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Homemade Bacon Dry Rubs




Source of Recipe


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List of Ingredients







Honey cure Dry Rub for Bacon. You'll need:

1 lb chunk of pork belly (or larger)
2 ounces honey
2 tablespoons (or more) coarsely ground black pepper
1 cup salt
1 tsp Morton TenderQuick (optional)

Pat the pork belly dry with paper towels, then rub it all over with the honey to form a thin but uniform coating on all sides. Next, roll the coated pork in the black pepper until all surfaces are covered with pepper. Finally, rub the entire surface well with salt to which the TenderQuick has been added. The pork belly should be covered with a nice thick layer of salt.




The pepper will be showing through the salt layer, and the honey will be seeping though a bit. If you have a vacuum sealer, put the bacon along with all the salt sticking to it (and whatever of the salt/honey/pepper mixture you can gather up with your hands from the cutting board) into a vacuum pouch and seal it tight. If you don't have a vacuum sealer, use a heavy-duty zipper-closing freezer bag. Try to press out as much of the air as possible from the bag as you seal it up. Refrigerate while curing for five to seven days.



Another dry-rub cure you can try is this "savory cure" using herbs for extra flavor:

1 teaspoon Morton TenderQuick
3 tablespoons Kosher salt
2 tablespoons dark brown sugar
2 tablespoons coarsely ground black pepper
4 bay leaves, crumbled
1 tablespoon dried thyme


Mix all ingredients well and rub into the pork belly on all surfaces. Seal in a vacuum pouch or a heavy freezer bag and refrigerate while curing for five to seven days. This recipe will make enough cure to do a five-pound slab of bacon, so if you only have a small one-or two-pound piece, don't feel that you have to use up the whole batch.

Recipe