Make Bacon Yourself: Homemade Recipe for Cold-Smoked Pork Belly

 

Welcome to the tradition of homemade German Speck! Each year, I eagerly embark on the time-honored practice of cold-smoking pork belly, a beloved delicacy known as 'Speck' in Germany. Alongside smoked pork loin and succulent ribs, this cold-smoked pork belly stands as one of the timeless treasures of my annual smoking endeavors.

In this recipe, I'll guide you through the step-by-step process of crafting your own delectable cold-smoked pork belly. Whether you're a seasoned smoker or a newcomer to the art of charcuterie, this recipe promises a rewarding journey into the world of homemade delicacies.

For those who prefer visual guidance, I also invite you to check out my accompanying recipe video on YouTube, where every step is demonstrated with clarity and passion. Let's dive into the delightful world of homemade cold-smoked pork belly!

Savoring Tradition: Ingredients for Smoked Pork Belly

In this timeless recipe, we celebrate the essence of German culinary heritage with a simple yet exquisite preparation of smoked pork belly. Gather the following ingredients to embark on your journey into the realm of homemade delicacies:

• Fresh boneless pork belly
• 35 grams of nitrite curing salt per kilogram of meat
• Pepper (optional)
• Garlic (optional)
• Additional spices (optional)

Recipe for Cold-Smoked Pork Belly

Follow this simple step-by-step guide to create a wonderful cold-smoked pork belly all on your own.

1. Weigh the pork belly and measure out 35 grams of nitrite curing salt per kilogram of meat. If desired, add the pressed garlic, pepper, and your preferred spices.
2. Thoroughly rub the pork belly all over with the curing salt, garlic, and spices. Vacuum-seal the meat. If you don't have a vacuum sealer, wrap it tightly in plastic wrap.
3. Place the pork belly in the refrigerator for 7 days to cure. During this time, the salt will slowly penetrate the meat, imparting its characteristic flavor.
4. After 7 days, rinse the meat thoroughly under cold water to remove excess salt. Hang the pork belly in a well-ventilated area for 2 days to allow the salt content to regulate and the surface to dry slightly.
5. Now, the pork belly is ready for its first round of cold smoking!

Cold-Smoking Pork Belly

Cold smoking is a process where the meat is exposed to smoke at a low temperature. As the cold smoke rises, its particles settle on the surface of the meat, forming a protective layer that imparts flavor while also acting as a preservative. This ancient technique of smoking meat is one of the oldest preservation methods known to humanity.

To cold-smoke meat effectively, you'll need a few key items. First, you'll require a cold smoker, which is designed to produce smoke without generating much heat. Additionally, you'll need wood chips or sawdust specifically suited for cold smoking. These can include woods like apple, cherry, or hickory, which impart unique flavors to the meat.

The ideal temperature range for cold smoking is between 68°F (20°C) and 86°F (30°C). It's crucial to maintain these low temperatures to prevent cooking the meat and instead focus on infusing it with flavor.

1. Fill a bowl with a sufficient amount of your chosen smoking chips. Place some charcoal inside and ensure that cold smoke is generated for 8-12 hours.
2. Hang the meat on hooks in the smoker cabinet. Ensure airflow and smoke the pork belly for 8-12 hours at a time.
3. After each smoking session, hang the meat outside for 8-12 hours. This is important for flavor development.
4. Repeat the process 5-8 times, depending on how intense you prefer the smoky flavor, and allow the smoked pork belly to mature afterward.

Maturation

Allow the smoked pork belly to mature afterward. The ideal conditions for maturing bacon are a cool, well-ventilated environment with a constant temperature of about 50°F to 60°F (10°C to 15°C) and humidity levels around 70% to 80%. A cool, dry cellar or a dedicated maturation room are often suitable places for bacon maturation.

After smoking, the bacon should be stored for an appropriate maturation period to develop its full flavor and texture. This maturation time can vary depending on personal preference but typically ranges from 2 weeks to several months. During this time, flavors can intensify, and the meat can develop a pleasant texture, making it a delightful culinary experience.

Smoked Bacon Recipe on YouTube

Activate the subtitle function and check out the video for the recipe on my YouTube channel.