Homemade bacon is a thing and it couldn’t be easier, I promise. This sugar-free version is also Whole30 approved.
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 pork belly in the meat section for dirt cheap I jumped on it.
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.
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
HOMEMADE SUGAR-FREE BACON
Makes 1-1/2 pounds
1-1/2 lb. of pork belly, any skin removed
4 tsp salt, or to taste*
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
- 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.
- 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.
- Preheat your oven to 200 degrees.
- 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.
- Allow to cool before slicing. Wrap up in wax paper and store in the refrigerator or freezer. When ready to eat, cook as normal!
*Salt should be 2% of the weight of the pork belly. Also, sodium nitrite can also be added to prevent the growth of Clostridium botulinum (the organism that creates botulism toxin).
Source: Adapted slightly from I Am A Honey Bee.