Tabasco Brown Sugar Bacon Recipe

Make Brine

In a nonreactive saucepan, combine 4 cups water, 1 cup kosher salt, 1 cup packed brown sugar, 1 tablespoon pink curing salt, 1 teaspoon black pepper, smashed garlic, bay leaves, and whole allspice. Warm gently over medium heat, stirring until the salt and sugar fully dissolve. Do not boil. Remove from heat and cool to room temperature, then chill in the refrigerator until completely cold (about 1–2 hours).

If short on time, make the brine ahead and chill overnight to ensure it's thoroughly cold before adding pork.

Cure the Pork Belly

Place the trimmed pork belly in a large, nonreactive container or a zip-top freezer bag. Pour the chilled brine over the belly, ensuring it is fully submerged. If needed, weigh it down with a plate to keep it under the brine. Refrigerate for 5 days, turning the belly once a day to redistribute the brine and ensure even curing.

After 5 days, remove the belly from the brine and rinse thoroughly under cold running water to remove excess salt and surface spices. Pat dry with paper towels.

Place the rinsed belly on a wire rack set over a rimmed baking sheet and return to the refrigerator, uncovered, for 12–24 hours to form a tacky pellicle — this helps smoke and the finish adhere.

Prepare the Tabasco-Brown Sugar Coating

In a small bowl, whisk together 1 cup brown sugar (for coating), 2 tablespoons coarse cracked black pepper, 1 teaspoon smoked paprika, and 1 teaspoon cayenne or chili powder (if using). In a separate small bowl, combine 3 tablespoons Tabasco sauce with 1 teaspoon neutral oil to thin slightly.

Brush the tacky pork belly evenly with the Tabasco mixture, pressing the brown sugar and pepper mixture onto the surface so it forms an even crust. Ensure all surfaces are coated. Let sit at room temperature for 20–30 minutes while you prepare the smoker or oven.

Smoke the Belly (preferred)

Preheat your smoker to 200°F (95°C). Add soaked apple or hickory wood chips per manufacturer instructions. Place the coated pork belly on the smoker grate, fat side up, and smoke until the internal temperature reaches 150°F (65°C), about 2–3 hours depending on thickness. During the first hour, avoid opening the smoker frequently. The brown sugar crust will set and the Tabasco will mellow.

Oven Method (if no smoker)

Preheat oven to 200°F (95°C). Place the coated belly on a wire rack set over a rimmed baking sheet. Add a small tray with soaked wood chips at the bottom of the oven if you have a stovetop smoker box or use a few drops of liquid smoke brushed onto the belly before coating. Roast until the internal temperature reaches 150°F (65°C), about 2–3 hours.

Once the belly reaches 150°F, increase temperature to 375°F (190°C) or transfer to a 400°F (200°C) hot grill to caramelize the sugar for 8–12 minutes, watching carefully so it doesn't burn. The goal is a dark, sticky glaze and slightly crisp edges.

Remove the belly and let rest on a cutting board for 15–20 minutes before slicing. Reserve any drippings for other uses.

Slice the bacon to desired thickness (typically 1/16"–1/8" for classic bacon). To render extra fat and crisp strips, pan-fry slices over medium heat in a skillet with 1 teaspoon neutral oil until edges are crisp and sugar is bubbly, 2–4 minutes per side depending on thickness.

Serve warm. Tabasco Brown Sugar Bacon pairs well with eggs, biscuits, maple pancakes, or as an accent on burgers and salads. Store leftover cured-and-cooked bacon wrapped in parchment and refrigerated up to 7 days or frozen up to 3 months.