Maple Bacon
Cook up and serve these maple bacon strips as part of a breakfast, or cut up and use on appetizers or as burger toppings.
Ingredients
Pork Belly EQ or "Equilibrium” Cure:
2% Sea Salt
0.25% Instant Cure ‘Prague Powder’
Flavourings:50g White Pepper
100g Soft Brown Sugar
100g Maple Sugar or 100% Maple Syrup
Preparation
Method:
For EQ cure multiply weight in grams of pork belly x 2% salt
For EQ cure multiply weight in grams of pork belly x 0.25% Instant Cure #1 (if you are unsure on this, please use a EQ Cure Calculator Online to help)
Combine EQ cure ingredients together with the flavourings and rub all over the poek belly. Vac Seal the pork belly and place in fridge for approximately 10 days depending on thickness of belly.
Rinse off the cure and leave uncovered on wired rack in fridge to air dry overnight.
Cold Smoke the pork belly for 10 hours using Hickory or Oak Bradley Flavour Bisquettes.
Leave uncovered on wired rack in fridge for 10 hours or overnight.
Cold Smoke the pork belly for another 10 hours using Hickory or Oak Bradley Flavour Bisquettes.
Leave uncovered on wired rack in fridge for 10 hours or overnight.
Slice and enjoy.
Hickory
Wood
The strong and sweet flavour of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.
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