Homemade Maple Bacon Dry Cure Recipe

September 29, 2021

Add syrup and stir until well combined. Add all ingredients except the cure.

Homemade MapleEspresso Bacon Recipe Bacon, Bacon

The calculator will compute the suggested amounts of salt, sugar, and cure per the weight of the meat.

Homemade maple bacon dry cure recipe. Slip the floppy belly into a large resealable plastic bag and seal it. Some recipes i’ve seen add bay leaf, thyme, crushed juniper berries, black pepper, nutmeg, and other spices. After 7 days, rinse the pork belly under cold.

Weigh the boneless meat in grams. Set a smoker to 200. First step is to make the rub.

Let cool slightly, and when the belly is cool enough to handle but still warm, cut the skin off by sliding a sharp knife between the fat and the skin, leaving as much fat on the bacon as possible. Combine all dry ingredients in a bowl and mix well. Place the bag on baking sheet and place it in the refrigerator for 7 days.

Make a mixture of (by weight) of 2.5 parts salt (kosher adheres very nicely), 1 part sugar, then add a generous grind of black pepper. In a medium bowl, mix the brown sugar, maple syrup, salt, espresso powder, curing salt, pepper, and enough water to make a sludgy mess. The cured belly goes into the smoker at 100°f for 30 minutes, then the temperature is.

Place in the coldest part of the refrigerator and cure. Fresh pork belly (makes enough for a 5 lb. You may also add black pepper, powdered garlic, onion, cayenne pepper, or red pepper flakes.

If the mixture is too thick, you can add more syrup to thin it. 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. It is often injected with the cure and sprayed with liquid smoke.

(discard the skin or cut it into pieces and save to add to soups, stews or beans, as you would a smoked ham hock.) Maple sugar or packed brown sugar; Let the pork belly cure in a refrigerator for seven days, flipping the bag every other day.

Insert the weight of the meat into one of the eq calculators (links on this page). 1/4 cup maple syrup 3 ounces pink salt (aka instacure #1, prague powder #1; After seven days, remove the bacon from the refrigerator, rinse it and pat it dry.

While salt alone is enough to cure bacon, sugar or other sweeteners like maple syrup are added to balance out the harshness of the salt. With advice from uncle hall and the great book charcuterie by ruhlman & polcyn. Rub cure mixture on belly making sure to cover the entire surface.

Remove the pork belly from the brine and thoroughly rinse it off. This is a mixture of salt, seasonings, sugar and cure. The cure will pull moisture out of the pork belly and liquid will accumulate in the bag.

You may have to choose skin on/off and us or eur. Some people say you should let the slab of bacon air dry for up to 24 hours before you smoke it. But many experts agree there is no need to do this.

Steps for dry eq cure: In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. Using your hands, slather the mixture all over the pork belly, turning to coat all sides.

This should take about two hours. Turn the bag over daily to evenly cure the pork belly. These experts argue that in leaving it wet the smoke actually sticks to the bacon better than if it's dry.

Coat entire pork belly with the cure and place in a large resealable plastic bag. T.c.m.) to this you can add bay leaves, garlic, whole peppercorns etc. Commodity grocery store bacon uses prague powder #2 which has a blend of salt, sodium nitrite, and sodium nitrate.

The rub is sprinkled over the meat and massaged into the meat.

Bourbon Cured & Smoked Pork Belly with Spicy Maple. Talk