How to Make Homemade Bacon
Happy 2011! I hope everyone had a happy and safe New Year’s!
If you came here today to see Mountain Mondays, low-fat recipes or tips on healthier living in the New Year…I am sorry, no can do today.
Instead, we are makin’ bacon! Now, I know that may not be the healthiest of options as we are at the very beginning of the New Year, however, I have had so many requests for this recipe, I wanted to respond to incessant begging those requests and share this recipe with you.
Do you remember this guy? This is Chef Kevin Rathbun, of Rathbun’s in Atlanta (also Rathbun’s Steak and Krog Bar). He is the Chef that provided our cooking demo at The Viking Store for the kick-off event at Food Blog Forum Atlanta in September. He and his brother, Kent, also kicked Bobby Flay’s butt won on Iron Chef America a few years ago.
I was feeling like a midget that day!
He is also the Chef that had something to do with this obsession that many of the food bloggers who attended Food Blog Forum Atlanta now have with pork belly and bacon! Too many hours on Twitter and too many glasses of Cava later…I decided that I must do this post! Gotta meet the the demands of the screaming masses on this one! 😉
It seems that many people get weak-kneed and totally turn to mush at the mention of pork belly. If you don’t know what pork belly is, it is basically uncured bacon and Chef Rathbun sure knows how to cook up some pork belly! People are still talking about those Pork Belly Tacos that he prepared for us in September! When I googled “Pork Belly Tacos”, I found many of the bloggers posts from this event! Obsessed is right!
Makin' fancy bacon - Pork Belly Tacos! (photo courtesy of Food Blog Forum)
The recipe for Chef Rathbun’s “Thick Cut” Grilled Bacon and Sweet and Spicy Sticky Sauce was given to the attendees at The Viking party, but many people missed picking it up, so I am going to share it with you here. The rest of you are going to be so excited that you have this recipe, too!
In fact, I saw Chef Rathbun New Year’s Eve and I secured his blessing to blast it all over the internet go ahead and use it on my site. Just wanted to be sure…you wouldn’t want to have a guy this size on your bad side, now would you? 😮
SO good...Pork Belly right out of the oven (photo courtesy of Food Blog Forum)
Since making bacon takes between four to eight weeks (and it’s better the longer you wait), you will have some time to eat salads and run around the block a few times to lose those extra pounds and get back into shape after the holiday gorging. Your bacon will be ready for you right after you do all of that and it will be sooo worth the calories and the weight wait!
Just think of all the things you can make with your homemade bacon! In fact, if you are a bit creative in the kitchen, you might even be able to figure out how to make some of these decadent Pork Belly Tacos. In the meantime, I am working on getting that recipe, too! 🙂
Pork Belly Tacos - We are all obsessed! (photo courtesy of Food Blog Forum)
Here is the recipe!
Oh my! I’ve been following Ruhlman’s recipe which has you cure it for a week and then roast or smoke it and then slice or cut and cook. I’m going to give this a try when I get back from Camp next week. I bought another flat of pork belly yesterday. I can’t seem to go without having home cured bacon in my fridge once I got started after Ruhlman’s demo at BlogHerFood.
I have a feeling I’m going to love the texture of Chef Rathbun’s recipe. I know I loved the tacos and am soooo happy you posted the recipe! I had no idea there was a recipe available. Thank you!
Hi Fran,
I hope you have a blast at camp and I am sorry I will miss it! I am glad that I was able to post this recipe since I figured most people missed it when they were leaving The Viking Store. Now everyone else gets to enjoy it, too!
Please let me know how the bacon turns out after you make it!
Gwen
I’m with Fran. We’ve been using Ruhlman’s bacon recipe from “Charcuterie” Wonderful stuff. Beautiful, scrumptious, wonderful stuff. I’m sure 8 weeks makes it even better. I’m still crossing my fingers for the pork belly tacos recipe. I should have taken better notes instead of drooling all over myself that night. Thanks so much. Great post. 🙂
Hi Jodie,
I am keeping fingers crossed for the pork belly taco recipes as well! 🙂 I know he basically told us all how to make them, but I know I was a bit preoccupied and I am sure that everyone else was drooling, so we all missed it!
I will let you know if I get my hot little hands on the recipe! 🙂
Gwen
Oh my gosh! How awesome does this sound! Making my own cured meat is part of my foodie resolutions so this is a timely post. Thanks for sharing the recipe. 🙂
Hi Jean,
You are welcome and I hope you have great success with the recipe. Please let me know!
Gwen
Yay! You got the recipe! My life is almost complete. Just need the month-long trip to France and all my daughters to be happily married. 🙂
Thanks
Carolyn
Carolyn, LOL! I am glad that I could help you “almost” make your life complete! If you need someone to go along on that trip to France, just let me know! 😉 I’m available!
You win sir. I saw bacon and then Sriracha in the picture. Instant mouth watering.
Wowzers! (Did I just say wowzers???) Make bacon at home? This has just been added to my 2011 resolution list! 😉
I need to make some bacon myself this year! I have never attempted it, so I am right there with you!
Wow awesome post! kevin is amazing and it’s great you featured him! Looking forward to seeing you in a few weeks!
Hi Alison,
Thanks! I think Kevin is great, too and he did such an awesome job for us at Food Blog Forum!
See you soon!
Gwen
I shouldn’t have read this. I saw it and thought, “just walk by…do not look…do not give into temptation.” But I did. I looked and now I must do this. Thanks for ruing the third day of 2011 for me.
And thanks, thanks, thanks for this amazing post and recipe.
LOL! You are too funny. Everything in moderation. By the time you make the bacon, you can be finished with the dirt! I say, “Go for it!”.
Hi Gwen
I don’t know if I’m ready to make homemade bacon or not, it certainly does sound good. But definitely that sauce for sure, that is a great flavor combination, and I certainly wouldn’t pass up any of his other pork creations!
Cheers
Dennis
Hi Chef,
Yes, indeed, that sauce is mighty tasty! It would be great on countless pork dishes. I hope you give it a try. 🙂
Gwen
Oh boy you took me back and my mouth started to water up… just thinking about those Tacos!
I know! Wish I had two of them right about now! 😉
Oh heck, the hubs would be in heaven if I prepared this. Not ready to cure my own just but sounds-and looks- pretty darn yummy. Happy 2011 🙂
Hi Kathy,
Maybe give hubs homemade bacon as a present for something special! That would be one amazing gift!! Happy 2011 to you! I look forward to seeing what is cooking with you this year.
Gwen
I just don’t know if I could wait the eight weeks, seeing it hanging there in the fridge … I’m like Dennis, the sauce sounds soooo good and the rub, well, my mind is going full speed on other meats to use it on….
Hi Drick,
Lots of choices for that sauce! I may have to try the bacon, but then Mr. B would never want ANYTHING else! Yikes!
Gwen
I love that photo of you & that chef!! Adorable. Homemade bacon must be amazing. Well worth the time it takes. I am so sad that we will not be in Mexico together. I was looking forward to getting to know you better. I suppose BlogHer Food in Atlanta might be our next meet-up?? I hope your ankle heals up quickly. xo
Hi Marla,
Thanks! I love that photo, too! Very fun. Kevin is great!
I am sorry I will miss you in Mexico and I do hope we get to spend some time together in May in Atlanta. You know I will be there!
Have a few umbrella drinks for me! 😉
Gwen
I also love that photo of you and Chef Rathbun. You may be smaller…but you just glow! You are such a beautiful woman, inside and out. I had never thought about making bacon before, and it was son interesting to see how this integral American food item is made. Thank you for sharing with me, my friend. I hope you have a happy Tuesday!
Monet,
You are such a lovely person. Thank you so much for your comments. It makes my day when I see that you have been to my blog!
The process of making bacon is pretty interesting and I do hope that many of us take on the challenge! If we do, Oscar Meyer might just go out of business! 😉
Have a great day!
Gwen
Wow, thanks for sharing this, now I can use this to make homemade BEEF bacon!
Hi,
I would love to hear how the beef version turns out! Keep me posted.
Gwen
Looks like it’s time to make the bacon. This is probably my next charcuterie project since graduating from making jerky.
Oh, yes…bacon next!
Oh my – between this and #charcutepalooza, I think I’m ready for a third fridge… specifically for hanging meat. Please tell Chef Rathbun “thanks” for sharing the recipe. It is definitely on my to-do list for 2011.
[K]
Hi Kim,
I will tell Kevin that he has many happy campers after putting the recipe out there. Please don’t buy that fridge until you purchase your ticket for BHF 11!!!
Gwen