Homemade Smoked Maple Bacon
Use this easy-to-follow recipe to make homemade smoked maple bacon. Learn how to get that delicious smoked flavor and to preserve your leftovers.
- Serves: 10 persons
- 2to 3 pounds pork belly
- ½cup grade A or B maple syrup
- 3tablespoons kosher salt
- 1 ¼teaspoons ground black pepper
- ½teaspoon curing salt, optional
- Liquid smoke, for basting
Step 1Gather the ingredients.
Step 2Rinse the pork belly under cold water.
Step 3Pat it dry with paper towels or a clean dishcloth.
Step 4Combine the maple syrup, salt, pepper, and curing salt (if using) in a small bowl.
Step 5Rub 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.
Step 6Place 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.
Step 7Preheat oven to 200 F. Rinse the bacon.
Step 8Again pat it thoroughly dry with paper towels or a clean, dry dishtowel.
Step 9Place 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.
Step 10Remove 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.
Step 11Store 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.