After 8 days, remove the pork belly from the cure, rinse thoroughly with cool water, and pat dry with paper towels. If you have a smoker, this is a great sweet bacon recipe. Wet Cure Method. 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. I ended up creating three bags that had about eight slices each in it. In a large food-safe container, combine 1 gallon of water, 1 cup of plain (non-iodized) table salt, 1 cup of white sugar, 1 cup of brown sugar, and 1 TBS of Insta-Cure #1. 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. This took around ten minutes total and I flipped the bacon regularly during that time to ensure it was browning evenly. The daily application of a basic cure consisting of sugar, salt and a few aromatics, to a small, inexpensive piece of pork belly creates perfect bacon in just 10 days. Reply. 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. 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. Ingredients: 4 to 5 lb pork belly, skinned and trimmed (as described above) 1/3 cup 12 Mins Cook . 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. And if you're like me, you love it. 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. Share Spicy Bacon and Maple Glaze on Facebook Tweet Spicy Bacon and Maple Glaze Pin Spicy Bacon and Maple Glaze. ©2020 Joshua Bousel, All rights reserved. Print recipe. Add the cure, squeeze out any air in the bag, and seal. Smush it around to coat the belly completely. But my favorite is Maple Bacon, essentially the same process but with pure maple syrup. Back to recipes Dry-cured streaky bacon. Add the cure, squeeze out any air in the bag, and seal. Add the cure, squeeze out any air in the bag, and seal. The first step is curing pork belly with salt, sugar, maple syrup, and pink salt (sodium nitrite). Put the pork belly in a resealable plastic storage bag. 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 … 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. 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. 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. The internal temperature of the meat should reach 150 degrees F. If you are going to roast the belly, you don't need to dry it out; simply roast in the oven at 200 degrees F for 3 hours. 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