Jerk-style bacon has been a favorite of mine for a few years now. I always loved adding jerk seasoning to premade bacon and then I realized I could make bacon from scratch and season it the way I like. It takes some preplanning but it’s totally worth the wait.
Why make bacon at home?
There are many reasons! For us, we wanted to control the salt that was going into our food more. It’s also a great way to really flavor the bacon. Having the pork belly marinate in the jerk seasoning adds a great smoky flavor that you wouldn’t get by just adding jerk seasoning to premade bacon. And this way we get to control how thick or thin we want our bacon slices.
Is jerk-style bacon spicy?
It will be as spicy as you want it to be. The way I have written the recipe does not make it very spicy but feel free to add more chili flakes. This goes back to why it’s great to make your own bacon.
Things to know about this recipe
- It may seem like a lot of salt but it’s not. Through the curing process you need the salt to help break down the meat.
- Every oven is different. It may take your bacon a little longer to reach a safe internal temperature.
- I used regular salt instead of curing salt and had no problems. Feel free to use a compatible curing salt if you desire.
- This recipe is whole30 compatible. But you can add 1-2 tablespoons of brown or coconut sugar (for paleo) if you desire a little sweetness.
- make a double batch! You’ll thank me later.
- I recommend using a jerk rub instead of a jerk wet marinade. I recommend this one by All Seasoning.
What can I serve jerk-style bacon with?
It cooks just like regular bacon. I like to serve it with a vegetable and a serving of fruit for breakfast. Feel free to use it wherever you would use bacon like a BLT, or even my bacon wrapped plantain stuffed chicken thigh recipe.
Whole30 Jerk-Style Bacon
- Cutting board
- Ziplock bag
- Airtight container
- Measuring spoons
- Baking sheet
- Baking rack
- Meat thermometer
- Mixing bowl
Jerk Bacon (makes 1/2 cup)
- 3 pounds pork belly
- ¼ cup salt
- ¼ cup jerk seasoning
- 1 TBSP garlic powder
- 1 TBSP onion powder
- 4 tsp dried thyme
- 2 tsp ground allspice
- 2 tsp black pepper
- 1 tsp red pepper flakes
- ½ tsp cayenne pepper
- ¼ tsp ground nutmeg
- Season pork belly with salt and jerk seasoning.
- Place in a Ziplock bag and refrigerate for 7 days, turning the bag every day.
- On day 7 remove and wipe off any extra seasoning.
- Preheat oven to 200F.
- Place on a rack on top of a baking sheet and let cook for 3-4 hours or until the pork reaches 150F.
- Let cool and place in the fridge to cool for up to 24 hours. Then remove and slice as thick or thin as you would like.
- Store in the fridge or an airtight container.