Maple Cured Bacon Recipes

MAPLE BACON RECIPE

Steps:

• Combine all ingredients other than pork belly in a bowl and mix together.
• Pour mixture into a 1-gallon Ziploc bag and add the pork belly. Remove as much air as possible from the bag before sealing, then mix around the liquid so that the belly is completely covered.
• 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.
• After bacon is done curing, remove it from the bag, give it a rinse to remove excess salt, and pat it dry.
• Smoke at 200-225° F until bacon reaches an internal temperature of 150° F. This should take 2-3 hours depending on your smoker's temperature and the thickness of the pork belly.
• Refrigerate bacon to cool completely before slicing.

MAPLE-CURED BACON

Steps:

• In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. 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.
• Remove pork belly from bag and wash any large deposits of salt under cold running water.
• Fire up smoker or grill to between 200-225°F, adding 1-2 fist-size chunks of smoking wood on top of the coals when at temperature. 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. Remove pork belly from smoker and let cool. Wrap in plastic wrap and place in refrigerator until completely chilled.
• Cut bacon into slices at desired width and cook using your favorite method. 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.

MAPLE-ROASTED BACON

Steps:

• Preheat the oven to 400 degrees F.
• Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon begins to brown. Remove the pan carefully from the oven; there will be hot grease in the pan! Brush the bacon slices with maple syrup and bake for another 3 to 5 minutes, until the bacon is a warm golden brown. Transfer the bacon to a plate lined with paper towels and serve warm.

MAPLE-LACQUERED BACON

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
• Pour the maple syrup into a shallow bowl and give each bacon slice (both sides) a generous dip in the syrup. Lay the bacon on the prepared baking sheet, and sprinkle it with black pepper. Bake for 20 minutes. Flip the bacon over and bake until it is crisp at the edges and caramelized on the bottom, another 10 to 15 minutes.
• Remove the baking sheet from the oven. Nudge the bacon slices to unmoor them from the baking sheet, and let cool for a minute to firm up. Transfer to a long platter to serve.

MAPLE-CURED CANADIAN BACON RECIPE

Steps:

• 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. Bring to a boil over high heat, stirring to dissolve salt and sugar. Boil for 1 minute, then remove from heat. Transfer to a large container and stir in remaining 3 quarts of water. Place in refrigerator until completely chilled. Fully submerge pork loin in cure and let sit in refrigerator for 3 to 5 days.
• Remove pork from cure and place in large container. Add enough fresh water to fully submerge loin. Let sit for 30 minutes, then remove pork from water and pat dry with paper towels.
• Fire up the smoker or grill to 225°F (107°C), adding chunks of smoking wood when at temperature. When wood is ignited and producing smoke, place pork in and cook until an instant-read thermometer registers 140°F (60°C) when inserted into thickest part of the pork loin, about 2 to 3 hours.
• Let pork cool for 30 minutes. Slice and pan fry before serving.

SMOKED MAPLE SYRUP BACON

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.

MAPLE-CURED CANADIAN BACON

Steps:

• Stir together water, salt, brown sugar, Instacure, and vanilla in storage tub until solids are dissolved, about 3 minutes, then add maple syrup and stir until dissolved. Add ice and stir until cure is cold (ice may not be completely melted; keeping liquid cold slows salt absorption).
• Add pork to cure, then weight with a large plate to keep submerged. Chill, tub covered with a lid or plastic wrap, 36 hours.
• Rinse pork and pat dry, then discard brine.
• Prepare grill and smoke bacon:
• Open vents on bottom of grill and on lid. Remove lid and top rack from grill, then center disposable roasting pan on lower rack. Add 6 cups hardwood sawdust to pan.
• Light 5 briquettes in chimney starter. When briquettes are fully lit (covered completely with gray ash and glowing), transfer with tongs to sawdust, spacing evenly.
• When sawdust begins to smolder, replace top rack and arrange pork pieces on rack about 1 inch apart. Cover grill with lid, then insert thermometer into a vent hole in lid to monitor air temperature, which should be 80 to 120°F. (If temperature rises above 120°F, remove 1 or more briquettes or uncover grill slightly until temperature falls. If temperature falls below 80°F, light 1briquette and add to sawdust.)
• Smoke pork, adding 1 cup sawdust to roasting pan and stirring with tongs every 11/2 hours to ignite unburned sawdust, 8 hours. Cool completely, then chill, wrapped in plastic wrap, until ready to use.
• Cut finished bacon crosswise into 1/8- to 1/4-inch-thick slices (or roast whole; see cooks' note, below) and fry in a nonstick skillet over moderate heat, turning, until browned. Transfer to paper towels to drain.
• Available at The Sausage Maker (888-490-8525).

MAPLE-CURED BACON

Steps:

• In a glass or other nonreactive mixing bowl, combine the salt, sugar, pink salt, and maple syrup. Put the pork belly in a large resealable plastic bag. Pour in the cure, squeeze out any air in the bag, and seal; smush it around to coat the belly completely. Put the bag in a rimmed container just in case it leaks. Refrigerate for 8 days, turning the bag over every other day.
• After 8 days, remove the pork belly from the cure, rinse thoroughly with cool water, and pat dry with paper towels.
• Put a wire cooling rack over a baking sheet and lay the pork belly on top. If you are going to smoke the belly, allow it to dry out in the refrigerator for at least 6 hours or up to 24 hours. This is important; the meat will not take smoke until the surface is dry. Then fire up your smoker to 200°F and smoke the belly for 3 hours using your favorite wood. The internal temperature of the meat should reach 150°F. Alternatively, to roast the belly, preheat the oven to 200°F. Place the belly on a rack set in a roasting pan, and roast until the internal temperature of the meat reaches 150°F, about 3 hours.
• Allow the bacon to cool to room temperature. Then wrap well with plastic wrap and store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
• Pink Salt
• Pink curing salt, also referred to as saltpeter or sel rose, is popular for all types of sausage and bacon curing. The cotton candy-colored salt contains a small amount of sodium nitrite that reacts with the meat to form a more stable protein complex, making it especially resistant to oxidizing, and helps the meat to maintain a pink tinge. It is available in gourmet markets or on the Internet.
• Pork Belly
• Pork belly, which comes from the underside of the hog, is basically uncured fresh bacon. The rosy meat is marbled with fat and when baked for hours (as it is here), it becomes so custardy soft that you can literally cut it with a spoon. I have to say, the succulent and crackling fat is what makes it taste so damn delicious! A good butcher should be able to help you out when buying pork belly, and it's typically an inexpensive cut. Ask for unsalted, uncured belly, which is not the same as slab bacon or salt pork. You can often find pork belly in Asian markets.