There have been a lot of stories about an upcoming bacon shortage popping up lately. Turns out it is just going to be a slight price increase.
But I thought I would go ahead and bone up on my bacon making skills. Just in case...
Bacon is cured pork belly and is actually easy to make. I guess the hardest part is finding a pork belly to cure.
I was able to find some at my local Asian market for $2.50 a pound. That is actually a lot cheaper than buying bacon.
The key to making bacon is curing it, which is pretty easy. I use 1 tablespoon Morton Tender Quick curing salt (my local Kroger carries it), 1 tablespoon sugar (white, brown or maple), 1 teaspoon garlic powder and 1 teaspoon pepper per pound of pork belly and rub that all over the belly.
Then seal the pork belly into vacuum-sealed bag or a large resealable plastic bag with all the air forced out. Place bag with pork belly into a pan (in case the bag leaks) and place in refrigerator and let cure for 7 days, flipping the bag once a day.
After 7 days you have bacon. Just rinse the cure off and let it air dry in the refrigerator.
Here s a link to a more detailed step-by-step recipe
along with pictures of each step.
If you have a smoker you can finish it with a little smoke. But smoking is optional, after it is cured it is bacon.