Add some spice to your mornings with this all-natural, sugar-free Homemade Jamaican Jerk Bacon recipe. Homemade dry jerk seasoning mix recipe is included too!
One of my favorite bacon recipes!
Bacon is a great love of mine. Spicy is the other great love of mine. So the other day, I decided to combine these two and make a spicy homemade Jamaican jerk bacon. I love making my own bacon because I get to use the meatiest piece of pork belly I can find and I can make it spicy.
Making homemade bacon means I also get to slice the bacon as thick as I want it! There are two kinds of people in this world: those who like bacon thin and crispy and those who like it thick and chewy. I am the latter and believe that the thicker the bacon slice, the better.
Pink curing salt: To use or not to use
I might catch some criticism for this recipe because I don’t use pink curing salt. It is my personal preference to keep my nitrites to a minimum and try to consume only the natural occurring ones in my diet. To be honest, I’ve been making my own bacon without pink curing salt for over 15 years and I’ve never had a problem with the growth of bacteria or botulism. This bacon is still salt cured in the refrigerator for 5 days and, to me, tastes just like the store bought kind.
I used to add a sweetener (honey or a natural brown sugar) in the curing process but I like salty more than sweet so I started making it without sugar. Plus it falls under the Paleo diet plan rules when made without sugar. If you really like a little sweet taste to your bacon, just add about 1-2 tablespoon of brown sugar to the curing seasoning mix.
Hope y’all give this Homemade Jamaican Jerk Bacon recipe a try! If Jerk isn’t your thing, feel free to experiment with your own bacon seasonings.
- 3 pound fresh pork belly skin-on is preferred
- 1/4 cup kosher salt
- 1/4 cup dry jerk seasoning mix (homemade recipe below)
- 2 tablespoon garlic powder
- 2 tablespoon onion powder
- 4 teaspoon dried thyme
- 2 teaspoon ground allspice
- 2 teaspoon freshly ground black pepper
- 1 teaspoon crushed hot pepper flakes
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon cinnamon
- 1/4 teaspoon freshly ground nutmeg
- Rinse off pork belly and dry well. Place the cleaned pork belly in a zip lock bag, add the kosher salt and the salt-free dry jerk seasoning. Rub the salt and seasoning into the belly so it's completely covered. Seal bag and place in the refrigerator.
- Refrigerate the pork belly for 5 days, turning the bag over every day to help distribute the spices.
- After 5 days, remove the pork belly from the bag and wipe off the salt and seasoning mixture.
Set up a smoker using hickory, apple, or cherry wood chips and place the pork directly on the grill rack. Smoke at 225F degrees for 2-2.5 hours, or until it reaches an internal temperature of 150F degrees.
Oven method instead of smoking the bacon: Preheat oven to 200F degrees. Place bacon on a rack over a baking sheet and roast for 1.5-2 hours, or until it reaches an internal temperature of 150F degrees.
- The skin can be cut off or left on (if left on it will be a little chewy and tough but adds great texture to the pork). Slice bacon and cook as usual.