HOW TO MAKE YOUR OWN SPICES FROM SCRATCH RECIPES

Steps:

• Heat the oven to 200°F: Line 1 or 2 baking sheets with aluminum foil and set the baking racks over top. You'll typically need 1 baking sheet for thick-cut bacon or 2 baking sheets for thin-sliced bacon.
• Trim the rind from the pork belly: Use kitchen shears to trim away the tough outer rind on the slices of pork belly. The rind will be a slightly different color and have a tougher, more rigid texture than the softer pork fat underneath. Discard the rind or save for rendering lard.
• Transfer the pork to the baking sheets: Lay the slices of pork on the cooling racks over the baking sheets. Arrange the slices close together, but not touching. You want to make sure there's air flow under and around the sides of the slices.
• Brush with maple syrup: Mix the liquid smoke into the maple syrup, if using. Brush all of the slices with the maple syrup, then flip and brush the other side.
• Sprinkle with spices: Mix together the smoked paprika, cumin, and black pepper. Sprinkle the top side of the slices generously with spices, then use your fingers to gently rub the spices into the meat. (If you're not on a low-sodium diet, you can add some salt to this spice mix; you can also sprinkle the slices with a little salt after frying.)
• Bake for 1 hour: Place the baking sheet(s) in the oven and bake at 200°F for 1 hour to dry them out. When done, the pork will be cooked through and opaque, but still very rubbery and flabby.→ At this point, the bacon can be fried immediately, refrigerated for up to 5 days, or frozen for up to 3 months. If freezing, place wax paper or freezer paper between the layers and thaw overnight in the refrigerator before using.
• Fry the bacon: Warm a skillet over medium-high heat, then add the bacon in a single layer without crowding — work in batches, draining the fat from the pan as needed between batches. Fry until dark golden-brown and as crispy as you like it, turning frequently to make sure neither side starts to burn. Transfer to a plate lined with a paper towel to drain. Serve while still warm.

Steps:

• Heat the oven to 200°F: Line 1 or 2 baking sheets with aluminum foil and set the baking racks over top. You'll typically need 1 baking sheet for thick-cut bacon or 2 baking sheets for thin-sliced bacon.
• Trim the rind from the pork belly: Use kitchen shears to trim away the tough outer rind on the slices of pork belly. The rind will be a slightly different color and have a tougher, more rigid texture than the softer pork fat underneath. Discard the rind or save for rendering lard.
• Transfer the pork to the baking sheets: Lay the slices of pork on the cooling racks over the baking sheets. Arrange the slices close together, but not touching. You want to make sure there's air flow under and around the sides of the slices.
• Brush with maple syrup: Mix the liquid smoke into the maple syrup, if using. Brush all of the slices with the maple syrup, then flip and brush the other side.
• Sprinkle with spices: Mix together the smoked paprika, cumin, and black pepper. Sprinkle the top side of the slices generously with spices, then use your fingers to gently rub the spices into the meat. (If you're not on a low-sodium diet, you can add some salt to this spice mix; you can also sprinkle the slices with a little salt after frying.)
• Bake for 1 hour: Place the baking sheet(s) in the oven and bake at 200°F for 1 hour to dry them out. When done, the pork will be cooked through and opaque, but still very rubbery and flabby.→ At this point, the bacon can be fried immediately, refrigerated for up to 5 days, or frozen for up to 3 months. If freezing, place wax paper or freezer paper between the layers and thaw overnight in the refrigerator before using.
• Fry the bacon: Warm a skillet over medium-high heat, then add the bacon in a single layer without crowding — work in batches, draining the fat from the pan as needed between batches. Fry until dark golden-brown and as crispy as you like it, turning frequently to make sure neither side starts to burn. Transfer to a plate lined with a paper towel to drain. Serve while still warm.