MAPLE-ROASTED BACON
Provided by Ina Garten
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 400 degrees F.
- Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon begins to brown. Remove the pan carefully from the oven; there will be hot grease in the pan! Brush the bacon slices with maple syrup and bake for another 3 to 5 minutes, until the bacon is a warm golden brown. Transfer the bacon to a plate lined with paper towels and serve warm.
SMOKED MAPLE SYRUP BACON
This is my brine and smoking method for maple syrup bacon; it makes enough for one pork belly.
Provided by rpihulak
Categories Meat and Poultry Recipes Pork
Time P5DT9h50m
Yield 1
Number Of Ingredients 8
Steps:
- Pour water, sodium nitrate, curing salt, coarse salt, brown sugar, and maple syrup into a large kettle. Bring to a boil over high heat and cook for 10 to 15 minutes until everything is well dissolved. Pour brine into a 5 gallon plastic bucket and cool to room temperature, 6 to 8 hours.
- Leaving the skin on the pork belly, cut against the grain into 4 to 6 slabs so they fit inside the bucket, and inside your smoker. Place into the bucket of brine, and weigh down with a glass or ceramic dish to keep the pork submerged. Cover and refrigerate for 5 to 7 days, rearranging the pork in the brine daily.
- On smoking day, remove pork from the brine and rinse well under cold running water, rubbing to remove all external brine. Pat pieces dry and place onto smoker racks. Allow pork pieces to stand, preferably underneath a fan, until the surface of the meat becomes somewhat dried and notably glossy, 1 to 3 hours depending on air circulation.
- Smoke pork belly slabs using wood of your choice at a temperature of 90 to 110 degrees F (32 to 43 degrees C) for 8 to 12 hours. Remove rind before slicing.
Nutrition Facts : Calories 34140.1 calories, Carbohydrate 321.5 g, Cholesterol 4572 mg, Fat 3366.4 g, Fiber 0 g, Protein 593.4 g, SaturatedFat 1227.5 g, Sodium 316217.9 mg, Sugar 307.2 g
MAPLE-CURED BACON
Chances are, you probably have bacon in your fridge right now. And if you're like me, you love it. Making bacon at home is not rocket science; people make a big deal about it because it takes some time and a little planning, but it is so worth it. The first step is curing pork belly with salt, sugar, maple syrup, and pink salt, which contains sodium nitrite. The main purposes of the cure are to prevent any bacterial growth on the meat and draw out some water. To store, tightly wrap in plastic and keep in the fridge for up to two weeks. If for some crazy reason you don't eat it all in a week, you can cut it into pieces, label and date it, and freeze for up to three months. Bacon is best smoked, but if you don't have a smoker at home, you can roast the pork belly in the oven as directed in the recipe. When bacon is called for in recipes throughout this book, it is uncooked.
Yield makes 2 to 4 pounds
Number Of Ingredients 5
Steps:
- In a glass or other nonreactive mixing bowl, combine the salt, sugar, pink salt, and maple syrup. Put the pork belly in a large resealable plastic bag. Pour in the cure, squeeze out any air in the bag, and seal; smush it around to coat the belly completely. Put the bag in a rimmed container just in case it leaks. Refrigerate for 8 days, turning the bag over every other day.
- After 8 days, remove the pork belly from the cure, rinse thoroughly with cool water, and pat dry with paper towels.
- Put a wire cooling rack over a baking sheet and lay the pork belly on top. If you are going to smoke the belly, allow it to dry out in the refrigerator for at least 6 hours or up to 24 hours. This is important; the meat will not take smoke until the surface is dry. Then fire up your smoker to 200°F and smoke the belly for 3 hours using your favorite wood. The internal temperature of the meat should reach 150°F. Alternatively, to roast the belly, preheat the oven to 200°F. Place the belly on a rack set in a roasting pan, and roast until the internal temperature of the meat reaches 150°F, about 3 hours.
- Allow the bacon to cool to room temperature. Then wrap well with plastic wrap and store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
- Pink Salt
- Pink curing salt, also referred to as saltpeter or sel rose, is popular for all types of sausage and bacon curing. The cotton candy-colored salt contains a small amount of sodium nitrite that reacts with the meat to form a more stable protein complex, making it especially resistant to oxidizing, and helps the meat to maintain a pink tinge. It is available in gourmet markets or on the Internet.
- Pork Belly
- Pork belly, which comes from the underside of the hog, is basically uncured fresh bacon. The rosy meat is marbled with fat and when baked for hours (as it is here), it becomes so custardy soft that you can literally cut it with a spoon. I have to say, the succulent and crackling fat is what makes it taste so damn delicious! A good butcher should be able to help you out when buying pork belly, and it's typically an inexpensive cut. Ask for unsalted, uncured belly, which is not the same as slab bacon or salt pork. You can often find pork belly in Asian markets.
MAPLE-CURED CANADIAN BACON
Categories Pork Side Bacon Pork Tenderloin Vanilla Summer Maple Syrup Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 4 lbs
Number Of Ingredients 10
Steps:
- Stir together water, salt, brown sugar, Instacure, and vanilla in storage tub until solids are dissolved, about 3 minutes, then add maple syrup and stir until dissolved. Add ice and stir until cure is cold (ice may not be completely melted; keeping liquid cold slows salt absorption).
- Add pork to cure, then weight with a large plate to keep submerged. Chill, tub covered with a lid or plastic wrap, 36 hours.
- Rinse pork and pat dry, then discard brine.
- Prepare grill and smoke bacon:
- Open vents on bottom of grill and on lid. Remove lid and top rack from grill, then center disposable roasting pan on lower rack. Add 6 cups hardwood sawdust to pan.
- Light 5 briquettes in chimney starter. When briquettes are fully lit (covered completely with gray ash and glowing), transfer with tongs to sawdust, spacing evenly.
- When sawdust begins to smolder, replace top rack and arrange pork pieces on rack about 1 inch apart. Cover grill with lid, then insert thermometer into a vent hole in lid to monitor air temperature, which should be 80 to 120°F. (If temperature rises above 120°F, remove 1 or more briquettes or uncover grill slightly until temperature falls. If temperature falls below 80°F, light 1briquette and add to sawdust.)
- Smoke pork, adding 1 cup sawdust to roasting pan and stirring with tongs every 11/2 hours to ignite unburned sawdust, 8 hours. Cool completely, then chill, wrapped in plastic wrap, until ready to use.
- Cut finished bacon crosswise into 1/8- to 1/4-inch-thick slices (or roast whole; see cooks' note, below) and fry in a nonstick skillet over moderate heat, turning, until browned. Transfer to paper towels to drain.
- Available at The Sausage Maker (888-490-8525).
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20 MAPLE-BACON RECIPES
From allrecipes.com
Author Hayley SuggPublished Feb 17, 2021
- Candied Bacon. View Recipe. If you're a fan of crispy bacon, you'll love this extra crunchy candied version. Each strip is lacquered in a blend of maple syrup, rice vinegar, and brown sugar before baking.
- Maple Bacon Monkey Bread. View Recipe. Fun for a few morning guests or big family breakfasts, this monkey bread gets a decadent upgrade by being drizzled in maple syrup and studded with an entire package of bacon.
- Maple Bacon Milkshake. View Recipe. They say bacon makes everything better, and that even seems to include milkshakes. "Every scrumptious mouthful of rich mapley vanilla melts away to into salty-savory maple-candied bacon bliss," says recipe creator Matt Wencl.
- Maple Roasted Brussels Sprouts with Bacon. View Recipe. Even the most staunch Brussels sprouts haters will be tempted by this recipe. The sprouts caramelize to perfection when roasted in a blend of olive oil and maple syrup.
- Maple Bacon Crepe Stack. View Recipe. Easy to serve as either breakfast or dessert, this maple bacon crepe dish it's sure to be enjoyed no matter the time of day you eat it.
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