Homemade bacon and cheese

Making homemade bacon and cheese is a rewarding culinary project. Here are basic recipes for both:

Homemade Bacon:


  • 1 pound (about 450g) pork belly, skin removed
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon brown sugar
  • 1 teaspoon curing salt (optional, for color and preservation)


  1. Trim the pork belly to remove the skin if it’s not already done. Cut it into slices about 1/4 to 1/2 inch thick.
  2. In a bowl, mix together the kosher salt, black pepper, brown sugar, and curing salt.
  3. Rub the seasoning mixture all over the pork slices, ensuring they are evenly coated.
  4. Place the seasoned pork slices in a large zip-top bag or a covered container. Refrigerate for at least 24 hours, turning the slices occasionally to ensure even curing.
  5. Preheat your oven to 200°F (95°C).
  6. Remove the pork from the refrigerator and rinse off the excess curing mixture under cold water. Pat dry with paper towels.
  7. Place the slices on a wire rack over a baking sheet to catch drippings. Bake in the preheated oven for 2-3 hours, or until the bacon reaches your desired level of crispiness.
  8. Let the bacon cool for a few minutes before serving.

Homemade Cheese (Cheddar):


  • 1 gallon (3.8 liters) whole milk
  • 1/4 tablet rennet (or as per package instructions)
  • 1/4 cup cool, chlorine-free water
  • 1 teaspoon calcium chloride (if using pasteurized milk)
  • 1 teaspoon cheese salt (non-iodized)
  • Cheese wax (optional, for aging)


  1. Heat the milk in a large pot over medium heat, stirring to prevent scorching. Heat it to around 86°F (30°C).
  2. Dissolve the rennet in cool water. Add the calcium chloride to the milk (if using pasteurized milk) and then add the rennet mixture. Stir gently for about 1 minute.
  3. Cover the pot and let it sit undisturbed for about 45-60 minutes, or until the curd is set and a clean break can be obtained.
  4. Cut the curd into 1/2 inch cubes, and then let them rest for 5 minutes.
  5. Slowly heat the curds to 105°F (40°C) over the course of 30 minutes, stirring gently to prevent matting.
  6. Let the curds settle to the bottom, then drain off the whey until only the curds remain.
  7. Press the curds into a mold, sprinkle with cheese salt, and press for 12 hours.
  8. Remove the cheese from the mold, air-dry for a day, and then wax it if you want to age it.

Both recipes can be adjusted based on personal preferences, and remember to follow food safety guidelines, especially when handling raw meat and dairy products. Enjoy your homemade bacon and cheese!

Leave a Reply

Your email address will not be published. Required fields are marked *