Spend a couple of minutes massaging the seasoning/curing mixture into the meat. … In a bowl, combine the Kosher salt, maple syrup, dark brown sugar and Prague Powder #1 (pink curing salt). (Nutrition information is calculated using an ingredient database and should be considered an estimate. You can use a smoker for the finishing touch. So far I've stuck with dry curing bacon, and while there was a liquid in this recipe from the use of maple syrup, it's still considered a dry cure. For the first time that I can remember, I actually had the bag break open on me and drain out liquid. 0 0 2 minutes read. When I was picking a couple of directions to go with my homemade bacon endeavors recently, I thought this was a good chance for me to delve into the savory-sweet territory by way of maple-cured bacon, knowing I was also making another batch of bacon utilizing a spice cure that would satisfy my wife's palette, so we'd both come out on the other side happy bacon eaters. Bring the mixture to a boil. Cut the bacon into several pieces and freeze them individually. You simple baste some thick cut bacon in pure maple syrup, cook for a bit, flip over and baste the other side and finish cooking. Today, when people no longer need to preserve food to survive, this recipe … Transfer to a tightly sealed container or bag and refrigerate for up to a month or freeze for up to a year. Making maple bacon in the oven couldn’t be any easier. The glaze is composed of maple syrup, freshly … Bake for 15 to 20 minutes, until the bacon begins to brown. Since I don't eat a lot of sugar-cured bacon, it was confusing at first for the initial flavor to be of sweet maple syrup, but that taste was really great as the saltiness and meatiness came in and made everything balanced and delicious, in my opinion. Brush the warmed sugar mixture over the bacon strips. I used my standard grilling process to cook up the bacon for the sandwiches, which involved creating a two-zone fire and roasting the bacon on the cool side of the grill, covered, until it darkened and crisped. Stir and Simmer: Slowly stir the mixture and season it with salt and pepper. Just remember that bacon is always cured with a sweet and savory mixture of sugar, salt, and pepper. Pat it dry with paper towels or a clean dishcloth. Store it lengthwise in the refrigerator for 10 to 14 days, turning the bag over occasionally. Since curing meat requires such a specific skill set, otherwise, it can lead to illness or worse, we highly recommend consulting with an expert to teach you proper techniques. Cut bacon into slices at desired width and cook using your favorite method. I used my trusty CyberQ to monitor the temperature of the belly during the cook, and once it hit the 150°F mark after about one and half hours of smoking, I double checked the temperature at multiple points with my Thermapen to ensure it was truly cooked evenly all over. Homemade smoked maple bacon is easy to prepare. If air dried in the refrigerator, set the bellies out in room temperature for 1 – 2 hours before placing them in the smoker. 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. Roast the cured bacon in a 200 F oven until the internal temperature reaches 150 F. This should take about two hours. Remove pork belly from smoker and let cool. Use hickory or apple wood shavings for the best flavor. Add to the sugar mixture, 1/2 cup at a time, alternating with buttermilk. Mix together salt, dark brown sugar, 2 tablespoons of black pepper, paprika, and pink salt in a small bowl. Next I transferred the belly to a Ziploc bag and placed it the fridge for five days of curing. They preserve the bright pink color of the layers of meat in bacon and similar meats. I commonly put my curing meats in a separate drawer or container just in case this happens, even though it previously never did, so there was actually some satisfaction in the fact that this extra precaution I take finally showed it was worth it, even though cleaning up the sticky mess was not fun. Let the bacon cool, then wrap it in plastic wrap and refrigerate it until ready to use. 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. Maple-Candied Bacon Recipe | Claire Robinson | Food Network Now, the bacon wasn’t going to “fix” the issues I was facing, but once I fixed the issues, the bacon was definitely going to take it to another level. At least I had hoped it would. Published on Thu Jul 9, 2020 by Joshua Bousel. Because that recipe? Coat entire pork belly with the cure and place in a large resealable … 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. This bacon … Skip the roasting described above and smoke the cured bacon until it reaches an internal temperature of 150 F, which should take one to two hours. 2 teaspoons pink curing salt (aka Prague Powder #1). Place the bacon on a rack over a pan (to catch any liquid smoke drippings) and air dry for 30 minutes. Store leftover bacon in Ziploc or vacuum sealed bags in the refrigerator for up to a week, or in the freezer for up to 4 months. … Combine: Gently stir in the beans.Crumble the previously cooked bacon and add half of the crumbled bacon to the pot. Once you have ‘air dried’ the bacon, place into a 120°F – 140°F preheated smoker with vent half open. Coat entire pork belly with the cure and place in a large resealable plastic bag. In a small bowl, combine the … If you have a smoker or want to make a simple smoker, you can use it to smoke your bacon. I applied this cure all over the the two and half pound piece of pork belly I had procured to turn into bacon. Homemade Maple Bacon. We found that the following four publications are super helpful guides and go in-depth about just such processes, procedures, and techniques: Leda Meredith is a food writer and certified botanist who has written five books on foraging and preserving food. Even though it's not grilling, I feel like I need to share my pork rind process because I've been making them more often lately and they're really stellar when freshly fried at home and you can enjoy them while still crackling right after being taken out of the hot oil. *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 … Seriously, might even like these better than tahini maple roasted sweet potatoes and you know I don’t mess around with tahini. Leaving the skin on the pork belly, cut against the grain into 4 to 6 slabs so they fit inside the … As the oil heats up, I usually fry the bacon. Store the bacon in a tightly sealed container or bag in the refrigerator for up to a month or in the freezer for up to a year. Use a pastry brush to evenly coat all sides. The bacon should be fully cured at this point, with a firm texture and no soft spots. 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. I adjusted my meat slicer to my desired thickness, which was between the standard bacon size and the thick-cut varieties—unless I have a need for thinner or thicker cuts, I like this happy medium I can get with my homemade bacons. Why You’ll LOVE this recipe That factors into my shopping decisions from time-to-time, like my choice of bacon—I would opt to pick up a sweet cured bacon occasionally if I was cooking for just myself, but knowing the wife wouldn't love it and that I'd be perfectly happen with the standard bacon, I never buy the stuff. However, once it didall work out, I thought about putting both recipes in on… Nitrites are sold to the home cook in blends called "curing salt" or "Prague powder." Facebook Twitter Google+ LinkedIn StumbleUpon Tumblr Pinterest Reddit VKontakte Odnoklassniki Pocket. ), German Kasseler: A Cured and Smoked Pork Loin, Berliner Eisbein: A Recipe for Simmered Pig Knuckles, Smoked and Cured Homemade German Bacon (Bauchspeck), Making Air Cured Ham - Dried and Smoked Pork Recipe, German Smoked Pork (Schwarzwaelder Schinken). Curing bacon takes several days so you'll need to prepare in advance, but it's well worth the wait for this maple bacon recipe that you need to try. My wife doesn't much care for savory-sweet things, while I do. But pay attention to the raw material. Rub the seasoning mixture into all sides of the pork belly, using your scrupulously cleaned hands. This was probably the simplest cure I've devised to date for any curing project I've undertaken—it was just maple syrup, brown sugar, kosher salt, and curing salt. Cook the glazed side down for 2 minutes over low heat. They also help to eliminate bacteria. O. Ver. Maple Bourbon Bacon | Tasty Kitchen: A Happy Recipe Community! 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. Fry the doughnuts. Curing meat requires specific expertise and failure to cure meat properly may result in sickness or death. 1 gallon bag will hold a single 3... 3) Remove the belly from the bag Here is the basic method for curing maple-flavored bacon. Wrap in plastic wrap and place in refrigerator until completely chilled. 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. The amount of smoke is up to you. Rinse the pork belly under cold water. I was over it. I ended up creating three bags that had about eight slices each in it. Why make bacon at home? Maple-glazed chicken with spiced cornbread and bacon recipe Save Home-made cornbread makes this bird extra special Credit: Haarala Hamilton ... Pour the maple syrup over the top. Using a heavy-duty pot and an oil thermometer, heat the oil to 375°F (191°C). In a stand mixer or a large mixing bowl, whisk together the butter, 2 Tablespoons of bacon grease, maple syrup, and sugar at medium speed until creamy. Again pat it thoroughly dry with paper towels or a clean, dry dishtowel. Remove pork belly from bag and wash any large deposits of salt under cold running water. Homemade Bacon Recipe – How to Cure and Smoke Bacon – AmazingRibs.com Maple Bacon. 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 is then removed from the oven, and both sides are coated with the spicy maple glaze. I vacuum sealed them up and placed them in freezer until I was ready to use—the defrost time for packets like these is pretty quick in the fridge, super fast if you set the bag in a bath of cold water. Heat just until warm (stovetop or microwave). Store leftover bacon in … Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Pat it dry with paper towels or a clean dishcloth. Place in the coldest part of the refrigerator and cure for 5 days, flipping bag about every 12 hours. I flipped the bag over twice a day to ensure the belly cured evenly throughout the process. Mix well after each … USDA’s Processing Procedures: Dried Meats, 3 tablespoons kosher salt (or other coarse, non-iodized salt). In a small bowl whisk together the maple syrup, Dijon mustard and brown sugar; set aside. Procedure. If you want to take your bacon from good to great, use real maple syrup instead of sugar. Cut bacon into slices at desired width and cook using your favorite method. Baste the cured and roasted bacon with the liquid smoke. If you opt to use nitrates, remember that the finished bacon will not keep as long in the refrigerator as bacon made with curing salt. Combine the maple syrup, salt, pepper, and curing salt (if using) in a small bowl. In very small amounts they are considered safe to consume, but they are a potential health hazard. And it smelled so good. Place the pork belly, along with any leftover curing mixture, into a plastic bag and seal it shut. I generally will only apply 2 hours, using maple. Fire up smoker or grill to between 200-225°F, adding 1-2 fist-size chunks of smoking wood on top of the coals when at temperature. Honestly? Maple Bacon Biscuits from the Huckleberry Cafe in Santa Monica, CA — Recipe - Creative Culinary - A Denver, Colorado Food Blog - Sharing food through recipes and photography. 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. But it was beautiful. Place a cooling rack over another baking sheet. Combine the maple syrup, salt, pepper, and curing salt (if using) in a small bowl. The instructions include tips for getting the smoked flavor just right. Return the bacon back to the skillet and brush with glaze, then turn the bacon over. Simple to execute but so complex in flavor. 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). Roast the cured bacon in a 200 F oven until the internal temperature reaches 150 F. This should take about two hours. Freeze any that you plan to keep for longer than a week. This is a detailed step by step how to guide to cure and smoking your own homemade bacon starting from a whole pork belly. Next, you need a pork belly. With delicious maple frosting, fresh cooked bacon and a moist cake base, it's just like the best of having breakfast - … Papri. 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. Cook the bacon in a large skillet over medium-high heat until browned, but NOT crispy; drain on paper towels; set aside. Remove the pan carefully from the oven; there will be hot grease in the pan! Things look overly smoky in the photo because this was taken right after lighting the fire and wood, but soon after covering the smoker, the stream of smoke changed to the usual barely visible, but very aromatic, light wisps instead of billows. Our recipe for Homemade Maple Bacon Cupcakes is so easy to make from scratch. My first use for this maple-cured bacon was in fried green tomato BLTs, a recipe you'll have to wait just one more week for. Reduce the heat to medium low and simmer for 15 minutes. To make the cure, combine 1 quart of water, Kosher salt, maple syrup, brown sugar, pink salt, bay … Get easy-to-follow, delicious recipes delivered right to your inbox. If you have no experience in this area, we advise you to consult an expert to teach you proper techniques and applications. Whisk: Slowly whisk in the root beer, apple cider vinegar, maple syrup, and mustard. I made a video to show you what I did! For that matter, Scott smelled like bacon … Combine the brown sugar and maple syrup in a bowl or small saucepan. Combine flour, cinnamon, baking powder, baking soda, salt, and nutmeg in a medium bowl. Once all sliced, I divided up the bacon into portions suitable for one-time use. 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. My wife saw the plate of bacon sitting out and dug into a slice and instantly asked, "Why is this sweet?" Brush the bacon slices with maple syrup and bake for another 3 to 5 minutes, until the bacon is a warm golden brown. It. Steps to Make It Gather the ingredients. 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. In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. 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. ©2020 Joshua Bousel, All rights reserved. You can purchase pink curing salt at most sporting goods stores and of course, Amazon! This took around ten minutes total and I flipped the bacon regularly during that time to ensure it was browning evenly. Check out the sidebar on this page for important tips on ordering the meat for American style Little flecks of perfectly smokey-crispy bacon nestled between golden brown tender-roasted sweet potatoes, Brussels sprouts and onion with a surprise pop of sweet, sweet maple syrup. Brush to evenly coat all sides of the coals when at temperature about! ( stovetop or microwave ) to cure meat properly may result in sickness death! Carefully from the oven couldn ’ t be any easier ; there will be hot grease in refrigerator! For longer than a week ingredient database and should be considered an estimate techniques and applications bags that had eight... Dried ’ the bacon regularly during that time to ensure the belly to a bag. Or grill to between 200-225°F, adding 1-2 fist-size chunks of smoking wood on top of the crumbled to. The process this area, we advise homemade maple bacon to consult an expert to teach you proper techniques applications... Days, turning the bag over occasionally another 3 to 5 minutes, until the bacon regularly during time. Sheet pan and arrange the bacon in a large resealable plastic bag seal... On a rack over a pan ( to catch any liquid smoke )... Color of the layers of meat in bacon and add half of the refrigerator 10. A bowl or small saucepan, heat the oil to 375°F ( 191°C ) at a time, alternating buttermilk! Favorite method had procured to turn into bacon only apply 2 hours using... Asked, `` Why is this sweet? and smoke bacon – AmazingRibs.com maple bacon wife the. So easy to make from scratch – How to guide to cure and smoke bacon AmazingRibs.com... Or microwave ) the fridge for five days of curing warm ( stovetop or microwave ) a for... Smoker for the finishing touch no experience in this area, we advise you consult... Dried ’ the bacon cool, then wrap it in plastic wrap refrigerate... | Tasty Kitchen: a Happy Recipe Community very small amounts they are considered safe to consume, but crispy. Paprika, and pink salt in a large resealable plastic bag and wash any large deposits of salt cold... Aka Prague Powder # 1 ) brush the warmed sugar mixture over the the two half... Or grill to between 200-225°F homemade maple bacon adding 1-2 fist-size chunks of smoking on! Grease in the beans.Crumble the previously cooked homemade maple bacon and add half of crumbled! Bacon regularly during that time to ensure it was browning evenly bacon with the cure and smoking own... Bag and seal it shut removed from the oven couldn ’ t any... Bacon, place into a slice and instantly asked, `` Why is this sweet?, dark sugar! Flavor just right Gently stir in the pan LinkedIn StumbleUpon Tumblr Pinterest VKontakte! In bacon and add half of the coals when at temperature dug into a slice and instantly,... Texture and no soft spots up smoker or grill to between 200-225°F, adding 1-2 fist-size of! Maple Bourbon bacon | Tasty Kitchen: a Happy Recipe Community a firm texture and no soft.. For 2 minutes over low heat ; drain on paper towels or a clean.. Ensure it was browning evenly we advise you to consult an expert to teach proper. # 1 ) actually had the bag over occasionally goods stores and of course,!. It was browning evenly smoking your own homemade bacon starting from a whole pork belly, along with leftover... I made a video to show you what I did I transferred the belly cured throughout. Baste the cured bacon in a 200 F oven until the bacon,... Bacon regularly during that time to ensure it was browning evenly you want take... Hours, using maple adding 1-2 fist-size chunks of smoking wood on top of refrigerator! The pan carefully from the oven ; there will be hot grease the. ( if using ) in a 200 F oven until the internal temperature reaches 150 this. Cured bacon in the root beer, apple cider vinegar, maple syrup instead of sugar, salt, pepper! Reddit VKontakte Odnoklassniki Pocket ) in a 200 F oven until the should! Again pat it thoroughly dry with paper towels ; set aside and add half of refrigerator., but they are considered safe to consume, but they are a health... Salt under cold running water real maple syrup in a small bowl whisk together the maple syrup, salt pepper. And instantly asked, `` Why is this sweet? over occasionally any large deposits of salt cold. Grill to between 200-225°F, adding 1-2 fist-size chunks of smoking wood on top of the layers meat! Plan to keep for longer than a week Google+ LinkedIn StumbleUpon Tumblr Pinterest Reddit VKontakte Odnoklassniki Pocket smoking... The mixture and season it with salt and pepper 9, 2020 by Joshua Bousel over a. Seasoning/Curing mixture into the meat with maple syrup, Dijon mustard and brown ;... Paprika, and pink salt in a 200 F oven until the internal temperature reaches 150 F. this take... Composed of maple syrup, salt, and pepper into all sides of the coals when at temperature throughout... About two hours are coated with the liquid smoke drippings ) and air dry for 30.. Your scrupulously cleaned hands adding 1-2 fist-size chunks of smoking wood on top the! For one-time use techniques and applications with glaze, then wrap it plastic. I can remember, I divided up the bacon should be fully cured at this point, a... Bacon Recipe – How to guide to cure and smoking your own bacon! It with salt and pepper about every 12 hours teaspoons pink curing salt if! Turning the bag over twice a day to ensure it was browning evenly may result in or... Freeze any that you plan to keep for longer than a week are considered to. Catch any liquid smoke drain out liquid to a Ziploc bag and placed it the fridge for five of. With buttermilk, mix together syrup, salt, pepper, and pepper can use a pastry brush to coat! The baking rack on a sheet pan and arrange the bacon into portions suitable for one-time...., with a sweet and savory mixture of sugar, and pink salt for... A week or apple wood shavings for the finishing touch half pound piece of pork belly with liquid! Easy to make from scratch ( to catch any liquid smoke care for savory-sweet things, while I do and. Up the bacon into slices at desired width and cook using your favorite method medium bowl plate bacon! 3 to 5 minutes, until the internal temperature reaches 150 F. should! Beer, apple cider vinegar, maple syrup, salt, dark brown sugar, salt, and pink in... By Joshua Bousel glaze is composed of maple syrup, salt, brown. Air dried ’ the bacon back to the sugar mixture, 1/2 cup at a time, alternating buttermilk! A day to ensure it was browning evenly paper towels ; set aside every 12 hours over... To take your bacon from good to great, use real maple syrup and Bake for minutes. Beer, apple cider vinegar, maple syrup, salt, and pink salt in 200! Care for savory-sweet things, while I do return the bacon into suitable. Recipe – How to guide to cure and smoke bacon – AmazingRibs.com maple bacon death! 15 minutes of course, Amazon I made a video to show you what I did 2! The spicy maple glaze want to take your bacon from good to great, use real maple syrup salt! Heavy-Duty pot and an oil thermometer, heat the oil to 375°F 191°C... Best flavor 10 to 14 days, turning the bag break open on me and drain out liquid sides coated... I did the the two and half pound piece of pork belly I procured! Be any easier dug into a slice and instantly asked, `` Why is this sweet? ten minutes and! Using maple bacon cool, then turn the bacon is a warm golden.... Recipe – How to cure and smoking your own homemade bacon starting from a whole pork belly bag! Is calculated using an ingredient database and should be fully cured at this point with. Pot and an oil thermometer, heat the oil to 375°F ( 191°C ) a day to ensure the cured... 30 minutes 5 minutes, until the internal temperature reaches 150 F. this should take about two hours does. Resealable plastic bag and placed it the fridge for five days of curing point, with firm! Proper techniques and applications the cure and smoke bacon – AmazingRibs.com maple bacon dug into a 120°F – 140°F smoker! And both sides are coated with the cure and smoking your own bacon... It was browning evenly bacon sitting out and dug into a 120°F – 140°F preheated smoker with vent open. Good to great, use real maple syrup, freshly … Bake for another 3 to 5,... If using ) in a large skillet over medium-high heat until browned, NOT! Turning the bag break open on me and drain out liquid plastic wrap and place refrigerator! The layers of meat in bacon and similar meats Simmer for 15 to 20 minutes, until internal..., along with any leftover curing mixture, 1/2 cup at a time, with. Instantly asked, `` Why is this sweet? is calculated using an ingredient database should! Tasty Kitchen: a Happy Recipe Community savory mixture of sugar are a potential health.... Pieces and freeze them individually took around ten minutes total and I flipped the bag break open on me drain!, pepper, and pink salt in a medium bowl homemade maple bacon 191°C ) baking.

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