Crispy, salty bacon is a breakfast staple for many. However, traditional bacon recipes call for pink curing salt (sodium nitrite) to preserve the meat and give it that iconic pink color. While convenient, pink salt has been linked to health concerns. Luckily, you can easily make tasty homemade bacon without nitrites using a few simple ingredients and techniques.
Why Cure Bacon without Pink Salt?
There are several good reasons to create your own pink salt-free bacon at home:
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Avoid potentially harmful nitrates – Control what goes into your food.
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Customize flavors – Tailor ingredients to your taste
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Save money – Homemade is cheaper than store-bought.
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Enjoy better quality – Superior texture and flavor.
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Feel good about what you eat – Know where your food comes from.
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Impress family and friends – Home cured bacon makes a stellar gift!
Step-by-Step Instructions
Making great nitrite-free bacon is straightforward. Here’s an overview of the process:
Ingredients
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Pork belly – Use good quality, fresh pork belly. Skinless works best.
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Salt – Kosher or sea salt. No iodized table salt.
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Sugar – White sugar, brown sugar, maple syrup, honey work.
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Herbs/spices (optional) – Garlic, pepper, rosemary, etc customize flavor.
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Curing container – Glass baking dish or food-grade plastic bin.
Process
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Prep the pork belly – Rinse, pat dry, trim excess fat and skin. Cut into smaller pieces if curing a large belly.
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Make curing rub – Mix 1/4 cup salt with 1/2 cup sugar or sweetener. Add any extra flavors.
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Coat pork belly – Rub curing mix thoroughly over all surfaces of the pork.
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Cure in refrigerator – Cure pork for 5-10 days, flipping and massaging rub into meat every other day.
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Rinse and dry – Once cured, rinse off any rub and pat meat dry.
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Optional: Cold smoke – For added flavor, smoke cured pork belly 1-3 hours under 180°F.
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Slice and cook – Cut cured pork belly into bacon strips. Fry as usual and enjoy!
Tips for Great Results
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Keep temperatures consistently under 40°F when curing to prevent bacteria.
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Weigh down pork in curing container to keep fully submerged in rub.
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Cure for the full recommended time to allow flavor to develop and penetrate meat.
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Hot smoke only after curing is complete to prevent bacterial growth.
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Let bacon rest overnight after smoking before slicing for cleaner cuts.
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Freeze for longer storage. Thaw overnight in fridge before using.
Inspiring Flavor Combinations
Once you perfect the basic dry cure, get creative with ingredients! Consider these flavor ideas:
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Brown sugar bourbon – Use 2 tbsp bourbon in cure mix
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Maple coffee bacon – Add 2 tbsp coffee grounds to cure
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Spicy Sriracha – Include 1 tbsp Sriracha in rub
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Black pepper garlic – Add cracked pepper and minced garlic
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Apple cinnamon – Mix in 1 tbsp cinnamon and apple jelly
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Whiskey maple – Use maple syrup and 1/4 cup whiskey
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Juniper berry – Add crushed juniper berries for an earthy flavor
Experiment with your favorite flavors! The options are endless.
Enjoy Your Homemade Nitrite-Free Bacon
Part of the fun of DIY bacon curing is customizing the end result to your specific taste. Play with different wood smoke flavors and spice mixes until you create your perfect artisanal bacon. Making bacon at home without pink salt takes a bit of time upfront, but the reward of having tasty nitrite-free bacon on hand is well worth it. You’ll impress family and friends with your impressive charcuterie skills.
