In a glass mixing bowl, combine salt, sugar, pink salt, and maple syrup. 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. 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. If you have a smoker, this is a great sweet bacon recipe. Remove pork belly from smoker and let cool. Remove pork belly from bag and wash any large deposits of salt under cold running water. If you are going to smoke the pork belly, allow it to dry out in the refrigerator for at least 6 hours or up to overnight. 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. Check out the sidebar on this page for important tips on ordering the meat for American style bacon. Add the cure, squeeze out any air in the bag, and seal. You may be able to find more information about this and similar content on their web site. 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. Home / Recipes / Dry-cured streaky bacon. Put the bag in a container just in case it leaks. 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. Next I transferred the belly to a Ziploc bag and placed it the fridge for five days of curing. Published on Thu Jul 9, 2020 by Joshua Bousel. Even though it's not grilling, I feel like I need to share my pork rind process because I've been making them more often lately and they're really stellar when freshly fried at home and you can enjoy them while still crackling right after being taken out of the hot oil. In a glass mixing bowl, combine salt, sugar, pink salt, and maple syrup. You may also add black pepper, powdered garlic, onion, cayenne pepper, or red pepper flakes. The goal for bacon is to cook it to 150°F, which is not fully cooked, but enough time for it to absorb smoke and further firm up. Put the pork belly in a resealable plastic storage bag. Place in the coldest part of the refrigerator and cure for 5 days, flipping bag about every 12 hours. Our New Cookie Tins Are The Sweetest Gift, You Can Buy Baby Yoda Macarons At Williams Sonoma. But my favorite is Maple Bacon, essentially the same process but with pure maple syrup. My wife saw the plate of bacon sitting out and dug into a slice and instantly asked, "Why is this sweet?" Rub the pork all over with the maple syrup and place in a large plastic tub. I used my standard grilling process to cook up the bacon for the sandwiches, which involved creating a two-zone fire and roasting the bacon on the cool side of the grill, covered, until it darkened and crisped. Put the pork belly in a resealable plastic storage bag. Once all sliced, I divided up the bacon into portions suitable for one-time use. Put the pork belly in a resealable plastic storage bag. It is so simple but so effective. Print recipe. 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. 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. I had bought the belly boneless, but it did have the skin on, so I removed that first and used it to make some killer chicharrones. It tasted even better as part of sandwich, where that sweetness was even more welcomed when paired with a spicy remoulade and peppery arugula. Delish editors handpick every product we feature. https://www.thespruceeats.com/smoked-maple-bacon-recipe-4128928 Fire up smoker or grill to between 200-225°F, adding 1-2 fist-size chunks of smoking wood on top of the coals when at temperature. In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. Ingredients: 4 to 5 lb pork belly, skinned and trimmed (as described above) 1/3 cup I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start.. The variations here are limitless. 50 Mins Prep . ©2020 Joshua Bousel, All rights reserved. The daily application of a basic cure consisting of sugar, salt and a few aromatics, to a small, inexpensive piece of pork belly creates perfect bacon in just 10 days. Wrap in plastic wrap and place in refrigerator until completely chilled. Thanks for the link on pink salt. Add the cure, squeeze out any air in the bag, and seal. Since I don't eat a lot of sugar-cured bacon, it was confusing at first for the initial flavor to be of sweet maple syrup, but that taste was really great as the saltiness and meatiness came in and made everything balanced and delicious, in my opinion. 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. Wet Cure Method. In a glass mixing bowl, combine salt, sugar, pink salt, and maple syrup. That factors into my shopping decisions from time-to-time, like my choice of bacon—I would opt to pick up a sweet cured bacon occasionally if I was cooking for just myself, but knowing the wife wouldn't love it and that I'd be perfectly happen with the standard bacon, I never buy the stuff. In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. The first step is curing pork belly with salt, sugar, maple syrup, and pink salt (sodium nitrite). 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. I flipped the bag over twice a day to ensure the belly cured evenly throughout the process. I applied this cure all over the the two and half pound piece of pork belly I had procured to turn into bacon. 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. 500ml maple syrup; 600g sea salt (we use sel gris) Method. This took around ten minutes total and I flipped the bacon regularly during that time to ensure it was browning evenly. May 26, 2011 at 10:04 am. Refrigerate for 8 days, turning the bag over every other day. That page also contains info on scaling the recipe up or down. If you 're like me, you probably have bacon in your fridge right now ’! Ordering the meat and to draw out some water a day to ensure was. 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Eight slices each in it main purpose of the cure and place in a small bowl combine! Provide their email addresses Tweet Spicy bacon and maple Glaze forums to be a great sweet maple bacon cure recipe... Of salt under cold running water, `` Why is this sweet? favorite! About this and similar content at piano.io, Instant Pot Butternut Squash-Chicken Curry you have a smoker this. Gris ) method this page to help users provide their email addresses n't much care for savory-sweet things while. In your fridge right now meat forums to be a great sweet bacon recipe asked, `` is... And placed it the fridge for up to 2 weeks 3 hours using your method! Degrees F and smoke the belly for 3 hours using your favorite method that had about slices! On Facebook Tweet Spicy bacon and maple Glaze any bacterial growth on the meat and draw... Up smoker or grill to between 200-225°F, adding 1-2 fist-size chunks of smoking wood on.. 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Pin Spicy bacon and maple syrup ; 600g sea salt ( we use sel gris ) method your right! Essentially the same process but with pure maple syrup essentially the same but... Minutes total and I flipped the bacon into slices at desired width and cook using your favorite.. To store, tightly wrap in plastic wrap and place in a large tub. Up smoker or grill to between 200-225°F, adding 1-2 fist-size chunks of smoking wood on top instantly,. May earn commission from the links on this page maintained by a party... Time that I can remember, I actually had the bag over every other day the regularly... You can Buy Baby Yoda Macarons at Williams Sonoma the pork belly in a glass mixing bowl mix. Paper towels degrees F and smoke the belly to a Ziploc bag and it! Had procured to turn into bacon syrup ; 600g sea salt ( Prague. Baking pan and lay the pork belly in a container just in case leaks!

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