Fresh pork belly from a pasture raised pig is the healthiest way to eat bacon! It is possible to make it taste like bacon without curing it!
Our family has been on a journey to eat healthier food for a while now. Buying pastured meat in bulk and basing our meals off of that has been so healthful and rewarding. Not to mention, buying meat in bulk saves you money! This is especially true with the rising prices of meat in the grocery store.
A family member told me that she went to the local grocery store the other day to purchase a beef roast. Can you guess how much a 2 pound beef roast was priced for? The answer is $23. That is INSANE. That wasn’t for a pastured or organic meat either. That price was for a piece of meat from an animal that was not raised in ideal conditions. My mind was blown when I heard this.
After hearing about that, I felt so grateful for local farmers and my knowledge of eating wholesome foods and buying meat locally in bulk. I wish more people learned why it’s important and how easy it is to support clean, local farmers.
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Why would you buy fresh pork instead of cured?
When you buy an animal in bulk, hanging, you are able to personalize the cuts and cures of the meat. This includes keeping bones for homemade bone broth and fat for rendering. By doing this, you have a hand in the food that you are consuming. For my family, we chose to purchase a whole pastured pig because it was cheaper than a cow and didn’t quite have the funds to buy a cow, hanging.
The butcher will ask you if you want your “bacon” cured or not. The reason I chose not to cure the pork belly and leave it fresh is due to harmful ingredients in the curing mixture. Most of the time, nitrates and nitrites are used in a curing mix for the meat. I did not want my family consuming those harmful ingredients.
Why you should avoid consuming nitrites and nitrates in meat
Nitrites and nitrates are chemicals that, when combined with other factors like amino acids, can increase risk of cancer in individuals. Curing and/or processing your meat is one way that you could be getting these unwanted chemicals into your body. Processed meats are what, generally, contain these harmful chemicals.
Be sure you know exactly what is in the food you are consuming. I choose to steer clear of anything that is not a whole food ingredient whenever possible. This way I can do everything I can to keep my family healthy and free from chemical and environmental contaminants.
Supplies you’ll need to make fresh pork belly “bacon”
- Ziplock bag or bowl with plastic wrap or beeswax wrap
- Tongs
- Cookie sheet with wire rack
- Parchment paper, optional
Homemade uncured pork belly “bacon” ingredients
- 1 package of sliced, fresh pork belly
- 1/4 tsp. liquid smoke, I use Hickory
- Salt
- 1-2 Tbsp. Oma and Popies DUJ seasoning (This is a company local to me that carries clean products that my family enjoys when I’m not making homemade sauces and seasonings)
- 1-2 Tbsp. Organic Maple Syrup
Fresh pork belly “Bacon” recipe instructions
1-24 hours before you want to cook your “bacon”, combine all ingredients in a zip lock back or bow. Mix well.
Cover with wrap and allow to marinade in the fridge for 1-24 hours.
When you are ready to cook your bacon, preheat oven to 400 degrees.
Line your baking sheet with parchment paper and place the rack on top.
Remove your marinated pork belly from the bag or bowl with tongs and place in a single layer on the rack.
Cook for 15 minutes.
Flip the “bacon” and cook for another 15 minutes, or until it has reached desired crispiness.
Enjoy!
How to eat homemade bacon
- On a BLT
- Aside your favorite breakfast meal
- Chopped up as a topping on homemade pizza
- Chopped up as a topping on a salad
- Add to an egg salad sandwich
- A topping on tacos
- Wrapped around Jalapeños
- Wrapped around hot dogs
- Wrapped with cheese in Einkorn crescent rolls
Bacon pretty much goes with everything. Use this homemade bacon in any way you would use store bought bacon! The opportunities are truly endless, so get creative.
Leave a comment below and let me know your favorite ways to enjoy bacon!
More encouragement from My Abiding Home:
- How To Make A Monthly Budget
- How To Be A Patient Parent
- How To Build An Affordable Raised Garden Bed
- Homemade Sourdough Tortillas with Einkorn
How To Turn Fresh Pork Belly Into Bacon Without Curing
Equipment
- Cookie sheet with rack
- Tongs
- Ziplock bag or Bowl If using bowl, cover with plastic wrap or beeswax wrap to marinade
- Parchment paper optional
Ingredients
- 1 Pkg. Fresh Pork Belly Sliced
- 1-2 Tbsp. Maple Syrup Organic preferred
- 1-2 Tbsp. Oma and Popies Seasoning "Drunk Uncle Joe"
- ½-1 tsp. Salt High quality Sea Salt
Instructions
Marinade Instructions
- Add all ingredients to a Ziplock bag or bowl. Mix well to combine.
- Seal Ziplock to marinade in the fridge. If using a bowl, cover with plastic wrap or beeswax wrap and let marinate in the fridge for 1-24 hours.
Cooking Instructions
- Preheat oven to 400 degrees.
- Add Parchment paper (optional, but makes for easy cleanup), and wire rack to a cookie sheet.
- Use tongs to line up fresh, marinated, pork belly on the wire rack.
- Bake for 15 minutes.
- Flip pork belly over with tongs and bake for another 15 minutes, or until it reaches desired crispiness.
- Enjoy!
Hi, thanks so much for this recipe. I’ve been looking forever for something like this. Could you also list how much salt to use? Even if you think it’s up to personal taste, could you put how much you use or a baseline version and then add to taste to cover ball bases? It would help so much to have some sort of baseline idea since it’s the crucial ingredient. Thanks so much.
EDITED – Hi, thanks so much for this recipe. I’ve been looking forever for something like this. Could you also list how much pork belly (by the pound) and salt (by teaspoon or tablespoon) to use? Even if you think it’s up to personal taste, could you put how much you use or a baseline version or add “adjust to taste” to cover ball bases if you feel concerned about putting an exact number? It would help so much to have some sort of baseline idea since they are the crucial ingredient. When I buy pork belly packages, they vary in weight so getting a more specific number would hep tremendously. Thanks so much.
Hi Ann,
I would say 1-2 pounds I use about 1-1 1/2 teaspoons of salt!
Aside from the nitrates and nitrites, I need to limit my sodium intake. Would this work with no-salt (basically potassium chloride) instead of the sea salt and if so would you substitute 1 for 1 by weight rather than volume since it is not course ground?
Aside from the nitrates and nitrites I need to limit my sodium intake. Could you use no-salt (basically potassium chloride) instead of sea salt and if so would you base the substitution on weight rather than volume since they are two different grinds?
Michael,
I would think that would be fine since I’m not using the salt as a curing agent. The salt is just for taste in this recipe. Weight is typically the most accurate. If you try it, let me know your feedback on your results with the salt substitute!