View Full Version : Honey Cured Bacon

05-08-2011, 11:43 AM
I finally found a source for pork bellies in Melbourne the other day:-D. Thought I do a honey cured bacon with some of it. This recipe is from Rytek Kutas's book Great Sausage Recipes and Meat Curing. It' a dang simple and really good, but messy, bacon. All it takes is Kosher salt, Prague #1(pink salt), and honey. I like orange blossom honey.


Hit the bellies with the salt and cure

Hit it with the honey(the messy part of the program)

Wrapped in freezer paper for a six day nap @ 38*, flipping daily

Smoked with hickory @ 130* to an IT of 125*


For these two slabs, about 5 lbs a piece, I used two cups of honey , one cup salt with 4 tablespoons of cure mixed into the salt. Before smoking, the slabs were rinsed clean.
Any guesses on what I'm having for lunch? :-DThanks for looking!

05-08-2011, 11:48 AM

You're the man!:cool:

I thought I recognized that name...I was at a sausage/paté workshop from the Dutch Poobah and there is where I saw this book.


Paulie G.
05-08-2011, 11:49 AM
MMMMM Bacon. Man's true best friend.

Crazy Harry
05-08-2011, 02:05 PM
looks good

05-08-2011, 02:47 PM
Great looking belly bacon!

05-08-2011, 04:25 PM
Know that right there is going to be a real treat indeed

05-08-2011, 05:06 PM
HOLY WOW does that look good!!!
mouth watering! How does it taste?

05-08-2011, 06:45 PM
I really gotta find somewhere to get a pork belly...I have pink salt, salt and honey already...I might substitute maple syrup though

05-08-2011, 08:31 PM
That's awesome Bluey!... And doesn't it taste SO MUCH BETTER than store bought bacon!:thumb:



Midnight Smoke
05-08-2011, 08:41 PM
I think my heart just skipped a couple beats just looking at that.

05-08-2011, 08:58 PM
That looks really good and simple too. Gotta try homemade bacon soon.

05-16-2011, 10:50 PM
I have the pleasure of being a guinea pig for this joker...err smoker.

I got a slab (too small, in my opinion!) of this to test out, and while it was a wee bit on the salty side according to my wife, I thought it was better than any I've had since we made our own back the the WV hills. The smokey aroma was most excellent, and the flavor was spot-on. I think wrapping it in bacon, or possibly cooking in butter would have improved it, but those are my personal opinion.

Did I mention my test slab was on the small-ish side?? :wink:

I give it an A+

Kazion, the Smokeless Wonder, living vicarously thru his smoker-owning friends.

05-17-2011, 12:12 AM
3 words...


05-17-2011, 12:34 AM
Beautiful looking bacon! I told my wife just the other day that I am going to find a pork belly and make some bacon. As usual, she looked at me like I was nuts.

Thanks for the inspiration!!

05-17-2011, 01:47 AM
that looks awesome, after i make my next smoker, some homemade bacon will be in order!!!

05-17-2011, 09:06 AM
I agree with Campdude, looks so easy I can do it. Just need a source for pork belly.
Looks great, awsome job, thanks for sharing.

05-17-2011, 09:24 AM
I was wonderin what that delicious smell that was wafting up from down south?? Nice job.:thumb: