Bacon is one of those foods that elicits strong reactions – you either love it or hate it. But for bacon lovers the flavor is key. Store-bought bacon can be tasty, but it’s often loaded with sodium preservatives, and other additives. Making your own homemade bacon is an excellent way to control the ingredients and customize the flavor.
Unseasoned or uncured bacon provides a blank slate to create your ideal bacon taste While it lacks the familiar salty, smoky bacon flavor out of the package, it opens up many possibilities to season it yourself. From basic salt and pepper to sweet and spicy rubs, let’s explore how to bring unseasoned bacon to life with your favorite flavors
Why Choose Unseasoned Bacon?
Choosing unseasoned, uncured pork belly to make bacon at home offers several advantages:
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Control salt level – You dictate how much salt goes on rather than relying on a manufacturer. This lets you reduce sodium.
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Avoid preservatives – No need for chemical preservatives like nitrates or nitrites.
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Enhance nutrition – Uncured bacon is often more nutrient-dense with less processing.
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Customize flavor – Season it yourself with any flavors you like rather than settling for one-note bacon.
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DIY satisfaction – Fun to create your own recipe from scratch.
With the right seasoning techniques, unseasoned bacon delivers on flavor. Let’s look at how to do it.
Seasoning Basics
Seasoning uncured pork belly to make great bacon at home is very achievable. Here are some tips:
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Season both sides – Flavor must penetrate both sides of each slice for balanced flavor.
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Try dry and wet rubs – Layer flavors with dry spices and herb rubs along with wet glazes or sauces.
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Rest before cooking – Let bacon rest at least 15 minutes after seasoning to allow flavors to absorb.
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Watch the salt – Add salt gradually, tasting as you go. It’s easy to oversalt without curing salts.
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Flip while cooking – Cook bacon on both sides evenly to distribute seasoning.
Simple Flavor Boosters
For a quick flavor boost, just a sprinkle of these ingredients makes a noticeable difference:
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Salt and pepper – The classic combo enhances natural pork flavor.
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Smoked paprika – Adds undertones of smokiness without actual smoking.
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Chili powder or cayenne – For a mild kick of heat.
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Cinnamon – A dash adds warmth.
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Garlic and onion powder – Savory depth without fresh alliums.
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Maple syrup – Just a drizzle gives sweetness.
Favorite Seasoning Blends
Pre-mixed blends offer convenience and balanced flavors. Try these:
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BBQ dry rub – Brown sugar, chili powder, paprika, garlic, and onion powders.
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Cajun seasoning – Paprika, garlic, onion, thyme, cayenne, and black pepper.
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Breakfast sausage seasoning – Sage, thyme, rosemary, nutmeg, ginger, and pepper.
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Jerk seasoning – Spicy allspice, thyme, garlic, onion, cinnamon, and brown sugar.
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Taco seasoning – Chili powder, cumin, paprika, garlic, and onion powders.
Creative Seasoning Ideas
Looking to get creative? These unique seasoning combos will make your tastebuds sing:
- Italian herbs with balsamic glaze
- Lemon pepper with parsley
- Coffee rub with brown sugar
- Thai curry paste with lime zest
- Teriyaki marinade with sesame seeds
- Orange zest with coriander and mustard
- Ginger and brown sugar with soy sauce
- Honey mustard with cracked black pepper
Don’t limit yourself – combine flavors from multiple cuisines. Let your imagination run wild!
Step-By-Step Seasoning Guide
Follow this simple process for maximum flavor:
1. Prepare raw pork belly
- Purchase uncured pork belly.
- Remove skin and trim excess fat.
- Slice into strips 1/4 to 1/2 inch thick.
2. Create seasoning blend
- Decide on flavors.
- Combine dry and wet ingredients.
- Avoid too much salt at first.
3. Coat bacon thoroughly
- Place bacon strips in glass dish or pan.
- Use hands or brush to coat all sides with seasoning.
- Let rest 15 minutes post-seasoning.
4. Bake bacon
- Preheat oven to 225°F.
- Line pan with parchment paper.
- Cook 1 to 1 1/2 hours, flip occasionally.
5. Cool and store
- Let bacon cool completely before storing.
- Refrigerate in sealed container up to 1 week.
- Can freeze for longer storage.
6. Crisp and serve
- Reheat bacon in cast iron or nonstick pan.
- Cook over medium-low, turning occasionally.
- Crisp to desired texture without burning.
Frequently Asked Questions
What’s the best way to test seasonings?
Cook a test slice before baking all the bacon. Taste and tweak seasoning if needed.
Should you bake or pan fry?
Baking gives evenly cooked bacon but pan frying crisps it up nicely after baking. Do both.
How long does homemade bacon last?
5-7 days refrigerated, 2-3 months frozen. Discard if smelling or appearing off.
Can you freeze homemade bacon?
Yes, allow it to cool fully after baking then wrap well and freeze. Defrost before frying.
Is uncured bacon really better?
It avoids synthetic preservatives but still contains nitrates naturally occurring in foods like celery powder. Up to you!
Give Homemade Bacon a Try
With endless ways to customize flavor, turning an unseasoned pork belly slab into tasty homemade bacon is very gratifying. Getting the seasonings just right for your palate might take some trial and error, but it’s a fun culinary experiment. Much tastier than grabbing a pack of standard bacon off the shelf!
What unique flavor combos are you excited to try on your next batch of homemade bacon? Share your ideas in the comments below!
