Morton Tender Quick Bacon Recipe: Smoky Sweet Oven-Glazed Bites

Curing your own bacon at home delivers tender, flavorful results with minimal effort. This method combines Morton Tender Quick for a quick cure with a smoky-sweet glaze that transforms pork belly into irresistible bites.

I’ve refined this approach over years of pitmaster experience, ensuring perfect texture and depth of flavor every time. The oven finish guarantees consistent, delicious bacon without the need for specialized equipment.

Ingredients for Morton Tender Quick Bacon

Transform pork belly into tender, smoky-sweet bacon with these simple curing ingredients. Nothing complicated here.

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The pork belly is key—ask your butcher for skin-on with even thickness. Costco often carries it pre-packaged, or Whole Foods can special order. Morton Tender Quick is non-negotiable here (it’s the cure that makes this quick). Don’t confuse it with regular curing salt. Look for fresh, pink belly without too much fat marbling—about 1-inch thick is ideal.

No pork belly? This method won’t work with other cuts—stick to belly for proper texture. Out of Morton Tender Quick? No safe substitutes—this is a curing recipe, not a seasoning one. Brown sugar can be swapped for white, but maple syrup adds that signature depth. Skip the liquid smoke if you’re cold-smoking afterward, but it’s perfect for oven-only versions.

Cured bacon keeps wrapped in the fridge for 1 week or frozen for 3 months. Once glazed and cooked, it’s best eaten within 5 days. The cure mix can be prepped ahead—just store it in an airtight container away from moisture (it’s a salt blend, after all).

Step-by-Step Instructions for Smoky Sweet Oven-Glazed Bacon

Here’s my tested method for transforming pork belly into tender, glazed bites with minimal effort.

Step 1: Prepare the Cure Solution

In a large bowl, dissolve the 0.5 cup Morton Tender Quick in the 0.5 cup Water until fully incorporated. This precise ratio ensures proper curing. Add the 0.25 cup Brown Sugar, 1 tbsp Smoked Paprika, 1 tbsp Ground Black Pepper, 1 tsp Garlic Powder, and 1 tsp Onion Powder.

Stir until the mixture resembles a thick slurry. I find using a whisk helps break up any clumps in the brown sugar. This cure will penetrate the pork belly evenly, creating that signature bacon flavor and preserving the meat.

Step 2: Cure the Pork Belly

Place the 2 lb Pork Belly in a large resealable bag or non-reactive container. Pour the cure solution over the pork belly, making sure it’s completely submerged. Seal and refrigerate for 5-7 days, flipping the bag daily to redistribute the cure.

You’ll notice the pork belly darkens and firms up as it cures. This transformation means the Morton Tender Quick is working its magic. The extended curing time might seem long, but it’s essential for food safety and developing that authentic bacon flavor.

Step 3: Rinse and Dry

After curing, remove the pork belly from the bag and rinse it thoroughly under cold water to remove excess cure. Pat it completely dry with paper towels—this step prevents steaming in the oven and helps the glaze adhere properly.

The surface should feel slightly tacky but not wet. This is the perfect canvas for the glaze that will transform your cured pork belly into those smoky sweet bites we’re after.

Step 4: Apply Glaze and Roast

Preheat your oven to 325°F. In a small bowl, whisk together the 0.25 cup Maple Syrup, 2 tbsp Apple Cider Vinegar, 1 tbsp Dijon Mustard, and 1 tsp Liquid Smoke. Brush this glaze generously over all sides of the pork belly.

Place the pork belly on a wire rack set over a baking sheet. Roast for 1.5-2 hours, basting with the glaze every 30 minutes until the internal temperature reaches 165°F and the glaze has caramelized into a sticky, glossy coating.

Step 5: Rest and Slice

Remove the pork belly from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring each slice stays tender and moist. The glaze will set slightly during this time, creating that perfect sticky texture.

Slice the pork belly into ¼-inch thick strips. The result should be tender, slightly chewy bacon with a beautiful mahogany glaze. These smoky sweet bites are ready to enjoy immediately or can be stored in the refrigerator for up to a week.

Regional Styles of This morton tender quick bacon

Southern Style

In the South, we often add 1 tbsp molasses to the cure for deeper sweetness. I also like to include ½ tsp cayenne pepper for a subtle kick that balances the richness. This version reminds me of my grandmother’s kitchen—smoky, sweet, and just a little spicy. 🔥

Maple-Cured New England

New Englanders lean into their maple heritage by using grade B maple syrup in both the cure and glaze. I also add 1 tsp ground juniper berries for a piney depth. The result is a more complex, woodsy bacon that pairs beautifully with apple cider.

Texas Bold

Everything’s bigger in Texas, including the flavor. I boost the cure with 1 tbsp chili powder and ½ tsp chipotle powder for heat. The glaze gets an extra 1 tbsp honey and a dash of bourbon for a rich, smoky-sweet finish.

Pacific Northwest

This region loves its coffee, so I add 1 tbsp finely ground coffee to the cure. The glaze includes 1 tbsp local honey and 1 tsp orange zest for brightness. It’s a perfect match for the area’s love of bold, earthy flavors.

Midwest Classic

Keeping it simple and hearty, the Midwest version sticks to the basics but amps up the brown sugar to ⅓ cup. I also add 1 tsp celery seed to the cure for a subtle, savory note that’s a regional favorite.

Frequently Asked Questions