homemade maple bacon recipe

Absolutely delicious with the best ingredients from Woolworths. 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. Next I transferred the belly to a Ziploc bag and placed it the fridge for five days of curing. « 7 Plants That Will Attract Birds to Your Yard. Maple Bacon Recipe Ingredients. Midnight theme by A Modern Homestead. No joke! Cook over medium heat, flipping over a couple of times, for about 8 to 12 minutes until crisp. Combine the water, salt, sugar, pink salt, maple syrup, sage, thyme, and garlic cloves in a stockpot. Remove pork belly from smoker and let cool. 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. Remove bacon from skillet with a slotted spoon and set aside. Heat just until warm (stovetop or microwave). If you’ve need a fun garnish for Bloody Marys at brunch, I’m insisting that you try one with the spicy maple glazed bacon. 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 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. Homemade bacon is super easy and incredibly delicious! This is done by, While using an oven is not traditional and you will miss out on that authentic smoked flavor and color, I’m sure the final product would still be delicious. 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 pork belly from bag and wash any large deposits of salt under cold running water. I flipped the bag over twice a day to ensure the belly cured evenly throughout the process. Rub the seasoning mixture into all sides of … 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. Jump to Recipe Print Recipe. Coat entire pork belly with the cure and place in a large resealable plastic bag. Scaling. Once you've had homemade, you'll never want commercial bacon again! Try our easy to follow maple-glazed bacon recipe. It is so fantastic. You can use a small amount of liquid smoke or even, 3/4 teaspoon pink curing salt (Prague Powder #1). Rinse the pork belly with cool water and pat dry with paper … 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. 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. Since it was, I took the belly out of the smoker and let it rest until it came down to about room temperature, Then it got wrapped in plastic and put in the fridge to chill completely so it would be easier to slice. 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. If you scale up, be sure to count the maple syrup as liquid so this recipe has 1.25 cups of liquid. Add enough fresh water to fully submerge loin. I had bought the belly boneless, but it did have the skin on, so I removed that first and used it to make some killer chicharrones. Method Pat it dry with paper towels or a clean dishcloth. 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 … I commonly put my curing meats in a separate drawer or container just in case this happens, even though it previously never did, so there was actually some satisfaction in the fact that this extra precaution I take finally showed it was worth it, even though cleaning up the sticky mess was not fun. Our recipe for Homemade Maple Bacon Cupcakes is so easy to make from scratch. It is like the angels opened the heavens and delivered it to me. Kosher salt (about 1/4 cup) 2 tsp. Homemade Smoked Maple Cured Bacon Recipe is easy to prepare and you get the reward of enhanced flavor, avoiding chemicals that can be present on commercial bacon. About the maple syrup. I adjusted my meat slicer to my desired thickness, which was between the standard bacon size and the thick-cut varieties—unless I have a need for thinner or thicker cuts, I like this happy medium I can get with my homemade bacons. 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. I applied this cure all over the the two and half pound piece of pork belly I had procured to turn into bacon. Homemade bacon isn't complicated, it just requires a little time commitment and a few common ingredients. After making my own bacon, I can no longer eat that stuff that passes for bacon in the big box grocery stores. Brush the warmed sugar mixture over the bacon strips. Place in the coldest part of the refrigerator and cure for 5 days, flipping bag about every 12 hours. Maple Bacon Biscuits from the Huckleberry Cafe in Santa Monica, CA — Recipe - Creative Culinary - A Denver, Colorado Food Blog - Sharing food through recipes and photography. Homemade bacon … In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. Combine the maple syrup, salt, pepper, and curing salt (if using) in a small bowl. In a medium bowl combine the brown sugar, kosher salt, honey, cayenne, paprika, cumin, and curing salt, stirring until well mixed. Remove as much air as possible from the bag before sealing, then mix around the liquid so that the belly is completely covered. 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. I'm going to detail my steps for you here so you can follow the process with my two recipes for a maple cure and a sweet and spicy peppered cure. Homemade Hickory Smoked Bacon My wife doesn't much care for savory-sweet things, while I do. 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. 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. It is a must try. 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. Add diced onion to the bacon grease in the skillet and cook for 3 minutes over medium heat. Remove pork from cure and place in large container. If you like bacon, you will LOVE Homemade Maple Bourbon Jalapeno Bacon! Boom. Making homemade smoked bacon is a several day process, but it is totally worth it. Homemade bacon is the best thing that I have ever made. Working in batches, cook … 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. It tasted even better as part of sandwich, where that sweetness was even more welcomed when paired with a spicy remoulade and peppery arugula. Smoked Maple Bacon. 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. Bake for six minutes, flip, then finish baking for another six minutes. How We Make $8000+ A Month Online While Homesteading. For the first time that I can remember, I actually had the bag break open on me and drain out liquid. Pour mixture into a 1-gallon Ziploc bag and add the pork belly. This recipe uses a maple syrup and instant espresso powder rub with the cure, and then hot smoked over hickory wood. Published on Thu Jul 9, 2020 by Joshua Bousel. 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. Place in the coldest part of … There’s true smoked flavor, and in this particular recipe, there are sweet maple high notes and a hint of earthiness from the espresso. Your email address will not be published. So far I've stuck with dry curing bacon, and while there was a liquid in this recipe from the use of maple syrup, it's still considered a dry cure. 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 a week, or in the freezer for up to 4 months. Wrap in plastic wrap and place in refrigerator until completely chilled. And the texture. Curing your own bacon, at least once, is a great experience for any meat enthusiast. With delicious maple frosting, fresh cooked bacon and a moist cake base, it's just like the best of having breakfast - for … Homemade bacon is as different from Oscar Mayer as Grace Kelly is from Kim Kardashian. This recipe popped into my inbox the day I was looking for a good maple bacon scone recipe. … Once all sliced, I divided up the bacon into portions suitable for one-time use. Place the bacon slices in a single layer in a cold, heavy skillet. says: … This recipe works with or without a smoker! Combine the brown sugar and maple syrup in a bowl or small saucepan. 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. 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. Remove pork belly from smoker and let cool. Bring to a simmer and stir to dissolve the sugar and salt. Oh, how wrong I was. Then, drain the cooked bacon on paper towels. After both sides are coated with the spicy maple glaze, pop the bacon back into the oven. Rod has been making homemade bacon … 2 teaspoons pink curing salt (aka Prague Powder #1). I use real maple syrup in this recipe, but it is expensive. A Modern Homestead may earn a commission for purchases made after clicking links on this page. Refrigerate bacon to cool completely before slicing. Cut bacon into slices at desired width and cook using your favorite method. ©2021 Joshua Bousel, All rights reserved. This took around ten minutes total and I flipped the bacon regularly during that time to ensure it was browning evenly. 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. 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. Remove from the heat and refrigerate until chilled … Combine all ingredients other than pork belly in a bowl and mix together. https://amazingribs.com/.../pork-recipes/how-make-smoked-bacon-home Coat entire pork belly with the cure and place in a large resealable plastic bag. Just a note that I think you should mention using thick-cut bacon… Cut bacon into slices at desired width and cook using your favorite method. It also can … I ended up creating three bags that had about eight slices each in it. Make your own bacon at home by curing it yourself! 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. I know “MAKIN’ BACON” is cheesy, but bacon is so incredibly delicious it makes you do cheesy things. Store leftover bacon in Ziploc or vacuum sealed bags in the refrigerator for up to … Ingredients: 2 oz. Procedure. 3 lb. Bacon. Actual maple bacon sounds like a great foundation for the scone! If you wish, you can use Steens Cane Sugar, pancake syrup, sorghum, honey, Lyle's Golden Syrup, or molasses. I’m not just talking about cooking up some slices of bacon. 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. 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. The goal for bacon is to cook it to 150°F, which is not fully cooked, but enough time for it to absorb smoke and further firm up. In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. Leaving the skin on the pork belly, cut against the grain into 4 to 6 slabs so they fit inside the bucket, … This last week I’ve been MAKIN’ BACON and I couldn’t be happier to share this homemade bacon recipe with you. We like to smoke the bacon with apple or hickory for two to three hours at around 200℉. Bake the bacon in the preheated oven for about 30 to 35 minutes, or until nicely browned and slightly crisp. My wife saw the plate of bacon sitting out and dug into a slice and instantly asked, "Why is this sweet?" The darker grades have more flavor. Remove pork from foil and slice across the grain in 1/4-inch thick slices. The most important ingredient besides the pork belly, is the Pink Curing Salt. After bacon is done curing, remove it from the bag, give it a rinse to remove excess salt, and pat it dry. Wrap in plastic wrap and place in refrigerator until completely chilled.

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