Molasses Black Pepper Bacon

Ingredients

• 240 ml (1 cup)kosher salt
• 150 g (3/4 cup)sugar
• 60 ml (2 fluid ounces)molasses
• 454 g (1 pound)pork belly
• 30 ml (2 tablespoons)coarsely ground black pepper

Instructions

1. 1

   Apply the cure

   Mix the salt and sugar in a small bowl. Spread the molasses over the pork belly, coat it with pepper, then cover the whole slab generously with the salt and sugar mixture. Put it in a large zip-top bag, set the bag in a leak-proof container and refrigerate for three days.

2. 2

   Dry and smoke

   After three days, take the pork out of the brine, rinse it and pat it dry with paper towels. Set it on a wire rack over a half-sheet pan and place it in front of a fan for 1 hour, until a thin pellicle forms. Put the pork in the protein box of a cold smoker and smoke for 4 to 6 hours. Chill it in the freezer for 1 hour to firm it for slicing. Cut off the amount you need and store the rest in a freezer-safe bag in the refrigerator or freezer.

3. 3

   Cook the bacon

   Arrange bacon strips on a wire rack set over a half-sheet pan and put it into a cold oven. Set the oven to 400°F (200°C) and cook for 12 to 15 minutes, according to how crisp you like your bacon. Take the strips off the rack, drain them on paper towels and serve.

What is molasses black pepper bacon?

Bacon is pork belly that has been cured, and in this version it is also cold-smoked before cooking. Curing pork is a traditional preservation technique, while the molasses and pepper give this slab a sweet, robustly spiced edge.

The recipe works by layering the cure directly over the meat, then drying the surface before smoking. That dry outer layer helps prepare the belly for the smoker.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2550 calories, 45g protein, 52g carbs, 245g fat.

Pork belly supplies most of the energy, fat and protein; the sugar and molasses contribute carbohydrates, while salt adds sodium. The amount of curing mixture that remains on the meat after rinsing can vary, so the nutrition estimate is approximate. Serve a few slices with vegetables or fruit to balance the plate.

The cure ingredients

Salt and sugar: these make up the dry cure that sits on the pork for three days. The recipe calls for a generous coating over the entire slab.

Molasses and pepper: molasses is spread directly on the pork, followed by coarsely ground black pepper. The coarse grind gives the finished bacon a pronounced peppery character.

Drying the pork

Rinsing: after curing, rinse the pork belly and pat it dry with paper towels. This removes the surface brine before the drying stage.

Pellicle: leave the pork on a wire rack in front of a fan for 1 hour. The surface should feel dry and slightly tacky rather than wet.

Cold-smoking the belly

Smoke: place the pork in the protein box of a cold smoker for 4 to 6 hours. Follow your smoker’s instructions for maintaining cold-smoking conditions.

Firming: chill the smoked meat in the freezer for 1 hour before slicing. A firmer slab is easier to cut into even strips.

Slicing and cooking

Slices: cut only the amount of bacon you plan to use, leaving the remainder whole for storage. The recipe does not specify a slice thickness, so aim for even pieces to help them cook at the same rate.

Doneness: start checking at 12 minutes and cook for up to 15 minutes at 200°C (400°F). The strips are ready when they reach your preferred level of crispness.

What to serve with it

Serve the bacon with eggs and toast for a breakfast plate, or add a few strips to a sandwich. Fresh fruit or cooked tomatoes make a simple contrast to the rich, smoky pork.

Because the bacon is rich and salty, pairing it with vegetables or a crisp salad can make a more balanced meal.

Recipe notes & tips

• Use a leak-proof container beneath the curing bag in case it leaks.
• Turn the pork belly in the bag during curing if the cure is not contacting it evenly.
• Pat the pork thoroughly dry before putting it in front of the fan.
• Use a sharp knife to cut even strips from the chilled slab.
• Begin checking the bacon at 12 minutes, as thinner strips may cook sooner.

Variations

• Coarser pepper: use a more uneven grind for a stronger peppery bite.
• Sweeter cure: add a little more molasses over the pork before applying the dry mixture.
• Thicker slices: cut the bacon more thickly and allow extra time in the oven, checking the texture as it cooks.
• Breakfast plate: serve with eggs and toast for a filling morning meal.
• Sandwich filling: cook the strips until crisp and layer them into a sandwich.

Common mistakes to avoid

• Uneven coating: spread the molasses and cure over the full slab so the surface is covered.
• Skipping the rinse: rinse the pork after curing, then pat it dry before the fan-drying stage.
• Wet surface: give the pork the full 1 hour in front of the fan to form a pellicle.
• Warm slicing: chill the smoked slab in the freezer for 1 hour before cutting.
• Overcooking: check the bacon from 12 minutes and remove it when it reaches your preferred crispness.

How to store

Keep the remaining bacon in a freezer-safe bag in the refrigerator or freezer, as directed in the recipe. Cooked strips are best refrigerated promptly in a covered container and reheated in a pan or oven until hot.

Frequently asked questions