If you like your bacon pokey and smokey - this is the pig for the gig.

Similar to the smoked maple cured bacon recipe here https://www.dinnerdinnerfatman.com/blog/smoked-maple-bacon-recipe, this recipe uses hickory smoke rather than oak (hickory imparts a stronger flavour) and some smoked sweet paprika, giving it a little edge. Easy to slice and freeze for later use, and unbelievably good in bacon sandwiches. Slice thickly for maximum decadence.

The recipe does require a smoker, but i’ll shortly publish recipes that don’t!

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Ingredients

  • 1 kg pork belly
  • 50 g salt
  • 130 ml maple syrup
  • 1 tsp black pepper, ground
  • 2 tsp smoked sweet paprika
  • 2.5 g Cure No 1

Instructions

  • Mix all the cure ingredients together and put in a zip lock freezer bag
  • Add the pork belly to the bag and make sure it is covered in the cure all over
  • Leave this in the fridge for 7 days, turning it over every day (this is important)
  • After 7 days take the belly out of the bag and rinse it and pat dry
  • Leave the belly in the fridge on a plate overnight
  • Preheat the smoker and slowly smoke the belly with hickory wood / chips until it reaches an internal temperature of 68c
  • Allow to cool and then chill and slice
  • Slices can be cooked or vac sealed and frozen for later use!

How to eat it?

Video

Posted 
December 27, 2020
 in the 
Home curing
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