Maple cured bacon
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Looking for the best maple bacon cureing technique . Injected or dry rub or brined . What is the best and most flavorful also what wood for smoke? Thanks Russ
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You can also use maple syrup as a replacement for the sugar in this recipe. Just coat the belly with the syrup then apply dry ingredients and process as normal.
Bacon
2.0-2.5% salt
1.5% sugar
#1 pink salt, Follow directions
5.67g/1 tsp per 5lbs belly
Mix cure, salt, and sugar together
Coat bacon
Place in container or vacuum pack and place in fridge at 35-38f
7 days cure/inch of belly
Rinse off under tap water return to fridge for 1-2 days.
Put in smoker for 1-2 hours or until it reaches room temperature, no smoke
Cold smoke to desired smokeness
Put back in fridge for 1 day
Slice, package, and freeze what you will not eat in week.
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