Smoked Maple Bacon Cure Recipe

August 27, 2021

You can use a smoker for the finishing touch. Put the pork in a 180 f oven or smoker and cook until the internal temperature is between 130 and 140 f.

maple cured bacon Smoked bacon, Smoked pork ribs, Food

Place the bag on baking sheet and place it in the refrigerator for 7 days.

Smoked maple bacon cure recipe. 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). Once you have the basic recipe down, you can vary the ingredients to make a flavor profile to suit your taste. In a medium bowl combine the brown sugar, kosher salt, honey, cayenne, paprika, cumin, and curing salt, stirring until well mixed.

Coat entire pork belly with the cure and place in a large resealable plastic bag. Bring to a boil over high heat, stirring to dissolve salts and sugar. Boil for 1 minute, then remove from heat.

If you want to take your bacon from good to great, use real maple syrup instead of sugar. After 7 days, rinse the pork belly under cold. With advice from uncle hall and the great book charcuterie by ruhlman & polcyn.

Pat the pork dry with paper towels and put in the fridge, uncovered, overnight to get a dry surface. Homemade smoked maple bacon is easy to prepare. Make a mixture of (by weight) of 2.5 parts salt (kosher adheres very nicely), 1 part sugar, then add a generous grind of black pepper.

Rub the cure mixture over the entire surface of the belly. After bacon is done curing, remove it from the bag, give it a rinse to remove excess salt, and pat it dry. Turn the bag over daily to evenly cure the pork belly.

To make the cure, combine 1 quart of water, kosher salt, maple syrup, brown sugar, pink salt, bay leaves, garlic, and peppercorns in a medium saucepan. Check out the sidebar on this page for important. But pay attention to the raw material.

Place in the coldest part of the refrigerator and cure. Add the syrup and stir to combine. (1) curing, and (2) smoking.

In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. Place the pork belly directly on the grill grates, close the lid, and smoke for approximately 6 hours, or until the internal temperature of the pork belly reads 155 degrees f. Combine salts and sugar in a bowl and mix to evenly distribute the ingredients.

Rinse the pork under running water and then soak in cold water for 1 hour, changing the water once. Apple, maple, and hickory are all popular for smoked bacon. 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.

Just remember that bacon is always cured with a sweet and savory mixture of sugar, salt, and pepper. Rinse the pork belly with cool water and pat. Using these simple instructions, you can make 4 lbs.

After removing from the fridge, soak your meat for an hour or more to remove any excess cure and salt. The cure will pull moisture out of the pork belly and liquid will accumulate in the bag.

Delicious Homemade Smoked Maple Cured Bacon Recipe Bacon