Sugar Cure for Bacon

Preparation info

    • Difficulty


Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About

If you want a good sugar cure especially for bacon, try this old British formula, adapted from The Country Kitchen:


  • approximately 12 pounds bacon
  • 1 pound salt
  • 1 pound brown sugar
  • pints wine vinegar
  • 1 ounce saltpeter
  • 2 tablespoons black peppercorns


    Mix the salt, brown sugar, peppercorns, and saltpeter, then divide the mixture in half. Rub half the cure into the meat, covering all surfaces nicely. Leave the meat on a wooden shelf or table in a cool place, turning daily. After 5 days, mix the rest of the cure ingredients with the wine vinegar. Rub the bacon with part of this mixture. Turn daily, rubbing again with part of the liquid, for 5 days or so, or until the cure has been used up.

    Punch holes in 2 corners of the bacon, then insert cotton string or hickory withe. Hang the bacon in a smokehouse or cold-smoker for at least 24 hours, preferably for a week or so. This bacon will keep for several weeks at room temperature, and longer in the refrigerator. It can also be frozen.