How to make homemade sugar-free nitrates free bacon

It’s not feasible to make homemade sugar-free nitrate-free bacon. It’s actually very easy and tastes better than a store where you bought sugar-free bacon. You can get such a smoky salty taste without worrying about hidden sugar or preservatives sneaking in.

Simple homemade bacon recipe

If you’ve ever picked up bacon in the store and noticed that every bite is stuffed with sugar and nitrates stuffed in, then you’re not just hoping for something cleaner and healthier.

Making your own sugar-free nitrate-free bacon at home may sound like a big deal, but it is actually very viable and much more satisfying than you would expect.

Plus, it’s not an interesting business. Whether you avoid nitrates for health reasons or cut out sugar from your life, this recipe has a simple approach and delicious results.

Once you’ve mastered this, you can tinker with the flavors to create your own personalized bacon vibe. When you think about it, it really hits something out of the package. So go ahead, cook, and enjoy the bacon with precision.

Make this recipe great

It actually controls the material.
You can skip all the mean sugar and chemical nitrates that are common in regular store-bought bacon. Freeing your own bacon from sodium nitrite and sugar is perfect for people with dietary needs or simply wanting a clean plate.

Knowing exactly what’s in your bacon puts you in the driver’s seat. This is quite satisfying.

The simplicity matches the flavor.
This recipe uses a small amount of natural ingredients to bring out the smoky flavor of bacon without being dried by sugar and preservatives. The curing process is simple, but the end result is the rich, appetizing flavor you crave.

It’s customizable and fun.
Making bacon at home may seem intimidating, but the process is actually quite simple and you can tweak it to your liking. It’s a kitchen project that’s more of a fun experiment than a chore.

Simple ingredients and alternatives

Unexplored pork belly
This is the go-to cut of homemade bacon, as it has the perfect fat-to-meat ratio to get its classic bacon texture. If you can’t find pork belly, the shoulders of the pork will work, but they are not too crispy or juicy as you know it will have a lower fat content.

Sea salt
Salt is the key to curing here, pulling out the moisture and preserving the meat. Any coarse salt can be used, but avoid iodinated salts as they can affect the flavor and color during curing.

Harden salt alternatives
We avoid nitrates so you don’t use traditional pink cured salts. Instead, this recipe relies on sea salt and smoke for storage and flavor, so bacon should be refrigerated and used within a week or so. If you want a natural source of nitrates, you can also add celery powder, but that’s an option.

Liquid smoke or wood chips
Liquid smoke is an easy way to get that smoky flavor without the flashy equipment of a smoker. If you have a sense of adventure and smokers, enjoy wood chips like hickory and applewood in search of a real atmosphere.

Spice and sweetener alternatives
Typical store-bought bacon has sugar, but our sugar-free version is completely excluded and feels sweet to eat low-carb brown sugar sweeteners. Garlic powder and paprika can add a cool depth without any excess sugar, but they are optional.

Professional Chef Tips

#1 Use a kitchen scale
Obtaining the weight of the pork belly is important to calculate the appropriate amount of salt for hardening. Too little salt means that it’s not treated well and too much, and can be overwhelmingly salty. I used 8 pound slabs of pork belly. If you’re so big that you can only find half of that size, you’ll need to cut salt, pepper and low-carb sweeteners by half.

#2 Dry before curing
Before applying the Cure Mix, make sure to pat the raw pork belly with a paper towel. Excess moisture can slow the curing process and prevent the seasoning from being properly fixed.

#3 Treatment in the fridge
Wrap the pork belly tightly and let it dry in the fridge for about 5-7 days. Check daily and hand over every two days to redistribute treatment evenly.

#4 Rinse and dry after curing
Once the dry curing is complete, rinse off the salt and spices under cold water and lightly tap thoroughly. Drying well is the key to getting that lovely bark while smoking or cooking.

#5 Low smoke and slow
If you have a smoker, aim for about 175°F to 200°F and smoke the pork belly for about 2-3 hours until it reaches a temperature of 150°F. This mild heat helps develop the flavor without being too fast.

#6 or oven method
Are there any smokers? There are no big ones. After curing, roast in a 200°F oven for several hours to mimic its slow smoke effect. You can add liquid smoke to the spices.

#7 Slice Cold Bacon Strips
Chill the bacon after smoking before slicing. The cold bacon slices thinner and cleaner than room temperature. This is perfect for crunching in a pot.

Variations of recipes

Added herbs:
Try to tossing fresh rosemary or thyme during the curing process to add a Herbie twist.

Spice up:
If you like bacon with a little heat, throw some cayenne pepper or smoked paprika.

Different smoke flavors:
Try a variety of wood chips, such as cherry and mesquite, for a unique smoky profile.

Smoke-free options:
Skip smoking and roast with liquid smoke in a rub to create a quick and easy version.

Maple Flavor Upgrade:
For the classic maple bacon atmosphere without sugar, use sugar-free maple syrup alternatives in treatment.

What to serve with homemade bacon

Avocado toast
The creamy avocado pairs very well with the salty crunch of bacon for a simple and satisfying bite.

Eggs of all styles
Bacon and eggs are timeless combos for reasons, and protein and flavor all stand out as the correct notes.

salad
The crispy bacon bit adds a smoky, crisp punch to your salad without weighing it.

Roasted vegetables
Serve a balanced, delicious plate along with roasted Brussels sprouts or asparagus.

Breakfast bowl
Use bacon as a star in a healthy breakfast bowl with grains, greens and soft boiled eggs.

Troubleshooting common issues in this recipe

Salty bacon
If you accidentally get salted, soak the pork in cold water for a few hours and then change the water from time to time to pull out any excess salt before cooking.

Bacon isn’t smoky enough
Make sure the smoker is producing enough clean smoke, or add 1 teaspoon of liquid smoke to the friction before cooking to enhance the flavor.

The bacon is too chewy
Once the bacon has been completely smoked and cooled, slice thinly to avoid a rubbery texture. Carefully monitor the internal temperature as excessive cooking may cause bites.

Uneven curing
Spin the pork belly regularly during curing to ensure that the cure mix is applied evenly across all sides for a consistent flavor.

Steam of meat during hardening
Always heal in the fridge and use fresh, high-quality pork belly. Do not cure for longer than recommended to avoid the risk of corruption.

Freezing and storing leftovers

frozen:
Wrap the cooked bacon tightly at room temperature in plastic wrap and place in a safe bag in the freezer. Freeze for up to 3 months. When ready, thaw in the fridge overnight before reheating.

storage:
Store cooked bacon in an airtight container or in a ziplock bag in a fridge for up to 5 days. If possible, reheat in a frying pan or oven instead of a microwave to make it crispy.

Can I make this bacon without smoking?

Yes, you can use the oven method with liquid smoke with spice friction to get a smoky flavor without a smoker.

How long can I keep this bacon cured?

This version skips nitrates, so if you leave it refrigerated it is best to eat it within 7-10 days.

Can I reuse the curing mix?

For best results, it is best to make fresh treatment ingredients each time, as salt and spices are soaked and not the same effect.

Does the bacon freeze quite a bit before cooking?

Yes, you can freeze the cured pork belly before cooking. Just thaw completely in the fridge before smoking or roasting.

How to make homemade sugar-free nitrate bacon