Bake the bacon in the preheated oven for about 30 to 35 minutes, or until nicely browned and slightly crisp. Preheat your smoker to 175-180 degrees … The dry sugar cure involves rubbing the pork belly slab with a mixture of salt, sugar, and sodium nitrite. So, instead of the watery mess of store-bought bacon, you have a much heartier, and far more flavorful slice of heaven for breakfast. Rub the mixture over the pork belly on both sides. it is easy to "cook" it too much...kinda like trying to defrost something in a microwave oven and cooking the edges while the middle is still frozen. However, due to the length of time in the smoker (I use a cold smoker which keeps it around 120 degrees) I use a curing salt to prevent botulism. Additions to these ingredients include herbs and spices that give the bacon additional flavor. Reply. Commercial mixtures are available that take the guesswork out of creating the proper rub. Combine all dry ingredients in a bowl and mix well. https://www.traegergrills.com/recipes/home-cured-bourbon-bacon Cure #1 (aka pink salt, InstaCure #1, Prague Powder #1). (They told us that we could buy cuts of meat from them for curing. You can also sprinkle on some extra brown sugar, maple syrup or honey. Doesn't it look irresistible in the photo here? Now take the seasoned pork belly, lay it in a deep glass baking dish. I want to taste the maple this time. well, we're starting our cure now.... would love to hear how your smoking went! So, it will be a hot smoke at 200 degrees until it gets to the internal temperature of 150 degrees (you can also use an oven and liquid smoke). Ok. Back to the recipe. Homemade Smoked Maple Cured Bacon Recipe is easy to prepare and you get the reward of enhanced flavor, avoiding chemicals that can be present on commercial bacon. Plug in 10 or 20 pounds as weight then calculate the ingredients. Pink Salt 1/4 cup Maple Sugar or Packed Dark Brown Sugar 1/4 cup Maple Syrup One 5 lb. Warning: Graphic Pictures Ahead I've been using the DivaCup for almost 5 years now. Mix together salt, dark brown sugar, 2 tablespoons of black pepper, paprika, and pink salt in a small bowl. When belly is fully cured, rinse it thoroughly, and pat it dry. Rub mix all over pork belly 4. My favorite type? Can't go wrong with bacon, eh? Oct 29, 2018 - Use this homemade maple brown sugar bacon recipe to make a sweet and savory candied bacon. Right on with your bad ass bacon self. This picture on the right has been making the rounds on Facebook. You coat the bacon with a glaze of maple syrup and brown sugar. I am unsure about that, sorry! You can come borrow mine. Arrange the bacon strips in a single layer (not touching) on the wire cooling rack. check often. The super tasty salmon that my boyfriend caught and smoked on our gas grill usually gets cooked around the edges. There should be … Kosher Salt 2 tsp. Rub cure mixture on belly making sure to cover the entire surface. At a cool temperature? Basic Dry Cure Bacon. If air dried in the refrigerator, set the bellies out in room temperature for 1 – 2 hours before placing them in the smoker. Refrigerate at 34°F – 40°F (the closer to 40°F the better) for 5 – 7 days, until belly is firm to the touch, with no soft spots. When you cure your own bacon, you get to control the quality of the meat and the ingredients it is cured with! Big thanks to our Pitmaster Club member Rolfe Gatchell for … Now apply this curing mix all over your pork belly. Powered by, In Defense of Food book discussion (chapters 1 - 5), Tech News World - Green Social Networking, NTA Book Club: Part 1 - Laying It All Out, How to make maple brown sugar cured bacon, Food Waste Reduction Challenge - Feb. 2010, Sustainable Food Budget Challenge - April 2009, Food Waste Reduction Challenge - Feb. 2009, Freeze Yer Buns - Nov. 2007 to April 2008. I second the tread lightly comment about using the gas grill as a smoker. Once you have ‘air dried’ the bacon, place into a 120°F – 140°F preheated smoker with vent half open. I'm actually forgoing the smoker today and just going with an oven roast (no liquid smoke). 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. There's a bit of hub-bub going on on Facebook right now about how the Dervaes family (of Pa... We eat a serious amount of yogurt in this house. Coat entire pork belly with the cure and place in a large resealable … … They would cut them accordingly and such, fyi.) Mix the tender quick, sugar, pepper, pepper flakes, and hickory seasoning in a bowl. If the mixture is too thick, you can add more syrup to thin it. In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start.. During the curing time, the belly will release liquid, and it is important that this liquid stays in contact with the meat. shame pigs aren't longer--there'd be more bacon. Ingredients: 2 oz. The amount of smoke is up to you. ... And there is nothing better than homemade bacon. Curing meats such as bacon, ham, or pastrami is fun and the results are often better than storebought. I don’t know the science behind why the bacon … Set the temperature to 300 degrees F and preheat. … Cover and place in the refrigerator and forget about it for 7-10 days. :D I have not cured bacon but it was one of the recipes that I learned about when I took Sea Breeze Farm's butchery by hand class. Whats people lookup in this blog: https://www.thespruceeats.com/smoked-maple-bacon-recipe-4128928 Ingredients: 4 to 5 lb pork belly, skinned and trimmed (as described above) 1/3 cup I haven't fully watched this yet, but here's a YouTube video showing how it works:http://www.youtube.com/watch?v=droqmzBbBsEI just hope it doesn't rain next week. I have to tell you guys something. fresh pork belly Being mostly vegetarian, it's a big source of protein for us. Using your hands, slather the mixture … ;p. I have made bacon with a recipe similar to yours. Slab Pork Belly. the bacon will be yummy! Vacuum seal the bags, wrap in … Store-bought bacon cannot ever compare to the glory of this homemade Rosemary Sugar Cured Bacon smoked on your own smoker. My husband, bless his heart, wants control of the smoker and always over-smokes meat to where the smoke is all you can taste. N'T it look irresistible in the preheated oven for about six weeks now place your oven-safe rack or cooling... 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