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.
Nutrition Facts : Calories 440 kcal, Carbohydrate 11 g, Cholesterol 114 mg, Fiber 0 g, Protein 31 g, SaturatedFat 11 g, Sodium 1263 mg, Sugar 10 g, Fat 29 g, ServingSize 10 servings, UnsaturatedFat 0 g
SMOKED BACK BACON
Homemade back bacon, a salty and sweet treat! It can be eaten after smoking or pan-fried afterwards. I like it on an egg and English muffin breakfast sandwich.
Provided by Mike E
Categories Meat and Poultry Pork Bacon
Time P3DT2h40m
Yield 4
Number Of Ingredients 7
Steps:
- Mix water, kosher salt, sugar, maple syrup, garlic powder, and curing salt until dissolved.
- Place the pork loin in a large bag or food-safe container large enough to completely submerge it in the brine. Add brine and refrigerate for at least 3 days.
- Remove pork from brine and pat dry with paper towels; discard brine.
- Preheat a smoker to 180 degrees F (82 degrees C) according to manufacturer's instructions.
- Place pork onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until pork is slightly pink in the center, about 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let cool before slicing.
Nutrition Facts : Calories 147 calories, Carbohydrate 13.1 g, Cholesterol 49.1 mg, Fat 2.4 g, Protein 17.6 g, SaturatedFat 0.8 g, Sodium 4515.3 mg, Sugar 12.2 g
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