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AmazingRibs.com
https://amazingribs.com/.../best-maple-bacon-recipe
Once You Make Maple Bacon, You'll Never Get Store Bought Again
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 bacon on a gas grill or charcoal grill if you set them up properly for smoking (follow the …

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 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" thick. If you attempt to cure anything thicker the cure may not penetrate all the way and it will take longer.
4.49/5 (199)Total Time: 2 hr 30 minCalories: 68 per servingServings: 100
Directions
Directions
Step1Skin 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 …
Step2Cure it. Pour everything except the meat into a zipper bag large enough to hold the belly. A 1 gallon bag will hold a single 3 pound slab. Zip the bag and squish everything around until well mixed. Now add the belly…
Step3Rinse off the cure. After 3 to 5 days, remove the belly from the bag, and throw the liquid away. Lightly 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 t…
Step4Fire up. If you are using a grill, set up for 2-zone cooking or fire up your smoker.
Step5Cook. Smoke over indirect heat at 225°F until the internal temp is 150°F, about 2 hours. You can use any wood you like. Hickory and applewood are the tried and true. After smoking you should slice off th…
Step6Cool. 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 l…
Step7Wrap 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. Pork fat rancidifies quickly so don't push it much longer than this. Do not wra…
Step8Slice. 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 fr…
Step9Cook. When you are hungry, cook it just like you do storebought bacon.
Step10Save 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 you take the bacon out of the oven, move it to the pape…
Ingredients
Ingredients
3 poundsRaw Pork Belly (about 1 1/2" thick and 6 to 8" wide across the grain)
4 ½ teaspoonsMorton Coarse Kosher Salt
4 ½ teaspoonsBlack Pepper (finely ground)
3 tablespoonsDark Brown Sugar
½ cupDark Maple Syrup
¾ cupDistilled Water
½ teaspoonPrague Powder # 1
Nutritional
Nutritional
68 Calories
3.7 gTotal Fat
16 mgCholesterol
1.4 gCarbohydrate
325 mgSodium
6 gProtein
From amazingribs.com
Recipe
Directions
Ingredients
Nutritional
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- Category: Breakfast, Main Course, Snack
- Cuisine: American
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