How to Cure Bacon with Brown Sugar for Maximum Flavor

Curing your own bacon at home is deeply satisfying and allows you to create customized flavors While classic curing salt delivers the signature salty pork flavor we expect, adding brown sugar takes homemade bacon to the next level.

The sweetness and subtle molasses notes of brown sugar balance beautifully with smoky, savory bacon. With some simple ingredients and a bit of patience, you can easily cure bacon with brown sugar for breakfast-worthy results.

Why Cure Bacon with Brown Sugar?

Sweet, maple-cured bacon has become popular for good reason – the touch of sweetness offsets the rich, fatty flavors of pork belly perfectly. Brown sugar adds similar complementary sweetness but also extra depth thanks to its molasses notes.

The nutty caramel flavor of brown sugar gives home cured bacon a uniquely delicious taste. Friends and family will be begging you to make more of your brown sugar bacon after the first batch!

Ingredients Needed to Cure Bacon with Brown Sugar

Curing your own bacon is simple with these ingredients:

• 3 to 5 lbs pork belly
• 1 cup brown sugar
• 1/4 cup kosher salt
• 2 tablespoons black pepper
• 1 teaspoon pink curing salt (InstaCure #1)
• Spices like garlic powder, onion powder, smoked paprika (optional)

The basic ingredients are the pork belly, brown sugar, salt, and pink curing salt. From there you can customize with different seasoning blends. Black pepper adds a little heat.

Step-by-Step Instructions

Follow these simple steps for incredible brown sugar cured bacon

1. Prepare the Pork Belly

Start with a 3 to 5 lb slab of good quality pork belly. Choose one that’s roughly evenly thick. Rinse and pat dry the pork belly. Trim off any bones or tough skin portions.

2. Make the Curing Rub

In a small bowl, mix together the brown sugar, kosher salt, black pepper and any other seasoning powders. Use your fingers to break up any clumps in the brown sugar.

Once combined, mix in the pink curing salt until fully incorporated.

3. Apply the Curing Rub

Lay the pork belly skin/fat side down. Liberally apply the curing mix, pressing it into the meat. Get an even coating on all surfaces.

Place the pork belly in a zip top bag or airtight container. Remove as much air as possible and seal.

4. Cure the Pork

Refrigerate the rubbed pork belly for at least 7 days, flipping the bag halfway through. As it cures, liquids will accumulate – this is normal.

After a week, the pork should be firmer and the rub will have melded into the meat. Rinse off any excess cure mix and pat the pork belly dry.

5. Cold Smoke the Bacon (Optional)

For extra flavor, you can cold smoke the cured pork belly before cooking it. Use a smoker or smoke tube to lightly smoke the pork for 4-6 hours with maple, hickory or apple wood.

6. Cook the Bacon

Preheat oven to 225°F. Place pork belly on a wire rack set over a foil lined baking sheet. Cook for 2-3 hours until it reaches an internal temp of 150°F.

7. Cool and Slice

Allow the cooked bacon to cool to room temperature before slicing into strips or cubes. Fry up a test piece to confirm it tastes properly cured and smoky.

8. Use or Preserve the Bacon

Enjoy your brown sugar bacon within 1 week. For longer storage, wrap strips or pieces tightly and freeze for up to 2 months.

The sweetness of the brown sugar balanced by smoky hints is bacon perfection! Use it to take eggs, sandwiches, salads and more to the next level.

Tips for the Best Brown Sugar Bacon

• Choose a high quality, fresh pork belly for the best results. Avoid ones with a lot of bones or tough skin portions.

• When mixing the cure, make sure the brown sugar is broken up so it coats the meat evenly.

• Apply the curing rub generously to all surfaces. Use it all up to prevent waste.

• Cure for at least 7 days for full flavor penetration. Flipping halfway through ensures even contact.

• Rinsing away exterior cure before cooking prevents over-salting. Pat dry so the sugars don’t burn.

• Use a digital thermometer to monitor internal temp rather than time for perfect doneness.

• Let bacon cool before slicing or it will crumble. Chilling in the fridge helps firm it up.

• Fry up a test piece after curing/smoking to check for ideal bacon flavor before cooking a whole batch.

More Sweet Bacon Flavor Ideas

Brown sugar gives great classic flavor, but you can experiment with other sugars in your bacon cure too:

• Maple sugar or maple syrup
• Honey or agave nectar
• Demerara or turbinado sugar
• Molasses
• Fruit jam

Mix and match with spices like smoked paprika, crushed red pepper, fresh cracked black pepper or cayenne for custom flavors.

The options for crafting your own gourmet bacon are endless. Just stick to the basic curing process and have fun with the flavors!