Is Sugar Cured Bacon Actually Sweet?

For many bacon lovers, hearing the words “sugar cured” instantly sparks visions of deliciously caramelized, maple-flavored strips. However, traditional sugar cured bacon uses minimal sugar for an entirely different purpose But does this still make the end result taste sweet? Let’s find out.

What is Sugar Cured Bacon?

Sugar cured bacon refers to pork belly that is salt cured with the addition of sugar in the brining process Pork bellies are submerged in a special curing solution containing

• Salt
• Sugar
• Nitrates/nitrites
• Spices

The pork soaks in this mixture for days or weeks absorbing the flavors and preserving compounds.

The Role of Sugar

In sugar cured bacon, sugar serves multiple functions:

• Counteracts saltiness – Sugar balances out the intense salt in the cure, ensuring a more balanced flavor. Too much salt alone would make the bacon inedibly salty.

• Improves curing – Sugar aids salt in penetrating the meat and enables faster curing. The small sugar molecules help carry cure into the cells.

• Adds flavor – Sugar does impart subtle sweetness and depth, while allowing the natural smoky pork flavor to still dominate.

• Improves browning – The tiny amount of sugar promotes caramelization and desirable maillard reactions during cooking for better browning.

So while sugar plays several roles, adding pronounced sweetness is not the primary goal. Only a scant amount is used to complement the salt.

Typical Sugar Content

A standard sugar cure contains approximately:

• 4-8 oz salt
• 1-2 oz sugar
• 1 oz curing salts (nitrite/nitrate)

Per 1 gallon of water. So the sugar content is quite low compared to the salt.

The USDA specifies sugar cured bacon can only contain up to 5% sucrose by weight in the finished product. This small percentage provides subtle background sweetness, not upfront sugariness.

Impact on Flavor

The minimal sugar content in traditional sugar cured bacon delivers:

• Slightly rounded edges – A hint of sweetness balances the intense pork and salt flavors.

• More complexity – Sugar adds another layer of flavor instead of just straight-up salty.

• Enhanced savoriness – The pinch of sweetness actually amplifies the rich, meaty umami qualities.

• No sugar rush – It does not taste overtly sweet or syrupy – the cinnamon bun of bacons.

Think of the sugar as seasoning rather than a dominant flavor. It brings out the best in the smoky pork without overpowering it.

Not “Honey” Flavored

Some people mistakenly assume sugar cured bacon will taste like honey, almost candied. This likely comes from confusion with maple-cured bacon, which does contain actual maple syrup.

With just a touch of sugar for curing purposes, traditional sugar cured bacon maintains a primarily salty, smoky, savory flavor profile. The sweetness plays a subtle supporting role instead of stealing the spotlight.

Checking the Label

To enjoy genuinely old-fashioned subtle sugar cured bacon, look for:

• “Cured with sugar” NOT honey/maple cured
• Minimal added sugars toward the end of the label
• No honey or maple flavors in the description
• From reputable producers like Paradise Locker Meats

Beware labels can be misleading, So taste test first before buying in bulk if seeking an unsweetened flavor.

Enjoying Sugar Cured Bacon

While not literally sweet, sugar cured bacon makes an incredible breakfast treat and sandwich topping. Some tasty ways to enjoy:

• Crispy strips with scrambled eggs and toast

• Chopped into a rich potato hash

• Crumbled on a cheeseburger or hot dog

• Paired with bitter greens like kale or collard

• Complementing super sweet foods like waffles or pancakes

• On a BLT sandwich with sweet tomatoes and lettuce

• In homemade baked beans or soups

While it may sound sweet, traditionally cured bacon is anything but. The touch of sugar augments the salty, savory, smoky essence of flavorful pork. Proof you can have your bacon and eat it too!