Sugar Cured Bacon Or Country Sausage Links Recipe
Make Sugar Cured Bacon Or Country Sausage Links Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Prepare the Cure
In a bowl, mix together the granulated sugar, salt, black pepper, garlic powder, and smoked paprika until well combined.
- 2
Cure the Meat
Rub the cure mixture all over the bacon or sausage links, ensuring even coverage. Place the meat in a large zip-top bag or airtight container.
- 3
Add Water
Pour the water into the bag or container, making sure the meat is submerged in the curing solution.
- 4
Refrigerate
Seal the bag or container and refrigerate for 5 to 7 days, flipping the meat every couple of days to ensure even curing.
- 5
Rinse and Dry
After the curing period, remove the meat from the bag, rinse it under cold water to remove excess sugar and salt, and pat it dry with paper towels.
- 6
Cook the Meat
Cook the cured bacon or sausage links in a skillet over medium heat until crispy and fully cooked through.