Maple Bacon Wet Cure Recipe

September 05, 2021

When you are wet curing, you put these ingredients into a brine and soak the pork in it to allow the ingredients to soak into the meat. Rub the cure mixture over the entire surface of the belly.

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The maple flavor is very subtle and the coffee doesn't come through so much as coffee, but rather as an earthy richness and depth of flavor.

Maple bacon wet cure recipe. Add the cure, squeeze out any air in the bag, and seal. Put the pork in a 180 f oven or smoker and cook until the internal temperature is between 130 and 140 f. Add the syrup and stir to combine.

Sometimes you want to get a little saucy and add maple syrup, ketchup, mustard, whisky, or whatever wet ingredient into the mix. You may also add black pepper, powdered garlic, onion, cayenne pepper, or red pepper flakes. In a glass mixing bowl, combine salt, sugar, pink salt, and maple syrup.

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. Made with maple syrup crystals and a perfectly proportioned amount of salt and cure to make the delivery easy as 1. Lay the pork belly flat and brush over all surfaces with the bourbon.

Rinse the pork under running water and then soak in cold water for 1 hour, changing the water once. Give the cure rub at least 3 days to do its job before you add extra liquid into the game. In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt.

Eq bacon cure (remember, you can always add extra spices). The cured belly goes into the smoker at 100°f for 30 minutes, then the temperature is. Bring to a boil over high heat, stirring to dissolve salts and sugar.

Combine the salt, pink salt, maple. Maple bacon wet cure recipe Combine salts and sugar in a bowl and mix to evenly distribute the ingredients.

Boil for 1 minute, then remove from heat. Pat the pork dry with paper towels and put in the fridge, uncovered, overnight to get a dry surface. It is often injected with the cure and sprayed with liquid smoke.

Using these simple instructions, you can make 4 lbs. Personally, i’d wait until about day 3 or 4 to add wet ingredients. Maple sugar or packed brown sugar;

Some recipes i’ve seen add bay leaf, thyme, crushed juniper berries, black pepper, nutmeg, and other spices. Makinbacon.net is not responsible for any illness or injury caused by the process of makin' homemade bacon. Place in the coldest part of.

If you like black pepper, add it to. But get at it and make some crazy recipes! Commodity grocery store bacon uses prague powder #2 which has a blend of salt, sodium nitrite, and sodium nitrate.

Pour the maple syrup all over and make sure it's distributed on all sides of the belly. You make a mixture of salt, curing salt and a sweetener. Coat entire pork belly with the cure and place in a large resealable plastic bag.

Cure #1 (aka pink salt, instacure #1, prague powder #1) 1/4 c. Please adjust the quantity accordingly. This container will turn 15 lbs.

Cooking class how to wet cure bacon libbie summers how to make measured wet cure bag bacon you homemade bacon homemade maple bacon savoryreviews wet cured bacon recipe served with a deep fried poached egg. This recipe is for a sweeter bacon. 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.

Kosher salt (about 1/4 cup) 2 tsp. Put the pork belly in a resealable plastic storage bag. 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.

The curing salt is a mixture of salt and sodium nitrite that gives the bacon its cured flavour and red colour. Whats people lookup in this blog: There should be some sugar or sweetness to balance the salt, but if you prefer a more savory taste, omit the maple syrup.

Make your own sweet maple bacon in as little as 4 days. Regardless of what these recipes may call for, the recommended amount of cure #1 is 1 tsp per 5 pounds of meat.

Our dry rubbed bacon is made by hand, rubbing all of the