House-cured Tabasco Brown Sugar Bacon Recipe
Crispy bacon infused with a sweet and spicy blend.
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Ingredients
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Cured Bacon Ingredients
Method
Curing Directions
- 1
Prepare the Cure
In a large bowl, combine kosher salt, brown sugar, Tabasco sauce, black pepper, garlic powder, and smoked paprika. Mix until well blended.
- 2
Apply the Cure
Place the pork belly in a large, non-reactive dish. Rub the cure mixture evenly over the pork belly, ensuring that all surfaces are covered.
- 3
Cure the Bacon
Cover the dish with plastic wrap and refrigerate for 7 days. Turn the pork belly every other day to ensure even curing.
- 4
Rinse and Dry
After 7 days, remove the pork belly from the refrigerator and rinse off the cure under cold water. Pat dry with paper towels.
- 5
Smoke the Bacon (Optional)
For added flavor, smoke the pork belly in a smoker at 200°F (93°C) until it reaches an internal temperature of 150°F (65°C), about 2-3 hours.
- 6
Slice and Cook
Once cured and optionally smoked, slice the bacon to your desired thickness. Cook in a skillet over medium heat until crispy.