Homemade Sugar-Free Bacon

Homemade bacon is a thing and it couldn’t be easier, I promise. This sugar-free version is also Whole30 approved.

Homemade Sugar-Free Bacon 1

The biggest thing I have learned from doing Whole30? There is sugar in EVERYTHING. A few examples include chicken broth, almost every sauce you can think of, and bacon. While we were able to find some preservative-free and sugar-free bacon, at $8 for 1/2 pound it wasn’t exactly cheap. So when I found some uncured bacon in the meat section for dirt cheap I jumped on it.

Homemade Sugar-Free Bacon 2

Unfortunately every recipe I found for making your own bacon used a solid piece of meat and mine was already sliced. But I just stacked the slices back up as if there were one solid mass again and continued as normal. And it totally worked! Now that I know it not only works, but it also stinking delicious, I’m going to make a larger batch next time and freeze it.

Homemade Sugar-Free Bacon 3

Two years ago: Grandma’s Meatballs & Pasta Sauce

Three years ago: Peanut Butter Greek Yogurt Fruit Dip

Five years ago: Berries & Cream Granola

Six years ago: Bridal Shower


Makes 1-1/2 pounds


1-1/2 lb. of pork belly (back fat), skin removed

2 tsp salt

1 tsp black pepper

1 bay leaf

1/2 tsp crushed red pepper flake

1/2 tsp dried rosemary

1/2 tsp dried thyme

1/2 tsp fennel

1 garlic cloves, minced

1/2 tsp liquid smoke


  1. In a small bowl, mix together the salt, pepper, bay leaf, crushed red pepper, rosemary, thyme, and fennel. (Alternatively you can use a mortar and pestle to grind.) Stir in the garlic and liquid smoke.
  2. Rub the pork belly evenly on all sides with the spice blend and place in a large zip-top bag. Place the pork belly in refrigerator for 5-7 days, flipping every day.
  3. Preheat your oven to 200 degrees.
  4. Thoroughly rinse off the pork belly to remove the spices. Pat dry. Place the pork belly in a 7×11-inch baking pan. Bake for 1 hour, flip over, and bake for another hour.
  5. Allow to cool before slicing. Wrap up in wax paper and store in the refrigerator or freezer. When ready to eat, cook as normal!

Source: Adapted slightly from I Am A Honey Bee.

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