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. You get to decide what goes into it (meat from pastured organically-fed animals) and what does not go into it (nitrites, which are added to most commercial bacon). 1 gallon bag will hold a single 3... 3) Remove the belly from the bag The amount of smoke is up to you. 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. In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. This bacon … It. Whisk: Slowly whisk in the root beer, apple cider vinegar, maple syrup, and mustard. Place in the coldest part of the refrigerator and cure for 5 days, flipping bag about every 12 hours. Seriously, might even like these better than tahini maple roasted sweet potatoes and you know I don’t mess around with tahini. Because that recipe? I flipped the bag over twice a day to ensure the belly cured evenly throughout the process. You can purchase pink curing salt at most sporting goods stores and of course, Amazon! Let the bacon cool, then wrap it in plastic wrap and refrigerate it until ready to use. Cook the bacon in a large skillet over medium-high heat until browned, but NOT crispy; drain on paper towels; set aside. Next I transferred the belly to a Ziploc bag and placed it the fridge for five days of curing. 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. If you opt for this version, be sure to buy liquid smoke made from natural (usually hickory) smoke and not one of the harsh-tasting synthetic versions. Also, in the back of my mind, I thought if the recipe I was working on simply didn’t work out, I’d just post the bacon and call it a day. Wrap in plastic wrap and place in refrigerator until completely chilled. I ended up creating three bags that had about eight slices each in it. Steps to Make It Gather the ingredients. Brush the bacon slices with maple syrup and bake for another 3 to 5 minutes, until the bacon is a warm golden brown. Once you have ‘air dried’ the bacon, place into a 120°F – 140°F preheated smoker with vent half open. Combine the maple syrup, salt, pepper, and curing salt (if using) in a small bowl. It tasted even better as part of sandwich, where that sweetness was even more welcomed when paired with a spicy remoulade and peppery arugula. … … The bacon should be fully cured at this point, with a firm texture and no soft spots. Freeze any that you plan to keep for longer than a week. Once all sliced, I divided up the bacon into portions suitable for one-time use. Cut bacon into slices at desired width and cook using your favorite method. For the first time that I can remember, I actually had the bag break open on me and drain out liquid. 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. 2 teaspoons pink curing salt (aka Prague Powder #1). Store it lengthwise in the refrigerator for 10 to 14 days, turning the bag over occasionally. But it was beautiful. For that matter, Scott smelled like bacon … Baste the cured and roasted bacon with the liquid smoke. 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. Check out the sidebar on this page for important tips on ordering the meat for American style 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. My wife saw the plate of bacon sitting out and dug into a slice and instantly asked, "Why is this sweet?" Bring the mixture to a boil. Pat it dry with paper towels or a clean dishcloth. Roast the cured bacon in a 200 F oven until the internal temperature reaches 150 F. This should take about two hours. Here is the basic method for curing maple-flavored bacon. Combine the maple syrup, salt, pepper, and curing salt (if using) in a small bowl. 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. *Other flavor ideas for your bacon include Asian-Style Bacon (Chinese 5-spice powder, hoisin sauce, soy sauce, honey, powdered ginger, powdered garlic), Maple Bacon (dark maple syrup … Next, you need a pork belly. Why You’ll LOVE this recipe Simple to execute but so complex in flavor. 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. Homemade Bacon Recipe – How to Cure and Smoke Bacon – AmazingRibs.com Maple Bacon. Bake for 15 to 20 minutes, until the bacon begins to brown. In a small bowl, combine the … Place a cooling rack over another baking sheet. (Nutrition information is calculated using an ingredient database and should be considered an estimate. This took around ten minutes total and I flipped the bacon regularly during that time to ensure it was browning evenly. Use a pastry brush to evenly coat all sides. The bacon is then removed from the oven, and both sides are coated with the spicy maple glaze. Combine flour, cinnamon, baking powder, baking soda, salt, and nutmeg in a medium bowl. Couldn ’ t mess around with tahini during that time to ensure was. 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