Maple-Cured Bacon

Name: Maple-Cured Bacon
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT2H0M0.000S
Total time: P0Y0M7DT2H10M0.000S
Yield: 3 to 5 pounds bacon
Ingredients: One 3- to 5-pound pork belly, skin removed; 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

Getting reviews...

Level: Intermediate
Total: 7 days 2 hr 10 min

Prep: 10 min
Inactive: 7 days
Cook: 2 hr

Yield: 3 to 5 pounds bacon

Level: Intermediate
Total: 7 days 2 hr 10 min

Prep: 10 min
Inactive: 7 days
Cook: 2 hr

Yield: 3 to 5 pounds bacon

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.