How To Make Perfect, Crispy Bacon Every Time – The Salting Secret No One Tells You

Bacon, the beloved breakfast staple and culinary delight, is a testament to the transformative power of curing. Salting bacon is an age-old technique that not only preserves the meat but also imparts a distinctive flavor and texture that sets it apart from its fresh counterpart. In this comprehensive guide, we will delve into the intricacies of salting bacon, empowering you with the knowledge and skills to create this savory delicacy in your own kitchen.

Choosing the Right Bacon

The first step in salting bacon is selecting high-quality pork belly. Look for a piece with a good balance of fat and meat, as the fat will render and contribute to the bacon’s flavor and texture. Avoid bacon that is overly lean or has excessive cartilage.

Preparing the Bacon

Before salting the bacon, it is important to prepare it properly. Remove the rind from the pork belly using a sharp knife, ensuring that you do not remove too much of the underlying fat. Then, cut the bacon into strips that are about 1 inch wide and 12 inches long.

The Dry Rub

The dry rub is a blend of salt, sugar, and spices that will draw out moisture from the bacon and create a flavorful crust. Combine 1 cup of coarse salt, 1 cup of brown sugar, and your desired spices (such as black pepper, paprika, or garlic powder) in a bowl.

Applying the Rub

Generously apply the dry rub to the bacon strips, ensuring that all surfaces are evenly coated. Place the bacon in a large container or bowl and cover it with plastic wrap. Refrigerate the bacon for 7-10 days, depending on the thickness of the strips.

Turning and Massaging

During the curing process, it is important to turn and massage the bacon every day. This will help distribute the salt and spices evenly and prevent the bacon from becoming too salty.

Rinsing and Drying

Once the bacon has cured, remove it from the refrigerator and rinse it thoroughly under cold water. Pat the bacon dry with paper towels and place it on a wire rack to air-dry for 12-24 hours.

Smoking (Optional)

Smoking the bacon is an optional step that adds an additional layer of flavor and aroma. If desired, smoke the bacon in a smoker at a temperature of 200-250°F for 2-4 hours.

Storing the Bacon

Store the salted bacon in an airtight container in the refrigerator for up to 2 weeks. You can also freeze the bacon for up to 6 months.

Tips for Perfect Salted Bacon

• Use high-quality pork belly with a good balance of fat and meat.
• Apply the dry rub evenly and generously.
• Turn and massage the bacon daily during the curing process.
• Rinse and dry the bacon thoroughly before smoking or storing.
• Experiment with different spices and herbs to create your own unique flavor profiles.

Takeaways

Salting bacon is a rewarding culinary endeavor that allows you to create a flavorful and versatile delicacy in the comfort of your own home. By following the steps outlined in this guide, you can master the art of preserving bacon and enjoy the fruits of your labor with every savory bite.

Information You Need to Know

Q: How long should I cure the bacon?
A: The curing time depends on the thickness of the bacon strips. For 1-inch thick strips, cure for 7-10 days.

Q: Can I use table salt instead of coarse salt?
A: No, use coarse salt as it dissolves more slowly and allows for more even curing.

Q: Can I add other spices to the dry rub?
A: Yes, feel free to experiment with spices such as black pepper, paprika, garlic powder, or chili flakes.

Q: How do I know when the bacon is done curing?
A: The bacon should be firm to the touch and have a slightly reddish hue.

Q: How long can I store the salted bacon?
A: Store the salted bacon in the refrigerator for up to 2 weeks or freeze it for up to 6 months.