SonnyE says: November 25, 2018 at … Maple Bacon Cure (per pound of pork belly) … They are thicker than any pre-sliced bacon and the result is a salty sweet tingle to the gums. With Advice from Uncle Hall and the great book Charcuterie by Ruhlman & Polcyn. 1. I like wet cure bacon but have a slight preference for dry cure. Alternatively, cut the bacon strips into pieces before baking and use the glazed pieces on appetizers or in burger mixtures. Some recipes I’ve seen add bay leaf, thyme, crushed juniper berries, black pepper, … * Smoked Bacon-Dry Cure Although this recipe is a dry cure, a small amount of liquid will accumulate in the bag as the cure does its work in the fridge. In a large sealable plastic bag, combine the pork belly, sugar, kosher salt, Add the cure, squeeze out any air in the bag, and seal. Your Maple Custard with candied bacon recipe is divine, I can’t wait to try it! Is there anything better than bacon? Remove pork belly from bag and wash as much cure off as possible under cold running water. Let bacon cool, then wrap in plastic and refrigerate or freeze until … Thanks for bring this to my attention! There should be some sugar or sweetness to balance the salt, but if you prefer a more savory taste, omit the maple syrup. Reply. Cut a pork belly into manageable chunks of around 3-5 lb, trimmed of loose bits, and squared it off. Put the pork belly in a resealable plastic storage bag. Select the cut of pork that you like for bacon, and cure it with your favorite Bradley Cure. 1/4 cup maple syrup. 2 tsp. 6. Make a mixture of (by weight) of 2.5 parts salt (kosher adheres very nicely), 1 part sugar, then add a generous grind of … This bacon will keep for up to 10 days in the fridge or up to 6 months in the freezer. For that matter, Scott smelled like bacon too — which isn’t a bad … I had been trying to figure out how to make bacon for awhile now, and after a few mediocre attempts, I’ve finally found the perfect recipe from Eric Budd at Budd’s Bacon.. Eric makes 100 pounds of bacon out of his home on a weekly basis, and his recipe … Cure #1 (aka pink salt, InstaCure #1, Prague Powder #1) 1/4 C. Maple sugar or packed brown sugar; 1/4 C. Maple syrup; 5 lb. Erin Ellis says. Next time you need to wrap something in savory bacon, you've got it on hand. Thanks for the kind words! 18 Dec 2020, 9:42am I also found a pork butt roast on sale. Place the cured pork belly on the unlit side of the grill and close the lid. Wet Cure Method. 1/4 cup dark brown sugar. "The cured belly goes into the smoker at 100°F for 30 minutes, then the temperature is reduced, after drying, to … If the mixture is too thick, you can add more syrup to … How to Make Bacon. Reply. Directions. Pepper bacon. Wow! Dry Cured Bacon. fresh pork belly (Makes enough for a 5 lb. It is often injected with the cure and sprayed with liquid smoke. 5 pounds pork belly, skin attached. Place the rack into the smoker. 8. 2 teaspoons pink curing salt. Nov 2, 2020 - HOME CURED MAPLE BACON. In a large food-safe container, combine 1 gallon of water, 1 cup of plain (non-iodized) table salt, 1 cup of white sugar, 1 cup of brown sugar, and 1 TBS of Insta-Cure #1. I don’t think so! You may also add black pepper, powdered garlic, onion, cayenne pepper, or red pepper flakes. I have a friend who uses my recipe and wanted to try maple bacon. Peppered Bacon Cure (per pound of belly) 1 Tbsp Morton’s Tender Quick 1 Tbsp brown sugar 2 tsp maple syrup 2 tsp cracked black pepper 1 tsp crushed red pepper flakes After the bacon is cured and rinsed, rub with an additional tablespoon of cracked black pepper. Place the meat into a container (a jumbo plastic bag works great) and try to scoop any remaining cure into the bag. But it was beautiful. 1/4 cup kosher salt. To Cure the Bacon: Stir together the maple syrup, brown sugar, bourbon, water, and salt until the salt and sugar are fully dissolved. The maple flavor is very subtle and the coffee doesn't come through so much as coffee, but rather as an earthy richness and depth of flavor. Megan's Cookin' says. Scott tended to this bacon for the better part of 3 hours – and it was a dark mahogany when he finally pulled it from the smoker. Hardwood Maple; Smokin' 101 is over, this recipe cures homemade bacon in true Master Chef style. Just before beginning the smoking of the bacon, use a basting brush to “paint” the surface of the bacon with maple syrup, light corn syrup, or honey diluted with a … The process for wet cure bacon is very similar. This recipe for home-cured bacon is quite good. Keep the temperature as low as possible (around 165 degrees). Discover our recipe rated 4.1/5 by 8 members. And it smelled so good. Cure for 7-14 days depending on the thickness of the meat (7-10 days minimum would be the … I was going to say roasting a whole … Hot smoke the pork belly to an internal temperature of 150 degrees F (about 3 hours). Flip the bag daily if possible. While salt alone is enough to cure bacon, sugar or other sweeteners like maple syrup are added to balance out the harshness of the salt. I actually found that the ratio for the separate recipe for Maple Cured Bacon did include more pink salt than the ratios for the basic cure in the book; I've revised the recipe accordingly and halved the amount of pink salt previously listed. Maple Bacon Recipe Average: 4.6 (50 votes) Average Rating - Votes are tabulated end of day ... and sodium nitrate for better, longer, preserving properties. Check on the bag at least once a day, flipping it over to redistribute the curing brine. Zip up the bag, wash your hands, let the bacon cure in a fridge for a week (7 days). 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. *But always keep the salt and pink curing salt ratios the same. Add 1 fist-sized chunk of applewood and 1 chunk of hickory wood to the smoke pan according to manufacturer's directions. 18 Dec 2020, 12:17pm Linzer star biscuits recipe. Many small producers make excellent versions of bacon in this country, varying with time of the cure and the seasonings used. If you like black pepper, add it to the cure. The cure is on the sweeter side, which, contrary to what one might think, makes the bacon more versatile. Try to empty the bag of most of the air and place the bag in the refrigerator. The bacon would make an excellent topping for chicken or turkey burgers. Maple cured bacon Save ... Pear and bitter-leaf salad with Gorgonzola Dolce, ricotta and hazelnuts recipe. Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and arrange the I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start.. Let the bacon cool, then wrap it in plastic wrap and refrigerate it until ready to use. *Other flavor ideas for your bacon include Asian-Style Bacon (Chinese 5-spice powder, hoisin sauce, soy sauce, honey, powdered ginger, powdered garlic), Maple Bacon (dark maple syrup and brown sugar) and many more. Remove the belly from the cure, rinse it thoroughly, and pat it dry. I decided it was time to do a detailed video on making Maple Buckboard Bacon. This recipe is for a sweeter bacon. belly) Directions: Combine all dry ingredients in a bowl and mix well. Place pork belly, fat-side down, onto the wire rack. On the 7th day, pull the pork out of the bag. That cold smoker on the side of your Traeger allows you choose what wood pellet flavor you cure your bacon with. Use your imagination! September 18, 2014 at 11:03 am. 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