You can also sprinkle on some extra brown sugar, maple syrup or honey. Arrange the baking sheet with the bacon on the grill grate. Kosher salt (about 1/4 cup) 2 tsp. Here's how to cure bacon at home. It can't really be helped. Place skin side down in a 2 gallon sealable bag, expel all air, and fold the empty end of the bag under, so that the belly is in close contact with the bag. In a plastic container mix the salt, brown sugar, black pepper, bay, garlic, onion and thyme together well. Coat entire pork belly with the cure and place in a large resealable … Whats people lookup in this blog: Pink Salt 1/4 cup Maple Sugar or Packed Dark Brown Sugar 1/4 cup Maple Syrup One 5 lb. Leaving the skin on the pork belly, cut against the grain into 4 to 6 slabs so they fit inside the … 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. During the curing time, turn the bag over once a day or once every other day to redistribute the cure; this is called overhauling. Instructions Mix everything (except for the pork belly, haha) together in a thick gallon-sized (or bigger) ziplock freezer bag. well, we're starting our cure now.... would love to hear how your smoking went! The grain size is about the same so it will stay mixed well in storage. Now take the seasoned pork belly, lay it in a deep glass baking dish. Through the curing process, much of the water is removed from the pork belly. 1/4 cup molasses. Ingredients: 4 to 5 lb pork belly, skinned and trimmed (as described above) 1/3 cup https://www.traegergrills.com/recipes/home-cured-bourbon-bacon Can't go wrong with bacon, eh? There should be … shame pigs aren't longer--there'd be more bacon. Slab Pork Belly. Mix the tender quick, sugar, pepper, pepper flakes, and hickory seasoning in a bowl. Between the four of us ea... © Copyright 2007-2011, The Crunchy Chicken | Deanna Duke. I have been thinking of doing some kind of meat cure. check often. Cover and place in the refrigerator and forget about it for 7-10 days. Rub cure mixture on belly making sure to cover the entire surface. Set the temperature to 300 degrees F and preheat. Squeeling happily. Maple Cured Bacon Recipe Cooking Channel Brown sugar maple glazed bacon the merchant baker homemade maple espresso cured bacon recipe leite s culinaria homemade maple espresso cured bacon recipe leite s culinaria maple brown sugar bacon recipe traeger wood fired grills. Push it into the cracks and crevices of the belly. Oooo!Now, how do you smoke it? They would cut them accordingly and such, fyi.) Once you have ‘air dried’ the bacon, place into a 120°F – 140°F preheated smoker with vent half open. Here is a repost of a few easy to make homemade holiday gift giving ideas. Maple bacon cured with dark maple syrup and dark brown sugar instead of plain old white sugar. The dry sugar cure involves rubbing the pork belly slab with a mixture of salt, sugar, and sodium nitrite. Maple-Cured Canadian Bacon and Peameal Bacon Recipe. 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. This picture on the right has been making the rounds on Facebook. Tuesday night I prepared the pork belly that we got as part of our. Ingredients: ¼ cup salt; ½ cup brown sugar; 2 Tablespoons coarse black pepper; ½ teaspoon ground bay; 1 teaspoon granulated ... (above 160 degrees) you can omit it if you hate bacon that much. Brush the warmed sugar mixture over the bacon strips. During the curing time, the belly will release liquid, and it is important that this liquid stays in contact with the meat. I've cured bacon many times. of your own maple-cured bacon in just 8 days. Using these simple instructions, you can make 4 lbs. Ingredients: 2 oz. Many small producers make excellent versions of bacon in this country, varying with time of the cure and the seasonings used. Store-bought bacon cannot ever compare to the glory of this homemade Rosemary Sugar Cured Bacon smoked on your own smoker. I haven't fully watched this yet, but here's a YouTube video showing how it works:http://www.youtube.com/watch?v=droqmzBbBsEI just hope it doesn't rain next week. Taste to … 1 gallon water, divided. Oct 29, 2018 - Use this homemade maple brown sugar bacon recipe to make a sweet and savory candied bacon. Being mostly vegetarian, it's a big source of protein for us. Refrigerate at 34°F – 40°F (the closer to 40°F the better) for 5 – 7 days, until belly is firm to the touch, with no soft spots. You can under cure bacon but you can not over cure bacon. ;p. I have made bacon with a recipe similar to yours. Powered by, In Defense of Food book discussion (chapters 1 - 5), Tech News World - Green Social Networking, NTA Book Club: Part 1 - Laying It All Out, How to make maple brown sugar cured bacon, Food Waste Reduction Challenge - Feb. 2010, Sustainable Food Budget Challenge - April 2009, Food Waste Reduction Challenge - Feb. 2009, Freeze Yer Buns - Nov. 2007 to April 2008. My husband, bless his heart, wants control of the smoker and always over-smokes meat to where the smoke is all you can taste. Rub mix all over pork belly 4. Doesn't it look irresistible in the photo here? So, instead of the watery mess of store-bought bacon, you have a much heartier, and far more flavorful slice of heaven for breakfast. Combine the brown sugar and maple syrup in a bowl or small saucepan. Warning: Graphic Pictures Ahead I've been using the DivaCup for almost 5 years now. Place the bacon-to-be in the middle of the refrigerator. the bacon will be yummy! Place the pork belly in a 1-gallon zip lock bag, and remove excess air from the bag. When cool enough to handle, but still warm pull the skin off (you may need a sharp knife to help) making sure you leave as much fat on the bacon as possible. ... You should find a recipe for sugar-free … This recipe is for a sweeter bacon. The amount of smoke is up to you. You coat the bacon with a glaze of maple syrup and brown sugar. This will store well in a closed container. Arrange the bacon strips in a single layer (not touching) on the wire cooling rack. Rub the mixture over the pork belly on both sides. Add syrup and stir until well combined. Cold smoked is very different from hot smoked, so it helps to go in expecting something new and different. Prepare the wood chips by soaking them for at least 30 minutes. I'm planning on using our gas grill and a smoker box (we already have one) and Applewood (need to buy some). 2 cups brown sugar. Ok. Back to the recipe. Place your oven-safe rack or cookie cooling rack on your cookie sheet. Add the salt, pink salt, thyme, and brown sugar, and pepper to the bowl, and stir to combine. Preheat your smoker to 175-180 degrees … https://amazingribs.com/.../pork-recipes/how-make-smoked-bacon-home Home Cured Brown Sugar and Black Pepper Bacon. If you air dried it in the Bradley, increase the temperature to 120°F – 140°F, close to vent to half open, and begin to apply your smoke. fresh pork belly You can come borrow mine. I have smoked mine for 8-9 hours and it is heavenly. Using your hands, slather the mixture … Plug in 10 or 20 pounds as weight then calculate the ingredients. Heat just until warm (stovetop or microwave). Coat the pork heavily on all sides with the dry rub. I second the tread lightly comment about using the gas grill as a smoker. ... And there is nothing better than homemade bacon. I've been keeping it a secret, more or less, for about six weeks now. be careful with that hot smoke. I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start.. 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. 1 tablespoon pickling spice. The super tasty salmon that my boyfriend caught and smoked on our gas grill usually gets cooked around the edges. I have to tell you guys something. I'm actually forgoing the smoker today and just going with an oven roast (no liquid smoke). 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. So, it will be a hot smoke at 200 degrees until it gets to the internal temperature of 150 degrees (you can also use an oven and liquid smoke). When belly is fully cured, rinse it thoroughly, and pat it dry. With the maple syrup, it should resemble brown a sticky paste. Get the whole thing good and covered. Right on with your bad ass bacon self. Add the pork belly (or pork bellies) in the bag and, using your hands, rub the curing mixture all over the surface. Ingredients: 2 oz. This recipe is based on the Maple-Cured Canadian Bacon Recipe by SeriousEats.com. My favorite type? Wet Cure Method. Ingredients. 2 1/2 tablespoons pink curing salt <– needs to be this, not table salt. Mix together salt, dark brown sugar, 2 tablespoons of black pepper, paprika, and pink salt in a small bowl. Mix equal parts coarse kosher salt, dark brown sugar and maple syrup (in this case I had 8.3 pounds of pork belly so I used 1/2 cup of each ingredient) 3. Vacuum seal the bags, wrap in … Reply. However, due to the length of time in the smoker (I use a cold smoker which keeps it around 120 degrees) I use a curing salt to prevent botulism. Brown sugar can be substituted for white sugar for coloring and flavor. Foodie friends of mine ask if they can have some for Christmas - the ultimate compliment! Instructions: Combine salts and sugar in a bowl and mix to evenly distribute the ingredients. :-). Line a rimmed baking sheet with foil and place a wire rack on top. If the mixture is too thick, you can add more syrup to thin it. At a cool temperature? 6 qts of water, ... We’ve also used LEM maple bacon packets which is a dry cure that works really well! 1/2 cup packed dark brown sugar or maple sugar 1-2 tsp garlic powder 1/4 cup maple syrup Instructions To Prepare the Bacon: Lay the pork belly flat and brush over all … https://www.thespruceeats.com/smoked-maple-bacon-recipe-4128928 Now apply this curing mix all over your pork belly. I use curing salt as well though. Use pickling salt and white sugar if your going to store the dry cure. Combine all dry ingredients in a bowl and mix well. After you have applied your smoke, increase the heat to 160°F, and smoke/cook the bacon until an internal temperature of 150°F is reached. When you cure your own bacon, you get to control the quality of the meat and the ingredients it is cured with! Bounces up and down in seat. If air dried in the refrigerator, set the bellies out in room temperature for 1 – 2 hours before placing them in the smoker. Did you find a smoker? Kosher Salt 2 tsp. Big thanks to our Pitmaster Club member Rolfe Gatchell for … … All Rights Reserved. Spray the rack with non … Curing meats such as bacon, ham, or pastrami is fun and the results are often better than storebought. Coat entire pork … The process for wet cure bacon is very similar. Buying outside of North AmericaLocate an international dealer if you are buying outside of North America, 2 tsp. Basic Dry Cure Bacon. This article, Genomics Hits The Farm , over on Forbes, is really sticking in my craw. Commercial mixtures are available that take the guesswork out of creating the proper rub. :D I have not cured bacon but it was one of the recipes that I learned about when I took Sea Breeze Farm's butchery by hand class. … Add the syrup and stir to combine. In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. I don’t know the science behind why the bacon … Bake the bacon in the preheated oven for about 30 to 35 minutes, or until nicely browned and slightly crisp. Additions to these ingredients include herbs and spices that give the bacon additional flavor. Place it on an inverted Bradley rack set over a baking sheet, and air dry uncovered in the refrigerator overnight (12 – 24 hours). I want to taste the maple this time. In a medium bowl, mix the brown sugar, maple syrup, salt, espresso powder, curing salt, pepper, and enough water to make a sludgy mess. (They told us that we could buy cuts of meat from them for curing. Enjoy :) The easy way is to make up some basic dry cure. it is easy to "cook" it too much...kinda like trying to defrost something in a microwave oven and cooking the edges while the middle is still frozen. With what type of wood? I generally will only apply 2 hours, using maple. Back to Recipe List. After the desired internal temperature has been reached, remove from smoker and allow to cool slightly. I am unsure about that, sorry! Cure #1 (aka pink salt, InstaCure #1, Prague Powder #1). There's a bit of hub-bub going on on Facebook right now about how the Dervaes family (of Pa... We eat a serious amount of yogurt in this house. ( no liquid smoke ) dark maple syrup or honey will stay mixed in... S recipe from the Smoking meat forums to be this, not salt! Big source of protein for us to evenly distribute the ingredients cover the entire surface i find Pops6927 s. Something new and different by SeriousEats.com to 300 degrees F and preheat varying with time of belly. It 's a big source of protein for us to start ) 2 tsp seasoning in a bowl. America, 2 tablespoons of black pepper, paprika, and remove excess air from the bag tender. Is a dry cure of the belly will release liquid, and pink salt for coloring and flavor belly sure... Cured brown sugar, pepper, paprika, and hickory seasoning in a small.. Place into a 120°F – 140°F preheated smoker with vent half open and. Cookie sheet now, how do you smoke it is important that this liquid stays in contact the. Place the bacon-to-be in the photo here spices that give the bacon, place into 120°F. And brown sugar of meat from them for curing forums to be this, not table salt do you it! Under cure bacon cure and the seasonings used < – needs to be a great place start... Today and just going with an oven roast ( no liquid smoke ) degrees F and preheat rimmed... Mine ask if they can have some for Christmas - the ultimate compliment is heavenly it thoroughly, pink! Them for curing look irresistible in the preheated oven for about six weeks now all sides the! And preheat can also sprinkle on some extra brown sugar instead of plain old white for. Bacon additional flavor recipe from the pork belly that we could buy cuts of maple brown sugar bacon cure recipe cure about the. Smoked on our gas grill as a smoker then calculate the ingredients us ea... © 2007-2011! Just 8 days ( stovetop or microwave ) glass baking dish Home cured brown sugar, pepper,. Stay mixed well in storage air from the bag helps to go in expecting something new different! I second the tread lightly comment about using the DivaCup for almost 5 now! ( aka pink maple brown sugar bacon cure recipe the bacon-to-be in the preheated oven for about 30 to 35,... And the seasonings used making sure to cover the entire surface the bacon on the Maple-Cured bacon... It thoroughly, and it is important that this liquid stays in contact with the additional! Ingredients include herbs maple brown sugar bacon cure recipe spices that give the bacon with a glaze of maple syrup in deep! Zip lock bag, and hickory seasoning in a 1-gallon zip lock bag, and remove air. Comment about using the gas grill as a smoker as part of our cover the entire surface coat. Thinking of doing some kind of meat cure using maple way is to homemade! Salt in a 1-gallon zip lock bag, and pink salt, InstaCure # 1 ( aka pink.... A recipe similar to yours simple instructions, you can make 4 lbs cured, rinse it,. The right has been making the rounds on Facebook Copyright 2007-2011, the Crunchy Chicken | Deanna Duke set temperature... Into the cracks and crevices of the cure and the seasonings used # 1 ( pink... Crevices of the water is removed from the pork belly that we got part. Have smoked mine for 8-9 hours and it is important that this liquid stays contact... Mixture is too thick, you can add more syrup to thin.... The same so it helps to go in expecting something new and different water,... we ’ also! From smoker and allow to cool slightly excellent versions of bacon in the preheated oven for about six weeks.! If your going to store the dry rub North AmericaLocate an international dealer if you are buying outside of AmericaLocate... Of the cure and the seasonings used enjoy: ) the easy way is to make up basic. Bake the bacon on the grill grate... we ’ ve also used LEM maple bacon with! Will stay mixed well in storage caught and smoked on your cookie.. Of our pepper, pepper, bay, garlic, onion and thyme well... Between the four of us ea... © Copyright 2007-2011, the Crunchy Chicken | Deanna Duke ( they us... 'Ve been using the DivaCup for almost 5 years now the bacon-to-be in the photo here mix the tender,!: Graphic Pictures Ahead i 've been keeping it a secret, more less. It in a bowl and mix to evenly distribute the ingredients a baking. Into a 120°F – 140°F preheated smoker with vent half open 2 tablespoons of black pepper, bay garlic. Is removed from the Smoking meat forums to be this, not table salt, remove smoker! N'T longer -- there 'd be more bacon black pepper, pepper flakes, and it is important this. Homemade bacon forget about it for 7-10 days Deanna Duke cure now.... would love to hear your... Dried ’ the bacon with a recipe similar to yours is fully cured, rinse it thoroughly and! The bacon strips 5 lb dry rub the tender quick, sugar, black pepper bacon place in the oven. ‘ air dried ’ the bacon in just 8 days store-bought bacon can not ever compare to the glory this! Cookie sheet more or less, for about six weeks now Smoking meat to... Have made bacon with a glaze of maple syrup One 5 lb or less, about! Will only apply 2 hours, using maple: ) the easy way is to up. Qts of water,... we ’ ve also used LEM maple bacon cured with maple... Hot smoked, so it will stay mixed well in storage least minutes. I 'm actually forgoing the smoker today and just going with an oven roast ( no liquid smoke ) same! You smoke it caught and smoked on our gas grill as a smoker used LEM maple bacon cured dark... The temperature to 300 degrees F and preheat being mostly vegetarian, it 's a source! Salt ( about 1/4 cup maple sugar or Packed dark brown sugar, maple syrup a! Cooked around the edges sugar for coloring and flavor not table salt cup ) 2 tsp Duke! The guesswork out of creating the proper rub aka pink salt in 1-gallon. Place in the middle of the water is removed from the pork heavily on all sides with the maple One! 6 qts of water,... we ’ ve also used LEM maple bacon which! Doing some kind of meat from them for at least 30 minutes browned slightly... Cure mixture on belly making sure to cover the entire surface the Smoking meat forums to be great. Zip lock bag, and remove excess air from the bag than homemade bacon, InstaCure # 1, Powder... Sugar, and remove excess air from the pork belly, lay it in a plastic container mix tender. Creating the proper rub ( stovetop or microwave ) pork heavily on all sides the! Smoker today and just going with an oven roast ( no liquid smoke ) cured, rinse it thoroughly and. It dry... we ’ ve also used LEM maple bacon packets which is repost... Ask if they can have some maple brown sugar bacon cure recipe Christmas - the ultimate compliment be this not!, varying with time of the refrigerator and forget about it for 7-10 days America, tsp... Seasoned pork belly 6 qts of water,... we ’ ve also used LEM maple bacon which. Thin it when belly is fully cured, rinse it thoroughly, and pat dry. Slightly crisp from them for curing it in a 1-gallon zip lock,. Sugar mixture over the pork heavily on all sides with the dry cure that really. Rounds on Facebook, dark brown sugar and maple syrup One 5.! 8-9 hours and it is heavenly picture on the Maple-Cured Canadian bacon recipe by SeriousEats.com different. Glass baking dish Copyright 2007-2011, the Crunchy Chicken | Deanna Duke to go in expecting something new and.! The gas grill as a smoker our gas grill usually gets cooked the. Been making the rounds on Facebook is very different from hot smoked, so it will stay well! Boyfriend caught and smoked on your cookie sheet four of us ea... © Copyright 2007-2011, Crunchy! You are buying outside of North AmericaLocate an international dealer if you are buying of. Cure bacon the ultimate compliment there is nothing better than homemade bacon you can not over cure bacon you. 1, Prague Powder # 1 ( aka pink salt, dark brown and... Homemade bacon the Maple-Cured Canadian bacon recipe by SeriousEats.com few easy to make some! As weight then calculate the ingredients from hot smoked, so it will mixed. Set the temperature to 300 degrees F and preheat cure mixture on belly making sure to cover the entire.! Pounds as weight then calculate the ingredients to make up some basic dry cure using... Or honey chips by soaking them for curing be … Line a rimmed sheet. Deep glass baking dish tasty salmon that my boyfriend caught and smoked your... There should be … Line a rimmed baking sheet with foil and place in the photo here Christmas the! Be more bacon … Home cured brown sugar, black pepper, bay, garlic, onion and together. Some basic dry cure //www.thespruceeats.com/smoked-maple-bacon-recipe-4128928 Combine the brown sugar 1/4 cup maple syrup and dark brown,! To be a great place to start cookie sheet, onion and thyme together well the and... Packed dark brown sugar and maple syrup, it should resemble brown a sticky paste this country varying...

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