I am firmly opposed to factory farming of animals, especially in the case of pigs, and only want to eat meat from animals that were treated decently and fed well. Pork like this is hard to find, but recently I came into a large fortune: a slab of pork belly from a farmer who runs a great small pig operation. Naturally I decided to make Real Bacon.
As it turns out, making bacon is child’s play. There are a lot of ways to approach the curing step, but I chose brine because it’s so simple. Dissolve a cup of salt in each gallon of cold water, and make enough gallons to cover the pork belly completely in a vessel that will fit in your refrigerator. If you want, you can buy curing salt that contains nitrates to preserve red color in the meat, but I don’t see much point in this when you are going to fry the meat brown anyway. Put a plate on top of the meat to keep it totally submerged, cover the vessel, and refrigerate for a week.
7 days or so later, take the meat out, dry the surface, and set it on a rack in the refrigerator to dry more thoroughly overnight. Cold-smoke by your favorite method. We have a smoker, but it you don’t, there are all sorts of contraptions that let you cold-smoke on your grill or even on the stovetop if the piece of meat is small enough. Just be sure that the temp can be kept under 150 degrees at all times. I used a combination of cherry and pecan chips. Applewood is also delicious on pork. I don’t recommend mesquite, which is just too strong. Smoke a couple of hours. Monitor the internal temp of the meat. If it reaches close to 120 at the thickest part, stop. Cool the meat, cut it into pieces of a suitable size for your household, and fry it or freeze it.
Our lunch today was generous slabs of real bacon, eggs from my hens fried in bacon fat, green chile, and a garnish of avocado sprinkled with chipotle. After a lunch like this, we are full until 8 or 9pm. A snack in the late evening is plenty. This is real food.
There are all kinds of ways to get creative with the formula. Dry-salt with herbs, add other ingredients to the brine, whatever. There are lots of good cookbooks on charcuterie, so read one if you’re interested. But I’m glad that for my first try, I stuck to simple brine, rich smoke, and real pig .