Smoked Maple Syrup Bacon

Name: Smoked Maple Syrup Bacon
Prep time: 9 h 50 min
Cook time: 9 h 50 min
Total time: 9 h 50 min
Yield: 1
Cuisine: Global
Ingredients: 220 grams packed brown sugar; 220 grams packed brown sugar; 1 serving maple, apple, or cherry wood chips for smoking; 584 grams coarse salt; 2 Tbsps sodium nitrate (saltpeter); 161 milliliters maple syrup; 6 kgs whole pork belly; 200 grams sugar-based curing mixture (such as Morton® Tender Quick®); 2 gallons water

You can never have too many main course recipes, so give Smoked Maple Syrup Bacon a try. This recipe serves 1. Watching your figure? This gluten free, dairy free, and fodmap friendly recipe has 34943 calories, 594g of protein, and 3367g of fat per serving. From preparation to the plate, this recipe takes about 9 hours and 50 minutes. Head to the store and pick up brown sugar, sodium nitrate, sugar-based curing mixture, and a few other things to make it today. If you like this recipe, you might also like recipes such as Popcorn with Bacon Fat, Bacon, and Maple Syrup, Oatmeal With Bacon and Maple Syrup, and Pancakes with Bacon and Maple Syrup.

Instructions

Pour water, sodium nitrate, curing salt, coarse salt, brown sugar, and maple syrup into a large kettle. Bring to a boil over high heat and cook for 10 to 15 minutes until everything is well dissolved.

Ingredients you will need

Brown Sugar

Salt

Maple Syrup

Water

Pour brine into a 5 gallon plastic bucket and cool to room temperature, 6 to 8 hours.

Ingredients you will need

Brine

Leaving the skin on the pork belly, cut against the grain into 4 to 6 slabs so they fit inside the bucket, and inside your smoker.

Ingredients you will need

Pork Belly

Grains

Place into the bucket of brine, and weigh down with a glass or ceramic dish to keep the pork submerged. Cover and refrigerate for 5 to 7 days, rearranging the pork in the brine daily.

Ingredients you will need

Brine

Pork

On smoking day, remove pork from the brine and rinse well under cold running water, rubbing to remove all external brine. Pat pieces dry and place onto smoker racks. Allow pork pieces to stand, preferably underneath a fan, until the surface of the meat becomes somewhat dried and notably glossy, 1 to 3 hours depending on air circulation.

Ingredients you will need

Brine

Water

Meat