MAPLE-CURED BACON
A maple syrup-based cure gives this bacon a light sweetness that melds with the salty and smoky flavors to create overall excellent tasty and crispy strips.
Provided by Joshua Bousel
Time P5DT1h40m
Yield 16 Servings
Number Of Ingredients 5
Steps:
- 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.
- Remove pork belly from bag and wash any large deposits of salt under cold running water.
- 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.
- 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.
HOMEMADE SMOKED MAPLE BACON
Steps:
- Gather the ingredients.
- Rinse the pork belly under cold water.
- Pat it dry with paper towels or a clean dishcloth.
- Combine the maple syrup, salt, pepper, and curing salt (if using) in a small bowl.
- Rub the seasoning mixture into all sides of the pork belly, using your scrupulously cleaned hands. Spend a couple of minutes massaging the seasoning/curing mixture into the meat.
- Place the pork belly, along with any leftover curing mixture, into a plastic bag and seal it shut. Store it lengthwise in the refrigerator for 10 to 14 days, turning the bag over occasionally. The bacon should be fully cured at this point, with a firm texture and no soft spots.
- Preheat 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 internal temperature reaches 150 F. This should take about 2 hours.
- Remove from oven and baste the cured and roasted bacon with the liquid smoke. Use a pastry brush to evenly coat all sides and allow it to set on the counter to air-dry for 30 minutes.
- 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.
Nutrition Facts : Calories 440 kcal, Carbohydrate 11 g, Cholesterol 114 mg, Fiber 0 g, Protein 31 g, SaturatedFat 11 g, Sodium 1263 mg, Sugar 10 g, Fat 29 g, ServingSize 10 servings, UnsaturatedFat 0 g
MAPLE-CURED CANADIAN BACON RECIPE
This recipe was a lesson on the complexity of the loaded term "Canadian-bacon," where the maple-cured and smoked pork loin I made is just one of many possible interpretations.
Provided by Joshua Bousel
Categories Entree Breakfast and Brunch Mains
Time P5D
Yield 18
Number Of Ingredients 10
Steps:
- 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 saucepan. Bring to a boil over high heat, stirring to dissolve salt and sugar. Boil for 1 minute, then remove from heat. Transfer to a large container and stir in remaining 3 quarts of water. Place in refrigerator until completely chilled. Fully submerge pork loin in cure and let sit in refrigerator for 3 to 5 days.
- Remove pork from cure and place in large container. Add enough fresh water to fully submerge loin. Let sit for 30 minutes, then remove pork from water and pat dry with paper towels.
- Fire up the smoker or grill to 225°F (107°C), adding chunks of smoking wood when at temperature. When wood is ignited and producing smoke, place pork in and cook until an instant-read thermometer registers 140°F (60°C) when inserted into thickest part of the pork loin, about 2 to 3 hours.
- Let pork cool for 30 minutes. Slice and pan fry before serving.
Nutrition Facts : Calories 212 kcal, Carbohydrate 5 g, Cholesterol 81 mg, Fiber 0 g, Protein 27 g, SaturatedFat 3 g, Sodium 489 mg, Sugar 4 g, Fat 9 g, ServingSize makes one 4- to 5-pound loin, serving 12 to 18 people, UnsaturatedFat 0 g
HOME-CURED STREAKY BACON
Curing your own bacon takes just three ingredients and requires your time rather than effort. For the best-quality bacon, buy the best pork you can find
Provided by Good Food team
Time 10m
Number Of Ingredients 3
Steps:
- Tip the salt and sugar into a freezer bag and shake well. Slip the pork into the bag, seal and scrunch around with your hands until the pork is completely covered in the cure.
- Lay the pork flat in the fridge and leave for five days, turning occasionally. The dry cure will turn into a wet brine as the liquid is released from the meat.
- After the five days, lift the pork from the bag, rinse it off and pat it dry. It's now ready to slice into rashers and cook. Will keep in an airtight container for one week.
Nutrition Facts : Calories 440 calories, Fat 34 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 32 grams protein, Sodium 4.4 milligram of sodium
HOME-CURED BACON
Pink salt, also known as curing salt No. 1, is a nitrate, a combination of sodium chloride - table salt - and nitrite, a preserving agent used to deter the growth of bacteria in cured meats. Bacon is cured in the refrigerator, then slow roasted, and finally cooked again before serving. It is not being consumed as a raw, cured meat, so the use of a nitrate is a personal decision. A small amount of pink salt in your cure provides that familiar pink color and bacon-y flavor, or what we have come to know as bacon-y. It is absolutely possible to cure bacon without nitrates; but be aware that the end product will be more the color of cooked pork and that the flavor will be akin to that of a pork roast. With or without the pink salt, homemade bacon is worth the effort.
Provided by Cathy Barrow
Time 2h
Yield About 2 pounds
Number Of Ingredients 10
Steps:
- Place the pork belly in a large Ziploc bag. Add the salt (and pink salt if using) and the cure additions. Rub the cure into the pork belly, turning the bag over and over and pressing the cure into the flesh. Close the bag, squeezing out all the air and refrigerate for seven days. Each day, flip the bag over. Some liquid will begin to gather in the bag.
- After seven days, wash the cure off the meat, rinsing thoroughly. Pat the bacon dry with paper towels and set it on a rack over a baking sheet. Allow the bacon to air-dry in the refrigerator for 6 to 24 hours.
- Preheat the oven to 225 degrees. Roast the pork belly in the oven to an internal temperature of 150 degrees for about 90 minutes. Chill the bacon well, then slice thick or thin, to preference. Any bacon that doesn't easily slice may be cut into chunks, for starting a pot of beans or soup. Wrapped in parchment paper, then wrapped in plastic wrap or foil and placed in a Ziploc bag, the bacon will keep for three weeks in the refrigerator and three months in the freezer.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 19 grams, Carbohydrate 4 grams, Fat 33 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 163 milligrams, Sugar 3 grams
MAPLE-CURED BACON
Chances are, you probably have bacon in your fridge right now. And if you're like me, you love it. Making bacon at home is not rocket science; people make a big deal about it because it takes some time and a little planning, but it is so worth it. The first step is curing pork belly with salt, sugar, maple syrup, and pink salt, which contains sodium nitrite. The main purposes of the cure are to prevent any bacterial growth on the meat and draw out some water. To store, tightly wrap in plastic and keep in the fridge for up to two weeks. If for some crazy reason you don't eat it all in a week, you can cut it into pieces, label and date it, and freeze for up to three months. Bacon is best smoked, but if you don't have a smoker at home, you can roast the pork belly in the oven as directed in the recipe. When bacon is called for in recipes throughout this book, it is uncooked.
Yield makes 2 to 4 pounds
Number Of Ingredients 5
Steps:
- In a glass or other nonreactive mixing bowl, combine the salt, sugar, pink salt, and maple syrup. Put the pork belly in a large resealable plastic bag. Pour in the cure, squeeze out any air in the bag, and seal; smush it around to coat the belly completely. Put the bag in a rimmed container just in case it leaks. Refrigerate for 8 days, turning the bag over every other day.
- After 8 days, remove the pork belly from the cure, rinse thoroughly with cool water, and pat dry with paper towels.
- Put a wire cooling rack over a baking sheet and lay the pork belly on top. If you are going to smoke the belly, allow it to dry out in the refrigerator for at least 6 hours or up to 24 hours. This is important; the meat will not take smoke until the surface is dry. Then fire up your smoker to 200°F and smoke the belly for 3 hours using your favorite wood. The internal temperature of the meat should reach 150°F. Alternatively, to roast the belly, preheat the oven to 200°F. Place the belly on a rack set in a roasting pan, and roast until the internal temperature of the meat reaches 150°F, about 3 hours.
- Allow the bacon to cool to room temperature. Then wrap well with plastic wrap and store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
- Pink Salt
- Pink curing salt, also referred to as saltpeter or sel rose, is popular for all types of sausage and bacon curing. The cotton candy-colored salt contains a small amount of sodium nitrite that reacts with the meat to form a more stable protein complex, making it especially resistant to oxidizing, and helps the meat to maintain a pink tinge. It is available in gourmet markets or on the Internet.
- Pork Belly
- Pork belly, which comes from the underside of the hog, is basically uncured fresh bacon. The rosy meat is marbled with fat and when baked for hours (as it is here), it becomes so custardy soft that you can literally cut it with a spoon. I have to say, the succulent and crackling fat is what makes it taste so damn delicious! A good butcher should be able to help you out when buying pork belly, and it's typically an inexpensive cut. Ask for unsalted, uncured belly, which is not the same as slab bacon or salt pork. You can often find pork belly in Asian markets.
More about "homemade maple cured bacon food"
MAPLE CURED BACON RECIPE - THE TELEGRAPH
From telegraph.co.uk
THE BEST DRY-CURED BACON WITH MAPLE, GARLIC, AND …
From homecooksguide.com
MAPLE-CURED BACON RECIPE - BARBECUEBIBLE.COM
From barbecuebible.com
MAPLE & ESPRESSO HOMEMADE BACON – HOMEMADE …
From homemadeitaliancooking.com
DRY CURED MAPLE SMOKED BACON RECIPE! - YOUTUBE
From youtube.com
MAPLE-CURED BACON RECIPE | COOKING CHANNEL
From cookingchanneltv.com
SMOKED BACON RECIPE WITH REAL MAPLE - KITCHEN DIVAS
From kitchendivas.com
DELICIOUS HOMEMADE SMOKED MAPLE CURED BACON …
From mrecipes.com
SMOKED MAPLE CURED BACON RECIPE - BRADLEY SMOKERS
From bradleysmoker.ca
[HOMEMADE] MAPLE SMOKED AND CURED BACON : R/FOOD
From reddit.com
HOME-CURED MAPLE BOURBON BACON - CREATIVE CULINARY
From creative-culinary.com
20 MAPLE-BACON RECIPES
From allrecipes.com
MAPLE CURED BACON: A MEAT AND SUGAR MARRIAGE …
From discover.hubpages.com
HOW TO MAKE HOMEMADE MAPLE BACON - YOUTUBE
From youtube.com
HOMEMADE KETO MAPLE BACON - SERIOUSKETO
From seriousketo.com
HOMEMADE MAPLE-ESPRESSO BACON – LEITE'S CULINARIA
From leitesculinaria.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love