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Honey-cured Bacon


1 lb. salt
2 ozs. Prague Powder No. 1
1 pint of honey


The above formula will cure about one slab of bacon.The Prague Powder No. 1 and the salt are mixed and then thoroughly rubbed into the bacon.After rubbing, the honey is poured on the bacon and distributed evenly. The bacon is wrapped in a good plastic-lined (freezer wrap) butcher paper and placed in a 38 degree F. cooler for about 6 days.

The bacon then is removed from the cooler and washed very well. Excess honey and cure are washed off with luke warm water. Let bacon dry at room temperature for about 30 minutes, then remove to smokehouse preheated to 135 degrees F. Hold in smokehouse until bacon is dry, with dampers wide open. Dampers then are closed to 1/4 open, applying smoke, and held until internal temperature of bacon reaches 127-128 degrees F.

Reduce temperature of smoker to 120 degrees F. and hold until desired color is obtained. Remove and place in cooler overnight before slicing. Be sure that you are using hickory to get the desired flavor of this bacon.