Best 9 Honey Molasses Cured Bacon Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the symphony of flavors with our honey molasses cured bacon, a culinary masterpiece that elevates the humble bacon to a gourmet delicacy. This recipe offers a unique twist on the classic bacon curing process, infusing the meat with a harmonious blend of sweet honey, rich molasses, and aromatic spices. Explore the step-by-step guide to create this exceptional bacon at home, ensuring crispy, flavorful slices that will tantalize your taste buds. Additionally, discover variations of this recipe, including a spicy rendition with a fiery kick and a maple bacon version that adds a touch of sweetness. Embark on a culinary journey and transform your breakfast, sandwiches, and salads with our honey molasses cured bacon, a dish that promises to leave a lasting impression.

Check out the recipes below so you can choose the best recipe for yourself!

HONEY MOLASSES CURED BACON RECIPE - (4.2/5)



HONEY MOLASSES CURED BACON Recipe - (4.2/5) image

Provided by Beefman-2

Number Of Ingredients 10

5 LB PORK BELLY, SKIN REMOVED
2 TSP INSTA CURE #1
1/4 - 1/2 CUP OF MOLASSES HONEY MIXTURE
2 TBSP KOSHER SALT
1/2 BROWN SUGAR
2 TBSP GROUND MUSTARD
HONEY MOLASSES MIXTURE
1 - 12 OUNCE JAR OF GRANDMAS MOLASSES
1 - 24 OUNCE CONTAINER OF ORANGE BLOSSOM HONEY
MIX THE TWO TOGETHER SIMMER FOR 30 TO 45 MINUTES LET COOL AND PLACE INTO AIR TIGHT CONTAINER. USE WHEN NEEDED.

Steps:

  • MIX ALL DRY INGREDIENTS TOGETHER IN A BOWL, MIX START TO ADD IN MOLASSES MIXTURE TILL YO HAVE A THIN SLURRY MIXTURE, APPLY MIXTURE TO PORK BELLY RUBBING IT IN COATING THE BELLY EVENLY. PLACE INTO 2 GALLON SEALABLE BAG, REMOVING AS MUCH AIR AS POSSIBLE FOLDING EXCESSIVE BAG UNDER THE BELLY. PLACE IN FRIDGE, FOR 6 - 7 DAYS TILL FIRM TO THE TOUCH, TURNING OVER ONCE A DAY. WHEN READY REMOVE FROM FRIDGE, REMOVE FROM BAG RINSE THOROUGHLY RUBBING IT WITH HANDS AS YOU RINSE TO REMOVE EXCESSIVE SALT. SET ON RACK TO AIR DRY, IF POSSIBLE IN FRIDGE ON THE RACK AND COOKIE SHEET LET DRY 2 TO 3 HOURS PULL FROM FRIDGE AND LET COME UP TO ROOM TEMPERATURE. START YOUR SMOKER. SMOKER TEMP AT 175 F, SMOKE WITH MAPLE OR APPLY FOR 2 HOURS. CONTINUE TO COOK IN THE SMOKER TILL THE BACON HAS REACHED AN I.T. OF 140- 145 THEN REMOVE, PLACE ON COOLING TRAY AND LET COOL, THEN INTO FRIDGE OVER NIGHT TO FIRM UP, NEXT MORNING REMOVE FROM FRIDGE, SLICE, COOK AND ENJOY

HOMEMADE BACON



Homemade Bacon image

Provided by Michael Symon : Food Network

Time 3h30m

Yield 3 1/2 pounds bacon

Number Of Ingredients 8

5 pounds pork belly, skin on
1/4 cup kosher salt
2 teaspoons pink curing salt
1/4 cup packed dark brown sugar
1/4 cup honey (preferably chestnut honey)
2 tablespoons red pepper flakes
2 tablespoons smoked sweet paprika
1 teaspoon cumin seeds

Steps:

  • Rinse the pork belly and pat dry. Transfer to a resealable 2-gallon plastic bag. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in a bowl. Coat the pork belly all over with the mixture.
  • Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. It should take 7 days for a thin belly that is about 11/2 inches thick, longer for a belly that's 2 to 3 inches thick.
  • Remove the pork belly from the bag, rinse thoroughly and pat dry. Refrigerate the belly on a rack, uncovered, 48 hours.
  • Set up your smoker according to the manufacturer's instructions using applewood chips, and set to 200 degrees F. Smoke the pork belly 3 hours, or until the bacon reaches an internal temperature of 150 degrees F.
  • Remove the rind (optional), then slice and cook as desired. To store, wrap the bacon in plastic wrap and refrigerate up to 1 week or freeze up to 2 months.
  • Pink curing salt is a mix of salt and sodium nitrite. It keeps the meat pink and protects it from bacteria. You can find it at specialty food stores or online.

SCRAP IRON CHEF'S BACON



Scrap Iron Chef's Bacon image

Provided by Alton Brown

Categories     side-dish

Time 6h13m

Yield approximately 4 pounds of bacon

Number Of Ingredients 7

1 cup sugar
1 cup salt
8 ounces molasses
1/2 gallon (2 quarts) water
1/2 gallon (2 quarts) apple cider
2 tablespoons course ground black pepper
1 (5 pound) piece raw pork belly from the loin-end

Steps:

  • In a large non-reactive pot, bring half the water, 1 cup of sugar, salt, and 8 ounces molasses to a boil. Stir to dissolve the sugar. Pour into a large container with the remaining water, and the apple cider. Place in the refrigerator and cool to 40 degrees F.
  • Press the black pepper into the pork belly. Once the brine has cooled place the peppered pork belly into the mixture until completely submerged. Refrigerate for three days.
  • After three days have passed, remove the pork from the brine and pat dry with paper towels. Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle. Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours. Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon. Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer.
  • Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven. Turn the oven to 400 degrees F and cook for about 12 to 15 minutes, depending on how crispy you like your bacon. Remove from rack and drain on paper towels. Enjoy.

MOLASSES BLACK PEPPER BACON



Molasses Black Pepper Bacon image

Provided by Level Agency

Categories     Breakfast

Time P3DT5h28m

Number Of Ingredients 5

1 cup kosher salt
3/4 cup sugar
2 fluid ounces molasses
1 pound pork belly
2 tablespoons coarsely ground black pepper

Steps:

  • In a small bowl, combine the salt and sugar. Spread molasses evenly over the pork belly, then coat with the pepper. Spread the salt and sugar mixture generously over the entire slab. Place into a large zip-top plastic bag, set in a leak-proof container, and refrigerate for three days.
  • After three days have passed, remove the pork from the brine, rinse the belly, and pat dry with paper towels. Lay on a wire rack over a half-sheet pan and place in front of a fan for 1 hour to form a pellicle (thin skin). Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours. Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon. Slice what you need and keep the remainder in a freezer-safe bag in the refrigerator or freezer.
  • Place the strips of bacon on a half-sheet pan fitted with a wire rack and place into a cold oven. Turn the oven to 400ºF and cook for 12 to 15 minutes, depending on how crispy you like your bacon. Remove from rack and drain on paper towels. Enjoy.

MOLASSES-CURED PORK SHOULDER BACON



Molasses-Cured Pork Shoulder Bacon image

Categories     Pork     Side     Summer     Grill/Barbecue     Molasses     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 4 1/2 lbs

Number Of Ingredients 10

1 (4- to 6-lb) boneless pork shoulder Boston roast (Boston butt)
6 cups water
1 cup kosher salt
2/3 cup packed dark brown sugar
2 1/2 tablespoons Instacure No. 1*
1/2 cup mild molasses
3 cups ice cubes
4 tablespoons coarsely ground black pepper (optional)
Special Equipment
1- to 2-gallon plastic storage tub or stainless-steel bowl; a 221/2-inch covered kettle grill with a hinged top rack; a 12- by 8- by 2-inch disposable aluminum roasting pan; 3 lb hardwood sawdust*; charcoal briquettes; a chimney starter; long metal tongs; an instant-read thermometer

Steps:

  • Put pork butt, fat side up, on a work surface, then halve horizontally with a sharp large knife.
  • Stir together water, salt, brown sugar, and Instacure in storage tub until solids are dissolved, about 3 minutes, then add molasses and stir until dissolved. Add ice and stir until cure is cold (ice may not be completely melted; keeping liquid cold slows salt absorption).
  • Add pork to cure, then weight with a large plate to keep submerged. Chill, tub covered with a lid or plastic wrap, 36 hours.
  • Rinse pork and pat dry, then discard brine. Sprinkle pork evenly with pepper (if using).
  • Prepare grill and smoke bacon: See preceding recipe.
  • Cut bacon crosswise into 1/8-inch-thick slices with a sharp knife, then fry in a heavy skillet over moderately low heat, turning, until browned. Transfer to paper towels to drain.
  • Available at The Sausage Maker (888-490-8525).

HOMEMADE BACON



Homemade Bacon image

After you've tried this curing technique for homemade bacon you will never want the store-bought stuff again. You've been warned.

Provided by Andrew Armstrong

Time P14DT4h

Number Of Ingredients 6

5 # Pork Belly skin removed
1 gallon of water
1 cup Kosher Salt
1 cup White Sugar
1 cup Brown Sugar
1 TBS Insta-Cure #1

Steps:

  • In a large food-safe container, combine 1 gallon of water, 1 cup of Kosher Salt, 1 cup of white sugar, 1 cup of brown sugar, and 1 TBS of Insta-Cure #1.
  • Mix together until dissolved.
  • Drop in the pork belly and make sure it stays submerged. I used a plastic container filled with water to weigh mine down.
  • Refrigerate for 14 days.
  • After 14 days remove and rinse cure and pat dry.
  • Leave uncovered in the refrigerator overnight.
  • Smoke for 4 hours at temperatures under 165 degrees F.
  • Remove and cool in the refrigerator overnight.
  • Slice and enjoy.

HOME-CURED BACON



Home-Cured Bacon image

Pink salt, also known as curing salt No. 1, is a nitrate, a combination of sodium chloride - table salt - and nitrite, a preserving agent used to deter the growth of bacteria in cured meats. Bacon is cured in the refrigerator, then slow roasted, and finally cooked again before serving. It is not being consumed as a raw, cured meat, so the use of a nitrate is a personal decision. A small amount of pink salt in your cure provides that familiar pink color and bacon-y flavor, or what we have come to know as bacon-y. It is absolutely possible to cure bacon without nitrates; but be aware that the end product will be more the color of cooked pork and that the flavor will be akin to that of a pork roast. With or without the pink salt, homemade bacon is worth the effort.

Provided by Cathy Barrow

Time 2h

Yield About 2 pounds

Number Of Ingredients 10

2 1/2 pounds pork belly, squared off, rind removed
2 1/2 tablespoons kosher salt
1/2 teaspoon pink salt, optional
1/4 cup maple syrup, or honey, brown sugar, white sugar or molasses
2 tablespoons cold strong black coffee, bourbon or apple cider
2 garlic cloves, smashed
1 tablespoon black peppercorns, crushed
2 teaspoons fresh thyme
1 teaspoon fennel seed, toasted
1 teaspoon coriander seed, toasted

Steps:

  • Place the pork belly in a large Ziploc bag. Add the salt (and pink salt if using) and the cure additions. Rub the cure into the pork belly, turning the bag over and over and pressing the cure into the flesh. Close the bag, squeezing out all the air and refrigerate for seven days. Each day, flip the bag over. Some liquid will begin to gather in the bag.
  • After seven days, wash the cure off the meat, rinsing thoroughly. Pat the bacon dry with paper towels and set it on a rack over a baking sheet. Allow the bacon to air-dry in the refrigerator for 6 to 24 hours.
  • Preheat the oven to 225 degrees. Roast the pork belly in the oven to an internal temperature of 150 degrees for about 90 minutes. Chill the bacon well, then slice thick or thin, to preference. Any bacon that doesn't easily slice may be cut into chunks, for starting a pot of beans or soup. Wrapped in parchment paper, then wrapped in plastic wrap or foil and placed in a Ziploc bag, the bacon will keep for three weeks in the refrigerator and three months in the freezer.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 19 grams, Carbohydrate 4 grams, Fat 33 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 163 milligrams, Sugar 3 grams

APPLE CIDER MOLASSES HONEY CURE FOR MAKING HAMS OR CANADIAN BACON RECIPE - (4.6/5)



APPLE CIDER MOLASSES HONEY CURE FOR MAKING HAMS OR CANADIAN BACON Recipe - (4.6/5) image

Provided by Beefman-2

Number Of Ingredients 8

NOTE:
1 GALLON APPLE CIDER
6 LEVER TBSP PRAGUE POWDER #1 ( BY WEIGHT ) OR 6 LEVEL TBSP
1.5 CUP BROWN SUGAR
8 OZ DOLE CRUSHED PINEAPPLE ( RAN THROUGH A FOOD PROCESSOR JUICE AND PINEAPPLE )
1/3 CUP MOLASSES HONEY MIX
1 1
MOLASSES HONEY MIX IS 24 OUNCE CLOVER HONEY AND 12 OUNCE GRANDMAS MOLASSES MIXED TOGETHER AND PLACED IN A CROCK POT ON LOW FOR 4 TO 5 HOURS, TO MELD THE TWO TOGETHER,,,

Steps:

  • MEASURE OUT ALL INGREDIENTS AND POUR INTO LARGE NON REACTIVE CONTAINER ( THINK FOOD GRADE PLASTIC ) MIX THOROUGHLY LET SET AND REMOVE FOAM AT TOP,.REPEAT. THIS CURE TAKES 7 TO 8 DAYS TO CURE A PIECE OF MEAT DEPENDING ON THE SIZE OF MEAT, 1 DAY IS A 24 HOUR PERIOD OF TIME

COFFEE AND MOLASSES CURED DUCK BREAST BACON



Coffee and Molasses Cured Duck Breast Bacon image

Categories     Duck     Breakfast     Brunch     Side     Meat     Bacon     Summer     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 1/2 pounds

Number Of Ingredients 10

4 cups cold water
2 cups freshly brewed strong coffee
1 cup kosher salt
1/2 cup packed dark brown sugar
2 1/2 tablespoons Insta Cure No.1 (curing salt)
1/4 cup molasses (regular or robust, not blackstrap)
3 cups ice cubes
6 Pekin (sometimes called Long Island) duck breast halves with skin (about 7 oz each)
Special Equipment
a 1- to 2-gallon plastic storage tub; a 22 1/2-inch kettle grill with a lid and a hinged top rack; a 12- by 8- by 2-inch disposable aluminum roasting pan; 6 cups hardwood sawdust (3/4 lb; not from treated wood; see Shopping List, page 162); charcoal briquettes; a chimney starter; long metal tongs; an instant-read thermometer

Steps:

  • Cure duck:
  • Stir together water, coffee, kosher salt, brown sugar, and Insta Cure in storage tub until solids are dissolved, about 3 minutes, then add molasses and stir until dissolved. Add ice and stir until cure is cold (ice may not melt completely; keeping liquid cold slows salt absorption).
  • Add duck to cure and weight down with a large plate (to keep submerged). Chill, tub covered with a lid or plastic wrap, 6 hours.
  • Rinse duck and pat dry, then discard brine.
  • Prepare grill and cold-smoke duck:
  • Prepare grill and cold-smoke duck followingprocedure for grilling and cold-smoking chicken legs . (Duck will not be cooked.)
  • Cool duck completely, uncovered, then chill, wrapped in plastic wrap until ready to thinly slice and fry (seeduck breast bacon and frisée salad recipe ).

Tips:

  • For the best flavor, use thick-cut bacon.
  • Make sure the bacon is completely coated in the cure before refrigerating.
  • Flip the bacon over halfway through the curing process.
  • Rinse the bacon thoroughly before cooking.
  • Cook the bacon over medium heat until it is crispy.
  • Enjoy the bacon as is or use it in your favorite recipes.

Conclusion:

Making honey molasses cured bacon at home is a fun and rewarding experience. With a little bit of time and effort, you can create a delicious and unique bacon that is sure to impress your friends and family. So what are you waiting for? Give it a try today!

Related Topics