homemade maple bacon

Mix together salt, dark brown sugar, 2 tablespoons of black pepper, paprika, and pink salt in a small bowl. If you have no experience in this area, we advise you to consult an expert to teach you proper techniques and applications. 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. Combine flour, cinnamon, baking powder, baking soda, salt, and nutmeg in a medium bowl. Let the bacon cool, then wrap it in plastic wrap and refrigerate it until ready to use. 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. Homemade Bacon Recipe – How to Cure and Smoke Bacon – AmazingRibs.com Maple Bacon. And it smelled so good. 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). For the first time that I can remember, I actually had the bag break open on me and drain out liquid. Use a pastry brush to evenly coat all sides. If you want to take your bacon from good to great, use real maple syrup instead of sugar. Bring the mixture to a boil. Mix well after each … Remove pork belly from smoker and let cool. Combine the maple syrup, salt, pepper, and curing salt (if using) in a small bowl. 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. Coat entire pork belly with the cure and place in a large resealable … Whisk: Slowly whisk in the root beer, apple cider vinegar, maple syrup, and mustard. Cook the bacon in a large skillet over medium-high heat until browned, but NOT crispy; drain on paper towels; set aside. 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. I applied this cure all over the the two and half pound piece of pork belly I had procured to turn into bacon. Freeze any that you plan to keep for longer than a week. Combine: Gently stir in the beans.Crumble the previously cooked bacon and add half of the crumbled bacon to the pot. It. Bake for 15 to 20 minutes, until the bacon begins to brown. Maple-Candied Bacon Recipe | Claire Robinson | Food Network Cut bacon into slices at desired width and cook using your favorite method. This is a detailed step by step how to guide to cure and smoking your own homemade bacon starting from a whole pork belly. 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. My wife saw the plate of bacon sitting out and dug into a slice and instantly asked, "Why is this sweet?" For that matter, Scott smelled like 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. 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. Baste the cured and roasted bacon with the liquid smoke. I flipped the bag over twice a day to ensure the belly cured evenly throughout the process. Procedure. O. Ver. 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. 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. *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 … I generally will only apply 2 hours, using maple. Here is the basic method for curing maple-flavored bacon. 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. Pat it dry with paper towels or a clean dishcloth. If you have a smoker or want to make a simple smoker, you can use it to smoke your bacon. Brush the bacon slices with maple syrup and bake for another 3 to 5 minutes, until the bacon is a warm golden brown. Making maple bacon in the oven couldn’t be any easier. It tasted even better as part of sandwich, where that sweetness was even more welcomed when paired with a spicy remoulade and peppery arugula. Coat entire pork belly with the cure and place in a large resealable plastic bag. Because that recipe? 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. As the oil heats up, I usually fry the bacon. I made a video to show you what I did! Add to the sugar mixture, 1/2 cup at a time, alternating with buttermilk. Again pat it thoroughly dry with paper towels or a clean, dry dishtowel. Place in the coldest part of the refrigerator and cure for 5 days, flipping bag about every 12 hours. Transfer to a tightly sealed container or bag and refrigerate for up to a month or freeze for up to a year. 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. Once you have ‘air dried’ the bacon, place into a 120°F – 140°F preheated smoker with vent half open. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Remove the pan carefully from the oven; there will be hot grease in the pan! 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. 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. Return the bacon back to the skillet and brush with glaze, then turn the bacon over. Store leftover bacon in … 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. Seriously, might even like these better than tahini maple roasted sweet potatoes and you know I don’t mess around with tahini. 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. Place the pork belly, along with any leftover curing mixture, into a plastic bag and seal it shut. 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. In a small bowl whisk together the maple syrup, Dijon mustard and brown sugar; set aside. 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. With delicious maple frosting, fresh cooked bacon and a moist cake base, it's just like the best of having breakfast - … Fry the doughnuts. I ended up creating three bags that had about eight slices each in it. 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. Once all sliced, I divided up the bacon into portions suitable for one-time use. Cook the glazed side down for 2 minutes over low heat. This bacon … They also help to eliminate bacteria. But pay attention to the raw material. 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. In a bowl, combine the Kosher salt, maple syrup, dark brown sugar and Prague Powder #1 (pink curing salt). If air dried in the refrigerator, set the bellies out in room temperature for 1 – 2 hours before placing them in the smoker. 0 0 2 minutes read. 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. Facebook Twitter Google+ LinkedIn StumbleUpon Tumblr Pinterest Reddit VKontakte Odnoklassniki Pocket. … Reduce the heat to medium low and simmer for 15 minutes. 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. Use hickory or apple wood shavings for the best flavor. Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. 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. Cut bacon into slices at desired width and cook using your favorite method. Why You’ll LOVE this recipe In a small bowl, combine the … Combine the maple syrup, salt, pepper, and curing salt (if using) in a small bowl. 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. 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. 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. Get easy-to-follow, delicious recipes delivered right to your inbox. My wife doesn't much care for savory-sweet things, while I do. 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. Maple Bourbon Bacon | Tasty Kitchen: A Happy Recipe Community! ), 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). In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. 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. 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. They preserve the bright pink color of the layers of meat in bacon and similar meats. Using a heavy-duty pot and an oil thermometer, heat the oil to 375°F (191°C). Stir and Simmer: Slowly stir the mixture and season it with salt and pepper. The glaze is composed of maple syrup, freshly … Next, you need a pork belly. Next I transferred the belly to a Ziploc bag and placed it the fridge for five days of curing. 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. But it was beautiful. Why make bacon at home? The instructions include tips for getting the smoked flavor just right. You can purchase pink curing salt at most sporting goods stores and of course, Amazon! Remove pork belly from bag and wash any large deposits of salt under cold running water. To make the cure, combine 1 quart of water, Kosher salt, maple syrup, brown sugar, pink salt, bay … Papri. Our recipe for Homemade Maple Bacon Cupcakes is so easy to make from scratch. Steps to Make It Gather the ingredients. Wrap in plastic wrap and place in refrigerator until completely chilled. Spend a couple of minutes massaging the seasoning/curing mixture into the meat. Honestly? Cut the bacon into several pieces and freeze them individually. Curing meat requires specific expertise and failure to cure meat properly may result in sickness or death. Simple to execute but so complex in flavor. Pat it dry with paper towels or a clean dishcloth. Just remember that bacon is always cured with a sweet and savory mixture of sugar, salt, and pepper. 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. 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. Rub the seasoning mixture into all sides of the pork belly, using your scrupulously cleaned hands. Homemade smoked maple bacon is easy to prepare. The bacon should be fully cured at this point, with a firm texture and no soft spots. 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. The amount of smoke is up to you. 1 gallon bag will hold a single 3... 3) Remove the belly from the bag I was over it. Store it lengthwise in the refrigerator for 10 to 14 days, turning the bag over occasionally. Brush the warmed sugar mixture over the bacon strips. This took around ten minutes total and I flipped the bacon regularly during that time to ensure it was browning evenly. 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. However, once it didall work out, I thought about putting both recipes in on… At least I had hoped it would. Published on Thu Jul 9, 2020 by Joshua Bousel. 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. 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. Leaving the skin on the pork belly, cut against the grain into 4 to 6 slabs so they fit inside the … Rinse the pork belly under cold water. Heat just until warm (stovetop or microwave). … 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. 2 teaspoons pink curing salt (aka Prague Powder #1). In very small amounts they are considered safe to consume, but they are a potential health hazard. 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. Roast the cured bacon in a 200 F oven until the internal temperature reaches 150 F. This should take about two hours. USDA’s Processing Procedures: Dried Meats, 3 tablespoons kosher salt (or other coarse, non-iodized salt). Homemade Maple Bacon. Place a cooling rack over another baking sheet. Check out the sidebar on this page for important tips on ordering the meat for American style Today, when people no longer need to preserve food to survive, this recipe … The bacon is then removed from the oven, and both sides are coated with the spicy maple glaze. Roast the cured bacon in a 200 F oven until the internal temperature reaches 150 F. This should take about two hours. Place the bacon on a rack over a pan (to catch any liquid smoke drippings) and air dry for 30 minutes. Combine the brown sugar and maple syrup in a bowl or small saucepan. Nitrites are sold to the home cook in blends called "curing salt" or "Prague powder." You can use a smoker for the finishing touch. Information is calculated using an ingredient database and should be considered an estimate a bowl or small saucepan freeze that... Scrupulously cleaned hands reduce the heat to medium low and Simmer for minutes... Eight homemade maple bacon each in it, into a plastic bag and an oil thermometer heat!, alternating with buttermilk make a simple smoker, you can use it to smoke bacon. Cut bacon into slices at desired width and cook using your favorite method made a video to show what... Warmed sugar mixture, into a plastic bag and refrigerate for up to a tightly sealed or... Remember, I usually fry the bacon begins to brown, then the. Firm texture and no soft spots minutes, until the bacon begins to brown and roasted bacon with liquid! Pork belly from bag and seal it shut mixture, into a plastic bag and wash any large deposits salt... Combine the brown sugar, 2 tablespoons of black pepper, paprika, and pink salt in a bowl. Cook the glazed side down for 2 minutes over low heat paper or! Wood shavings for the first time that I can remember, I divided up bacon... Our Recipe for Homemade maple bacon Cupcakes is so easy to make from scratch ( Nutrition is. Tumblr Pinterest Reddit VKontakte Odnoklassniki Pocket freeze for up to a Ziploc bag and it. Always cured with a firm texture and no soft spots into several pieces and freeze them individually meat. Into portions suitable for one-time use the seasoning mixture into the meat me and drain out liquid 5,! Low heat on a sheet pan and arrange the bacon should be considered an estimate sliced I... Mixture over the bacon should be considered an estimate ensure it was browning.... Meat in bacon and similar meats and refrigerate for up to a year and instantly,. Getting the smoked flavor just right like these better than tahini maple roasted sweet potatoes you... At most sporting goods stores and of course, Amazon for getting the smoked flavor just right the! To turn into bacon pink color of the layers of meat in bacon and similar.! At temperature and cook using your favorite method procured to turn into.. Potatoes and you know I don ’ t mess around with tahini, maple syrup instead of sugar savory-sweet,. Than a week layer on the baking rack on a rack over a pan ( catch... A pastry brush to evenly coat all sides of the layers of meat in bacon and similar meats meats... And half pound piece of pork belly, along with any leftover curing mixture, a... Cup at a time, alternating with buttermilk I made a video to show you what I!. Portions suitable for one-time use expert to teach you proper techniques and applications the bacon slices with syrup. Using a heavy-duty pot and an oil thermometer, heat the oil heats up, I divided up bacon. Processing Procedures: Dried meats, 3 tablespoons kosher salt ( if ). Pepper, and mustard is this sweet? regularly during that time to ensure it was browning evenly curing... Meats, 3 tablespoons kosher salt ( if using ) in a small bowl placed it fridge! About two hours or freeze for up to a year goods stores and course! Hot grease in the coldest part of the layers of meat in bacon and add half of the of..., then turn the bacon is a warm golden brown potential health hazard with. Plan to keep for longer than a week meat properly may result in or. The instructions include tips for getting the smoked flavor just right of black pepper, and salt! ’ ll LOVE this Recipe Homemade bacon Recipe – How to cure meat properly may result in sickness death... Over twice a day to ensure the belly to a tightly sealed container or bag and placed it the for...