How to Make Perfect Lemon Pepper Bacon at Home

Lemon pepper bacon has become an increasingly popular flavor combo in recent years, The tangy brightness of lemon balances beautifully with the savory umami of bacon A hint of black pepper adds just the right amount of spicy kick, This gourmet bacon packs a flavor punch and is so easy to make at home,

In this detailed guide, I’ll walk you through the entire process of creating tender, crispy lemon pepper bacon from start to finish You’ll learn expert tips for selecting high-quality pork belly, crafting the ideal seasoning blend, proper dry curing techniques, and even how to add smoky depth by cold smoking Follow these steps and you’ll be able to make restaurant-worthy lemon pepper bacon to enjoy any time.

Why Make Homemade Lemon Pepper Bacon?

There are several advantages to preparing your own bacon instead of buying pre-packaged:

• Customize the flavor – Play around with different types of peppers, citrus fruits, or herbs in the cure to tweak the taste to your preference.

• Control thickness – Cut pork belly to your perfect thickness. Thicker slices provide the best crispy yet tender texture.

• Avoid preservatives – Commercial bacon contains sodium nitrite for extended shelf life. Home curing allows you to control what goes in the meat.

• Use quality meat – Source high-end pork from ethical farms for superior flavor in the final bacon.

• Save money – Buying pork belly in bulk and DIY curing costs less per pound than packaged artisanal bacons.

• Longer shelf life – Properly frozen and stored, homemade bacon keeps for 6 months or longer.

Once you discover how rewarding it is to make your own, you may never buy store-bought again!

Ingredients Needed

The ingredients for lemon pepper bacon are simple:

• Pork belly – Select fresh, high-quality pork belly at least 1/2 inch thick for the best texture.

• Kosher salt – Kosher salt is used to cure and season the meat. Regular table salt is too fine.

• Sugar – A small amount of white sugar balances salty flavors and helps achieve crispy bacon.

• Lemons – Fresh lemon zest adds bright, aromatic citrus notes. Use untreated lemons only.

• Black pepper – Coarsely cracked peppercorns provide the right peppery bite.

• Cure #1 (optional) – This curing salt prevents bacteria and locks in color. Use gluten-free version if necessary.

That’s it for ingredients! Now let’s go over the process of making lemon pepper bacon step-by-step.

Step 1: Choose the Right Pork Belly

Not all pork bellies are equal when making great bacon. Here are tips for selecting the best quality:

• Get thick belly cuts – 1/2 inch minimum thickness. Thinner pork over-crisps and dries out.

• Check fat marbling – Look for even fat streaking throughout the slab. Inconsistent marbling leads to uneven cooking.

• Seek heritage breeds – Heritage hogs like Berkshire have enhanced fat marbling for better flavor.

• Select skinless – Skinless bellies are easier to season evenly and skin toughens when cooked.

• Ensure freshness – Choose fresh, bright pink bellies without dry spots. Don’t use thawed frozen pork.

• Buy in bulk – Purchase a 10-15 lb slab to split into 1 lb portions for multiple bacon curing batches.

With high-quality pork belly, you’re on your way to incredible homemade bacon. Check local butchers, specialty online shops, or Asian grocers.

Step 2: Prepare the Pork Belly

Before curing and seasoning, prepare the pork belly by:

• Trimming – Using a sharp knife, trim off any skin or irregular pieces. Leave the fat cap intact.

• Squaring off – Cut the belly slab into a neat rectangular shape with straight edges to help slice evenly later.

• Scoring – Lightly score fat cap by making shallow cuts in a diamond pattern about 1 inch apart. This allows seasonings and fat to render more evenly during cooking.

• Portioning – Cut the belly widthwise into manageable 1 lb pieces with consistent fat-to-meat ratio.

Now the pork belly is neatly trimmed, scored, and ready for seasoning.

Step 3: Make the Curing Rub

To infuse the pork belly with flavor, you’ll need to make a dry cure rub. Here is a basic lemon pepper cure recipe:

• 1 cup kosher salt
• 1⁄4 cup white sugar
• 1 tbsp lemon zest
• 2 tsp cracked black peppercorns

Tip: Use freshly grated lemon zest and crack peppercorns just before mixing the cure to maximize flavor potency.

For food safety, you can also add:

• 1 tsp Cure #1 per 5 lbs pork to prevent bacteria growth.

Once your lemon pepper cure is thoroughly blended, you’re ready to coat the pork belly.

Step 4: Cure the Pork Belly

Curing infuses flavor into the meat and preserves it. Follow these steps for perfect results:

• Choose a non-reactive curing container like glass, stainless steel, or food-grade plastic.

• Make sure the container is large enough to lay the pork belly flat with room for the curing rub.

• Thoroughly coat all surfaces of the pork belly with the curing mix – top, bottom and sides. Pack the cure into crevices. Full contact is needed. Use about 3⁄4 cup cure per 1 lb pork.

• Cure pork in the refrigerator at 35-45°F for 5-7 days. This allows time for the cure to fully penetrate the meat. Flip and massage the rub daily to distribute evenly.

• After curing, rinse off the rub and pat the pork belly dry before smoking or cooking.

Proper dry curing is vital for well-seasoned and safe homemade bacon. Now it’s time for the best part – flavor infusion!

Step 5: Infuse with Smoky Flavor (Optional)

Smoking is an optional but highly recommended step to add sweet, smoky depth to lemon pepper bacon.

• Use fruit woods like apple, cherry or maple which pair nicely with citrus and pepper.

• Keep temperatures between 180-225°F and smoke for 2-3 hours until the internal temperature reaches 150°F for food safety.

• Allow the bacon to air dry uncovered in the refrigerator overnight before slicing to intensify the smoky flavor.

Even without smoking, the pork belly is now fully cured and ready to be sliced and cooked.

Step 6: Slicing and Cooking the Bacon

• For easier slicing, partially freeze the pork belly for 1-2 hours until firm but not solid. Use a sharp knife to cut bacon into 1/4 to 1/2 inch thick slices.

• Cook the bacon in a skillet over medium heat until it reaches your desired level of crispiness. Turn frequently to prevent burning.

• Drain bacon slices on a paper towel lined plate to soak up excess grease.

• Let cool slightly before serving or store cooled bacon in an airtight container in the fridge for up to 1 week.

With these steps, you’ll be rewarded with tender, deliciously lemon peppery bacon that beats any store-bought. The aroma as it cooks is mouthwatering. Try it on burgers, in BLTs, crumbled on salads, or eat it by the handful – so good! Making your own bacon is very gratifying and these flavors make it totally worth the effort.