How To Make Maple Bacon Homemade Bacon Recipe Diy Bacon

Homemade Maplecured Bacon Recipe :: The Meatwave

Web1/3 cup maple syrup 1/4 cup kosher salt 1/4 dark brown sugar 2 teaspoons pink curing salt (aka Prague Powder #1) 5 lbs boneless …

Servings: 16Total Time: 121 hrs 40 mins1. In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. Coat entire pork belly with the cure and place in a large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 5 days, flipping bag about every 12 hours.
2. Remove pork belly from bag and wash any large deposits of salt under cold running water.
3. 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. 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. Remove pork belly from smoker and let cool. Wrap in plastic wrap and place in refrigerator until completely chilled.
4. Cut bacon into slices at desired width and cook using your favorite method. 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.

Preview

See Also: Homemade maple cured bacon recipeShow details

Recipe: MapleSmoked Bacon Tasting Table

WebIn a large sealable plastic bag, combine the pork belly, sugar, kosher salt, maple syrup, curing salt and pepper. Seal the bag and massage the ingredients around …

Rating: 4.7/5(37)
Total Time: 2 hrs 5 minsCategory: Side Dish

Preview

See Also: Homemade smoked maple bacon recipeShow details

Once You Make Maple Bacon, You'll Never Get Store …

WebAs soon as you take the bacon out of the oven, move it to the paper towel to drain. Let the fat in the pan cool a bit and then pour it in a glass jar and refrigerate. Hot …

Rating: 4.5/5(152)
Category: Breakfast, Brunch, Lunch, Side Dish1. Skin 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 make a cut in fat with your thumbnail. Your thumbnail will only make a dent in skin. Leaving skin on causes problems for salt penetration, and when you fry it, the skin gets very hard and you probably won't like the texture. Removing the skin can be tricky. Sometimes you can grip a corner and with a knife and peel it back by running the knife between the skin and fat. Sometimes you just have to shave it off with a sharp knife.
2. Cure 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, squeeze out the air as much as possible and squish some more rubbing the cure into the belly and coat all sides. Put the bag in a pan to catch leaks and place in the fridge at 34 to 38°F for 3 to 5 days. If the belly is thicker than 1.5" check the calculator here. The belly will release liquid so every day or two you want to gently massage the bag so the liquid and spices are well distributed, and flip the bag over. NOTE: If you use more than one slab in a bag it is crucial that the slabs do not overlap each other. Thickness matters!
3. Rinse 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 the smoke will stick better, but, as the AmazingRibs.com science advisor Dr. Greg Blonder has proven, smoke sticks better to wet surfaces, so this extra step isn't necessary.
4. Fire up. If you are using a grill, set up for 2-zone cooking or fire up your smoker.

Preview

See Also: Maple bacon recipeShow details

Homemade Bacon The Daring Gourmet

WebOnce the bacon reaches an internal temperature of 150 degrees F, transfer the bacon to a plate and immediately place it in the fridge to cool down. Slicing & Storing …

Rating: 5/5(25)
Total Time: 3 hrs 15 minsCategory: Breakfast, Ingredient, SnackCalories: 65 per serving1. **REFER TO BLOG POST FOR A COMPREHENSIVE TUTORIAL AND STEP-BY-STEP PROCESS****You can vary the flavors according to your preferences (see Recipe Notes) but do not adjust the salt or Prague powder amounts**
2. For the Wet Cure Method:Add all the cure ingredients together in a large bowl and stir. Place the pork belly in gallon ziplock bag or container that just fits the size of the pork belly and pour the brine over it. If using a ziplock bag, place the bag in a container in case there is any leakage. Place it in the refrigerator for 7 days, flipping the bag over (or the pork belly itself if curing it in a container) every 2 days to ensure both sides of the pork belly are equally cured.**A one-gallon bag will hold a 3-pound pork belly. If you're following the recipe to use a 5 pound pork belly and plan on using the wet cure method with ziplock bags you can cut the pork belly in half and divide the brine equally between the two bags.
3. After 7 days the pork belly will have firmed up. Remove the pork belly from the brine and thoroughly rinse it off. Some people say you should let the slab of bacon air dry for up to 24 hours before you smoke it. But many experts agree there is no need to do this. These experts argue that in leaving it wet the smoke actually sticks to the bacon better than if it's dry. At this point if you like you can rub it down with some cracked peppercorns and, if you want it sweeter, some brown sugar, honey or maple syrup. Proceed to smoking (see below).
4. For the Dry Cure Method:Place all the dry cure ingredients in bowl and stir to thoroughly combine them. It is essential that the pink curing salt is evenly distributed across the whole pork belly. We recommend using a spice/coffee grinder, a small blender or a mortar and pestle. Thoroughly and evenly rub down all sides of the pork belly with the dry rub. Place it in a ziplock bag or container (like a casserole dish), with the fatty layer side down, and cover it with plastic wrap. Refrigerate it for 5 days. Flip the bacon over, redistribute the liquid that will have formed (if it's in a ziplock bag simply turn the bag over and give it a massage), and refrigerate for another 5 days. After 10 days the pork belly will have become quite firm and stiff. Remove it from the the container or bag, rinse thoroughly, and pat dry with paper towels. At this point if you like you can rub it down with some cracked peppercorns and, if you want it sweeter, some brown sugar, honey or maple syrup. Proceed

Preview

See Also: Homemade maple bacon recipeShow details

How to Make Homemade Maple Bacon YouTube

WebHow to Make Homemade Maple Bacon - YouTube 0:00 / 5:58 How to Make Homemade Maple Bacon 7,205 views Nov 6, 2020 Bacon is delicious and even better …

Preview

See Also: Best maple bacon recipeShow details

How to make and cure your own bacon at home Jess …

Web3 tablespoons kosher salt 1/3 cup white sugar 2 tablespoons pepper 2 teaspoons paprika 1 teaspoon pink curing salt (aka Prague Powder #1) apple or cherry wood chunks/chips Instructions Start by curing the belly: …

Preview

See Also: Share RecipesShow details

Homemade Bacon That Beats Store Bought Smoked …

WebThe Maple Bacon recipe also has a cool video of the entire process of making homemade bacon. Or try Asian Style Bacon made with honey, hoisin, soy sauce, ginger, garlic, and Sriracha. Soooo good. Get …

Preview

See Also: Share RecipesShow details

Homemade Bacon Recipe Michael Symon Food Network

WebIngredients Deselect All 5 pounds pork belly, skin on 1/4 cup kosher salt 2 teaspoons pink curing salt 1/4 cup packed dark brown sugar 1/4 cup honey (preferably chestnut honey) …

Author: Michael SymonSteps: 6Difficulty: Intermediate

Preview

See Also: Food RecipesShow details

Homemade Bacon Recipe The Spruce Eats

WebCarefully pat the pork belly dry with paper towels. Score the fat cap of the pork belly in a cross-hatch pattern. The Spruce/Diana Chistruga In a small bowl, …

Preview

See Also: Share RecipesShow details

Homemade Smoked Maple Bacon Recipe The Spruce …

WebPreheat oven to 200 F. Rinse the bacon. Again pat it thoroughly dry with paper towels or a clean, dry dishtowel. Place the bacon on a rack over a pan and roast the cured bacon in a 200 F oven until the …

Preview

See Also: Share RecipesShow details

Homemade Bacon Recipe How to Cure and Smoke Bacon

WebHomemade Bacon Recipe - How to Cure and Smoke Bacon - AmazingRibs.com Maple Bacon **PURCHASE THE SLOW 'N SEAR HERE: …

Preview

See Also: Share RecipesShow details

Homemade MapleEspresso Bacon Leite's Culinaria

WebIn a medium bowl, mix the brown sugar, maple syrup, salt, espresso powder, curing salt, pepper, and enough water to make a sludgy mess. Using your hands, slather …

Preview

See Also: Share RecipesShow details

MapleCured Bacon Recipe Cooking Channel

WebPat the belly dry and place into a large plastic bag. Mix together the syrup, sugar, kosher salt, pink curing salt and pepper, and massage into the belly until mostly absorbed. Seal …

Preview

See Also: Share RecipesShow details

Homemade Bacon Recipe GrillGirl

WebInstructions. Combine all ingredients (except Pork of course!) in a bowl to make a slather. Next, put the pork belly in a gallon ziplock back fatside up. Rub the …

Preview

See Also: Share RecipesShow details

How To Make Your Own LowSodium or SaltFree Bacon Kitchn

Webpork belly, sliced 1/8- to 1/4-inch thick (See Recipe Note) 3 tablespoons maple syrup 4 teaspoons liquid smoke (optional) 2 teaspoons smoked paprika 1 …

Preview

See Also: Share RecipesShow details

How to Make Homemade Bacon Recipes, Dinners and Easy Meal …

WebRinse the pork belly and pat dry. Transfer to a resealable 2-gallon plastic bag. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika …

Preview

See Also: Dinner RecipesShow details