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Sliced Maple Bacon
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Maple Bacon

Homemade bacon > Store bought bacon
Prep Time5 minutes
Cook Time3 hours
Curing Time7 days
Total Time7 days 3 hours 5 minutes
Course: Breakfast
Cuisine: American
Keyword: bacon, maple bacon
Servings: 10
Cost: 30

Ingredients

  • 3 pounds pork belly skin off
  • 34 grams kosher salt 2.5% salt
  • 13 grams brown sugar 1% brown sugar
  • 13 grams maple syrup the good stuff (1%)
  • 3 grams pink curing salt #01 0.25% curing salt
  • 1 teaspoon black pepper optional
  • 1 teaspoon paprika optional
  • 1/2 teaspoon cayenne pepper

Instructions

For curing

  • The recipe above is an example. Please use a kitchen scale and measure out ingredients to your size pork belly.
  • Weigh your pork belly in grams then do the following calculations:
    Kosher salt = 0.25 * pork belly weight
    Brown sugar = 0.01 * pork belly weight
    Maple syrup = 0.01 * pork belly weight
    Curing salt = 0.025 * pork belly weight
  • Add the pork belly, kosher salt, brown sugar, maple syrup, curing salt and optional spices to a freezer grade plastic bag or vacuum seal bag. Massage cure into the pork belly. Seal tightly and place in a refrigerator.
  • Once a day, for seven days, massage the pork belly for about a minutes and then flip over when placing back into the fridge. As the days go on you will notice more liquid in the bag. This is normal.
  • After 7 days, remove from the bag and rinse to remove excess cure. Place on a wire rack over a baking sheet and place back into the fridge, uncovered, for another 12-24 hours.

For the cooking process

  • Set up a smoker for a "hot" smoke around 180°F - 200°F.
  • Place on the smoker and cook until the internal temperature reaches 155°F.
  • Remove from smoker then seal and refrigerate. Once the slab of meat has cooled completely it will be easier to slice. You can then slice and you so or slice and vacuum seal and freeze.