Crispy smoky just a little bit sweet – homemade bacon cured with brown sugar is sheer perfection. Skipping the supermarket bacon aisle for DIY bacon is so rewarding, plus you can customize the flavor exactly how you like.
I’m going to show you how to use a simple brown sugar cure to turn pork belly into bacon today. The brown sugar adds a light sweetness that goes well with the smoke and saltiness.
You can make delicious brown sugar bacon in your own kitchen by following these steps. Once you try it, you’ll never miss the store-bought stuff again!.
Step 1: Start with a Nice Pork Belly
Getting a good pork belly is the first thing you need to do to make your own bacon. When I cure and smoke my meat, I like to use a 5-pound slab because it’s easy to handle.
Look for pork belly that’s about 1.5 – 2 inches thick with the skin removed. Skinless pork belly saves you the nasty job of skinning it yourself later. Ask your butcher counter if they have skinless slabs available.
Costco is my go-to for high quality pork belly at a reasonable price, FYI. Just tell them you’re making bacon and they’ll hook you up.
Once you’ve got your slab of pork belly it’s time to mix up that sweet brown sugar cure!
Step 2: Make the Brown Sugar Cure
For this bacon cure, we’ll be using a dry rub method. The cure gets rubbed directly onto the meat rather than submerging the pork in a wet brine. Both methods work well, so choose your preference.
Here’s what you’ll need for the brown sugar dry cure:
- 1⁄2 cup kosher salt
- 1⁄4 cup packed brown sugar
- 1 tablespoon cracked black pepper
- 1 teaspoon pink curing salt
The pink curing salt (also called Prague Powder #1) is a must for curing meats like bacon. It keeps bacteria at bay while allowing that nice pink smoke ring to form.
In a small bowl, thoroughly mix together all of the cure ingredients until well blended. The texture will be coarse, dry, and grainy – perfect for curing.
Step 3: Rub the Cure onto the Pork Belly
Now it’s time to cover the pork belly with the brown sugar cure! Place the pork in a large zip top bag or plastic container. Sprinkle the cure mixture all over the pork, using your hands to coat every inch.
Really massage and rub the cure into the meat. Make sure to get it into every nook and cranny. Use all of the dry cure mix you made in Step 2.
Seal up the cured pork belly and pop it in the fridge. Let it cure in there for at least 7 days, flipping it over each day to distribute the cure evenly.
After 7 days, check the pork for firmness. There should be no squishy spots left. Leave it in for 1-2 more days if needed until fully firmed up.
Once your pork belly passes the squish test, it’s ready for the next important step – developing the pellicle.
Step 4: Rest Uncovered to Form the Pellicle
The pellicle is a tacky coating that forms on the exterior of cured meats like bacon. Before smoking, the pork belly needs to chill out uncovered in the fridge for anywhere from 12-24 hours.
During this rest, the pellicle develops. That layer of stickiness helps the smoke adhere to the meat. It’s a crucial step for maximum smoke flavor.
Place your cured pork belly on a wire rack set inside a rimmed baking sheet. Make sure it’s uncovered, then refrigerate until nice and tacky. Now it’s ready to meet some smoke!
Step 5: Hot Smoke the Pork Belly
Next up is the fun part – smoking that pork belly until it transforms into smoky, sweet bacon.
Set up your smoker or grill for hot smoking by getting the temperature around 180-250°F. Use a nice mild wood like apple or maple so the brown sugar flavor shines through.
Place the cured, pellicled pork belly directly on the cooking grates. Close up the smoker and let the pork smoke for around 5-6 hours. Smoke until the internal temp reaches 150°F.
Hot smoking gently cooks the pork while infusing it with lovely smoke. If you want cold smoked bacon, smoke for no more than 2 hours at temps under 100°F.
Once your pork hits 150°F, it’s ready to come off the smoker. Let it rest for at least 30 minutes before slicing.
Step 6: Chill, Slice, and Cook the Bacon
After smoking, chill the pork belly overnight in the fridge before attempting to slice it. Chilled pork slices so much easier than warm.
Use a very sharp knife to cut the bacon into your desired thickness. I like slightly thicker slices, but cut however you prefer.
Now all that’s left is to fry up the bacon in a skillet until sizzling, golden brown, and crisp!
Blot excess grease with paper towels. Serve immediately and bask in the glory of the sweet, smoky, homemade goodness!
Frequently Asked Questions
If you’re new to the world of homemade bacon, chances are you’ve got some questions. Here are answers to some common FAQs:
Is curing salt necessary for homemade bacon?
Yes! Curing salt (aka pink salt, Prague Powder #1, etc) is crucial for preventing bacteria growth when curing meats like bacon. It gives the pork belly that classic pink smoke ring as well.
Can I use regular table salt instead of kosher salt?
It’s best to use kosher salt which has a coarser, flakier texture that adheres best to the pork for curing. The grain size of table salt is too fine.
How long does bacon last after smoking?
Properly cured and smoked bacon lasts 3-4 weeks refrigerated. Freeze any extra slices for longer storage.
What wood is best for smoking bacon?
Milder woods like apple, maple and pecan are great choices. Avoid heavy smoke flavors like hickory which will overpower the bacon.
Is cold smoking necessary for bacon?
No, hot smoking between 180-250°F works perfectly! Cold smoking is optional if you want less cooked texture.
Can I use a pellet smoker to make bacon?
Absolutely! Pellet smokers are great for hot smoking bacon between 180-250°F. Use a mild wood pellet flavor.
What’s the best way to slice bacon?
Chill the smoked pork belly completely before slicing – overnight in the fridge is ideal. Use a very sharp slicing knife for clean, even cuts. A meat slicer also works great if you have one.
Conclusion
Now you’ve got all the info you need for crafting incredible brown sugar bacon at home! From choosing the right pork belly to mixing the cure, hot smoking, slicing and cooking, you can DIY sweet, smoky bacon that beats any store-bought.
The satisfaction of turning a slab of pork into this highly craveable treat is so worth the effort. Once you try your own homemade bacon, you’ll never miss the packaged stuff again.
For more smoked meat recipes and BBQ tips, check out the rest of my website. And as always, contact me if you need any other bacon-making advice! Now go cure up some pork belly and get your bacon on.
There are few single ingredients that are so universally adored as bacon. And the only thing better than bacon is homemade bacon.
Curing your own bacon, at least once, is a great experience for any meat enthusiast. It takes a while (compared to running to the store and buying some), but the end result is well worth it because you feel like you’ve accomplished something and got something tasty in return. Furthermore, it lets you decide what goes into the bacon, how good the pork is, and of course, the flavoring and smoke level. Not only that, but you can make the slices as thick or thin as you want.
There are a few things you’ll need to make your own bacon. Firstly, curing salt (aka Prague powder) which can be bought at better grocery and specialty food stores or ordered online. Second, you’ll need a smoker of some kind (because obviously that’s how you get the smoke flavor!). A pellet grill is perfect for this task because it’s fabulously easy to use, and will only take a couple of hours. I prefer fruit woods like Apple or Cherry to pair with pork, but of course you can go for something stronger like Hickory. Finally, you may want to consider investing in a great quality thermometer. I use and recommend the Thermapen, and also used a Dot to monitor the temp of the smoker.
This recipe serves as the core foundation for a bunch of different types and flavors you can try. All you need to do is adjust some of the ingredients and experiment with additions. You can make your own signature bacon with brown sugar, molasses, garlic, bourbon, different types of wood, and a lot of other things. Let’s be honest: it’s going to be a really tasty process of trial and error.
It goes without saying that once you have all that bacon, you can use it to make magical meals like these:
