I can imagine a ton of other instances where a sweet tinged bacon like this would be the ideal choice, so it's safe to safe that the maple cure is going to remain in my standard rotation. I used my trusty CyberQ to monitor the temperature of the belly during the cook, and once it hit the 150°F mark after about one and half hours of smoking, I double checked the temperature at multiple points with my Thermapen to ensure it was truly cooked evenly all over. When wood is ignited and producing smoke, place pork belly in smoker, fat side up, and smoke until an instant read thermometer registers 150°F when inserted into thickest part of the meat. My first use for this maple-cured bacon was in fried green tomato BLTs, a recipe you'll have to wait just one more week for. Rub the pork all over with the maple syrup and place in a large plastic tub. This is important — the meat will not take smoke until the surface is dry. Wrap in plastic wrap and place in refrigerator until completely chilled. For the first time that I can remember, I actually had the bag break open on me and drain out liquid. Once all sliced, I divided up the bacon into portions suitable for one-time use. My wife saw the plate of bacon sitting out and dug into a slice and instantly asked, "Why is this sweet?" Coat entire pork belly with … In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. Some recipes I’ve seen add bay leaf, thyme, crushed juniper berries, black pepper, nutmeg, and other spices. I washed off any excess cure and then placed this belly, along with the spice-cured one, in the smoker running at around 215°F. The variations here are limitless. Delish participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. The main purpose of the cure is to prevent any bacterial growth on the meat and to draw out some water. Allow the bacon to cool to room temperature. In a glass mixing bowl, combine salt, sugar, pink salt, and maple syrup. I have this recipe at home and just love it, I found that maple wood worked best for smoking as it produced the most constant temp. Put the bag in a container just in case it leaks. I adjusted my meat slicer to my desired thickness, which was between the standard bacon size and the thick-cut varieties—unless I have a need for thinner or thicker cuts, I like this happy medium I can get with my homemade bacons. You may be able to find more information about this and similar content at piano.io, Instant Pot Butternut Squash-Chicken Curry. This took around ten minutes total and I flipped the bacon regularly during that time to ensure it was browning evenly. Megan's Cookin' says. When I was picking a couple of directions to go with my homemade bacon endeavors recently, I thought this was a good chance for me to delve into the savory-sweet territory by way of maple-cured bacon, knowing I was also making another batch of bacon utilizing a spice cure that would satisfy my wife's palette, so we'd both come out on the other side happy bacon eaters. Check out the sidebar on this page for important tips on ordering the meat for American style bacon. Ingredients: 4 to 5 lb pork belly, skinned and trimmed (as described above) 1/3 cup I flipped the bag over twice a day to ensure the belly cured evenly throughout the process. I commonly put my curing meats in a separate drawer or container just in case this happens, even though it previously never did, so there was actually some satisfaction in the fact that this extra precaution I take finally showed it was worth it, even though cleaning up the sticky mess was not fun. Smush it around to coat the belly completely. At the end of the five days, the belly felt much firmer than when it started, which is a good indicator that the cure did its job and it was time for smoking. Then fire up your smoker to 200 degrees F and smoke the belly for 3 hours using your favorite wood. In a glass mixing bowl, combine salt, sugar, pink salt, and maple syrup. Once it's cool, wrap well with plastic wrap and store in the refrigerator for up to 2 weeks or in the freezer up to 3 months. While she still ate all the bacon given to her, I knew this wasn't going to be her favorite, but to me, it was incredible. But pay attention to the raw material. Thanks for the link on pink salt. If you have a smoker, this is a great sweet bacon recipe. I applied this cure all over the the two and half pound piece of pork belly I had procured to turn into bacon. We may earn commission from the links on this page. In a glass mixing bowl, combine salt, sugar, pink salt, and maple syrup. I vacuum sealed them up and placed them in freezer until I was ready to use—the defrost time for packets like these is pretty quick in the fridge, super fast if you set the bag in a bath of cold water. I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start.. Add the cure, squeeze out any air in the bag, and seal. Things look overly smoky in the photo because this was taken right after lighting the fire and wood, but soon after covering the smoker, the stream of smoke changed to the usual barely visible, but very aromatic, light wisps instead of billows. Add the cure, squeeze out any air in the bag, and seal. You must read and thoroughly understand my article on the Science Of Curing Meats before attempting to cure meat or before you ask any questions. So far I've stuck with dry curing bacon, and while there was a liquid in this recipe from the use of maple syrup, it's still considered a dry cure. This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. You may also add black pepper, powdered garlic, onion, cayenne pepper, or red pepper flakes. Put the pork belly in a resealable plastic storage bag. Delish editors handpick every product we feature. In a large food-safe container, combine 1 gallon of water, 1 cup of plain (non-iodized) table salt, 1 cup of white sugar, 1 cup of brown sugar, and 1 TBS of Insta-Cure #1. And if you're like me, you love it. I have this recipe at home and just love it, I found that maple wood worked best for smoking as it … The internal temperature of the meat should reach 150 degrees F. If you are going to roast the belly, you don't need to dry it out; simply roast in the oven at 200 degrees F for 3 hours. Add the cure, squeeze out any air in the bag, and seal. It is so simple but so effective. Remove pork belly from bag and wash any large deposits of salt under cold running water. Reply. https://www.thespruceeats.com/smoked-maple-bacon-recipe-4128928 This recipe for simple bacon. To store, tightly wrap in plastic and keep in the fridge for up to 2 weeks. The process for wet cure bacon is very similar. Back to recipes Dry-cured streaky bacon. But my favorite is Maple Bacon, essentially the same process but with pure maple syrup. This was probably the simplest cure I've devised to date for any curing project I've undertaken—it was just maple syrup, brown sugar, kosher salt, and curing salt. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Coat entire pork belly with the cure and place in a large resealable plastic bag.

maple bacon cure recipe

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