How to Make Bacon at Home from Scratch

[Ryan P.K.]

It seem to be that time of season were everybody is preparing for fall and winter. This means, "Bacon Time"!! Here are couple of articles/receipt that I came across.

http://www.firepit-and-grilling-guru.com/how-to-make-bacon.html
http://www.firepit-and-grilling-guru.com/home-made-bacon.html

 

[Len Dennis]

Someone with more bacon experience needs to comment here but:

They reference "curing salt" but they only use k. salt, not pink salt/cure #1/Prague/etc.

They then say to cook at 200o.

it seems they're only doing a heavy salt, not curing it.

As they don't cure it but use the term curing salt, do they know what they're talking about?

 

[Geir Widar]

I'm sorry, but I think this approach is less than ideal. You really have no control of the salt content, at that is quite vital, both because a few precent off can lead to bacon that is not salty enough, or too salty, and even worse, dangerous.

I suggest you follow the tried and tested, and safe method described here-

http://tvwbb.com/showthread.php?13312-Bacon-made-easy

I'm not saying that your suggested method is a sure way to disaster, but when you store meat for a prolonged period, it's smart to use a method that ensures the right and safe salt level, which keeps the meat safe for eating afterwards.

Even 1 to 2 % of difference in salt level can be at least clearly tasted in the finished product. If you are curing normal amounts of belly, we're talking about a teaspoon of salt, more or less.