Imagine the tantalizing aroma of sizzling bacon wafting through your backyard, as you expertly prepare a batch of homemade bacon on your trusty grill. Yes, it is entirely possible to create delicious, crispy bacon right at home, with just a few simple steps. In this article, you’ll discover the process for making homemade bacon on a grill, unlocking the secrets to achieving that perfect balance of smoky flavor and irresistible crunch. So, grab your apron and get ready to embark on a savory adventure in the world of homemade bacon.
Preparing the Pork Belly
Selecting the right cut of pork belly
When making homemade bacon on a grill, it is crucial to start with the right cut of pork belly. Look for a piece of pork belly that has an even thickness and nice layering of fat. You want a balance between lean meat and fat for the perfect flavor and texture in your bacon.
Trimming and shaping the pork belly
Before you start flavoring and curing your bacon, it’s important to trim and shape the pork belly. Remove any excess skin or cartilage from the pork belly using a sharp knife. You can also square off the edges to ensure even cooking and a uniform appearance. Trimming and shaping the pork belly will help in creating evenly cooked and visually appealing bacon.
Flavoring and Curing the Bacon
Choosing a flavoring method
There are various flavoring methods you can choose from to add a unique taste to your homemade bacon. You can opt for a simple dry cure with salt and sugar, or experiment with different flavor profiles by adding spices, herbs, or even beer. The flavoring method you choose will depend on your personal preferences and the taste you want to achieve in your bacon.
Applying the dry cure to the pork belly
To begin the curing process, apply a dry cure mixture to the pork belly. A basic dry cure typically consists of kosher salt and sugar, which helps draw out moisture, preserve the meat, and enhance flavor. Rub the dry cure mixture thoroughly onto all sides of the pork belly, making sure every inch is coated evenly. Allow the pork belly to rest in the refrigerator, wrapped tightly in plastic wrap, to cure for a specific amount of time, usually around a week.
Brining the pork belly
If you prefer a different approach to flavoring your bacon, you can consider brining the pork belly. Brining involves submerging the pork belly in a mixture of salt, sugar, and various other ingredients such as spices, herbs, or even fruit juices. The brine penetrates the meat, infusing it with flavor and ensuring a moist and juicy final product. Leave the pork belly in the brine solution for a specific period as specified in your recipe, and be sure to keep it refrigerated during the brining process.
Marinating the pork belly
Marinating the pork belly can be another excellent way to add flavor to your homemade bacon. You can create a marinade using a combination of ingredients such as soy sauce, Worcestershire sauce, garlic, herbs, or spices. The marinade helps tenderize the meat and infuses it with the flavors of your choice. Allow the pork belly to sit in the marinade for at least a few hours, or overnight for maximum flavor absorption.
Preparing the Grill
Setting up the grill for indirect cooking
To smoke your homemade bacon on the grill, you’ll need to set it up for indirect cooking. This means placing the coals or burners on one side of the grill and the pork belly on the other side. Indirect cooking allows for slow and even cooking, ensuring that your bacon is cooked to perfection without burning or overcooking. Make sure to preheat your grill to the desired temperature before placing the pork belly on it.
Choosing the right type of wood chips
When smoking bacon on the grill, the choice of wood chips used for smoking plays a significant role in adding flavor to your bacon. Some popular wood chip options include apple, cherry, hickory, and maple. Each type of wood imparts a unique flavor, so you can choose based on your preference. Soaking the wood chips before using them helps create more smoke and prolongs the smoking process, enhancing the smoky flavor in your bacon.
Soaking the wood chips
Before using wood chips for smoking, it’s recommended to soak them in water for at least 30 minutes. Soaking the wood chips ensures a slower burn and helps create a steady smoke. The moisture in the soaked wood chips prevents them from catching fire too quickly, allowing for a controlled and continuous release of smoke. Remember to drain excess water from the wood chips before adding them to the grill.
Smoking the Bacon
Preheating the grill
Once you have set up your grill for indirect cooking and chosen your wood chips, it’s time to preheat the grill. Give your grill ample time to reach the desired smoking temperature, usually around 200-225°F (93-107°C). Preheating the grill ensures a consistent and steady temperature throughout the smoking process, resulting in evenly cooked and flavorful bacon.
Placing the pork belly on the grill
Carefully place the cured and flavored pork belly on the grill, positioning it on the side opposite to the heat source. Make sure there is enough space around the pork belly for the smoke to circulate freely. You can use a wire rack or a grill pan to easily transfer and handle the pork belly on the grill. Close the lid of the grill to trap the smoke and maintain the desired temperature.
Adding the wood chips
Once your grill is preheated and the pork belly is in place, it’s time to add the soaked wood chips. Spread a handful of wood chips over the hot coals or burner and let them start smoking. The smoke generated by the wood chips will gradually infuse into the pork belly, enhancing its flavor and giving it that delicious smoky taste that we all love in bacon. Keep a steady supply of wood chips throughout the smoking process to maintain a consistent smoke.
Maintaining the temperature and smoke
Monitoring and maintaining a steady temperature and smoke level is crucial when smoking bacon on the grill. Use your grill’s built-in temperature gauge or a separate thermometer to keep track of the temperature inside the grill. Adjust the vents or burner controls to regulate the airflow and maintain the desired temperature. You may also need to periodically replenish the wood chips to ensure a continuous supply of smoke.
Flipping the pork belly
After a certain period, usually around two hours into the smoking process, it’s time to flip the pork belly. Carefully turn it over using tongs or a spatula to ensure even cooking and smoke penetration. This flipping process helps achieve a uniform smoky flavor and prevents any uneven cooking or browning. Close the grill lid promptly after flipping to retain the heat and smoke.
Monitoring the internal temperature
While smoking bacon on the grill, it’s essential to monitor the internal temperature of the pork belly to determine when it is fully cooked. Use a meat thermometer to check the internal temperature regularly. The safe internal temperature for cooked bacon is 145°F (63°C). Once the bacon reaches this temperature, it is ready to be removed from the grill and prepared for the finishing touches.
Finishing and Storing the Bacon
Cooking the bacon to desired crispiness
To achieve your desired level of crispiness, transfer the smoked pork belly to a preheated skillet or frying pan. Cook the bacon over medium-high heat, turning occasionally, until it reaches your preferred level of crispiness. Cooking times may vary depending on the thickness of your bacon and personal preference. Keep a close eye on the bacon to avoid overcooking and burning.
Resting and slicing the bacon
Once cooked to perfection, remove the bacon from the skillet and let it rest on a paper towel-lined plate for a few minutes. This resting period allows excess grease to drain and the bacon to cool slightly, resulting in a crispy yet tender texture. After resting, slice the bacon into strips or cubes using a sharp knife. Now, your homemade bacon is ready to be enjoyed on its own or as a delicious addition to your favorite recipes.
Storing the bacon
If you have any leftover homemade bacon, it’s essential to store it properly to ensure its freshness and flavor. Allow the cooked bacon to cool completely, then place it in an airtight container or resealable plastic bag. You can refrigerate the bacon for up to a week or freeze it for several months. Make sure to separate the slices or cubes with wax paper or plastic wrap to prevent them from sticking together.
Tips and Tricks
Using a bacon press
For an extra crispy result, you can use a bacon press during the cooking process. A bacon press is a heavy flat object, often made of cast iron, that assists in pressing the bacon flat against the hot skillet or grill surface. This technique helps in achieving even browning and a uniform texture throughout the bacon slices.
Experimenting with different flavor combinations
Don’t be afraid to get creative with your bacon flavorings. Besides traditional salt and sugar, consider adding spices, herbs, or even liquid smoke to your dry cure, brine, or marinade. This experimentation allows you to customize your bacon to suit your taste preferences and explore exciting new flavor combinations.
Adjusting cooking times for thicker or thinner pork belly
If you’re working with a thicker or thinner pork belly, you may need to adjust the cooking time accordingly. Thicker pork belly slices will require more time to cook through, while thinner slices will cook more quickly. Keep an eye on the internal temperature and appearance of the bacon to ensure it is cooked to perfection.
Using a meat thermometer for precise cooking
Investing in a good quality meat thermometer is an excellent tool to ensure precise cooking of your homemade bacon. By monitoring the internal temperature, you can avoid undercooking or overcooking the bacon. This ensures that your bacon is both safe to eat and cooked to your desired level of doneness.
By following these steps and tips, you can successfully make delicious homemade bacon on a grill. From selecting and preparing the pork belly to smoking and finishing the bacon, each stage contributes to creating a mouthwatering and flavorful result. So fire up the grill, gather your ingredients, and get ready to indulge in the irresistible taste of homemade bacon. Happy grilling!