Need bacon help.

Sugar does nothing for the curing process other than make the bacon taste sweet. You can certainly omit it.

I'm waiting for in put from more qualified bretheren for the official answer.

. When I was making my first batch they gave me a lot of input--I believe one of the qualified butchers said that the cure and salt were all that was chemically necessary and the sugar was just to cut the harsh salt flavor.

Ya, you don't need to use sugar.

The sugar will offset the salt taste.

Just test fry a piece before smoking. If its too salty soak in water for awhile.

That is correct. The sugar is there primarily to help balance the flavor. The salt and pink salt are the only items you really need to cure.

You can experiment for different flavors in lieu of sugar.. Like using garlic, allspice, onion, pepper, etc to get a much more savory bacon. I've also used sriracha, molasses, etc. the possibilities are endless, as long as your salt levels are in line. You could probably even use a sugar substitute if you find sugar free bacon lacking

Check with him to make sure his allergy is to sugar and not High Fructose Corn Syrup which is typically used in the stitch pumps in commercial bacon production. If there is any type of sweetener he is able to use like turbinado sugar, maple syrup, or molasses you could use that.

As indicated by others above, the sugar only help to cut some of the saltiness of the finished product by balancing the flavors.

Sugar can be omitted, however you cannot cut back on the salt. The salt is what helps the cure to migrate into the cells of the meat for a proper cure.

You can add concentrated fruit juice like apple and/or orange to the water to add a little sweetness and help to mellow some of the saltiness of the cure. Also be sure to soak the bacon after the curing process in fresh water for a few hours, even repeating a few times. This will also help to reduce the amount of salt retained in the meat cells.

Also small amounts of spices like Allspice, Pickling Spice, Ground Celery Seed, and Caraway Seed can add additional flavor and a hint of sweetness to help balance the salt flavor as well.

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Try using honey instead of the sugar

I have never used sugar when making my own bacon.

Glad it all worked our for you..

The sugar also helps the colour of the final product a bit, but yeah you can just leave it out :thumb: Also you can vary salt levels anywhere between 2.5 and 3.5% - try 2.5% if you're not adding the sugar. You shouldn't have to soak