilling, and baking.
Beyond the smoker, you’ll also need:
- A large food-safe container: For curing the pork belly.
- A meat thermometer: To ensure the bacon reaches a safe internal temperature.
- A digital scale: For accurately measuring the ingredients for the cure.
- A sharp knife: For trimming and slicing the bacon.
- A smoker thermometer: To monitor the internal temperature of the smoker.
Crafting Your Old Fashioned Bacon Cure
The cure is the heart and soul of your bacon. Experiment with different flavor combinations to find your perfect recipe. Here’s a basic recipe to get you started:
- 5 lbs Pork Belly
- 3 tbsp Kosher Salt
- 2 tbsp Brown Sugar
- 2 tsp Prague Powder #1
- 1 tbsp Cracked Black Pepper
- 1 tbsp Garlic Powder
Applying the Cure: A Step-by-Step Guide
- Prepare the Pork Belly: Rinse the pork belly under cold water and pat it dry with paper towels.
- Combine the Cure Ingredients: In a bowl, thoroughly mix together the salt, sugar, Prague Powder #1, and any optional flavorings.
- Apply the Cure: Place the pork belly in a large food-safe container. Sprinkle the cure mixture evenly over the entire surface of the pork belly, making sure to coat it thoroughly.
- Bag and Refrigerate: Place the pork belly in a large resealable plastic bag, or use a vacuum sealer if you have one. This helps to ensure that the cure remains in contact with the meat. Place the bag in the refrigerator.
- Curing Time: Cure the pork belly for 7-10 days, turning it over every day to ensure even curing. You’ll notice that the pork belly becomes firmer and darker in color as it cures.
Understanding the Science of Curing
The curing process involves osmosis and diffusion. The salt draws moisture out of the pork belly, creating an environment that inhibits bacterial growth. The sugar balances the saltiness and contributes to the Maillard reaction during cooking. The curing salts (Prague Powder #1) prevent the growth of botulism spores and give the bacon its characteristic color and flavor. Accuracy in measuring the curing salts is essential for food safety.
The Smoking Process: Imparting Smoky Flavor
After the curing process is complete, it’s time to smoke the bacon.
Preparing for the Smoke: Rinsing and Drying
- Rinse the Pork Belly: Remove the pork belly from the bag and rinse it thoroughly under cold water to remove the excess cure.
- Pat Dry: Pat the pork belly dry with paper towels. This will help the smoke adhere to the surface.
- Pellicle Formation: Place the pork belly on a wire rack and let it air dry in the refrigerator for at least 2 hours, or preferably overnight. This allows a pellicle (a sticky film) to form on the surface of the meat, which will help the smoke adhere better.
Choosing Your Wood: Flavor Profiles
The type of wood you use will significantly impact the flavor of your bacon. Popular choices include:
- Hickory: A classic choice for bacon, imparting a strong, smoky flavor.
- Applewood: Offers a milder, sweeter smoky flavor.
- Maple: Provides a subtle sweetness and a delicate smoky aroma.
- Pecan: Delivers a nutty and slightly sweet flavor.
- Cherry: Offers a fruity and slightly tart smoky flavor.
Smoking Temperature and Time: Achieving Perfection
- Preheat Your Smoker: Preheat your smoker to a temperature of 175-200°F (80-93°C).
- Add Wood Chips or Chunks: Add your chosen wood chips or chunks to the smoker according to the manufacturer’s instructions.
- Place the Pork Belly in the Smoker: Place the pork belly directly on the smoker grate, ensuring that it is not touching any other pieces of meat.
- Smoke the Bacon: Smoke the bacon for 3-4 hours, or until it reaches an internal temperature of 150°F (66°C). Use a meat thermometer to monitor the internal temperature.
- Maintain a Consistent Temperature: It’s crucial to maintain a consistent temperature throughout the smoking process. Use a smoker thermometer to monitor the internal temperature of the smoker and adjust the vents or fuel as needed.
Monitoring the Smoking Process: Signs of Success
Throughout the smoking process, keep an eye on the bacon. The surface should gradually darken and take on a rich, smoky color. The internal temperature should steadily rise. Once the bacon reaches 150°F (66°C), it’s ready to be removed from the smoker.
Finishing and Storing Your Old Fashioned Bacon
After smoking, the bacon needs to be cooled and sliced.
Cooling and Slicing: Preparing for Consumption
- Cool the Bacon: Remove the pork belly from the smoker and let it cool completely. This will make it easier to slice. You can place it in the refrigerator to speed up the cooling process.
- Slicing: Use a sharp knife or a meat slicer to slice the bacon to your desired thickness.
- Crispy Bacon Slicing Tip: Slightly freezing the pork belly for 15-20 minutes before slicing will help make consistent cuts.
Storing Your Homemade Bacon: Maintaining Freshness
Store the sliced bacon in an airtight container in the refrigerator for up to one week. For longer storage, wrap the bacon tightly in plastic wrap and freeze it for up to three months.
Cooking Your Old Fashioned Bacon: From Smoker to Plate
Cook your homemade bacon like you would any other bacon. Pan-frying, baking, or even cooking it in the microwave are all viable options. The key is to cook it to your desired level of crispness.
Troubleshooting Common Bacon Smoking Problems
Even with careful planning, problems can arise during the bacon smoking process. Here’s how to troubleshoot some common issues:
- Bacon is too salty: Make sure to rinse the pork belly thoroughly after curing. You can also reduce the amount of salt in the cure.
- Bacon is not smoky enough: Ensure that you are using enough wood and that your smoker is producing enough smoke. You can also try increasing the smoking time.
- Bacon is too dry: Maintain a consistent temperature in your smoker and avoid overcooking the bacon. You can also place a pan of water in the smoker to add moisture.
- Bacon is unevenly cured: Make sure to apply the cure evenly over the entire surface of the pork belly and turn it over every day during the curing process.
Conclusion: Enjoying the Fruits of Your Labor
Smoking your own old fashioned bacon is a rewarding experience that allows you to create a truly exceptional product. By following the steps outlined in this article, you can craft bacon with a depth of flavor that’s simply unmatched. So, gather your supplies, fire up your smoker, and embark on this flavorful journey. The taste of homemade, smoked bacon is well worth the effort.
Here are some ideas for using your delicious smoked bacon:
- Classic bacon and eggs breakfast
- BLT sandwiches with heirloom tomatoes
- Bacon-wrapped dates for appetizers
- Crumbled bacon as a topping for salads or baked potatoes
- Bacon lardons in pasta dishes
Enjoy the process, experiment with different flavors, and savor the taste of your homemade smoked bacon.
What type of pork belly is best for making old fashioned bacon?
The best pork belly for old fashioned bacon is one that is thick-cut, skin-off, and sourced from a heritage breed pig. The thickness ensures the bacon has a good ratio of meat to fat, which is crucial for a rich and flavorful final product. Skin-off is preferred as it eliminates the need for removal during the curing or smoking process, simplifying the overall procedure.
Heritage breed pigs are known for their superior marbling and fat quality, leading to bacon with a more pronounced and complex flavor profile. While commodity pork belly can be used, the bacon will generally lack the depth and nuance characteristic of truly old fashioned bacon made from heritage breeds.
What is the role of curing in making old fashioned bacon?
Curing is essential for making old fashioned bacon as it not only preserves the meat but also imparts a distinct flavor and texture. The curing process involves using a mixture of salt, sugar, and curing salts (sodium nitrite or sodium nitrate) which draw out moisture, inhibit bacterial growth, and transform the meat proteins. This results in the characteristic salty, savory, and slightly sweet flavor profile associated with bacon.
Without curing, the pork belly would simply spoil during the smoking process. The curing salts, in particular, are vital for preventing botulism and contribute to the bacon’s characteristic pink color. The curing process also firms up the meat, giving it a more desirable texture when cooked.
What type of wood is best for smoking old fashioned bacon?
Hardwoods are generally preferred for smoking old fashioned bacon due to their ability to produce clean smoke and impart desirable flavors. Fruitwoods like apple, cherry, or maple are excellent choices as they offer a subtle sweetness that complements the savory flavor of the bacon. These woods create a delicate smoke that won’t overpower the meat.
Hickory is another popular option, providing a stronger, more traditional smoke flavor. However, it’s important to use hickory sparingly, as too much can make the bacon taste bitter. Avoid using softwoods like pine or fir, as they contain resins that can impart an unpleasant flavor to the bacon.
How long should I smoke my bacon for optimal results?
The smoking time for old fashioned bacon depends on the thickness of the pork belly and the desired level of smokiness. Generally, smoking at a low temperature (around 175-200°F) for 3-4 hours is a good starting point. The key is to monitor the internal temperature of the bacon using a meat thermometer.
The bacon is ready when it reaches an internal temperature of 145-150°F. This ensures that the bacon is properly cooked and safe to eat. Remember, the goal is to infuse the bacon with smoke flavor without overcooking it, which can result in dry and brittle bacon.
What is the best way to store home-smoked old fashioned bacon?
Once the smoked bacon has cooled completely, wrap it tightly in plastic wrap, pressing out as much air as possible. Then, wrap it again in butcher paper or aluminum foil for an added layer of protection. Proper wrapping prevents freezer burn and helps maintain the bacon’s quality and flavor.
For short-term storage (up to one week), keep the wrapped bacon in the refrigerator. For longer-term storage (up to three months), freeze the bacon. When freezing, consider slicing the bacon first and separating the slices with parchment paper for easy removal.
Can I adjust the cure ingredients to suit my taste?
While the basic components of a bacon cure—salt, sugar, and curing salt—are essential, you can definitely adjust their ratios and add other ingredients to customize the flavor. For example, you can increase the amount of sugar for a sweeter bacon or add spices like black pepper, garlic powder, or paprika for added complexity. Experimenting with different herbs and spices can lead to unique and delicious bacon flavors.
However, it’s crucial to maintain the correct ratio of curing salt to pork belly to ensure food safety. Reducing the amount of curing salt too much can lead to spoilage or the growth of harmful bacteria. Always consult a reliable curing recipe and follow the instructions carefully.
What are some common mistakes to avoid when making old fashioned bacon?
One common mistake is using too much or too little curing salt, which can lead to either overly salty bacon or unsafe conditions for bacterial growth. Always measure the curing salt accurately according to your recipe. Another mistake is smoking the bacon at too high a temperature, which can render out too much fat and result in dry bacon. Maintain a low and consistent temperature for best results.
Failing to properly wrap and store the bacon after smoking is also a frequent error. Inadequate wrapping can lead to freezer burn or the bacon absorbing unwanted odors in the refrigerator. Ensure the bacon is tightly wrapped in multiple layers before storing. Furthermore, rushing the curing process can result in uneven flavor distribution and incomplete preservation. Be patient and allow the bacon to cure for the recommended duration.