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Heat just until warm (stovetop or microwave). It also gives you control of what exactly is going into the bacon, the degree of quality of the pork itself and of course, the flavoring and level of s… Remove as much air as possible from the bag before sealing, then mix around the liquid so that the belly is completely covered. There’s true smoked flavor, and in this particular recipe, there are sweet maple high notes and a hint of earthiness from the espresso. Published on Thu Jul 9, 2020 by Joshua Bousel. This recipe works with or without a smoker! The darker grades have more flavor. Midnight theme by A Modern Homestead. I flipped the bag over twice a day to ensure the belly cured evenly throughout the process. 3 lb. For the first time that I can remember, I actually had the bag break open on me and drain out liquid. slab of pork belly, without skin; 1/4 cup kosher salt; 1 tablespoon freshly ground black pepper; 1/4 cup brown sugar; 1/4 cup maple syrup; 3/4 teaspoon pink curing salt … Our recipe for Homemade Maple Bacon Cupcakes is so easy to make from scratch. This last week I’ve been MAKIN’ BACON and I couldn’t be happier to share this homemade bacon recipe with you. Boom. I used my trusty CyberQ to monitor the temperature of the belly during the cook, and once it hit the 150°F mark after about one and half hours of smoking, I double checked the temperature at multiple points with my Thermapen to ensure it was truly cooked evenly all over. Jump to Recipe Print Recipe. Homemade bacon … Remove from the heat and refrigerate until chilled … While she still ate all the bacon given to her, I knew this wasn't going to be her favorite, but to me, it was incredible. Pour mixture into a 1-gallon Ziploc bag and add the pork belly. That factors into my shopping decisions from time-to-time, like my choice of bacon—I would opt to pick up a sweet cured bacon occasionally if I was cooking for just myself, but knowing the wife wouldn't love it and that I'd be perfectly happen with the standard bacon, I never buy the stuff. And the texture. Wrap in plastic wrap and place in refrigerator until completely chilled. 2 teaspoons pink curing salt (aka Prague Powder #1). When I was picking a couple of directions to go with my homemade bacon endeavors recently, I thought this was a good chance for me to delve into the savory-sweet territory by way of maple-cured bacon, knowing I was also making another batch of bacon utilizing a spice cure that would satisfy my wife's palette, so we'd both come out on the other side happy bacon eaters. If you like bacon, you will LOVE Homemade Maple Bourbon Jalapeno Bacon! Actual maple bacon sounds like a great foundation for the scone! Combine the maple syrup, salt, pepper, and curing salt (if using) in a small bowl. I vacuum sealed them up and placed them in freezer until I was ready to use—the defrost time for packets like these is pretty quick in the fridge, super fast if you set the bag in a bath of cold water. Maple Bacon Recipe Ingredients. It tasted even better as part of sandwich, where that sweetness was even more welcomed when paired with a spicy remoulade and peppery arugula. Then, drain the cooked bacon on paper towels. When wood is ignited and producing smoke, place pork belly in smoker, fat side up, and smoke until an instant read thermometer registers 150°F when inserted into thickest part of the meat. Store leftover bacon in Ziploc or vacuum sealed bags in the refrigerator for up to … Homemade bacon is super easy and incredibly delicious! Nope, I’m talking about homemade bacon that starts with a slab of meat that is rubbed with a cure, smoked, sliced and then cooked. Smoke the bacon for 3+ hours or until the internal temperature of the bacon reaches 150 degrees F. Add a handful of wood chips a couple of times during the smoking process. I used my standard grilling process to cook up the bacon for the sandwiches, which involved creating a two-zone fire and roasting the bacon on the cool side of the grill, covered, until it darkened and crisped. Coat entire pork belly with the cure and place in a large resealable plastic bag. Place the bacon slices in a single layer in a cold, heavy skillet. says: … Once you've had homemade, you'll never want commercial bacon again! It is like the angels opened the heavens and delivered it to me. I’m not just talking about cooking up some slices of bacon. A Modern Homestead may earn a commission for purchases made after clicking links on this page. Procedure. It is so fantastic. Homemade bacon is the best thing that I have ever made. contains nitrates, which produce nitrites during the curing process, positioning your hot coals and wood opposite of your meat, Easy Royal Icing Recipe for Decorating Cookies, Gluten Free Squash Flour GAPS and Paleo Chocolate Cake, If you’ve got a charcoal grill, you can set it up for indirect heat. Things look overly smoky in the photo because this was taken right after lighting the fire and wood, but soon after covering the smoker, the stream of smoke changed to the usual barely visible, but very aromatic, light wisps instead of billows. My wife doesn't much care for savory-sweet things, while I do. Kosher salt (about 1/4 cup) 2 tsp. We like to smoke the bacon with apple or hickory for two to three hours at around 200℉. Place bacon in an oven-safe dutch oven or large high-sided oven-safe skillet; set skillet over medium heat and cook the bacon slices to a crisp. https://amazingribs.com/.../pork-recipes/how-make-smoked-bacon-home Since I don't eat a lot of sugar-cured bacon, it was confusing at first for the initial flavor to be of sweet maple syrup, but that taste was really great as the saltiness and meatiness came in and made everything balanced and delicious, in my opinion. Scaling. Cook over medium heat, flipping over a couple of times, for about 8 to 12 minutes until crisp. Add enough fresh water to fully submerge loin. The most important ingredient besides the pork belly, is the Pink Curing Salt. … With delicious maple frosting, fresh cooked bacon and a moist cake base, it's just like the best of having breakfast - for … Coat entire pork belly with the cure and place in a large resealable plastic bag. Combine the brown sugar and maple syrup in a bowl or small saucepan. Rinse the pork belly with cool water and pat dry with paper … At the end of the five days, the belly felt much firmer than when it started, which is a good indicator that the cure did its job and it was time for smoking. I can imagine a ton of other instances where a sweet tinged bacon like this would be the ideal choice, so it's safe to safe that the maple cure is going to remain in my standard rotation. This recipe uses a maple syrup and instant espresso powder rub with the cure, and then hot smoked over hickory wood. « 7 Plants That Will Attract Birds to Your Yard. Working in batches, cook … Combine all ingredients other than pork belly in a bowl and mix together. Store leftover bacon in Ziploc or vacuum sealed bags in the refrigerator for up to a week, or in the freezer for up to 4 months. Although its a fairly lengthy process (at least, compared to running to the store and just buying some), it is a wholly satisfying one, and in addition to the sense of achievement it also yields some tasty rewards. Even though it's not grilling, I feel like I need to share my pork rind process because I've been making them more often lately and they're really stellar when freshly fried at home and you can enjoy them while still crackling right after being taken out of the hot oil. My first use for this maple-cured bacon was in fried green tomato BLTs, a recipe you'll have to wait just one more week for. Next I transferred the belly to a Ziploc bag and placed it the fridge for five days of curing. Remove pork belly from smoker and let cool. After making my own bacon, I can no longer eat that stuff that passes for bacon in the big box grocery stores. Bake for six minutes, flip, then finish baking for another six minutes. Once all sliced, I divided up the bacon into portions suitable for one-time use. Bake the bacon in the preheated oven for about 30 to 35 minutes, or until nicely browned and slightly crisp. You can use a small amount of liquid smoke or even, 3/4 teaspoon pink curing salt (Prague Powder #1). Add diced onion to the bacon grease in the skillet and cook for 3 minutes over medium heat. I washed off any excess cure and then placed this belly, along with the spice-cured one, in the smoker running at around 215°F. Wrap in plastic wrap and place in refrigerator until completely chilled. ©2021 Joshua Bousel, All rights reserved. Remove pork from foil and slice across the grain in 1/4-inch thick slices. I ended up creating three bags that had about eight slices each in it. This was probably the simplest cure I've devised to date for any curing project I've undertaken—it was just maple syrup, brown sugar, kosher salt, and curing salt. 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