<![CDATA[Maple cured bacon]]>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

]]>https://waltonsdev.nodebb.com/topic/5027/maple-cured-baconRSS for NodeFri, 11 Sep 2026 01:15:16 GMTThu, 10 Feb 2022 15:43:29 GMT60<![CDATA[Reply to Maple cured bacon on Thu, 10 Feb 2022 18:47:03 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/68860https://waltonsdev.nodebb.com/post/68860Thu, 10 Feb 2022 18:47:03 GMT<![CDATA[Reply to Maple cured bacon on Thu, 10 Feb 2022 17:54:20 GMT]]>Go to my back yard on you tube and there is a great recipe there I use it alt I do switch out half the sugar for maple sugar it is a drybrine

]]>https://waltonsdev.nodebb.com/post/68859https://waltonsdev.nodebb.com/post/68859Thu, 10 Feb 2022 17:54:20 GMT