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Beefman-2

HOME CURED MAPLE BACON

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HOME CURED MAPLE BACON

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Rate this recipe 4.7/5 (3 Votes)

Ingredients

  • 5 LB PORK BELLY,
  • 1 OZ KOSHER SALT
  • 2 TSP INSTA CUTE # 1
  • 1/4 CUP PACKED BROWN BROWN SUGAR
  • 1/4 CUP MAPLE SYRUP

Details

Preparation

Step 1

COMBINE ALL DRY INGREDIENTS IN A BOWL, STIR THOROUGHLY ADD IN MAPLE SYRUP STIRRING SOME MORE MIXING WELL, IF TOO THICK ADD A BIT MORE SYRUP.

APPLY MIXTURE TO PORK BELLY RUBBING IT IN COVERING THE ENTIRE SURFACE.

PLACE IN A 2 GALLON SEAL-ABLE BAG, EXPEL ALL AIR, FOLD THE EMPTY END OF THE BAG UNDER.

PLACE IN FRIDGE FOR 5 - 7 DAYS UNTIL THE BELLY IS FIRM TO THE TOUCH TURNING ONCE A DAY.

WHEN THE BACON IS CURED RINSE IT THOROUGHLY, PLACE ON A WIRE RACK LETTING IT AIR DRY.

START YOUR SMOKER, PRE HEAT TO 150 F, SMOKE WITH 2 HOURS OF MAPLE WOOD. AFTER THE SMOKING PROCESS HAS STOPPED RAISE THE TEMP TO 180 F CONTINUE TO COOK TILL AN I.T, OF 140F AND REMOVE FROM SMOKER.

LET COOL TO HANDLE. WITH A SHARP KNIFE REMOVE SKIN,, LET COOL SOME MORE THEN PLACE IN CONTAINER AND BACK INTO FRIDGE TO FIRM UP OVER NIGHT, REMOVE FROM FRIDGE AND SLICE, COOK AND SERVE

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