America’s Test Kitchen DIY Bacon

Byamazingfoodstv



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Bacon. You love it. You want it. Need to take it to the next level? Learn how to make your own bacon (no smoker required!) from a slab of pork belly with the Test Kitchen’s Bryan Roof.

Links for bacon-making supplies:
Pink Salt:
Maple Sugar:
Winning Charcoal Grill:

Each week, the cast of America’s Test Kitchen brings the recipes, testings, and tastings from Cook’s Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.

More than 1.3 million home cooks rely on Cook’s Illustrated and Cook’s Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.

ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

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47 Comments

  2. Home made bacon does NOT last for one month. It's one of the few things my husband will slice and cook for himself, and I find it incredibly useful in making polish sausage, and it's wonderful in sauerkraut soup. (I don't always use maple, usually just brown sugar)

  7. Clean and slice that piece of skin (scrape the exterior part with the blade of a cheap knife) then deep fry it. Grind up what's left over of your seasoning and you've got chicharon!

  9. Started making this about a year ago, along with a smoke tube and some pellets, using the lowest setting with 1 burner on my grill and bacon on the cold side with a thermometer. Best bacon I ever had, give it away to my friends, eat it at least 4 times a month in a vacuum sealer. Absolutely fantastic and so much (SO MUCH) better than store bought bacon that we can't eat regular bacon ever again. Awesome.

  27. You don't need the pink salt. Plain salt will do unless you are going to package it and sell it at the market. "Think". When you read your lines, the prompter or display should be slightly lower than your eye level so it wont be so obvious you are reading a script. Again, "Think".

  32. A lot to disagree with here. Stay below 200F to minimize fat rendering. Using a snake method on a Weber Kettle will achieve this easily. Take the skin off after smoking. It is easier and allows you to use the smoked skin for flavoring in soups and vegetables. Check for saltiness by cutting off a bit and cooking it before smoking. If need be soak in cold water for 1 hour changing the water after 30 minutes . Continue as needed until the desired salt level is reached. How much did this slab weigh? All cures should be proportioned as needed to maintain primarily the proper amount of pink salt (Insta Cure #1) which is 1 Tsp. per 5 Lbs of cured meat. Pink Salt in too high a concentration has the potential of being toxic.

  34. Nitrates/nitrites "Extends the life of the bacon"

    And it's as proven to cause cancer when put in meat as radioactive elements are. Not to say it causes cancer as strongly as radioactive elements, just that it's as proven to cause it.

    Maybe it would be more intelligent to be more careful in processing, storage, and cooking, than it is to constantly consume cancer causing chemicals for the sake of convenience.

  37. To the rest of the bacon consuming people in the world, take note of when he said "pork belly".  This is the traditonal part of the pig used for American bacon which is why it is often much fattier than bacon in other countries. Bacon producers elsewhere in the world use a number of other meaty pig cuts who still call it bacon.  There is no wrong way, just a differing cultural preference. That's all.

  45. YOU ARE, BY FAR, MY TOP VIDEO FOR MAKING BACON……JUST A QUICK QUESTION FOR YOU; LETS SAY I EITHER DONT HAVE A SMOKER OR DONT WANT TO GO THROUGH THAT PROCESS; I SEE WHERE LIQUID SMOKE IS SOLD IN SUPER MARKETS……COULD I AND AT WHAT POINT COULD I ADD THIS TO THE SOLUTION IF POSSIBLE?……….THANKS…..

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