Make Your Own Maple-Cured Smoked Bacon

Did you know that in addition to offering over a dozen varieties of bacon from small smokehouses around the country, we also make our own bacon here at Ted’s Butcherblock. You can do the same at home using these simple instructions for creating 4 lbs. of your own delicious maple-cured bacon in just 8 days.

Ingredients:

2 oz. Kosher Salt
2 tsp. Pink Salt
1/4 cup Maple Sugar or Packed Dark Brown Sugar
1/4 cup Maple Syrup
One 5 lb. Slab Pork Belly

Instructions:

Combine salts and sugar in a bowl and mix to evenly distribute the ingredients. Add the syrup and stir to combine.

Rub the cure mixture over the entire surface of the belly. Place in a 2-gallon Ziploc bag or a non-reactive container slightly bigger than the meat. The pork will release water into the salt mixture to create a brine. It is important that the meat keep in contact with the brine throughout the curing process.

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

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

Hot smoke the pork belly to an internal temperature of 150 degrees F (about 3 hours).

Let bacon cool, then wrap in plastic and refrigerate or freeze until ready to use.

Enjoy!!