Making Fresh Homemade Bacon
We made fresh homemade pork bacon this winter after slaughtering our pig. We did not cure the bacon. Curing is a process that sometimes uses saltpeter or nitrate to retain the red color of the bacon. In that sense we did not cure the bacon thus hence we made fresh bacon for our home meat consumption to feed our family.
|Cutting out the Pork Belly|
To make our homemade pork bacon we used a meat slicer to slice the pork belly into bacon slices.
|Slicing the Bacon|
We then made a marinade to flavor the bacon.
|Bacon Ready to be Marinated|
|The Bacon Marinade|
For each half gallon of water needed to completely cover the bacon with we mixed in ½ cup of brown sugar, ½ cup of Kosher salt, and plenty of freshly ground black pepper.
|Marinated bacon is rinsed in fresh water and then drained.|
|Bacon Ready to be Packaged for Freezer|
We let the bacon marinate covered in the refrigerator for 48 hours. Afterwards we rinsed off the marinade with fresh water and packaged the bacon into freezer bags.
|Fresh Homemade Bacon Frying in the Skillet|