Sous Vide Combi Oven Vacuum Sealers Accessories Recipes

Home-Cured Bacon

Name: Home-Cured Bacon
Prep time: 495 min
Cook time: 75 min
Total time: 570 min
Ingredients: 0.25 cup (37g) of kosher salt; 1 Tbsp (15g) of coconut sugar; 3.7 g of pink curing salt (Prague Powder #1); 1 (8- by 7-inch) piece of pork belly, about 3 ¼ pounds

cody splane

September 18, 2023

Let me let you in on a little secret: home-cured bacon is easy as pie, and actually about 100x easier than making pie. In fact, if we're talking work to reward ratios, this recipe might just take the top spot. Simply mix some seasonings, bag it up, and let the Anova Chamber Vacuum Sealer and Anova Precision Oven do the rest. A gentle low-temp cook in the Precision Oven ensures the belly cooks evenly and the probe makes sure you can’t overcook it. Keep it simple with this entry-level recipe and customize with inclusions of your favorite flavors when you feel like gettin' freaky in the future! Notes: In addition to the prep time, the bacon requires 8 days curing time. You may use this recipe with other sizes of pork belly, so long as it fits in the vacuum sealer pouch. If you use a different size than suggested below, weigh the pork belly and then make the cure using the following percentages of pork belly weight: 2.5% kosher salt, 1% coconut sugar, 0.25% pink curing salt.

Serves

Prep Time

08:15

Cook Time

01:15

3 (2)

Ingredients

¼ cup (37g)

kosher salt

1 Tbsp (15g)

coconut sugar

3.7 g

pink curing salt (Prague Powder #1)

1 (8- by 7-inch) piece

pork belly, about 3 ¼ pounds

Steps

1. Make the Cure

Combine the kosher salt, coconut sugar, and pink curing salt in a bowl. Rub this dry cure evenly over the entire surface of the pork belly.

2. Seal the Pork Belly and Cure

Place the cure-rubbed pork belly in a chamber vacuum pouch and seal it in the Anova Chamber Vacuum Sealer using normal vacuum and normal seal. Refrigerate the bagged pork belly to cure for 8 days. Halfway through the curing process (4 days in), flip the pork belly over to ensure even distribution of the curing liquid inside the bag. It is normal for liquid to release from the pork belly during this time.

3. Prepare the Pork Belly for Cooking

After 8 days of curing, take the pork belly out of the refrigerator, remove it from the chamber vacuum pouch, and thoroughly rinse off the cure with water. Pat dry with paper towels and set on a sheet pan.

4. Preheat the Oven

Rack

Sous Vide Mode: Off

Steam: Off

Temp: 200°F

Heat: Rear

5. Cook the Pork Belly

Rack

Place the cured pork belly in your Anova Precision Oven and cook until the internal temperature reaches 150°F (65°C). The cooking time will vary depending on the size of your pork belly, but it should take about 1 hour and 15 minutes.

Sous Vide Mode: Off

Steam: Off

Temp: 200°F

Heat: Rear

150°F Probe Target

6. Cool the Pork Belly

Once the pork belly reaches an internal temperature of 150°F (65°C), remove it from the oven and place it on a wire rack to come to room temperature. Refrigerate it overnight or for at least 8 hours to solidify the fat. Your homemade bacon is now ready to use. It can be stored in the refrigerator for 2 to 3 weeks or in the freezer indefinitely.

7. To Serve

You can either thinly slice the bacon and cook it in a pan until crispy or keep it as a large slab and cut it into cubes to fry until crispy on the outside and tender on the inside. Enjoy your delicious homemade bacon!