Maple Cured Bacon Recipe

How to Make Maple Cured Bacon at Home A Modern …

WEBApr 30, 2019 · Directions. Combine all ingredients other than pork belly in a bowl and mix together. Pour mixture into a 1-gallon Ziploc bag and add …

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1. Combine all ingredients other than pork belly in a bowl and mix together.
2. Pour mixture into a 1-gallon Ziploc bag and add the pork belly. Remove as much air as possible from the bag before sealing, then mix around the liquid so that the belly is completely covered.
3. Place the bag on a baking dish to catch possible leaks, and allow it to cure in the refrigerator for 1 week, flipping it over and moving around the liquid each day.
4. After bacon is done curing, remove it from the bag, give it a rinse to remove excess salt, and pat it dry.

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Low Carb Maple Bacon Crack Joy Filled Eats

WEBMar 24, 2017 · How to Make Maple Bacon Crack. Step One: Make the mozzarella dough. If you've ever made fathead dough before for pizza …

1. Preheat oven to 375.
2. Put cheese in a microwave-safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point, all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy (it should look like cheese fondue at this point).
3. Add the rest of the dough ingredients and the melted cheese to a food processor. Mix using the dough blade until a uniform color. If you do not have a food processor you can mix in a medium bowl with a wooden spoon but you may need to knead it by hand to thoroughly incorporate the ingredients.
4. Once the dough is a uniform color wet your hands and press it out into a 9×12 ish rectangle on a parchment lined baking sheet.

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Homemade Maplecured Bacon Recipe :: The Meatwave

WEBJul 9, 2020 · 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 …

1. 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.

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