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The Original baconkit

DIY Bacon Curing

Home Cured

Some things are best left to the pros. It turns out that bacon isn’t one of them. With The Original baconkit, curing your own bacon is easy, fun, and absolutely delicious.

What began as a hobby for Russ Morgan and Todd Heckel became a business when their friends kept begging for more homemade bacon. In 2012, they turned their passion for pork bellies into a company called 7th West Charcuterie and The Original baconkit was
born. It contains everything you need to make 5lbs. of tasty homemade bacon except the pork belly itself (easy to find at your local supermarket or butcher shop).

Smoke it in a smoker or over a grill. Or just prepare it in the oven if you prefer. Keep it classic or add the included maple sugar for a touch of sweetness. Unlike commercial brands, home cured bacon won’t shrivel, shrink, or release water during cooking. The Original baconkit is Made in the USA and includes simple step-by-step instructions for those who love to cook and even those who think they can’t.

— Adeeva
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The Original baconkit - DIY bacon curing

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Grommet Launch Conversation

  • Russ Morgan & Todd Heckel, Founders
    Russ Morgan & Todd Heckel, Founders

    We thought, who likes bacon? Everyone was the answer. We have a long history in homemade charcuterie, we've perfected homemade bacon and are ready to change the way you get your daily fix. Just 8 easy steps to pure protein nirvana. Mmmm….BACON!

  • Laura
    Laura
    8/2/2013 1:47 PM

    Cannot wait to unveil this product to the big boy and the little boy! I love to make everything from scratch for my guys. I am unsure who will enjoy it more.

  • Amy
    Amy – Grommet Team
    8/2/2013 2:12 PM

    Hi Laura,

    Be sure to let us know how it goes. I'm sure delight will be had by all.

  • Russ Morgan & Todd Heckel, Founders
    Russ Morgan & Todd Heckel, Founders – Special Guest
    8/2/2013 2:21 PM

    @Laura - Guaranteed to be a hit with old and young alike! Thanks for the order!

  • Carolyn
    Carolyn
    8/2/2013 2:28 PM

    How many batches can you make with one kit, or is it one kit per 5 pounds of pork belly? Can I have it shipped directly to my son stationed in Germany? Apparently the German version of bacon isn't something he enjoys.

  • Amy
    Amy – Grommet Team
    8/2/2013 4:44 PM

    @Carolyn

    Hi Carolyn,

    The Bacon guys will respond to the question regarding bacon but I will tell you that while we don't ship internationally, if you proceed to checkout and put in an international address...our site will bring you to our 3rd party shipper, Bongo that will allow you to ship to Germany.

  • Russ Morgan & Todd Heckel, Founders
    Russ Morgan & Todd Heckel, Founders – Special Guest
    8/2/2013 5:09 PM

    @Carolyn - yes, the kit has enough cure/sugar to cure 1 5lb pork belly which should yield 5lbs of delicious bacon!

  • Kc
    Kc
    8/2/2013 3:52 PM

    Once 'cured' does the finished product need to be refrigarated? How long will the 'cured' product keep?

  • Russ Morgan & Todd Heckel, Founders
    Russ Morgan & Todd Heckel, Founders – Special Guest
    8/2/2013 5:04 PM

    @Kc yes - you should keep it refrigerated. If you store your cured bacon in sealed bags it will keep for 2-3 weeks in the fridge, ~3 months in the freezer.

  • Mary Beth
    Mary Beth
    8/2/2013 4:18 PM

    Why do you need nitrites that are in the kit? I was hoping to have bacon without it!

  • Cynthia
    Cynthia
    8/2/2013 4:56 PM

    @Mary Beth

    I was hoping it would not contain nitrites too - so bad for ya.

  • Russ Morgan & Todd Heckel, Founders
    Russ Morgan & Todd Heckel, Founders – Special Guest
    8/2/2013 5:07 PM

    @Cynthia Nitrates/Nitrites are a vital part of the curing process. In fact, you can't cure meat with out them. Even meats you buy at the store that say "uncured" use nitrates. If you look closely they will state *except those naturally occurring in celery. turns out most vegetables have nitrates. the US government regulates this and requires meat cured with natural nitrates to be labeled as "uncured". We feel this is very misleading. Search the web about the 'myth bout uncured meats' and you will find out more. Anything in excess is certainly bad for you - nitrates are no exception.

  • P
    P
    8/3/2013 12:17 PM

    @Russ Morgan & Todd Heckel, Founders

    So, does that mean that you use naturally occurring nitrates/nitrites or chemically manufactured ones?

  • P
    P
    8/3/2013 12:28 PM

    @P

    I guess I mean do you use celery powder in you ingredients?

  • Amy
    Amy – Grommet Team
    8/4/2013 8:30 PM

    Thanks for clarifying here. I'll make sure to check in with Russ and Todd to be sure your question gets answered.

  • Russ Morgan & Todd Heckel, Founders
    Russ Morgan & Todd Heckel, Founders – Special Guest
    8/4/2013 11:37 PM

    @P - we use manufactured nitrites in our cure. We believe the ability to accurately measure the amount of nitrites outweighs any potential benefits of those occurring in celery or other vegetables. The chemical compounds are the same either way. Cheers!

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