Recipe courtesy of Cooking Channel
Maple-Cured Bacon
Total:
170 hr 10 min
Active:
10 min
Yield:
3 to 5 pounds bacon
Level:
Intermediate
Total:
170 hr 10 min
Active:
10 min
Yield:
3 to 5 pounds bacon
Level:
Intermediate

Ingredients

  • One 3- to 5-pound pork belly, skin removed
Maple Rub:
  • 2 tablespoons dark maple syrup (Grade B or dark amber)
  • 3 tablespoons sugar
  • 2 tablespoons kosher salt
  • 1 teaspoon pink curing salt
  • 1 teaspoon freshly ground black pepper

Directions

Pat the belly dry and place into a large plastic bag. Mix together the syrup, sugar, kosher salt, pink curing salt and pepper, and massage into the belly until mostly absorbed. Seal the bag and refrigerate for 7 days. After 7 days, rinse the belly and pat dry. Preheat the oven to 250 degrees F. 

Place the belly, fat-side up, on a rack on a roasting pan and roast until the internal temperature reaches 150 degrees F, about 2 hours. 

Slice and cook as desired, or wrap well in plastic wrap and keep for a week in the fridge or 3 months in the freezer.

Cook's Note

To make only 1 pound of bacon, cut the rub ingredients by a third and continue with the directions.

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