Homemade Bacon (Salt Pork, Lardons, Rashers)

The local Asian market has begun carrying pork bellies for 2 bucks per pound, and I decided it is time to try my hand at dry curing some bacon. Yeah, I know it sounds complicated, but it is not. Basically all you need to do is salt the meat once per day with a dry cure of salt, sugar, and spices for 5 days. Then you can keep it in the fridge for use. Bacon can be cold smoked, or left unsmoked. The 6 day process will be photographed and cataloged HERE, or just click on the thumbnail. Photos will be added to the photoset after the meat has been properly sliced and cooked. This bacon experiment will not be smoked. Half of it will be turned into lardons, and half will be sliced for breakfast.


This inspiration for this recipe is from Hugh Fearnley Whittingstall’s River Cottage Book of Meat. Stay tuned, bacon fans. Future trials will modify the dry rub used in this recipe, switching to a wet (brine) cure, and cold smoking.



2 Responses to “Homemade Bacon (Salt Pork, Lardons, Rashers)”

  1. Cromagnon Says:

    You’re a brave man. I will watch with interest….

  2. JA Says:

    Good for you. Americans have developed this odd belief that only factories and industry can produce the basic things that we eat and use. Salt pork and bacon are not rocket science. Most prepared food that we get from the supermarket and restaurants has been designed by lawyers- so loaded with chemicals and preservatives that no person under any circumstance could become ill and sue the mother company. Flavor, freshness, wholesomeness and nutrition take a far back seat to profitability and fear of litigation.
    The American pioneers- simple uneducated people did it all the time, not as a hobby but to preserve the foods that they produced for their survival.
    Every person should make their own preserved pork, their own beer/ wine, their own soap, grow their own vegetables, etc.
    With all due respect to Cromagnon, bravery is required to fill your body with chemicals and foods designed by evil “profit above all else” scientists in white lab coats and lawyers. Producing your own foods requires no bravery at all, just common sense lacking in most people nowadays.

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