Maple-Cured Bacon

Rupa Bhattacharya for Cooking Channel
TOTAL TIME: 170 hr 10 min
Prep: 10 min
Inactive Prep: 168 hr
Cook: 2 hr
 
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
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    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.

    Notes

    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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