Overnight guests rave about the bacon I serve them in the morning. I never shared my secret, but have decided it's time. What they didn't know is I make it myself, and what hardly anyone knows is how easy it is to make your own bacon and how much money you can save by doing so. Here's the scoop:
1. Buy pork belly with the skin on which will add flavor and help the cut retain its shape. A quality piece of pork belly should have a lot of fat and marbling. Ask your butcher to score the skin so that the brine will penetrate more easily.
2. Pour apple cider into a stock pot. Add ½ cup sea salt and honey. Whisk until salt dissolves. Place pork in pot, submerged in brine. Cover pot and refrigerate for 24 hours.
3. Remove pork from brine, pat dry and place on foil, plastic wrap or butcher paper. Cover pork on all sides with 1 cup sea salt. Wrap and refrigerate 24 hours.
4. Preheat oven to 400 degrees. Cover roasting pan with rack. Remove pork from refrigerator, rinse off salt and pat dry. Place pork on rack. When oven reaches 400 degrees, immediately reduce heat to 250 degrees and transfer pork to oven.
5. Cook pork until an instant-read thermometer inserted into center reads 140 degrees, 4 1/2- 5 hours. Check pork after 3 hours. If it is browning too quickly, reduce heat to 175 and continue cooking until internal temperature reaches 140 degrees.
6. Once pork is out of oven, let sit on rack until cooled slightly, 10 minutes. Slice off skin and reserve for another use (like pork rinds). Wrap pork in foil, plastic wrap or butcher paper, and refrigerate overnight.
7. Remove pork from refrigerator. Slice chilled pork crosswise into strips about 1/8 inch thick. To serve, pan-fry strips in a skillet over medium heat or bake in the oven at 400 until desired doneness.
8. Sit back, relax, and bask in the compliments. Yum!
[EOP]