Guinness Bacon Recipe

Prepare cure and combine liquids

In a medium bowl combine the 1 cup packed brown sugar, 1.5 tablespoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder and the optional 1 teaspoon pink curing salt (if using). Stir to combine. Pour 1 cup Guinness into a shallow dish or resealable plastic bag and let it come to near room temperature for a few minutes.

Coat and brine

Rub the bacon or pancetta lightly with a little of the dry cure mix so each slice has some surface seasoning. Place the strips in the shallow dish or bag and pour the Guinness over them, ensuring they are mostly covered. Sprinkle the remaining dry cure over and press gently so seasonings adhere.

Marinate and cure time

Seal the bag or cover the dish and refrigerate. Marinate for 6–12 hours for pronounced flavor; up to 24 hours if you want a deeper stout infusion. If you used pink curing salt and plan to keep the bacon longer, follow safe curing guidelines—this recipe is designed for short-term marination and immediate cooking.

Remove and dry

After marinating, remove bacon from liquid and pat very dry with paper towels. Reserve the Guinness-brown sugar-marinate (do not reuse for raw meat unless boiled) — you will reduce a portion for glaze if desired. If slices are wet, they won't crisp well.

Preheat and arrange

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack in the pan. Arrange bacon strips in a single layer on the rack so air circulates and fat drains.

Roast until partially cooked

Roast bacon 12–18 minutes depending on thickness, turning once halfway, until it’s just beginning to brown and has rendered fat but is not fully crisp. Keep an eye so it doesn’t overcook; thick-cut may take longer.

Make glaze

While bacon roasts, pour reserved 1/2 cup of the marinade (or if you did not save, use 1/2 cup fresh Guinness) into a small saucepan with 1/4 cup maple syrup and 2 teaspoons Dijon mustard. Bring to a gentle simmer and reduce until syrupy, about 6–8 minutes. Whisk in 1/2 teaspoon freshly ground black pepper. If the glaze is too thin, reduce a few more minutes; if too thick, add a teaspoon of water.

Glaze and finish cooking

Brush the partially roasted bacon with a light coat of the glaze and return to oven. Roast an additional 4–8 minutes until glaze is tacky and bacon reaches desired crispness. For thicker candied bacon, brush again and broil on high 1–2 minutes watching carefully to avoid burning.

Rest and garnish

Transfer bacon to a plate lined with paper towels to drain for 2 minutes. Sprinkle optional chopped chives or parsley over the bacon. Let cool slightly — glaze will set as it cools.

Serve

Serve warm as an appetizer, on sandwiches, or chopped into salads. Store leftovers refrigerated in an airtight container for up to 4 days; reheat briefly in a hot oven or toaster oven to restore crispness.