Cure
- 50g Salt
- 14g Pink Salt
- 50g maple sugar
- 1/4cup maple sugar
- Cure: 7 days
- rotate/flip every day
- Air Dry: 1 day
- Smoke: temp to 150F
Meat
- 5lb Pork Belly
Wood Smoke
- Cherry
Instructions:
- Prepare the Cure Mix: In a bowl, combine 50g salt, 14g pink salt, and 50g maple sugar. Mix well to ensure an even distribution of flavors.
- Curing Process:
- Lay out the pork belly and generously rub the cure mixture on both sides.
- Place the pork belly in a vacuum-seal bag, ensuring the cure is evenly distributed.
- Seal the bag and refrigerate for 7 days, flipping the belly daily.
- Post-Cure Preparation:
- After 7 days, remove the pork belly from the bag and rinse it under cold water.
- Pat it dry and place it on a wire rack on a sheet pan to air dry in the fridge for 12-24 hours.
- Smoking:
- Fire up your smoker with maple wood for a delightful flavor.
- Smoke the pork belly until it reaches an internal temperature of 150°F.
- Savor the Flavor: Your homemade bacon is now ready to be enjoyed! Slice it thin, fry it up, and relish in the mouthwatering aroma and taste of your artisan creation.
Whether you’re a seasoned chef or a kitchen novice, this maple-cured and smoked pork belly recipe is a delicious journey into the world of homemade bacon. Experiment with different wood types for smoking or tweak the cure mixture to suit your taste buds. The satisfaction of crafting your own bacon is unparalleled, and your breakfasts will never be the same again.
Give it a try and savor the rich, smoky goodness of your homemade masterpiece!