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Suz’s Maple Smoked Bacon
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I’ve found the taste of commercial bacon has gone downhill over the last few years – to the point that I don’t even like it anymore. I thought I’d just lost my taste for pork. Then we tried making our own – and this is back in my ‘favs’ list again! Believe me, it’s worth waiting a week for this end result. Just plan to do this every couple of months and slice & freeze the bacon to use when you want it. Vary the first two ingredients with the options given, for different flavours.
NOTE: this recipe does not use saltpetre/pink salt for preserving colour or prolonging storage. The meat will not retain a red/pink colour and the raw pork must be kept refrigerated until smoked. The finished bacon should be frozen within a week for longer term storage.
Ingredients
Zippered plastic bag (or open vacuum seal bag):
1 lb/500 gram lean pork belly (rind removed), or boneless pork loin with some fat on or through it (do NOT use tenderloin – it will be too dry)
2 T maple syrup OR honey OR brown sugar
1 T bourbon OR apple cider OR cold coffee OR red wine vinegar
1 T kosher salt
1-2 garlic cloves, smashed
1 T black peppercorns, coarsely ground*
1 t thyme leaves or fresh thyme*
1 t coriander seeds, coarsely ground* (* combine these last three ingredients together to grind in food mill/blender/processor)
Instructions
This is for a 1 lb/500 gram piece of meat, but you can easily double it to make a larger quantity.
Place in a zippered plastic bag (or open vacuum seal bag):
1 lb/500 gram lean pork belly (rind removed), or boneless pork loin with some fat on or through it (do NOT use tenderloin – it will be too dry)
Add and rub over the meat in the bag:
2 T maple syrup OR honey OR brown sugar
1 T bourbon OR apple cider OR cold coffee OR red wine vinegar
1 T kosher salt
1-2 garlic cloves, smashed
1 T black peppercorns, coarsely ground*
1 t thyme leaves or fresh thyme*
1 t coriander seeds, coarsely ground* (* combine these together to grind in food mill/blender/processor)
Seal bag well, place in flat pan or plate and refrigerate 3-5 days. Turn bag over once per day.
When ready to smoke:
Remove the meat from the plastic bag and rinse well to remove cure seasonings. Pat dry with paper towels.
Place on rack and return to refrigerator uncovered to dry for 2-4 hours.
Remove from refrigerator approx. 1 hr before smoking. With meat fat-side up, brush top & sides lightly with maple syrup.
Place in smoker on rack and smoke approx. 3-4 hours at 200F. Smoke to internal temperature of 150F.
Remove from smoker and allow to rest at room temperature for 1 hr. (cover loosely but allow air circulation).
Wrap in parchment paper and refrigerate for 1 day before slicing.
Slice thinly to desired thickness with meat slicer, mandolin or with sharp knife. Wrap and package slices for freezing.
Pan or oven fry to desired crispness and enjoy!