Honey Cured Bacon Recipe

Honey Cured Bacon

1. 1

   Prepare the Cure

   In a medium bowl, combine honey, brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, and thyme. Mix well until all ingredients are thoroughly combined.

2. 2

   Prepare the Pork Belly

   Place the pork belly in a large resealable bag or a shallow dish. Make sure it is large enough to hold the pork belly flat.

3. 3

   Apply the Cure

   Pour the honey cure mixture over the pork belly, ensuring that it is evenly coated on all sides. If using a bag, seal it and massage the cure into the meat. If using a dish, cover it tightly with plastic wrap.

4. 4

   Refrigerate

   Place the bag or dish in the refrigerator. Allow the pork belly to cure for at least 5 days, turning it every day to ensure even curing.

5. 5

   Rinse and Dry

   After 5 days, remove the pork belly from the refrigerator. Rinse it under cold water to remove excess cure, then pat it dry with paper towels.

6. 6

   Cold Smoke (Optional)

   If you have a cold smoker, now is the time to cold smoke the bacon for 4-6 hours to add flavor. If you don’t have a cold smoker, skip this step.

7. 7

   Slice the Bacon

   Using a sharp knife or a meat slicer, slice the cured pork belly into strips of desired thickness.

8. 8

   Cook the Bacon

   Cook the bacon in a skillet over medium heat until crispy, or bake it in the oven at 400°F (200°C) for 15-20 minutes.