Find out how to Make Do-it-yourself Sugar Free Nitrates Free Bacon

Making selfmade sugar-free, nitrate-free bacon isn’t simply possible—it’s truly fairly simple and tastes higher than any retailer purchased sugar-free bacon. You get all that smoky, salty goodness with out worrying about hidden sugars or preservatives sneaking in. 

Simple Do-it-yourself Bacon Recipe

​For those who’ve ever picked up bacon on the retailer and seen all these sugars and nitrates packed into each chunk, you’re not alone in wanting one thing cleaner and more healthy.

Making your individual sugar-free, nitrate-free bacon at house would possibly sound like an enormous deal, nevertheless it’s truly tremendous doable and far more satisfying than you’d anticipate.

Plus, you get to manage precisely what goes into it—no humorous enterprise. Whether or not you’re avoiding nitrates for well being causes or reducing sugar out of your life, this recipe has your again with a simple method and attractive outcomes. 

When you grasp this, you may tinker with flavors and create your individual customized bacon vibe. It actually beats something from a package deal when you consider it. So go forward, get cooking, and luxuriate in bacon precisely the way you need it.

What Makes This Recipe Nice

​Actual management over components.
You may skip all of the sneaky sugars and chemical nitrates typically present in store-bought common bacon, making your individual bacon freed from sodium nitrite and sugars is ideal for folk with dietary wants or just those that desire a cleaner plate.

Realizing precisely what’s in your bacon places you within the driver’s seat, which is fairly satisfying.

Simplicity meets taste.
This recipe makes use of a small quantities of pure components to convey out bacon’s smoky, savory goodness with out drowning it in sugar or preservatives. The curing course of is easy, however the finish outcome continues to be that wealthy, mouth-watering taste you crave.

Customizable and enjoyable to make.
Making bacon at house may appear intimidating, however the course of is definitely fairly easy and you’ll tweak it to your liking—whether or not that’s additional smoky, salty, or someplace in between. It’s a kitchen undertaking that’s extra like a enjoyable experiment than a chore.

Easy Substances and Substitutions

​Uncured Pork Stomach
That is your go-to lower for selfmade bacon because it has the right fat-to-meat ratio to get that basic bacon texture. For those who can’t discover a piece of pork stomach, pork shoulder can work, however simply know the fats content material will likely be decrease, so it received’t be fairly as crispy or juicy.

Sea Salt
Salt is the important thing to curing right here, drawing out moisture and preserving the meat. You need to use any coarse salt, however keep away from iodized salt since it could have an effect on taste and colour throughout curing.

Curing Salt Substitute
Since we’re avoiding nitrates, you received’t be utilizing conventional pink curing salt. As an alternative, this recipe depends on sea salt and smoke for preservation and taste, which suggests it is best to hold the bacon refrigerated and use it inside per week or so. You too can add celery powder if you would like a pure supply of nitrates however that’s elective.

Liquid Smoke or Wooden Chips
Liquid smoke is a simple method to get that smoky taste with out fancy gear like a smoker. For those who’re feeling adventurous and have a smoker, go for wooden chips like hickory or applewood for an genuine vibe.

Spices and Sweetener Substitute
Typical store-bought bacon has sugar, however our sugar-free model we’re leaving it out utterly and a low carb brown sugar sweetener for a contact of sweetness. Garlic powder, and paprika can add a cool depth with none additional sugar, however these are elective.

Professional Chef Ideas

#1 Use a kitchen scale
Getting the pork stomach’s weight is vital to calculate the correct amount of salt for curing. Too little salt means it received’t remedy correctly, an excessive amount of and it could get overwhelmingly salty. We used an 8 pound slab of pork stomach. For those who can’t discover one which large and may solely discover one half that measurement, you will have to scale back the salt, pepper and low carb sweetener by half. 

#2 Pat dry earlier than curing
Make certain to pat your uncooked meat pork stomach dry with paper towels earlier than you apply the remedy combine. Extra moisture can decelerate the curing course of and stop the seasonings from sticking properly.

#3 Treatment within the fridge
Wrap the pork stomach tightly and let it dry remedy within the fridge for about 5 to 7 days. Examine it each day, turning it over to redistribute the remedy evenly each 2 days.

#4 Rinse and dry after curing
As soon as the dry curing is full, rinse off the salt and spices underneath cool water, then pat dry completely. Drying it properly is essential for getting that good bark throughout smoking or cooking.

#5 Smoke low and sluggish
When you’ve got a smoker, purpose for round 175°F to 200°F and smoke the pork stomach for about 2 to three hours till it hits an inside temp of 150°F. This mild warmth helps develop taste with out cooking it too quick.

#6 Or oven technique
No smoker? No biggie. After curing, roast it within the oven at 200°F for a few hours to imitate that sluggish smoke impact. You may add liquid smoke to your spice rub for taste.

#7 Slice chilly for neat bacon strips
Chill your bacon after smoking earlier than slicing. Chilly bacon slices cleaner and thinner than room temperature, which is ideal for crisping up within the pan.

Recipe Variations

Add herbs:
Attempt tossing in recent rosemary or thyme throughout the curing course of for a herby twist.

Spice it up:
Throw in cayenne pepper or smoked paprika in the event you like your bacon with a little bit warmth.

Completely different smoke flavors:
Experiment with completely different wooden chips like cherry or mesquite for distinctive smoky profiles.

No smoke choice:
Skip smoking and simply roast with liquid smoke within the rub for a fast, simpler model.

Maple taste improve:
Use a sugar-free maple syrup substitute within the remedy for a basic maple bacon vibe with out sugar.

What To Serve With Do-it-yourself Bacon

Avocado toast
Creamy avocado pairs tremendous properly with bacon’s salty crunch for a easy, satisfying chunk.  

Eggs any model
Bacon and eggs is a timeless combo for a cause—protein and taste hitting all the precise notes.  

Salads
Crispy bacon bits add a smoky, crunchy punch to salads with out weighing you down.  

Roasted veggies
Serve alongside roasted Brussels sprouts or asparagus for a balanced, tasty plate.  

Breakfast bowls
Use your bacon because the star in a healthful breakfast bowl with grains, greens, and a soft-boiled egg.  

Troubleshooting Widespread Issues with this Recipe

Bacon too salty
For those who by chance over-salt, soak the pork stomach in chilly water for a couple of hours earlier than cooking, altering the water sometimes to attract out extra salt.

Bacon not smoky sufficient
Make certain your smoker is producing sufficient clear smoke or add 1 tsp liquid smoke to the rub earlier than cooking to spice up taste.

Bacon too chewy
Thinly slice the bacon after it’s totally smoked and cooled to keep away from a rubbery texture. Overcooking also can end in chewiness, so monitor inside temperatures rigorously.

Uneven curing
Flip the pork stomach repeatedly throughout curing and guarantee your remedy combine is evenly utilized on all sides to get constant taste.

Meat spoiling throughout curing
All the time remedy within the fridge and use recent, high quality pork stomach. Don’t remedy longer than really helpful to keep away from spoilage dangers.

Freezing & Storing Leftovers

Freezing:
Wrap your cooked bacon that’s come to room temperature tightly in plastic wrap and place in a freezer-safe bag. Freeze for as much as 3 months. When prepared, thaw in a single day within the fridge earlier than reheating.

Storing:
Retailer cooked bacon in an hermetic container or ziplock bag within the fridge for as much as 5 days. Maintain it crisp by reheating in a skillet or oven as a substitute of the microwave when attainable.

Can I make this bacon with out smoking it?

Sure, you should utilize the oven technique with liquid smoke in your spice rub to get that smoky taste with out a smoker.

How lengthy can I hold this bacon as soon as cured?

Since this model skips nitrates, it’s finest eaten inside 7-10 days if saved refrigerated.

Can I reuse the curing combine?

For finest outcomes it’s finest to make recent remedy components every time as a result of salt and spices get soaked up and received’t have the identical impact.

Does the bacon freeze properly earlier than cooking?

Sure, you may freeze the cured pork stomach earlier than cooking. Simply thaw totally within the fridge earlier than smoking or roasting.

Find out how to Make Do-it-yourself Sugar Free Nitrate Free Bacon