How to Make Smoked Bacon
Indulge in the rich and flavorful experience of homemade maple-cured pork belly. With a blend of spices and a touch of sweetness from maple syrup, this mouthwatering delicacy is cured and hot-smoked in the Bradley smoker, resulting in tender, succulent slices of pork that can be enjoyed on their own or used to elevate your favorite dishes. Whether enjoyed fresh or stored for future enjoyment, this culinary masterpiece is sure to delight your taste buds.
1000g Pork belly
3g Curing salt no 1
3g White pepper ground
1 Bay leaf
2g Garlic powder
20g Maple syrup
3g Onion powder
2g Fenugreek seed
Place all ingredients and meat in a cryovac bag and seal.
Refrigerate for 6 days, overhauling each day at least once.
After curing, wash with cold water to remove all of the cure, and leave uncovered in the fridge for 1 day until dry.
Hot smoke in the Bradley smoker at 176ºF (80ºC) until you have reached an internal temperature of 149ºF (65ºC).
It will keep in the fridge for about 2 weeks, 3 months in a vacuum seal, or 6 months frozen.
Recipe by: Chef Michael Demagistris