Maple Smoked Bacon Recipes

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RECIPE: MAPLE-SMOKED BACON



Recipe: Maple-Smoked Bacon image

Literally bring home the bacon by making it from scratch.

Provided by Tasting Table Staff

Categories     Side Dish

Time 2h5m

Number Of Ingredients 7

Two 20-ounce pork belly slabs, skin removed
½ cup sugar
2 tablespoons kosher salt
1 tablespoon maple syrup
1 teaspoon curing salt
1 teaspoon freshly ground black pepper
1 cup maple wood chips

Steps:

  • In a large sealable plastic bag, combine the pork belly, sugar, kosher salt, maple syrup, curing salt and pepper. Seal the bag and massage the ingredients around the pork belly to incorporate. Allow to cure for 5 days in the fridge, flipping the bag each day.
  • After curing, remove the pork belly from the bag and rinse it with cool water. Place it on a wire rack over a baking sheet and refrigerate until the outside of the pork belly is dry and tacky, 1 hour.
  • Preheat the oven to 200° and arrange a rack on the bottom and one in the center of the oven. Line a cast-iron skillet with tinfoil and fill with it wood chips. Almost completely cover the pan with foil and heat over high until a steady stream of smoke is coming out of the opening, 3 to 4 minutes. Quickly transfer the pan to the bottom rack of the oven and remove the foil covering the top. Place the baking sheet with the pork belly on the center rack and cook until it has reached an internal temperature of 150°, 60 to 70 minutes. Remove from the oven and let cool completely.
  • Slice the bacon lengthwise to the desired thickness and cook.

CLASSIC TRADITIONAL AMERICAN BACON RECIPE



Classic Traditional American Bacon Recipe image

I like this bacon best when it's smoked on a charcoal smoker. A gas smoker or pellet smoker is a close second to charcoal. You can also smoke this homemade bacon on a gas grill or charcoal grill if you set them up properly for smoking (follow the links below). Use plenty of wood.Please note that this recipe is for slab belly bacon only, less than 2" (5.1 cm) thick. If you attempt to cure anything thicker, the cure may not penetrate all the way and it will take longer.

Provided by Dave Joachim

Categories     Breakfast     Brunch     Lunch     Side Dish

Time P3DT2h30m

Number Of Ingredients 6

3 pounds raw pork belly (unsliced, about 1 1/2" (3.8 cm) thick)
¾ cup distilled water
6 tablespoons dark brown sugar
4 ½ teaspoons Morton Coarse Kosher Salt
4 ½ teaspoons ground black pepper
½ teaspoon Prague Powder #1

Steps:

  • Skin it. If the skin is still on the belly, remove it and use it to make cracklins. It is sometimes hard to tell if it is still there. It is usually a darker tan color compared to creamy colored fat. You should be able to make a cut in fat with your thumbnail. Your thumbnail will only make a dent in skin. Leaving skin on causes problems for salt penetration, and when you fry it, the skin gets very hard and you probably won't like the texture. Removing the skin can be tricky. Sometimes you can grip a corner with your fingers and run a knife under the skin to peel it back by running the knife between the skin and fat. Sometimes you just have to shave it off with a sharp knife.
  • Cure it. Pour everything except the meat into a zipper bag large enough to hold the belly. A 1 gallon (4 L) bag will hold a single 3 pound (1.4 kg) slab. Zip the bag and squish everything around until well mixed. Now add the belly, squeeze out the air as much as possible and squish some more rubbing the cure into the belly and coat all sides. Put the bag in a pan to catch leaks and place in the fridge at 34 to 38°F (1.1 to 3.3°C). The belly will release liquid so every day or two you want to gently massage the bag so the liquid and spices are well distributed, and flip the bag over. NOTE: If you use more than one slab in a bag it is crucial that the slabs do not overlap each other. Thickness matters!
  • Rinse off the cure. Remove the belly from the bag, and throw the liquid away. Quick rinse it to wash off any thick deposits of salt on the surface. Most recipes tell you to let the slab dry for 24 hours so the smoke will stick better, but, as the AmazingRibs.com science advisor Dr. Greg Blonder has proven, smoke sticks better to wet surfaces, so this extra step isn't necessary.
  • Fire up. If you are using a grill, set up for 2-zone cooking or fire up your smoker.
  • Cook. Smoke over indirect heat at 225°F (107.2°C) until the internal temp is 150°F (65.6°C), about 2 hours. You can use any wood you like. Hickory is the tried and true. I'm partial to cherry and applewood. After smoking you should slice off the ends, which may be very dark and more heavily seasoned, and taste them right away. They will be more salty than the innards and the fat will be a bit stringy, but you'll love it all the same. Just wait til you cook up an inside slice!
  • Cool. Now let it cool on a plate in the fridge. Cold bacon is easier to slice. Use on a slicer if you have one, or use a long thin knife to slice it. Try some thin and some thick slices. You can also cut bacon in cubes to make lardons and use them like bacon bits in salads, mashed potatoes, mac and cheese, baked beans, in sauces or to garnish chops, or roasts.
  • Wrap it tightly with several layers of plastic wrap, and then a layer of foil, and refrigerate for up to 2 weeks or freeze for up to 3 months. Do not wrap in foil alone because it can react with the salt.
  • Slice. Slice it across the grain. For evenly thick slices, a slicing machine is the best choice, but I rarely use mine because it is a pain to clean. Besides, I like to keep the slab intact and tightly wrapped in the fridge or freezer to reduce exposure to oxygen which can make the fat taste funny in a week or two. When I make bacon I usually shoot for hunks 6 to 8" (15.2 to 20.3 cm) wide across the grain to make sure my thin 9" (22.9 cm) knife and frying pan fit. If you put a slab in the freezer for 15 minutes or so it gets stiffer and easier to slice.
  • Save the bacon drippings. While your bacon is cooking lay out a section of newspaper several sheets thick, and cover it with a layer of paper towels. As soon as the bacon is done, move it to the paper towel to drain. Let the fat in the pan cool a bit and then pour it in a glass jar and refrigerate. Hot bacon can melt a plastic tub, so be careful. Save the fat for up to a month and use it to fry. Broccoli and potatoes are especially good cooked in bacon grease.

Nutrition Facts : Calories 94 kcal, Carbohydrate 1 g, Protein 2 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 13 mg, Sodium 21 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SMOKED MAPLE SYRUP BACON



Smoked Maple Syrup Bacon image

This is my brine and smoking method for maple syrup bacon; it makes enough for one pork belly.

Provided by rpihulak

Categories     Meat and Poultry Recipes     Pork

Time P5DT9h50m

Yield 1

Number Of Ingredients 8

1 ½ gallons water
2 tablespoons sodium nitrate (saltpeter)
1 cup sugar-based curing mixture (such as Morton® Tender Quick®)
2 cups coarse salt
1 cup packed brown sugar
½ cup maple syrup
1 (14 pound) whole pork belly
maple, apple, or cherry wood chips for smoking

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.

Nutrition Facts : Calories 34140.1 calories, Carbohydrate 321.5 g, Cholesterol 4572 mg, Fat 3366.4 g, Fiber 0 g, Protein 593.4 g, SaturatedFat 1227.5 g, Sodium 316217.9 mg, Sugar 307.2 g

MAPLE BACON RECIPE



Maple Bacon Recipe image

Make your own bacon at home by curing it yourself! This recipe works with or without a smoker!

Provided by Victoria

Categories     Breakfast     Main Course     Snack

Time 2h10m

Number Of Ingredients 7

3 lb. 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 (Prague Powder #1)
1/2 cup distilled water

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.

TANGY MAPLE BAKED BEANS WITH APPLEWOOD SMOKED BACON



Tangy Maple Baked Beans with Applewood Smoked Bacon image

Provided by Kelsey Nixon

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 10

4 thick strips applewood smoked bacon, diced
1 tablespoon canola oil
1 red onion, cut into small dice
1 green pepper, diced
Kosher salt and freshly cracked black pepper
5 (14 1/2-ounce) cans great Northern beans, drained and rinsed
1 1/2 cups Carolina-style barbecue sauce
1 cup maple syrup
1/2 cup cider vinegar
4 tablespoons whole grain mustard

Steps:

  • In a large, heavy-bottomed pot or Dutch oven, add the bacon and canola oil, turn the heat to medium-high and cook the bacon until it starts to crisp, 4 to 5 minutes.
  • Add the red onions and green pepper, season with salt and pepper and saute over medium-high heat until the vegetables have softened, about 5 minutes. Add the beans, barbeque sauce, maple syrup, vinegar and mustard. Bring to a simmer, cover, reduce the heat to low and continue to cook the beans, about 45 minutes. Remove the lid and cook uncovered until the sauce has reduced and thickened and the flavors have developed, about 15 minutes. Just before serving, adjust the seasoning with salt and pepper.

MAPLE-CURED CANADIAN BACON



Maple-Cured Canadian Bacon image

Categories     Pork     Side     Bacon     Pork Tenderloin     Vanilla     Summer     Maple Syrup     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 4 lbs

Number Of Ingredients 10

6 cups water
1 cup kosher salt
2/3 cup packed dark brown sugar
2 1/2 tablespoons Instacure No. 1*
2 teaspoons vanilla
1/2 cup pure maple syrup
3 cups ice cubes
2 (2-lb) pieces boneless pork loin (2 inches thick; preferably from rib end)
Special Equipment
a 1- to 2-gallon plastic storage tub or stainless-steel bowl; a 22 1/2-inch covered kettle grill with a hinged top rack; a 12- by 8- by 2-inch disposable aluminum roasting pan; 3 lb hardwood sawdust*; charcoal briquettes; a chimney starter; long metal tongs; an instant-read thermometer

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).

HOMEMADE SMOKED MAPLE BACON



Homemade Smoked Maple Bacon image

Use this easy-to-follow recipe to make homemade smoked maple bacon. Learn how to get that delicious smoked flavor and to preserve your leftovers.

Provided by Leda Meredith

Categories     Breakfast     Brunch

Time P10DT2h45m

Yield 10

Number Of Ingredients 6

2 to 3 pounds pork belly
1/2 cup grade A or B maple syrup
3 tablespoons kosher salt
1 1/4 teaspoons ground black pepper
1/2 teaspoon curing salt, optional
Liquid smoke, for basting

Steps:

  • Gather the ingredients.
  • Rinse the pork belly under cold water.
  • Pat it dry with paper towels or a clean dishcloth.
  • Combine the maple syrup, salt, pepper, and curing salt (if using) in a small bowl.
  • Rub the seasoning mixture into all sides of the pork belly, using your scrupulously cleaned hands. Spend a couple of minutes massaging the seasoning/curing mixture into the meat.
  • Place the pork belly, along with any leftover curing mixture, into a plastic bag and seal it shut. Store it lengthwise in the refrigerator for 10 to 14 days, turning the bag over occasionally. The bacon should be fully cured at this point, with a firm texture and no soft spots.
  • Preheat oven to 200 F. Rinse the bacon.
  • Again pat it thoroughly dry with paper towels or a clean, dry dishtowel.
  • Place the bacon on a rack over a pan and roast the cured bacon in a 200 F oven until the internal temperature reaches 150 F. This should take about 2 hours.
  • Remove from oven and baste the cured and roasted bacon with the liquid smoke. Use a pastry brush to evenly coat all sides and allow it to set on the counter to air-dry for 30 minutes.
  • Store the bacon in a tightly sealed container or bag in the refrigerator for up to a month, or in the freezer for up to a year.

Nutrition Facts : Calories 440 kcal, Carbohydrate 11 g, Cholesterol 114 mg, Fiber 0 g, Protein 31 g, SaturatedFat 11 g, Sodium 1263 mg, Sugar 10 g, Fat 29 g, ServingSize 10 servings, UnsaturatedFat 0 g

MAPLE CANADIAN BACON



Maple Canadian Bacon image

Maple Canadian bacon is a beautiful, extra lean bacon and very easy to prepare. Ken and Patti think it's better than any store-bought bacon and it's perfect on BLTs and burgers.

Provided by Ken Fisher

Categories     Main Dish

Time P10DT6h

Number Of Ingredients 6

1/2 cup Morton's Tender Quick
2/3 cup brown sugar
2/3 cup cracked black pepper
1/2 cup crushed red pepper flakes
1 tablespoon hickory seasoning (optional)
15 pounds pork

Steps:

  • Mix the tender quick, sugar, pepper, pepper flakes, and hickory seasoning in a bowl.
  • Coat the pork heavily on all sides with the dry rub. Vacuum seal the bags, wrap them in several layers of plastic bags, or use plastic curing trays. Cure in the refrigerator for 7 to 10 days. You'll know the cure is done when you slice a piece of pork and it's no longer pink.
  • Rinse the pork under cold water and pat dry. Return it to the fridge for 12 to 24 hours, so it can develop a sticky skin (called a "pellicle"). This will help the smoke penetrate the meat.
  • Preheat the grill to 150 degrees F (66 degrees C). Light a wedgie with maple pellets.
  • Smoked the pork for 6 hours until it reaches an internal temperature of 145 degrees F (63 degrees C).
  • Let it cool before slicing, thick or thin.

Nutrition Facts : Calories 1279 kcal, Carbohydrate 20 g, Protein 79 g, Fat 98 g, SaturatedFat 36 g, Cholesterol 327 mg, Sodium 388 mg, Fiber 5 g, Sugar 10 g, UnsaturatedFat 52 g, ServingSize 1 serving

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From therecipes.info


MAPLE-CURED CANADIAN BACON RECIPE - SERIOUS EATS
2018-08-09 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 salts and sugar. Boil for 1 minute, then remove from heat. Transfer to a large container and stir in remaining 3 quarts of water.
From seriouseats.com


MAPLE-CURED BACON RECIPE - BARBECUEBIBLE.COM
Episode 310: Cured and Smoked Maple-Cured Bacon. Share. Tweet. Pin. 18 Shares. Other Recipes from Episode 310: Cured and Smoked . Smoked Lettuce with Japanese Cured Eggs; Smoked Corned Beef with Caveman Cabbage; Print Maple-Cured Bacon Recipe Notes. Yield: Serves 8; Ingredients. For the cure: 1/4 cup kosher salt 1/4 cup maple sugar 1/8 cup coarsely and freshly ground black pepper 1 …
From barbecuebible.com


MAPLE BUCKBOARD BACON | OLDFATGUY.CA
Breakfast, Pork, Smoked Food. Maple Buckboard Bacon. January 14, 2018 David Farrell 16 Comments. If you have followed this blog, you know that I love bacon. I have a friend who uses my recipe and wanted to try maple bacon. I also found a pork butt roast on sale. I decided it was time to do a detailed video on making Maple Buckboard Bacon. If you don’t want to sit through a video, I will list ...
From oldfatguy.ca


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