We were recently able to get half of a pig for our freezer. They’ve been on my wish list for a while, so I was thrilled to find a lot of fresh pork in the freezer. There were a few cuts of meat though, that had me stumped. I looked it up on Google and learned that a pork belly is what bacon is made from. What do I do with one? Oh well, we know what to do with bacon! We adore bacon! I found this bacon recipe on slimpalate while looking for my own. I didn’t use anything exactly like they did but the base came from there. Homemade No Nitrates Low Sugar Bacon works very well for us.
Pink salt, also known as curing salt, is commonly used when making bacon to achieve that classic cured color and flavor. However, some people prefer to avoid the nitrites in pink salt due to potential health concerns Luckily, you can cure tasty bacon safely at home without pink salt using natural ingredients and the right techniques
Why Cure Without Pink Salt?
There are a few good reasons to try curing bacon without pink salt:
- Avoid nitrites which may form carcinogenic compounds at high heat.
- Control exactly what goes into your food.
- Experiment with more natural curing methods.
- Suit special diets like keto or paleo that restrict processed additives.
- Develop new bacon flavors using alternative ingredients.
While pink salt has some benefits for preserving and fixing color, it’s not entirely necessary to make great bacon. With a little care and patience, you can achieve delicious results at home without it.
Dry Curing Method for Pink Salt-Free Bacon
A simple dry cure process lets you easily make bacon without pink salt
Ingredients
- Pork belly
- Kosher or sea salt
- Brown sugar, maple sugar, or honey
- Spices like black pepper, garlic, herbs (optional)
Process
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Prepare the pork belly by trimming any skin and rinsing. Pat very dry.
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Combine salt and sugar in a 1:1 ratio. Add any spices you want. Apply rub on all surfaces.
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Place belly in a bag or container. Cure in the fridge 7-10 days flipping periodically.
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Rinse cured pork well and pat dry. Let sit uncovered in the fridge 1-2 days.
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Slice and cook as usual. Enjoy your pink salt-free bacon!
The salt and sugar work together to draw moisture out of the meat and preserve it without the need for nitrites.
Tips for Successful Pink Salt-Free Bacon
Follow these tips for great results when curing bacon at home without pink salt:
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Use accurate weights and measurements. Proper ratios are critical.
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Apply cure mix thoroughly and rub it in well so it adheres.
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Flip the slabs daily during curing time to distribute ingredients evenly.
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Rinse very thoroughly after curing to remove excess salt.
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Let surface fully dry out before smoking or cooking for best texture.
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Cook gently over low heat to avoid burning or drying out.
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Try different natural sweeteners and spices to customize flavors.
Frequently Asked Questions
Does bacon need pink salt to be safe?
No, pink salt is added for color and flavor, not safety. Salt and proper cooking prevent bacterial growth.
What is a good alternative to pink salt?
Natural curing agents like celery juice powder or sea salt work well. For sweetness, use sugar, honey, or maple syrup.
Can I use just salt to cure bacon?
Yes, a basic dry cure of just salt and sugar will cure bacon safely. Expect some texture and flavor differences without nitrites.
How long does pink salt-free bacon last?
Fully cured raw bacon lasts 3-4 weeks refrigerated. Cooked bacon keeps 1 week refrigerated or 2 months frozen.
What’s the best way to cook pink salt-free bacon?
Cook gently over medium-low heat to render fat without burning. The color may be lighter without nitrites.
Enjoy Your Nitrite-Free Home Cured Bacon
With some simple ingredients and elbow grease, you can easily make delicious bacon at home without the need for pink salt. While it may look and taste slightly different than store-bought, your homemade bacon will still have rich pork flavor.
The pride of crafting your own charcuterie is very rewarding. Customize trials with different natural sweeteners, woods for smoking, and spice mixes until you craft your bacon masterpiece. Then impress family and friends with homemade bacon made just the way you like it.
Must the sugar be added?
Usually I do not want to add sugar to things unless it is absolutely necessary. In this case, the sugar balances out the salt so I do add it. It would be much saltier without the sugar. Also, since it is all washed off, it doesn’t really matter.
Try also: Homemade Italian Sausage.
coconut sugar or your choice of sugar
Rinse and pat the pork belly dry.
Open it up and lay it flat.
Combine salt, coconut sugar, pepper, garlic and rosemary and mix well.
Rub the seasoning mixture into the pork belly thoroughly. Use your hands to really rub it in on both sides.
Put the pork belly in a Ziploc bag and in the fridge for 7 days.
After 7 days, rinse the pork belly thoroughly with water.
Place the pork belly on a wire rack on top of a baking sheet. Bake in a 200* oven for about 4 hours. 5 hours or until the internal temperature of the pork belly registers 150 degrees.
Allow to cool completely then refrigerate overnight. This hardens the fat and makes it easier to slice.
With a sharp, long knife slice the bacon and cook it up!
Refrigerate for several days or freeze for up to 12 months.
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