So there was the idea… caffeinated bacon. But how to make it happen; was it even possible?

Well, there’s only one way to find out… let’s try and make some.

So, armed with a decent wet-cure bacon recipe and the knowledge of where to buy caffeine, let the experiment commence…


  • A joint of either loin or belly of pork
  • 900ml of cold water
  • 100g of cooking salt
  • 2 heaped teaspoonfuls of dark treacle or molasses
  • 4 heaped tablespoons caffeine powder


  1. Mix the salt, treacle/molasses and caffeine with the water.
  2. Place the joint in the water and submerge it with a small plate. Leave to soak in the fridge for 3/5 days.
  3. Turn the joint every day to ensure proper coverage and absorption.
  4. Remove the joint from the curing mixture and dry with a clean tea towel. Then rub in a heaped teaspoonful of dark treacle into the pork until it is absorbed.

I don’t have the equipment for smoking the bacon afterwards, but if you do,

  1. Cover with butcher’s muslin and smoke for several hours over a very low, smoking fire.
  2. Store in greasproof paper in the fridge.

Next time around, I may well add more molasses and/or liquid smoke to the mix to get rid of the ‘tang’ from the caffeine (and use less caffeine to prevent to chance of a myocardial infarction).