Sous Vide Bacon | Homemade Bacon Recipe | My Harry Potter Kitchen II (Recipe #18)
Updated: May 4, 2020
Welcome back to the kitchen!
This is My Harry Potter Kitchen - the YouTube series where I'm baking my way through the Harry Potter books making magical harry potter recipes for every item of food or drink we find! Last week we created some incredible Wizarding World Quidditch Candy Apples!
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This week we've got one final breakfast item at The Burrow with the Weasleys!
We're heading back to Chapter Four - 'At Flourish and Blotts' for our next Harry Potter recipe:
"After a quick half a dozen bacon sandwiches each, they pulled on their coats"
Time for a magical twist on one of the most popular Muggle breakfast items around!
Bacon can be found on breakfast items around the world - and that includes the Wizarding World so this week I'm taking you through the whole process to show you how to make bacon at home from pork belly!
Creating your own bacon is incredibly easy and means you can personalise the flavours in your wet or dry rub to cure the meat to suit your tastebuds! In this recipe I'll show you how to make the perfect dry rub cure for bacon, and then sous vide the pork belly for a melt in the mouth finish!
Have you ever made bacon at home before?
If you'd like to know how to make bacon from scratch with your own bacon dry rub and transform your pork belly into the perfectly cured sous vide bacon - follow the step by step instructions below!
Homemade Bacon Recipe Ingredients
(yield dependent on thickness of your cut)
For the homemade bacon dry rub recipe
1 tbsp pepper
1 tsp celery salt
1 tsp coriander
1 tsp tumeric
1 tsp smoked paprika
1 tsp nutmeg
For the sous vide bacon
2-inch thick pork belly
Homemade Bacon Method:
To begin you want to prepare your dry cure bacon rub by adding all your ingredients into the bowl and mixing together until well combined. Set aside, or seal in a jar and keep for future use
Wash your pork belly in cold water to remove any dirt and then pat dry with kitchen towel. (Wizard Tip! Use a sharp knife to score the skin and help the cure permeate the flesh) Generously cover the entire pork belly in you bacon dry rub cure massaging it into the skin and flesh.
Place the pork belly into a zip-lock bag and refrigerate for 10-14 days. (Wizard Tip! Every 2-3 days turn the pork belly over to ensure you get an even cure).
Once the meat has cured it should be firm to the touch. Rinse the dry rub off with cold water and pat dry with kitchen towel.
For sous vide bacon, place the pork belly into a vacuum bag and seal. Cook in your sous vide at Xc for 8 hours. Once cooked you can cool it quickly by placing into an ice bath.
Remove the pork from the vacuum bag and pat dry again. You can then slice the bacon as thick or thinly as you like. (Wizard tip! You can freeze the bacon at this point so you have some stocked up whenever you get a homemade bacon craving!)
To serve, heat a pan on a medium heat and then fry the bacon. The time may vary depending on how thickly you sliced it, but once it's golden and crispy, flip over and allow to fry on the other side. Drain any excess oil off on some kitchen towel before serving
If you've ever wondered how to make bacon at home - now you know! It's a really interesting process and means you can personalise the taste however you like so I definitely recommend you give it a go! If you recreate them be sure to share your pictures on Instagram using the hashtag #MyHarryPotterKitchen and follow @BradBakes - don't forget to tag me too!
I hope you enjoyed this week's recipe from the Chamber of Secrets! Be sure to Subscribe to Bradley Bakes on YouTube and click on the notification bell to be the first to see the latest recipes every Magic Monday!