Technique #88: Cure Your Own Meat and Fish

With our foolproof techniques you can customize your own cured bacon for breakfast sandwiches, burritos, tarts, or make your own gravlax to top bagels and blinis.

American-style smoked bacon is produced from pork belly, the fatty strip of meat found on the underside of the pig that has become a standby on restaurant menus.

To make homemade bacon that will outmatch store-bought, first remove the skin from fresh pork belly, leaving as much of the thick layer of fat intact as possible. Fat absorbs flavor, so once you’ve cured and smoked the belly, you’ll be glad you left it all on there.

Cure the pork belly for 7 to 10 days in a dry rub of sugar, salt, and aromatics to firm it up and add flavor. Including pink curing salt in the rub prevents bacterial growth.

Flipping the pork every other day ensures the cure is evenly distributed, and a rinse under cold water at the end prevents the finished bacon from being excessively salty.

While you certainly can make homemade bacon using a charcoal grill, we found in testing that an outdoor smoker produces the best results because it’s the ideal source for the moderate, indirect heat that allows the bacon to cook slowly and evenly.

For either smoking setup, a few wood chunks placed on top of the charcoal impart the requisite smoky flavor, and placing the pork belly fat side up allows the fat to baste the meat as it renders.

In a manner similar to bacon, cured seafood is usually smoked in some way, and it is typically brined before the smoking step.

Gravlax, on the other hand, is cured without being smoked at all, making it almost ridiculously effortless and a great way to get started with curing. Salmon fillets are hit with a splash of booze, coated with sugar and salt, and blanketed with a thick layer of dill.

Then, press the salmon under a weight and refrigerate it for a few days, during which time it releases moisture and is cured and flavored by the salt (the sugar, dill, and liquor lend a hand, too).

Once a day, baste the salmon with the released liquid. Finally, on the last day, brush away the toppings to reveal the tender, compact fillet, ready for slicing and serving.