Maple Cured Smoked Bacon

 Maple Cured Smoked Bacon

The Cure

¼ cup kosher salt

2 teaspoons pink salt

¼ cup maple sugar or packed dark brown sugar

¼ cup maple syrup

5 pound slab pork belly skin on

1. Combine kosher salt, pink salt, sugar in a bowl and mix so that the ingredients are evenly mixed. Add syrup and stir to combine.

2. Rub mixture over the entire surface of the belly. Place skin side down in a 2 gallon ziplock bag or non reactive container just slightly bigger than the meat. The pork will release water into the  salt mixture and creating a brine; it is important that the meat keeps in contact with this liquid throughout the curing process.

3. Refrigerate, turning the belly and redistributing the cure every other day, for 7 days until meat is firm to touch.

4. Remove belly from cure, rinse thoroughly, and pat dry. Place it on a rack and set the rack over a baking sheet tray and dry in the refrigerator, uncovered, for 12 to 24 hours.

5. Hot smoke the pork belly to an internal temperature of 150 degrees F, about 3 hours. Let cool  slightly and when it is cool enough to handle but still warm, cut the skin off by sliding a sharp knife between the skin and fat, leaving as much fat on the bacon as possible. Either discard the skin or cut into strips and save to add to soups, stews or beans, as you would a smoked ham hock.

6. Let the bacon cool, then wrap in plastic and refrigerate or freeze it until ready to use. You can slice it easier when chilled.

                   Yield: 4 pounds

NOTE: I usually cure the belly for 10 days.

            Use whatever wood you prefer. Doug loves the hickory and I love apple and mesquite         wood.