Homemade No Nitrates Low Sugar Bacon is the goodness of bacon without added junk. Make your own Keto, Low Carb, Paleo, Dairy & Gluten Free bacon from pork belly and a few basic seasonings!
We were recently able to get half of a pig for our freezer. I have wanted one for a long time so I was very excited to have lots of fresh pork in the freezer. There were a few cuts of meat though, that had me stumped. What in the world is a pork belly and what do I do with one? I went to trusty Google and learned it was what bacon was made from. Oh! Well, we know what to do with bacon! We love bacon! After searching for homemade bacon recipes, I came up with this one from slimpalate. I didn’t use anything exactly like they did but the base came from there. Homemade No Nitrates Low Sugar Bacon works very well for us.
Must the sugar be added?
Usually I do not want to add sugar to things unless it is absolutely necessary. In this case, the sugar balances out the salt so I do add it. It would be much saltier without the sugar. Also, since it is all washed off, it doesn’t really matter.
Try also: Homemade Italian Sausage.
coconut sugar or your choice of sugar
dried minced garlic
dried rosemary, broken
Rinse and pat the pork belly dry.
Open it up and lay it flat.
Combine salt, coconut sugar, pepper, garlic and rosemary and mix well.
Rub the seasoning mixture into the pork belly thoroughly. Use your hands to really rub it in on both sides.
Put the pork belly in a Ziploc bag and in the fridge for 7 days.
After 7 days, rinse the pork belly thoroughly with water.
Put the pork belly on a wire rack on top of a baking sheet and cook in a preheated 200* oven for about 4.5 hours or until the internal temperature of the pork belly registers 150 degrees.
Allow to cool completely then refrigerate overnight. This hardens the fat and makes it easier to slice.
With a sharp, long knife slice the bacon and cook it up!
Refrigerate for several days or freeze for up to 12 months.
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- 2 lb pork belly
- 2 Tbsp sea salt
- 1 Tbsp coconut sugar or your choice of sugar
- ¼ tsp black pepper
- ½ tsp dried minced garlic
- 1 tsp dried rosemary, broken
- Rinse and pat the pork belly dry.
- Combine salt, coconut sugar, pepper, garlic and rosemary and mix well.
- Rub the seasoning mixture into the pork belly thoroughly.
- Put the pork belly in a Ziploc bag and in the fridge for 7 days.
- After 7 days, rinse the pork belly thoroughly with water.
- Put the pork belly on a wire rack on top of a baking sheet and cook in a preheated 200* oven for about 4.5 hours or until the internal temperature of the pork belly registers 150 degrees.
- Allow to cool completely then refrigerate overnight. This hardens the fat and makes it easier to slice.
- With a sharp, long knife slice the bacon and cook it up!
- Refrigerate for several days or freeze for up to 12 months.
*A lot of the sodium and sugar gets rinsed off during the preparation process. The nutrition Information does not account for that.
Nutrition InformationYield 8 Serving Size 4 oz
Amount Per Serving Calories 340Total Fat 24gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 15gCholesterol 95mgSodium 1851mgCarbohydrates 2gFiber 0gSugar 2gProtein 26g
This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.
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