HOME CURED MAPLE BACON

Servings: 0

HOME CURED MAPLE BACON


Ingredients


Directions

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