Oooo!Now, how do you smoke it? Mix the tender quick, sugar, pepper, pepper flakes, and hickory seasoning in a bowl. Instructions: Combine salts and sugar in a bowl and mix to evenly distribute the ingredients. Doesn't it look irresistible in the photo here? I've been keeping it a secret, more or less, for about six weeks now. Home Cured Brown Sugar and Black Pepper Bacon. This picture on the right has been making the rounds on Facebook. This recipe is for a sweeter bacon. Place the bacon-to-be in the middle of the refrigerator. Using these simple instructions, you can make 4 lbs. Leaving the skin on the pork belly, cut against the grain into 4 to 6 slabs so they fit inside the … Cold smoked is very different from hot smoked, so it helps to go in expecting something new and different. fresh pork belly Basic Dry Cure Bacon. Place the pork belly in a 1-gallon zip lock bag, and remove excess air from the bag. (They told us that we could buy cuts of meat from them for curing. shame pigs aren't longer--there'd be more bacon. I use curing salt as well though. Heat just until warm (stovetop or microwave). I have smoked mine for 8-9 hours and it is heavenly. 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. 1 gallon water, divided. I don’t know the science behind why the bacon … I second the tread lightly comment about using the gas grill as a smoker. Kosher Salt 2 tsp. Spray the rack with non … check often. The grain size is about the same so it will stay mixed well in storage. Kosher salt (about 1/4 cup) 2 tsp. Oct 29, 2018 - Use this homemade maple brown sugar bacon recipe to make a sweet and savory candied bacon. Place it on an inverted Bradley rack set over a baking sheet, and air dry uncovered in the refrigerator overnight (12 – 24 hours). :-). of your own maple-cured bacon in just 8 days. Slab Pork Belly. This recipe is based on the Maple-Cured Canadian Bacon Recipe by SeriousEats.com. Mix together salt, dark brown sugar, 2 tablespoons of black pepper, paprika, and pink salt in a small bowl. I have to tell you guys something. In a medium bowl, mix the brown sugar, maple syrup, salt, espresso powder, curing salt, pepper, and enough water to make a sludgy mess. Preheat your smoker to 175-180 degrees … Bounces up and down in seat. Combine all dry ingredients in a bowl and mix well. Reply. So, instead of the watery mess of store-bought bacon, you have a much heartier, and far more flavorful slice of heaven for breakfast. Peppered Bacon Cure (per pound of belly) 1 Tbsp Morton’s Tender Quick 1 Tbsp brown sugar 2 tsp maple syrup 2 tsp cracked black pepper 1 tsp crushed red pepper flakes After the bacon is cured and rinsed, rub with an additional tablespoon of cracked black pepper. 1/4 cup molasses. :D I have not cured bacon but it was one of the recipes that I learned about when I took Sea Breeze Farm's butchery by hand class. Many small producers make excellent versions of bacon in this country, varying with time of the cure and the seasonings used. Big thanks to our Pitmaster Club member Rolfe Gatchell for … Maple-Cured Canadian Bacon and Peameal Bacon Recipe. Arrange the baking sheet with the bacon on the grill grate. During the curing time, turn the bag over once a day or once every other day to redistribute the cure; this is called overhauling. So, it will be a hot smoke at 200 degrees until it gets to the internal temperature of 150 degrees (you can also use an oven and liquid smoke). Brush the warmed sugar mixture over the bacon strips. Prepare the wood chips by soaking them for at least 30 minutes. Vacuum seal the bags, wrap in … If you air dried it in the Bradley, increase the temperature to 120°F – 140°F, close to vent to half open, and begin to apply your smoke. Enjoy :) The easy way is to make up some basic dry cure. Between the four of us ea... © Copyright 2007-2011, The Crunchy Chicken | Deanna Duke. When belly is fully cured, rinse it thoroughly, and pat it dry. Rub the mixture over the pork belly on both sides. ... You should find a recipe for sugar-free … After you have applied your smoke, increase the heat to 160°F, and smoke/cook the bacon until an internal temperature of 150°F is reached. Cover and place in the refrigerator and forget about it for 7-10 days. Cure #1 (aka pink salt, InstaCure #1, Prague Powder #1) 1/4 C. Maple sugar or packed brown sugar 1/4 C. Maple syrup 5 lb. Here is a repost of a few easy to make homemade holiday gift giving ideas. Now take the seasoned pork belly, lay it in a deep glass baking dish. Taste to … https://amazingribs.com/.../pork-recipes/how-make-smoked-bacon-home Squeeling happily. 1/2 cup packed dark brown sugar or maple sugar 1-2 tsp garlic powder 1/4 cup maple syrup Instructions To Prepare the Bacon: Lay the pork belly flat and brush over all … When you cure your own bacon, you get to control the quality of the meat and the ingredients it is cured with! It can't really be helped. When cool enough to handle, but still warm pull the skin off (you may need a sharp knife to help) making sure you leave as much fat on the bacon as possible. Add syrup and stir until well combined. Foodie friends of mine ask if they can have some for Christmas - the ultimate compliment! Commercial mixtures are available that take the guesswork out of creating the proper rub. Ingredients: 2 oz. Pink Salt 1/4 cup Maple Sugar or Packed Dark Brown Sugar 1/4 cup Maple Syrup One 5 lb. There should be … Warning: Graphic Pictures Ahead I've been using the DivaCup for almost 5 years now. https://www.traegergrills.com/recipes/home-cured-bourbon-bacon Add the pork belly (or pork bellies) in the bag and, using your hands, rub the curing mixture all over the surface. Can't go wrong with bacon, eh? The super tasty salmon that my boyfriend caught and smoked on our gas grill usually gets cooked around the edges. … Use pickling salt and white sugar if your going to store the dry cure. However, due to the length of time in the smoker (I use a cold smoker which keeps it around 120 degrees) I use a curing salt to prevent botulism. Set the temperature to 300 degrees F and preheat. I've cured bacon many times. You can come borrow mine. Back to Recipe List. Ingredients: 2 oz. Line a rimmed baking sheet with foil and place a wire rack on top. They would cut them accordingly and such, fyi.) I have been thinking of doing some kind of meat cure. Mix equal parts coarse kosher salt, dark brown sugar and maple syrup (in this case I had 8.3 pounds of pork belly so I used 1/2 cup of each ingredient) 3. I generally will only apply 2 hours, using maple. During the curing time, the belly will release liquid, and it is important that this liquid stays in contact with the meat. well, we're starting our cure now.... would love to hear how your smoking went! The process for wet cure bacon is very similar. Maple bacon cured with dark maple syrup and dark brown sugar instead of plain old white sugar. Ok. Back to the recipe. Add the salt, pink salt, thyme, and brown sugar, and pepper to the bowl, and stir to combine. After the desired internal temperature has been reached, remove from smoker and allow to cool slightly. Combine the brown sugar and maple syrup in a bowl or small saucepan. Right on with your bad ass bacon self. Bake the bacon in the preheated oven for about 30 to 35 minutes, or until nicely browned and slightly crisp. Ingredients: 4 to 5 lb pork belly, skinned and trimmed (as described above) 1/3 cup Arrange the bacon strips in a single layer (not touching) on the wire cooling rack. it is easy to "cook" it too much...kinda like trying to defrost something in a microwave oven and cooking the edges while the middle is still frozen. Did you find a smoker? You coat the bacon with a glaze of maple syrup and brown sugar. Place your oven-safe rack or cookie cooling rack on your cookie sheet. The dry sugar cure involves rubbing the pork belly slab with a mixture of salt, sugar, and sodium nitrite. Now apply this curing mix all over your pork belly. My husband, bless his heart, wants control of the smoker and always over-smokes meat to where the smoke is all you can taste. Once you have ‘air dried’ the bacon, place into a 120°F – 140°F preheated smoker with vent half open. I'm planning on using our gas grill and a smoker box (we already have one) and Applewood (need to buy some). 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