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 MAPLE SYRUP BACON
This is my brine and smoking method for maple syrup bacon; it makes enough for one pork belly.
Provided by rpihulak
Categories Meat and Poultry Recipes Pork
Time P5DT9h50m
Yield 1
Number Of Ingredients 8
Steps:
- Pour water, sodium nitrate, curing salt, coarse salt, brown sugar, and maple syrup into a large kettle. Bring to a boil over high heat and cook for 10 to 15 minutes until everything is well dissolved. Pour brine into a 5 gallon plastic bucket and cool to room temperature, 6 to 8 hours.
- Leaving the skin on the pork belly, cut against the grain into 4 to 6 slabs so they fit inside the bucket, and inside your smoker. Place into the bucket of brine, and weigh down with a glass or ceramic dish to keep the pork submerged. Cover and refrigerate for 5 to 7 days, rearranging the pork in the brine daily.
- On smoking day, remove pork from the brine and rinse well under cold running water, rubbing to remove all external brine. Pat pieces dry and place onto smoker racks. Allow pork pieces to stand, preferably underneath a fan, until the surface of the meat becomes somewhat dried and notably glossy, 1 to 3 hours depending on air circulation.
- Smoke pork belly slabs using wood of your choice at a temperature of 90 to 110 degrees F (32 to 43 degrees C) for 8 to 12 hours. Remove rind before slicing.
Nutrition Facts : Calories 34140.1 calories, Carbohydrate 321.5 g, Cholesterol 4572 mg, Fat 3366.4 g, Fiber 0 g, Protein 593.4 g, SaturatedFat 1227.5 g, Sodium 316217.9 mg, Sugar 307.2 g
MAPLE ROASTED BRUSSELS SPROUTS WITH BACON
Who knew Brussels sprouts could ever taste this good! Caramelized and crispy, these sprouts gain a nutty flavor from the roasting process.
Provided by stefychefy
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place Brussels sprouts in a single layer in a baking dish. Drizzle with olive oil and maple syrup; toss to coat. Sprinkle with bacon; season with salt and black pepper.
- Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, 45 minutes, stirring halfway through.
Nutrition Facts : Calories 175.3 calories, Carbohydrate 13.6 g, Cholesterol 6.6 mg, Fat 12.1 g, Fiber 2.9 g, Protein 4.8 g, SaturatedFat 2.2 g, Sodium 352.2 mg, Sugar 7.6 g
MAPLE-GLAZED BACON
Add a sweet note to savory bacon with a glaze of pure maple syrup.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees. On a parchment-lined rimmed baking sheet, arrange bacon in a single layer. Bake until fat is rendered and bacon is beginning to brown, 15 to 18 minutes. Carefully remove from oven and brush with pure maple syrup. Bake until bacon is browned and sticky, 3 to 5 minutes. With tongs, transfer to a wire rack, then set rack on baking sheet and let bacon drain. Serve warm.
Nutrition Facts : Calories 95 g, Fat 5 g, Protein 4 g
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- If the pork belly still has the skin, make sure to remove it (we usually ask the butcher to do this when we order the meat).
- In a medium sized bowl, combine the water, maple syrup, brown sugar, salt, ground black pepper, and Prague powder.
- Place the pork belly slab into a gallon size resealable bag and pour the maple syrup mix over it. Seal the bag, making sure to keep as much air out as possible.
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