Maple Bourbon Bacon Cure Recipe

August 20, 2021

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. Home cured maple bourbon bacon with some parmesan corn grits and one perfect fried egg?

HomeCured MapleBourbon Bacon Cooking With Michele

Kosher salt (about 1/4 cup) 2 tsp.

Maple bourbon bacon cure recipe. 1 teaspoon pink curing salt. 5kg maple bacon cure | smoked & cured from dzm1od92zrjbp.cloudfront.net quick and easy bacon wrapped shrimp recipe with a spicy maple glaze made with sriracha and maple syrup. This ‘resting period' will let the meat dry more thoroughly, and equalize the salt and flavors after rinsing.

Preheat oven to 400 degrees f. 1/2 cup pure maple syrup. Put some respect on the bacon grease jar.

Homemade smoked maple cured bacon recipe is easy to prepare and you get the reward of enhanced flavor, avoiding chemicals that can be present on commercial bacon. In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. Place the pieces of pork belly into large plastic bags and divide the rub evenly between the 3 bags.

Add the bacon to the maple bourbon mixture and toss until evenly coated. ½ teaspoon pink salt, optional. Turn the bacon over and.

Pour into a bowl and add the salts, syrup, bourbon, garlic, and thyme. Maple sugar or packed brown sugar; Discard the liquid left in the bag.

Stir together the maple syrup, brown sugar, bourbon, water, and salt until the salt and sugar are fully dissolved. Rinse the meat thoroughly and dry the slab with paper towels; 3 tablespoon coarse ground black pepper (optional) 1 teaspoon garlic powder.

Add bourbon and chilli flakes. Add 1/3 cup of the basic dry cure rub mix (below) put them in a pan, bring to a low boil and reduce to simmer till it thickens up (stir it while it simmers, approx 15. Preheat oven to 400 f.

Place into zip lock bag or air tight container. Leave in the fridge with the lid on for two days, turning over occasionally. Cure #1 (aka pink salt, instacure #1, prague powder #1) 1/4 c.

Line a rimmed baking sheet with aluminum foil. Spray the rack with cooking spray. Place in the coldest part of the refrigerator and cure.

Refrigerate at least 4 hours or better, overnight. Cut the pork belly into 4 equal pieces. 1) remove excess fat and skin from your slab of pork belly.

Coat entire pork belly with the cure and place in a large resealable plastic bag. In a small bowl, combine maple syrup and bourbon. Rub into pork belly ensuring to get in all the folds and cracks.

Lay 5 strips of bacon on a baking sheet and sprinkle with 1 tsp lt. Place a wire cooling rack on top. Combine the peppercorns, fennel and coriander in a spice grinder and pules to roughly grind the spices.

2) add 80g of misty gully maple bacon cure (or 40g per kg of meat). Rub the pork all over with the maple syrup and place in a large plastic tub. Cut the bacon strips into thirds.

In a bowl, whisk together the brown sugar, maple syrup, and bourbon. After two days, remove the pork and clean. Put each piece of pork belly into a.

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