How to Cure Bacon Without Sugar

Bacon is a smoked and cured pork belly that is a beloved breakfast food for many. The savory salty and smoky flavor of bacon is hard to resist. However, traditional bacon curing methods call for sugar to be added to the cure. For those on low-carb, keto, or sugar-free diets, buying commercial sugar-free bacon can be expensive. Luckily, there are easy methods for curing your own bacon at home without any added sugars.

Why Sugar is Typically Added to Bacon Cures

Most bacon cure recipes call for the addition of sugar, typically brown sugar. Sugar serves several purposes in bacon curing:

• It balances out the salty taste of the cure and creates sweetness and depth of flavor.

• It helps inhibit bacteria growth by binding moisture

• It provides food for beneficial curing bacteria which generate nitrite from nitrate in the cure.

• It improves texture and gives bacon a nice caramelized flavor when pan fried.

So while sugar is not absolutely essential for safety in the curing process, it does affect the flavor and quality of the finished bacon. Those looking to avoid sugar will need to find substitutes to achieve proper texture and taste.

Choosing the Right Sugar Substitute

When curing bacon without sugar, it is important to choose a granulated sugar substitute that can properly mix with the cure and coat the meat. Some good sugar-free options include:

• Erythritol – Provides bulk and caramelizes like sugar without the calories.

• Monk fruit sweetener – Has a sweet flavor without spiking blood sugar.

• Stevia – Very sweet so only small amounts are needed.

• Xylitol – Sweet and inhibits bacteria like sugar.

• Allulose – Tastes and performs most like real sugar.

For balance of sweetness and curing properties, monk fruit or xylitol are good choices. Always check labels and avoid sugar alcohols that can cause gastric distress.

Dry Curing vs. Wet Curing Bacon

There are two main methods used to cure bacon – dry curing and wet curing (also called brine curing). Both can be done without sugar successfully.

Dry Curing

This technique involves coating the raw pork belly with a dry mixture of curing salt, seasonings, and a sugar substitute. The meat cures for about 7 days per inch of thickness flipped periodically. The mixture only penetrates about 1/4 inch so this is best for thinner cuts of pork belly.

Pros:

• Allows seasoning flavors to penetrate deeply
• Forms pellicle for better smoke adhesion

Cons:

• Risk of uneven cure penetration
• Repeated spice rub applications required

Wet Curing

Wet curing requires submerging pork in a water-based brine solution containing curing salts, seasonings, and sugar substitutes. It cures for about 14 days. The brine fully penetrates the meat.

Pros:

• Cure penetrates evenly throughout
• Faster overall curing time
• Only one brine application needed

Cons:

• Can dilute flavor intensity
• No pellicle forms on the surface

Both methods work well without sugar as long as proper cure times are followed. Wet curing may provide more consistency.

Step-By-Step Guide to Sugar-Free Bacon Curing

Here is a simple step-by-step guide to curing your own bacon at home without any added sugar:

Ingredients Needed:

• Pork belly, skin removed
• Curing salt (InstaCure #1 or Prague Powder #1)
• Sea salt or kosher salt
• Sugar substitute (monk fruit, erythritol, etc.)
• Spices and seasonings as desired

Process:

1. Weigh pork belly and calculate cure amounts – For wet brine curing, use 1 ounce of insta cure #1 per 1 gallon of water along with 4-8 oz of salt and sugar substitute per gallon. For dry curing, use 0.25 ounces insta cure #1 and 0.5-1 oz salt mixed with 1 oz sugar substitute per 1 lb of pork belly.

2. Trim pork belly and remove skin. Cut into manageable sized pieces if needed. Rinse pork, pat dry, and rub with salt. This helps the curing solution absorb better.

3. Mix together cure ingredients. For wet curing, dissolve everything in water and pour over pork in non-reactive container. For dry, mix ingredients and liberally rub on all surfaces.

4. Cure pork based on the method used. For wet curing, keep pork submerged in brine for about 14 days. For dry curing, rub cure into pork every other day for about 7 days per inch of thickness. Cure in the refrigerator at 40°F or below.

5. After curing time, remove pork and rinse off cure mixture. Pat dry. Place on racks and rest in refrigerator for 24 hours. This allows pellicle to form.

6. Hot or cold smoke bacon until desired color and flavor is reached. Maintain temperatures under 150°F.

7. Cool smoked bacon. Slice and cook as desired. Use within 3 weeks or freeze for longer storage.

Tips for Making Moist and Flavorful Sugar-Free Bacon

Proper curing and cooking methods are key to getting great texture and flavor without added sugar:

• Use pork belly with a decent amount of fat. The fat will keep the bacon moist.

• Add spices like black pepper, crushed red pepper, garlic, paprika, coriander, and mustard powder to amp up flavor.

• Use real wood chips on a smoker instead of liquid smoke which can taste acrid.

• Cook low and slow. Don’t exceed 150°F internal temperature during smoking.

• Chill bacon well before slicing thinly against the grain.

• Cook bacon slices slowly over medium-low heat to render fat without burning.

• Bake bacon slices at 400°F on a rack to get crispy meat with melted fat.

With some experimentation and the right techniques, you can achieve amazing sugar-free bacon with big flavor at home for a fraction of the cost of buying it. Customize your cure with different sweeteners, salts, spices, and smoking methods until you find your ultimate personal recipe. Ditch the sugar and enjoy hearty bacon again without sabotaging your diet goals.

Frequently Asked Questions

Is sugar absolutely necessary for curing bacon?

No, sugar is not mandatory for the curing process itself. The nitrites and salts in curing mixes cure the pork for preservation and safety. However, sugar does improve bacon flavor.

What is the best sugar substitute for bacon curing?

Monk fruit, erythritol, xylitol, and allulose work well to provide sweetness, bulk, and moisture control. Avoid maltitol which can cause digestive issues. Stevia may make bacon too bitter.

Can I use maple syrup or honey in a sugar-free bacon cure?

Pure maple syrup and honey do contain sugars so they are not strictly “sugar-free”. However, you can use these sparingly as flavorings in a bacon cure, just don’t make them the main sugar replacement.

How can I get crispy sugar-free bacon?

Cook low and slow either in a skillet or bake on a rack at 400°F. Chilling bacon prior to cooking also helps it get crispy. Just watch closely to avoid burning.

What if my bacon is too salty without sugar?

You can soak finished cured bacon in cold water for 30-60 minutes to desalinate it. Pat dry thoroughly before smoking or cooking. Adjust salt amounts in your next batch.