Pork Bacon - Home Cured

Ingredients
5 kilos or 11 pounds of pork belly
115 grams Kosher salt
12.5 grams InstaCure #1
120 ml maple syrup
120 ml sugar cane syrup
240 ml honey

(Optionally, 8 tbsp of cracked black pepper, divided)

Calculate the exact number of grams of InstaCure #1 needed by multiplying the number of kilos of meat by .0025.

Calculate the exact number of grams of salt needed by multiplying the number of kilos of meat by .025.

Directions

Remove the skin or score the fat side of the pork belly.

Trim the flap off the pork belly before you begin the curing process. The "flap" (often called the brisket flap or loose meat) is a thin, dangling piece of meat on the flesh side of the belly. Because it is much thinner than the rest of the slab, it will absorb salt much faster, making it overly salty, dry, and tough by the time the main belly is finished curing. (See Notes)

After you remove the flap and skin weigh the pork belly and calculate the exact amount of salt and InstaCure#1 needed to cure the meat.

If the slab of pork belly is too large to fit in a single vacuum-sealed bag, divide it into two pieces and two bags.

Mix the salt and InstaCure #1 (and optionally, 4 tbsp of crushed black pepper)

Rub the salt (& black pepper) mixture into both sides of the slab of pork belly.

Massage the syrups and honey into both sides of the meat.

Seal the pork in a Ziploc or vacuum bag(s), and refrigerate for 6 days.

Turn the meat over daily to get an even coating of the honey, syrup, and cure.

Remove the bacon from the refrigerator and rinse the excess honey, syrup, and cure off with lukewarm water, and then soak the bacon for 2 hours to desalinate.

Dry the slab of bacon with paper towels. If using black pepper, massage another 4 tbsp of the crushed pepper into both sides of the bacon. 

Place a rack in a baking sheet, put the bacon on the rack, and refrigerate for an additional 12 hours to develop a pellicle.

Preheat the smoker to 135°F. Hold in the smoker with dampers wide open to dry. 

Then close the dampers to ¼ open, apply smoke, and hold until the internal temperature of the bacon reaches 127-128° F. 

Dijon Mustard

Ingredients:

½ cup yellow mustard seeds
½ cup white wine
3 tablespoons of honey
3 tablespoons of apple cider vinegar
¼ teaspoon of salt

Directions:

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🥣 Step 1: Soaking & First Rest

1. Combine Seeds and Liquid: Pour the mustard seeds into a large measuring cup or jar. Add just enough liquid to fully cover the seeds—no more. You can always add a bit extra later.

2. The First Rest: This is the first of two resting periods. Cover the container and let the mustard rest for 2 to 3 days at room temperature (do not leave it out longer than a few days, as it's not refrigerated).

   • Flavor Tip: A shorter rest (e.g., 1 day) results in a more assertive, pungent flavor, while a longer rest yields a milder, more mellow flavor.

3. Maintain Liquid Level: The seeds will absorb liquid daily. Check them and add a little more liquid as needed to keep the seeds just barely covered.

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🌪️ Step 2: Blending and Customizing Texture

After the initial few days of soaking, the mustard is ready to blend.

Choose Your Blending Method

• Immersion Blender: This is the easiest option and gives you the most control over the final texture.

• High-Power Blender: This also works, but blending happens very quickly. Keep a close eye on it if you want to retain some whole seeds.

Choose Your Texture

This is where you customize your mustard. Blend to your preference:

Texture Goal	Blending Approach	Result
Smooth (Ballpark)	Blend completely until very smooth.	A classic, consistent texture.
Whole Grain	Omit blending entirely.	A rustic, chunky texture (less ideal for dipping).
Coherent Spread	Blend partially (50–75%) to break down some seeds.	A spreadable mustard with visible whole grains (my personal favorite).

🚫 Important Note: Resist the temptation to taste the mustard right now! It is often quite bitter at this stage.

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🕰️ Step 3: Final Aging and Flavor Tweaks

1. Transfer and Refrigerate: Transfer the blended mustard into glass jars, cap them tightly, and place them in the back of the refrigerator.

2. The Second Rest (Maturing): Forgetting about the mustard is part of the recipe! The mustard needs several weeks to mellow and mature. A longer aging period is fine.

3. Tasting and Adjusting: After the second aging period (several weeks), the mustard is ready to taste and tweak.

   • If it tastes bitter: Add a dash of maple syrup or honey.

   • If it tastes bland: Add a pinch of salt and/or a splash of apple cider vinegar.

   • Mix thoroughly after any additions.

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🧊 A Critical Note on Storage

This homemade mustard is NOT safe for storage outside the fridge. This recipe does not include the proper sanitization and canning steps required for pantry storage.

• It can last for months in the refrigerator (especially a vinegar-based recipe).

• NEVER store it outside the fridge. If you gift it, please inform the recipient!

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