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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:
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I don't know why they always say nitrites "gives the red colour of bacon" … natural cures do the same thing
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)
Wow he is a terrible presenter
Wow. You just @$(;$@@@& my mind!!
Can I make this with turkey breast?
I make almost everything from scratch. I love bacon. This is way too much work for the final product for me.
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!
why are you talking so fast?
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.
My recipe for bacon-
Check weekly store ads
Find bacon on sale
Go to store and purchase bacon
Done!
Hearing that music at the start just makes me want to YEEHAA 😋
thank you !! I am going to try this we just got a new Weber grill !!
Step one: get bacon
umm, no caution on this vid on dangers of too much pink salt even on the web page (2nd link)…a warning and quantities might b useful, might even save a life or 2…..
That looks like all fat. Plus nitrates are not so good, right?
All fat. Big production. You have all that time to go through all that? I’ll just go to the store and get whatever’s on sale.
It can also be made without Sodium Nitrate.
Can it be done in a conventional oven instead of grill?
Celery Salt instead of evil pink nitrites?
oh man you talk fast ! ! !
Bacon cologne
I couldn't smoke it (nor cook it ) so I added a bit of liquid smoke in the brine and pre-cooked it sous-vide after. Worked very well. Didn't have the pink salt and was a little grayish but very ok.
Too much hassle. I'll just buy my bacon.
Don't trim until after smoking. Save skin to fry up later
Umm, how much pork belly? Would be nice to see a recipe…
Is it safe to cold smoke the bacon using this cure recipe?
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".
What’s with that last step? You are supposed to cold smoke it not cook it
OMG, I want to be his friend… next door neighbor 😋
Wow you make your own.
Hm,nitrates,are those colon friendly?
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.
"relatively cheap slice of pork belly" ~ ya ok
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.
That's a LOT of salt for that small belly.
Thanks for this 🙂
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.
Bacon; not for soy boys.
Absolutely love making and eating homemade bacon! So much better than mass market bacon – #DIYBacon for the win!
You should give bacon with the skin on a try, it crisps up really nicely when fried, bacon + pork rinds, what's not to love….
I started making bacon about 4 days ago but did not cover it, it's just in a pan. Is that ok to do?
(talking incredibly fast and nervously) ..
omg am I done? omg I was SOOoo..
nervous gimme a drink!!! bacon, we made bacon??? .. thud (hits floor)
How i can buy the book diy tq how much
Rinse it all off or it's too salty….I'm guessing yous guys don't like fatback?
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…..
Cool! but that pink salt doesn't look natutally pink…
Looks great, but idk where to get pork bellly.