September 18, 2014 at 11:03 am. This bacon will keep for up to 10 days in the fridge or up to 6 months in the freezer. I had been trying to figure out how to make bacon for awhile now, and after a few mediocre attempts, I’ve finally found the perfect recipe from Eric Budd at Budd’s Bacon.. Eric makes 100 pounds of bacon out of his home on a weekly basis, and his recipe … I decided it was time to do a detailed video on making Maple Buckboard Bacon. * This recipe for home-cured bacon is quite good. There should be some sugar or sweetness to balance the salt, but if you prefer a more savory taste, omit the maple syrup. 1. Use your imagination! SonnyE says: November 25, 2018 at … Check on the bag at least once a day, flipping it over to redistribute the curing brine. 6. Hardwood Maple; Smokin' 101 is over, this recipe cures homemade bacon in true Master Chef style. Select the cut of pork that you like for bacon, and cure it with your favorite Bradley Cure. Pepper bacon is very popular and it is easy to process. Discover our recipe rated 4.1/5 by 8 members. Remove pork belly from bag and wash as much cure off as possible under cold running water. Pepper bacon. Place the cured pork belly on the unlit side of the grill and close the lid. 18 Dec 2020, 9:42am 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. Scott tended to this bacon for the better part of 3 hours – and it was a dark mahogany when he finally pulled it from the smoker. Add 1 fist-sized chunk of applewood and 1 chunk of hickory wood to the smoke pan according to manufacturer's directions. Hot smoke the pork belly to an internal temperature of 150 degrees F (about 3 hours). How to Make Bacon. For that matter, Scott smelled like bacon too — which isn’t a bad … Reply. Megan's Cookin' says. The bacon would make an excellent topping for chicken or turkey burgers. Reply. Add the cure, squeeze out any air in the bag, and seal. 1/4 cup maple syrup. It is often injected with the cure and sprayed with liquid smoke. Nov 2, 2020 - HOME CURED MAPLE BACON. 2 teaspoons pink curing salt. Maple Bacon Recipe Average: 4.6 (50 votes) Average Rating - Votes are tabulated end of day ... and sodium nitrate for better, longer, preserving properties. Cure for 7-14 days depending on the thickness of the meat (7-10 days minimum would be the … Place the rack into the smoker. Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and arrange the Reply. 18 Dec 2020, 12:17pm Linzer star biscuits recipe. Wow! Some recipes I’ve seen add bay leaf, thyme, crushed juniper berries, black pepper, … This recipe is for a sweeter bacon. Make a mixture of (by weight) of 2.5 parts salt (kosher adheres very nicely), 1 part sugar, then add a generous grind of … Is there anything better than bacon? To Cure the Bacon: Stir together the maple syrup, brown sugar, bourbon, water, and salt until the salt and sugar are fully dissolved. I don’t think so! 7. If the mixture is too thick, you can add more syrup to … Place in the coldest part of the refrigerator and cure for 5 days, flipping bag about every 12 hours. I like wet cure bacon but have a slight preference for dry cure. Thanks for the kind words! Allow the wood chips to smoke and smolder until the internal temperature of the Thanks for bring this to my attention! Keep the temperature as low as possible (around 165 degrees). But it was beautiful. Put the pork belly in a resealable plastic storage bag. Just before beginning the smoking of the bacon, use a basting brush to “paint” the surface of the bacon with maple syrup, light corn syrup, or honey diluted with a … 2 tsp. I actually found that the ratio for the separate recipe for Maple Cured Bacon did include more pink salt than the ratios for the basic cure in the book; I've revised the recipe accordingly and halved the amount of pink salt previously listed. Cut a pork belly into manageable chunks of around 3-5 lb, trimmed of loose bits, and squared it off. 1/4 cup kosher salt. Alternatively, cut the bacon strips into pieces before baking and use the glazed pieces on appetizers or in burger mixtures. In a glass mixing bowl, combine salt, sugar, pink salt, and maple syrup. 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. In a large sealable plastic bag, combine the pork belly, sugar, kosher salt, On the 7th day, pull the pork out of the bag. Many small producers make excellent versions of bacon in this country, varying with time of the cure and the seasonings used. The cure is on the sweeter side, which, contrary to what one might think, makes the bacon more versatile. Try to empty the bag of most of the air and place the bag in the refrigerator. They are thicker than any pre-sliced bacon and the result is a salty sweet tingle to the gums. That cold smoker on the side of your Traeger allows you choose what wood pellet flavor you cure your bacon with. Place on a rack set over a baking sheet tray and dry in the refrigerator, uncovered, for 12-24 hours. The process for wet cure bacon is very similar. The maple flavor is very subtle and the coffee doesn't come through so much as coffee, but rather as an earthy richness and depth of flavor. Next time you need to wrap something in savory bacon, you've got it on hand. Smoked Bacon-Dry Cure Although this recipe is a dry cure, a small amount of liquid will accumulate in the bag as the cure does its work in the fridge. Erin Ellis says. You may also add black pepper, powdered garlic, onion, cayenne pepper, or red pepper flakes. belly) Directions: Combine all dry ingredients in a bowl and mix well. Dry Cured Bacon. I also found a pork butt roast on sale. Coat entire pork belly with the cure and place in a large resealable plastic bag. fresh pork belly (Makes enough for a 5 lb. With Advice from Uncle Hall and the great book Charcuterie by Ruhlman & Polcyn. Let the bacon cool, then wrap it in plastic wrap and refrigerate it until ready to use. Lastly, good-quality dry-cured bacon … 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. Place the meat into a container (a jumbo plastic bag works great) and try to scoop any remaining cure into the bag. Maple Bacon Cure (per pound of pork belly) … Remove the belly from the cure, rinse it thoroughly, and pat it dry. While salt alone is enough to cure bacon, sugar or other sweeteners like maple syrup are added to balance out the harshness of the salt. *But always keep the salt and pink curing salt ratios the same. And it smelled so good. Let bacon cool, then wrap in plastic and refrigerate or freeze until … *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 and brown sugar) and many more. I was going to say roasting a whole … Wet Cure Method. Place pork belly, fat-side down, onto the wire rack. 5 pounds pork belly, skin attached. Flip the bag daily if possible. Your Maple Custard with candied bacon recipe is divine, I can’t wait to try it! 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