Recipe courtesy of Cooking Channel

Maple-Cured 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
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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


  1. 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. 
  2. 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. 
  3. 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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