Maple Cured Bacon Recipes

MapleCured Canadian Bacon Recipe Serious Eats

WEBOct 17, 2022 · Directions. To make the cure, combine 1 quart of water, kosher salt, maple syrup, brown sugar, pink salt, bay leaves, garlic, and peppercorns in a medium …

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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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HomeCured Canadian Bacon The Provident Cook

WEBMay 7, 2021 · Instructions. Make the curing solution: Combine 6 cups (1 1/2 quarts) water and the rest of the ingredients except the pork loin. Bring …

1. Make the curing solution: Combine 6 cups (1 1/2 quarts) water and the rest of the ingredients except the pork loin. Bring to a boil over high heat, stirring to dissolve the salts and sugar. Boil for 1 minute, then remove from heat and cool to lukewarm.
2. Transfer the curing solution to a large container or brining bag and add the remaining 1 1/2 quarts (6 cups) water. Chill thoroughly in the refrigerator. Trim the loin of any excess fat and silverskin. Fully submerge the pork loin in the curing solution and refrigerate for 5 to 7 days.
3. Remove the pork loin from the curing solution and place it in a large container. Add enough fresh water to fully submerge it and let it sit for 30 min. Remove from the water and pat it dry with paper towels.
4. Heat smoker or grill to 225 to 250 degrees and add smoking wood chunks once it has reached temperature. While the smoker or grill is heating, if desired, use kitchen twine to tie the pork loin into a rounded shape. When the smoker or grill is smoking well, put the pork in the smoker and cook until an instant-read thermometer reaches 140 degrees when inserted in the thickest part of the loin, 2 to 3 hours. Let the pork loin cool for 30 minutes. Slice immediately and pan-fry, or cool it completely, slice as desired and freeze in serving-size packages.

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