I had the question Can You Make Bacon Without Curing Salt when I started with making bacon. Curing salt can look intimidating. If you’ve ever thought, “Do I really need that?” you’re not alone. You can make bacon without it, and it’s actually a fun way to experiment and learn.
Eddie’s Tip! Just remember: it won’t taste exactly like store-bought bacon, and you’ll need to eat it quickly. With a few simple steps, you can make safe, tasty bacon right at home.
Keytakeaway
The short answer is… yes, you can make bacon without curing salt, but there are a few things you need to know before you try.
What Curing Actually Does
Curing salt isn’t just there for color or flavor. It’s got two main jobs:
- Preservation: It slows down bacterial growth so your bacon can last longer.
- Flavor & color: It gives that pinkish hue and that classic cured-bacon taste.
Regular table salt won’t do all of that. It can season the meat, sure, but it doesn’t protect against some of the bacteria that curing salts control.
If you want to understand the difference between types of curing salts, check out my guide on curing salt #1 vs #2.
Can You Skip It? The Short Answer
Technically, yes, you can make bacon without curing salt. But here’s the deal: it changes a few things.
Back in the day, most people didn’t have access to modern curing salts. They used plain salt that sometimes was mixed with sugar or spices to preserve their pork. That’s how bacon and hams were made for centuries. It worked, but there were trade-offs:
- Flavor: Bacon was milder and less pink than what we’re used to today. The flavor came mostly from salt, smoke, and the pork itself.
- Shelf life: Without curing salts, bacon had to be eaten quickly or heavily smoked to prevent spoilage. People often made smaller batches and cooked it right away.
- Safety risks: The techniques worked if handled carefully, but there was always a risk of bacteria if the meat wasn’t stored or cooked properly.
Today, curing salts exist to make it easier, safer, and more consistent. But experimenting with plain salt is still possible, especially for small, fresh batches you plan to eat right away. It’s a fun way to see how bacon was made before the pink stuff became standard.
Eddie’s Tip! Just follow the safety tips carefully. Keep your bacon refrigerated at all times, make only small batches, and cook it fully before eating. Skipping curing salt can be safe for a short, fresh batch, but handling it properly is key to avoiding bacteria or spoilage.
Safety First: Risks of Going Salt-Only
This is the important part. Skipping curing salt increases the risk of:
- Bacteria growth: The big one is botulism, which can be dangerous.
- Spoilage: Even in the fridge, your bacon won’t last as long.
So, if you do try it, keep these tips in mind:
- Keep it refrigerated below 40°F (4°C).
- Only make small batches.
- Cook and eat within a few days.
Eddie’s Tip! Using the wrong type of salt or leaving bacon out too long can make it unsafe. Treat fresh bacon carefully, just like raw meat.
How to Make Bacon Without Curing Salt (Beginner-Friendly)
Back in the day, people relied on plain salt and smoke to preserve bacon. They made small batches, season well, and cooked it quickly. You can do the same at home. Just keep it refrigerated and eat it within a couple of days. It’s a simple way to taste bacon the old-fashioned way.
Here’s a simple method we have used when I was helping a friend with making bacon after he slaughtered some of his pigs. We did it this way, and that did work:
Step 1: Pick your pork belly
Look for a fresh belly with a good layer of fat — that’s where the flavor comes from.
Step 2: Season
Mix plain salt, a little sugar, and any spices you like. Rub it all over the meat.
Step 3: Rest in the fridge
Place the belly in a covered container and refrigerate for 2–3 days. Flip it every day so the seasoning spreads evenly.
Step 4: Cook it
Slice and cook in a skillet or oven. Since it’s not cured, cook it fully and eat it within a day or two.
Eddie’s Tip! Optional: If you want that smoky flavor without curing, try finishing it in a hot oven with a pinch of smoked paprika or a few drops of liquid smoke.
So, Should You Do It?
If you’re curious and want a quick beginner-friendly experiment, go for it. You’ll learn a lot about seasoning, texture, and cooking. But don’t expect store-bought bacon flavor or long shelf life.
- Great for small batches eaten quickly
- Tastes good, but milder than cured bacon
- Not for long-term storage
Bacon Without Curing Salt – My Experience
I tried making bacon without curing salt a few times, and I have to admit it’s fun. The flavor is different, yes, but it taught me a lot about what curing salt actually does.
I like to experiment with spices, a touch of sugar, or a little smoked paprika to boost flavor. Small batches are perfect for learning and tasting without wasting meat.
If you’re learning, this is a safe way to experiment, as long as you follow the safety tips.
One major tip is to realize that this type of bacon can not be held fresh as long as cured bacon.
And once you’re ready to try the real deal, check out my guides on curing salt #1 vs #2 and how to make bacon at home. That’s where the full flavor and safety magic happens.
Related Posts
Eddie van Aken
Eddie van Aken brings years of experience from running a full-service restaurant, where he honed his skills with all types of kitchen equipment. His expertise extends to mastering the art of outdoor cooking, utilizing the right recipes to enhance flavors on grills and smokers. Eddie’s in-depth knowledge allows him to provide comprehensive grill reviews and valuable outdoor cooking tips, helping enthusiasts make the most of their grilling adventures. You can read more on the About page for Eddie van Aken