fresh pork belly (Makes enough for a 5 lb. I like wet cure bacon but have a slight preference for dry cure. Alternatively, cut the bacon strips into pieces before baking and use the glazed pieces on appetizers or in burger mixtures. Place on a rack set over a baking sheet tray and dry in the refrigerator, uncovered, for 12-24 hours. Scott tended to this bacon for the better part of 3 hours – and it was a dark mahogany when he finally pulled it from the smoker. Maple Bacon Cure (per pound of pork belly) … Keep the temperature as low as possible (around 165 degrees). Maple Bacon Recipe Average: 4.6 (50 votes) Average Rating - Votes are tabulated end of day ... and sodium nitrate for better, longer, preserving properties. Use your imagination! Pepper bacon. You may also add black pepper, powdered garlic, onion, cayenne pepper, or red pepper flakes. 18 Dec 2020, 9:42am "The cured belly goes into the smoker at 100°F for 30 minutes, then the temperature is reduced, after drying, to … Wet Cure Method. There should be some sugar or sweetness to balance the salt, but if you prefer a more savory taste, omit the maple syrup. Wow! Place the rack into the smoker. While salt alone is enough to cure bacon, sugar or other sweeteners like maple syrup are added to balance out the harshness of the salt. Place the cured pork belly on the unlit side of the grill and close the lid. Hardwood Maple; Smokin' 101 is over, this recipe cures homemade bacon in true Master Chef style. I have a friend who uses my recipe and wanted to try maple bacon. Smoked Bacon-Dry Cure Although this recipe is a dry cure, a small amount of liquid will accumulate in the bag as the cure does its work in the fridge. This recipe is for a sweeter bacon. Cure for 7-14 days depending on the thickness of the meat (7-10 days minimum would be the … If you like black pepper, add it to the cure. With Advice from Uncle Hall and the great book Charcuterie by Ruhlman & Polcyn. Reply. 1/4 cup maple syrup. September 18, 2014 at 11:03 am. Just before beginning the smoking of the bacon, use a basting brush to “paint” the surface of the bacon with maple syrup, light corn syrup, or honey diluted with a … Directions. Cut a pork belly into manageable chunks of around 3-5 lb, trimmed of loose bits, and squared it off. Hot smoke the pork belly to an internal temperature of 150 degrees F (about 3 hours). This bacon will keep for up to 10 days in the fridge or up to 6 months in the freezer. In a large sealable plastic bag, combine the pork belly, sugar, kosher salt, Serve these baked maple and brown sugar glazed bacon strips as part of a hearty breakfast with pancakes or French toast. Add syrup and stir until well combined. Thanks for the kind words! 7. Remove pork belly from bag and wash as much cure off as possible under cold running water. 2 tsp. If the mixture is too thick, you can add more syrup to … The bacon would make an excellent topping for chicken or turkey burgers. Pepper bacon is very popular and it is easy to process. Maple cured bacon Save ... Pear and bitter-leaf salad with Gorgonzola Dolce, ricotta and hazelnuts recipe. I had been trying to figure out how to make bacon for awhile now, and after a few mediocre attempts, I’ve finally found the perfect recipe from Eric Budd at Budd’s Bacon.. Eric makes 100 pounds of bacon out of his home on a weekly basis, and his recipe … Discover our recipe rated 4.1/5 by 8 members. Let bacon cool, then wrap in plastic and refrigerate or freeze until … Reply. 6. The maple flavor is very subtle and the coffee doesn't come through so much as coffee, but rather as an earthy richness and depth of flavor. Some recipes I’ve seen add bay leaf, thyme, crushed juniper berries, black pepper, … belly) Directions: Combine all dry ingredients in a bowl and mix well. To Cure the Bacon: Stir together the maple syrup, brown sugar, bourbon, water, and salt until the salt and sugar are fully dissolved. Place in the coldest part of the refrigerator and cure for 5 days, flipping bag about every 12 hours. And it smelled so good. The cure is on the sweeter side, which, contrary to what one might think, makes the bacon more versatile. Allow the wood chips to smoke and smolder until the internal temperature of the Lastly, good-quality dry-cured bacon … Zip up the bag, wash your hands, let the bacon cure in a fridge for a week (7 days). 5 pounds pork belly, skin attached. Make a mixture of (by weight) of 2.5 parts salt (kosher adheres very nicely), 1 part sugar, then add a generous grind of … On the 7th day, pull the pork out of the bag. Place the meat into a container (a jumbo plastic bag works great) and try to scoop any remaining cure into the bag. 1/4 cup dark brown sugar. Next time you need to wrap something in savory bacon, you've got it on hand. That cold smoker on the side of your Traeger allows you choose what wood pellet flavor you cure your bacon with. 18 Dec 2020, 12:17pm Linzer star biscuits recipe. Your Maple Custard with candied bacon recipe is divine, I can’t wait to try it! Reply. For that matter, Scott smelled like bacon too — which isn’t a bad … Dry Cured Bacon. Place pork belly, fat-side down, onto the wire rack. * The process for wet cure bacon is very similar. Add 1 fist-sized chunk of applewood and 1 chunk of hickory wood to the smoke pan according to manufacturer's directions. Thanks for bring this to my attention! Check on the bag at least once a day, flipping it over to redistribute the curing brine. I don’t think so! They are thicker than any pre-sliced bacon and the result is a salty sweet tingle to the gums. Erin Ellis says. Nov 2, 2020 - HOME CURED MAPLE BACON. In a glass mixing bowl, combine salt, sugar, pink salt, and maple syrup. Peppered Bacon Cure (per pound of belly) 1 Tbsp Morton’s Tender Quick 1 Tbsp brown sugar 2 tsp maple syrup 2 tsp cracked black pepper 1 tsp crushed red pepper flakes After the bacon is cured and rinsed, rub with an additional tablespoon of cracked black pepper. Is there anything better than bacon? Megan's Cookin' says. *Other flavor ideas for your bacon include Asian-Style Bacon (Chinese 5-spice powder, hoisin sauce, soy sauce, honey, powdered ginger, powdered garlic), Maple Bacon (dark maple syrup and brown sugar) and many more. 1. Try to empty the bag of most of the air and place the bag in the refrigerator. 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. I decided it was time to do a detailed video on making Maple Buckboard Bacon. SonnyE says: November 25, 2018 at … 1/4 cup kosher salt. Add the cure, squeeze out any air in the bag, and seal. Select the cut of pork that you like for bacon, and cure it with your favorite Bradley Cure. Coat entire pork belly with the cure and place in a large resealable plastic bag. *But always keep the salt and pink curing salt ratios the same. Cure #1 (aka pink salt, InstaCure #1, Prague Powder #1) 1/4 C. Maple sugar or packed brown sugar; 1/4 C. Maple syrup; 5 lb. This recipe for home-cured bacon is quite good. It is often injected with the cure and sprayed with liquid smoke. I actually found that the ratio for the separate recipe for Maple Cured Bacon did include more pink salt than the ratios for the basic cure in the book; I've revised the recipe accordingly and halved the amount of pink salt previously listed. Let the bacon cool, then wrap it in plastic wrap and refrigerate it until ready to use. I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start.. 8. I also found a pork butt roast on sale. 2 teaspoons pink curing salt. But it was beautiful. I was going to say roasting a whole … Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and arrange the Put the pork belly in a resealable plastic storage bag. How to Make Bacon. Flip the bag daily if possible. Many small producers make excellent versions of bacon in this country, varying with time of the cure and the seasonings used. Remove the belly from the cure, rinse it thoroughly, and pat it dry. 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