Home Cured Maple Bacon Recipe 415 Recipes

MAPLE BACON RECIPE

Steps:

• Combine all ingredients other than pork belly in a bowl and mix together.
• Pour mixture into a 1-gallon Ziploc bag and add the pork belly. Remove as much air as possible from the bag before sealing, then mix around the liquid so that the belly is completely covered.
• Place the bag on a baking dish to catch possible leaks, and allow it to cure in the refrigerator for 1 week, flipping it over and moving around the liquid each day.
• After bacon is done curing, remove it from the bag, give it a rinse to remove excess salt, and pat it dry.
• Smoke at 200-225° F until bacon reaches an internal temperature of 150° F. This should take 2-3 hours depending on your smoker's temperature and the thickness of the pork belly.
• Refrigerate bacon to cool completely before slicing.

MAPLE-CURED BACON

Steps:

• In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. Coat entire pork belly with the cure and place in a large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 5 days, flipping bag about every 12 hours.
• Remove pork belly from bag and wash any large deposits of salt under cold running water.
• 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. 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. Remove pork belly from smoker and let cool. Wrap in plastic wrap and place in refrigerator until completely chilled.
• Cut bacon into slices at desired width and cook using your favorite method. Store leftover bacon in Ziploc or vacuum sealed bags in the refrigerator for up to a week, or in the freezer for up to 4 months.

HOMEMADE SMOKED MAPLE BACON

Steps:

• Gather the ingredients.
• Rinse the pork belly under cold water.
• Pat it dry with paper towels or a clean dishcloth.
• Combine the maple syrup, salt, pepper, and curing salt (if using) in a small bowl.
• Rub the seasoning mixture into all sides of the pork belly, using your scrupulously cleaned hands. Spend a couple of minutes massaging the seasoning/curing mixture into the meat.
• Place the pork belly, along with any leftover curing mixture, into a plastic bag and seal it shut. Store it lengthwise in the refrigerator for 10 to 14 days, turning the bag over occasionally. The bacon should be fully cured at this point, with a firm texture and no soft spots.
• Preheat oven to 200 F. Rinse the bacon.
• Again pat it thoroughly dry with paper towels or a clean, dry dishtowel.
• Place the bacon on a rack over a pan and roast the cured bacon in a 200 F oven until the internal temperature reaches 150 F. This should take about 2 hours.
• Remove from oven and baste the cured and roasted bacon with the liquid smoke. Use a pastry brush to evenly coat all sides and allow it to set on the counter to air-dry for 30 minutes.
• Store the bacon in a tightly sealed container or bag in the refrigerator for up to a month, or in the freezer for up to a year.

HOME CURED MAPLE BACON RECIPE - (4.1/5)

Steps:

• 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

HOME-CURED STREAKY BACON

Steps:

• Tip the salt and sugar into a freezer bag and shake well. Slip the pork into the bag, seal and scrunch around with your hands until the pork is completely covered in the cure.
• Lay the pork flat in the fridge and leave for five days, turning occasionally. The dry cure will turn into a wet brine as the liquid is released from the meat.
• After the five days, lift the pork from the bag, rinse it off and pat it dry. It's now ready to slice into rashers and cook. Will keep in an airtight container for one week.

HOME-CURED BACON

Steps:

• Rub the pork belly top and bottom with the Aleppo pepper. Combine the kosher salt, curing salt, granulated sugar, and brown sugar in a large, nonreactive container and bury the belly completely in the mixture. Cover and refrigerate for 2 days.
• Remove the belly from the refrigerator and discard the cure. Rinse the remaining cure off the meat and pat it dry. Set the belly on a baking sheet and loosely cover. Allow to sit in the refrigerator another 2 days. On the second day, set the hickory chips in water to soak overnight.
• Using a conventional smoker, smoke the belly until the internal temperature reaches 145°F. Once the belly is smoked and cooled, cut into 4 sections. Wrap the sections well in plastic wrap and foil and store in the freezer until needed, up to 3 months.

HOME-CURED BACON

Steps:

• Place the pork belly in a large Ziploc bag. Add the salt (and pink salt if using) and the cure additions. Rub the cure into the pork belly, turning the bag over and over and pressing the cure into the flesh. Close the bag, squeezing out all the air and refrigerate for seven days. Each day, flip the bag over. Some liquid will begin to gather in the bag.
• After seven days, wash the cure off the meat, rinsing thoroughly. Pat the bacon dry with paper towels and set it on a rack over a baking sheet. Allow the bacon to air-dry in the refrigerator for 6 to 24 hours.
• Preheat the oven to 225 degrees. Roast the pork belly in the oven to an internal temperature of 150 degrees for about 90 minutes. Chill the bacon well, then slice thick or thin, to preference. Any bacon that doesn't easily slice may be cut into chunks, for starting a pot of beans or soup. Wrapped in parchment paper, then wrapped in plastic wrap or foil and placed in a Ziploc bag, the bacon will keep for three weeks in the refrigerator and three months in the freezer.