How To Make Homemade Bacon Bits Recipes

HOW TO MAKE HOMEMADE BACON BITS

Steps:

• Line a rimmed baking sheet with parchment paper. Place the 8 strips of bacon flat on the parchment paper, evenly spaced so they aren't touching.
• Place the baking sheet into a COLD oven, THEN turn the oven to 375F degrees. Bake for 22-25 minutes, keeping an eye on the bacon at the end. Remove from the oven when the bacon is bubbling and *slightly* browner than you'd prefer when eating bacon plain. Baking time will depend on the thickness of your bacon and how crispy you like your bacon. Place the bacon on a plate lined with a paper towel to catch extra grease. Let the bacon cool for 5-10 minutes before cutting.
• After the bacon has cooled, it should be crisp and firm. Stack the bacon on a cutting board and chop with sharp knife until your bacon bits are as small as you prefer.
• Keep bacon bits in a sealed container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
• Remove the raw bacon from packaging and lay in on a large cutting board, keeping it stacked as it was in the package. With a sharp knife, cut the strips up and down, then side to side. Continue to cut the bacon until it's in small bits 1/2 inch or less on each side.
• Heat a deep skillet or Dutch Oven over medium heat. When hot, add the raw bacon pieces. Cook for 8-12 minutes, stirring occasionally, until the bits are completely browned and bubbly. Remove from heat and remove the bacon bits from the pan into a bowl lined with a paper towel to catch extra grease.
• Keep bacon bits in a sealed container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

REAL BACON BITS

Steps:

• To make the real deal, fry 8 slices bacon until extra crisp. Drain on paper towels, then finely chop and spread on a baking sheet. Bake in a 350 degrees F oven for 5 minutes. Let cool on clean paper towels until most of the fat is absorbed.

HOMEMADE BACON

Steps:

• Rinse the pork belly and pat dry. Transfer to a resealable 2-gallon plastic bag. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in a bowl. Coat the pork belly all over with the mixture.
• Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. It should take 7 days for a thin belly that is about 11/2 inches thick, longer for a belly that's 2 to 3 inches thick.
• Remove the pork belly from the bag, rinse thoroughly and pat dry. Refrigerate the belly on a rack, uncovered, 48 hours.
• Set up your smoker according to the manufacturer's instructions using applewood chips, and set to 200 degrees F. Smoke the pork belly 3 hours, or until the bacon reaches an internal temperature of 150 degrees F.
• Remove the rind (optional), then slice and cook as desired. To store, wrap the bacon in plastic wrap and refrigerate up to 1 week or freeze up to 2 months.
• Pink curing salt is a mix of salt and sodium nitrite. It keeps the meat pink and protects it from bacteria. You can find it at specialty food stores or online.

HOMEMADE FRESH BACON BITS

Steps:

• Partially freeze your package of bacon so that it holds together easier while slicing.
• Use a sharp knife and cut the frozen bacon into long strips about 1/4 inch wide.
• Turn the bacon and cut the strips into pieces also about 1/4 in wide.
• Sprinkle with pepper.
• Fry over a medium high heat until crisp.
• Remove with a slotted spoon and drain on paper towels.
• You can freeze this for later use by placing the bacon bits in a single layer on a cooking sheet. Once they are frozen, place them in a zip lock bag for use in recipes, salads or baked potatoes. Freezing this way allows you to be able to take out just what you need without thawing the entire bag of frozen solid bacon bits.