How To: Make Your Own Bacon


Paleo/Primal/Crossfit folks rejoice! We're teaching you how to make your own bacon. If you think bacon is deserving of it's own food group or you were unaware of how it's made or where it comes from, then you're about to learn. And when you make it yourself  you can avoid nasty preservatives that do who-knows-what to your insides.

First things first, really good bacon is made from really good pork belly, which we happen to sell in the freezer section- it has nice distinct layers of meat and fat. If we do not have the smoked salt in, the grocery department can order it for you or you can increase the sea salt.

To make this recipe you will need:
1 pound 5-8 ounces pork belly (fresh or if frozen let thaw in the fridge for two days)
4 tablespoons sea salt
2 teaspoons smoked salt
1 tablespoon local honey
1 tablespoon light brown sugar

Pat the pork belly dry with clean towels. In a nonreactive bowl mix the rest of the ingredients together. Rub mixture over both sides of the meat until it is completely covered. Put it in a thick ziplock bag and press out as much air as possible, then seal. Put the bag on a plate or a small baking sheet and prop up one end so any liquid released runs away to the side.

Place in the fridge for 3 days. Each day, pour off the liquid and return to the fridge. After 3 days rinse the pork and pat dry. If it's too salty, soak it for an hour in hour and pat dry again. Place a rack inside a deep dish and place the pork on top. Cover it with a piece of cheesecloth and place it in a cool, well-ventilated place for 2 days. Remove from the dish and wrap in wax paper. Place in the fridge for up to a month (or freeze for up to 3 months).