English Bacon
Ingredients
- 1 rib-less pork loin roast
about 3-4 pounds, including the fat cap
- 8 oz brown sugar
- 4 oz kosher salt
- 10 grams or 1.5 teaspoons pink salt
sodium nitrite
- 1/2 tsp whole cloves
- ½ tsp whole allspice
- 1/2 tsp grated nutmeg
- 1 teaspoon fresh ground black pepper
Directions
- 1
Combine the spices and grind to a fine powder in a spice grinder, then mix with the salt, pink salt, and sugar.
- 2
Stand the pork roast up so that the fat cap is facing up. Score the fat ¼ inch deep in a cross-hatch pattern, then flip over and cut next to the bone/spine a bit as if you were going to start removing the bone. Follow the bone with a paring knife, revealing an inch or two in, to make it easier for the cure to absorb, and to give you an outline of where to cut to remove the bone when the “bacon” is done smoking.
- 3
Rub the meat liberally with the cure, getting into all the nooks and crannies, then put in a zip loc bag or vacuum seal and refrigerate for 5 days, turning occasionally to distribute the juices.
- 4
After 5 days, remove the pork from the liquid, rinse, pat dry, then refrigerate for at least a few hours, preferably overnight, uncovered, which will help it form a skin that will absorb smoke, known as the pellicle.
- 5
Smoke the loin, fat side up at 225 for 3 hours, or until lightly browned and fully cooked (145-150F)* then cool, cut off the bone, slice, portion, vacuum seal and freeze or refrigerate until needed.
English Bacon
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About this Recipe
Dreaming of homemade bacon that delivers a depth of flavor far beyond store-bought varieties? This English Bacon recipe offers a straightforward path to rich, smoky goodness right in your kitchen, transforming a simple pork loin into something truly special.You'll love how this recipe yields tender, savory bacon with a unique aromatic profile. The secret lies in a carefully balanced cure featuring brown sugar and essential pink salt, elevated by a warming medley of whole cloves, allspice, freshly grated nutmeg, and robust black pepper. This blend ensures a consistently flavorful and safely cured product, promising a truly distinctive taste.Expect a bacon experience unlike any other. The long curing process, while requiring patience, develops an incredibly complex flavor profile: savory and subtly sweet from the brown sugar, with earthy, warm notes from the spices that complement the inherent richness of the pork loin. When cooked, it crisps beautifully, releasing a tantalizing aroma that will have everyone eagerly awaiting breakfast. It's a truly satisfying treat that showcases the beauty of artisanal curing.While this recipe specifies a rib-less pork loin roast, you can experiment with the spice blend to tailor it to your palate. Perhaps increase the fresh ground black pepper for a bolder kick, or dial down the nutmeg if you prefer a less pronounced spiced note. For a different touch of sweetness, a dark maple syrup could be incorporated into the cure.This English Bacon is perfect for a truly indulgent weekend breakfast alongside eggs and toast, or as a star ingredient in gourmet sandwiches. It also adds incredible depth when crumbled over roasted vegetables or pasta dishes for an unexpected burst of savory flavor.