How to Cure Bacon with Brown Sugar for Maximum Flavor

For many bacon lovers the savory-sweet combination of salty pork and caramelized brown sugar is pure breakfast heaven. The touch of sweetness balances the saltiness, while adding deeper notes of flavor. While sugar is not essential for safety in bacon curing it does significantly improve taste and texture. Follow this guide to learn the secrets of sweetening your bacon with brown sugar and create the most crave-worthy slices ever.

Why Use Brown Sugar in Bacon Cures?

White granulated sugar is commonly called for in bacon cure recipes. So why use brown sugar instead? Here are some key benefits:

Deeper flavor complexity – Brown sugar adds molasses notes that enhance pork’s rich umami qualities. The darker the brown sugar, the more pronounced this effect.
Improved texture – Sugar helps bacon develop a pleasantly chewy texture. Brown sugar contributes even more binding moisture.
Better browning – The molasses in brown sugar promotes gorgeous caramelized edges when bacon is pan-fried
Milder saltiness – Sugar balances salt so the cured bacon isn’t overly salty Brown sugar has more impact than white.
Natural preservative – Sugar binds moisture, inhibiting bacteria growth during curing. Brown sugar is especially effective.

The only downside is the sweetness brown sugar adds may be a bit much for some. But you can easily control this by adjusting the amounts in your cure recipe. Overall, brown sugar is a sure way to take your bacon to the next level of sweet, smoky perfection.

Choosing the Right Type of Brown Sugar

Not all brown sugars are created equal when it comes to curing bacon. Here are some tips for selecting the best variety:

Dark vs. light – Go for a darker brown sugar like muscovado or Demerara to get the most pronounced molasses flavor. Light brown has milder sweetness.
Granulated texture – Pick a brown sugar that is finely granulated. This ensures it will dissolve properly and coat the meat evenly. Avoid large crystals.
Moisture content – Look for brown sugar with at least 4-6% molasses content. The moisture helps balance dry ingredients.
Flavor notes – Brown sugars flavored with maple, bourbon, coconut, etc. can add fun twists to your bacon.

Experiment to find your favorite brown sugar cure companion. The depth of flavor will be noticeably better than plain white sugar.

Dry Curing Method

For maximum flavor impact, a brown sugar dry cure really shines. Here’s a simple procedure:

Measure 1 cup brown sugar and mix with 1 cup salt, spices, and 1 tsp InstaCure #1 per 5 lbs pork belly.
Rub the cure mixture thoroughly over the entire pork belly.
Place belly in a baking pan or plastic bag, cover, and refrigerate for 1 week per inch of thickness.
Turn the belly over halfway through curing time. Rinse off cure when finished.
Rest in fridge overnight to form pellicle, then smoke until desired flavor/texture is reached.
Cool, slice, and cook as desired. Enjoy!

This dry cure technique allows the brown sugar to penetrate deep into the meat for pronounced sweetness and salty balance.

Wet Brine Curing Method

For bacon with a more subtle sweet flavor, try a brown sugar wet brine cure:

Dissolve 1 cup brown sugar in 1 gallon water with 1 cup salt and 1 tsp InstaCure #1.
Submerge pork belly in brine and weigh down to keep fully immersed.
Cure in fridge for 10-14 days. No need to flip belly.
Remove pork and rinse off brine. Pat dry.
Optional 24 hour rest for pellicle formation.
Hot or cold smoke per your preference.
Cool, slice and cook bacon.

With wet curing, the sweetness will be a bit more delicate but still noticeable. This yields a very evenly cured and flavored slab of bacon.

Adjusting Brown Sugar Amounts

The recipes above use a 1:1 ratio of brown sugar to salt. This gives a nicely balanced sweet-salty flavor. But you can customize to your tastes:

Less sweetness – Reduce brown sugar to 3/4 cup or 1/2 cup.
More sweetness – Increase brown sugar up to 1 1/4 cups.
Bold molasses flavor – Add 1-2 Tbsp molasses along with brown sugar.

Be cautious about exceeding 1 1/4 cups brown sugar or using all molasses. This can overpower the other flavors.

Extra Tips for Maximizing Flavor

To get the very best results from brown sugar bacon curing:

Sprinkle extra brown sugar on meat when forming pellicle to boost sweetness and promote stickiness for smoke adhesion.
Add spices like garlic, pepper, coriander, mustard, and chili powder to complement brown sugar.
Use fruit wood or hickory when smoking to balance brown sugar’s richness.
Bake rather than pan fry for more even caramelization without burning.
Chill bacon thoroughly before slicing thinly against the grain for the best texture.
Cook bacon slowly over medium-low heat to allow sugars to caramelize without scorching.
Make candied bacon by coating slices with brown sugar paste before baking until crisp.

With its touch of molasses richness, brown sugar takes bacon to the next level of craveable sweet-salty pleasure. Once you try it, you may never want to cure bacon with regular white sugar again. The depth of flavor is truly remarkable. Play with different brown sugars, spice mixes and smoking techniques until you find your ultimate personal brown sugar bacon cure.

FAQ About Brown Sugar Bacon Curing

Still have some questions? Here are answers to some commonly asked questions:

Is brown sugar necessary for curing bacon safely?

No, sugar is not mandatory for safety, just for flavor. The nitrites and salts cure the pork to prevent bacteria growth.

Does the brown sugar need to be packed or loose?

Generally loose brown sugar with a fine, granulated texture is best for ensuring it will dissolve and spread evenly. But either form will work.

Can I use coconut sugar or maple sugar instead of brown sugar?

Yes, you can substitute these or other dry sugars labeled as “granulated” or “crystal” form. Avoid using liquid syrups.

Is dark brown sugar better than light brown for bacon curing?

Darker varieties like muscovado do provide more pronounced molasses richness, so go as dark as you prefer.

Should I use more salt if I’m reducing the brown sugar amount?

It’s not necessary to increase salt when using less sugar. The cure ratios already have enough sodium for preservation.

How can I tone down sweetness if my brown sugar bacon is too sweet?

Try soaking the cured bacon in water for 30-60 minutes to leach out some sugars before smoking it.

With its trademark balance of salty and sweet, brown sugar bacon is craveably delicious. Experiment with different cure methods and recipes until you find your personal favorite. Then get ready to enjoy incredible homemade bacon with no need for fancy equipment. Brown sugar truly brings out bacon’s most blissful flavors.

how to cure bacon with brown sugar