Making Bacon is Almost as Easy as Eating Bacon

This is a complete course on making bacon. Starting with where bacon comes from on the pig, how to dry cure it and how to cook it, including how to make bacon in the oven, or in a smoker. You will be absolutely amazed at how easy it is to make your own bacon at home! 

You Will Learn

  • Where does bacon come from? Learn the right cuts to use.

  • Learn how to prepare the meat for homemade bacon using a simple dry cure

  • Learn how to cook the cured meat for bacon, including how to make bacon in the oven or in a smoker.

  • Learn how to slice and store your bacon, and how to make sure you create zero waste bacon!

Course curriculum

    1. A Message from your Instructor

      FREE PREVIEW

    2. Supplies & Ingredients for Making Bacon

      FREE PREVIEW

    1. How Bacon is Made

    2. Step 1: Dry Cure Pork Belly

    3. Step 2: Smoking Bacon

    1. More Resources for You

About this course

  • $19.99
  • 6 lessons
  • 0.5 hours of video content
  • a slab of bacon in the snow

Instructor(s)

Instructor Bio:

Hi! I'm Meredith. I've been working in food and farming for over 20 years, working to de-fragment and co-recreate the food system. When I started fermenting, it brought everything that I love and believe about working with plants, animals and the soil full circle to working with food in the kitchen. My favorite thing about fermentation is that it allows anyone anywhere in the world to harness the patterns of nature that drive life, giving people a super accessible window into the elemental vitality of the earth that both inspires us to live consciously and to hope for the future. I love teaching about fermentation because I get to carry that message, and empower people to take back their food and their health. My specialty is fermented meat products, but I also enjoy making veggie ferments, miso, and non-alcoholic fermented beverages. I'd say my biggest fermentation fail was the time I tried to ferment an entire sheep's stomach. Actually, the jury is still out on that one. I think it is still in my cellar somewhere... Anyway, I can't wait to share fermentation projects with you, and learn from you in turn! You can reach me at [email protected]

Meredith Leigh