First attempt at homemade bacon but...

[allsid]

So I scored a very nice pork belly recently and read as much as I could on homemade bacon. It was #6 and got 1/2 cup salt, 1/2 cup brown sugar, and 2tsp pink salt for a 5 day rest in the fridge with it being flipped once a day, sometimes twice.

Turned out awesome! A little salty, but it is bacon after all.

My problem is that it really caramelizes (burns) in the pan. I cook it much lower than store bacon but was wondering if the sugar was really necessary? I did give it a nice rinse prior to smoking-

For full disclosure, I did slather it with Vermont maple syrup prior to smoking on the Traeger Timberline at 165 until it hit 150 internal.

But other than that, I am shocked how black it is getting even at low skillet temps.

Any suggestions for more success going forward? Thanks!

[edible hen]

What heat setting are you using? I use a medium setting. It takes a little longer around 20-25 minutes, but it keeps the sugar in the cure from burning.

[Henrik]

If I add sugar, I do that when I smoke pork belly, i.e. slice it and eat directly. If you slice and fry the bacon, then I would follow edible hen's advice and cook on a lower temp. Or try reducing the amount of sugar.

[HorseDoctor]

Don't just rinse but soak bacon for maybe an hour before smoking will help with the saltiness. The sugar/syrup will still scorch at regular frypan temps. Fry slowly at a very low heat or better yet, put bacon slices on a foil covered pan or a rack over a foiled pan and roast in the oven at 350 to the desired degree of "done". Much less burnt sugar! Enjoy!

[aarontbell]

The maple syrup on it before smoking was part of problem. The sugary bacon bacon always gets toasted, go lower and slower. Flip it a bunch while cooking

[HorseDoctor]

Maple syrup on bacon is never a "problem"...