Home Cured Maple Bourbon Bacon Recipes

HOME-CURED MAPLE-BOURBON BACON

Steps:

• Combine the peppercorns, fennel and coriander in a spice grinder and pules to roughly grind the spices. Pour into a bowl and add the salts, syrup, bourbon, garlic, and thyme. Stir to combine well.
• Place the pieces of pork belly into large plastic bags and divide the rub evenly between the 3 bags. Press the rub onto all sides of the belly, coating evenly, then press the air out of the bags and lay them on a rimmed baking sheet. Refrigerate for a week, turning the bags each day.
• After a week, wash the cure off the meat, taking care to rinse very thoroughly. Pat dry with paper towels then place on a rack over a rimmed baking sheet and return it to the refrigerator to air dry for 24 hours.
• Roast the pork belly in a 225 degree oven until it reaches an internal temperature of 150 degrees, about 90 minutes. Remove from the oven and chill completely before slicing. Wrap bacon well and freeze in 1-2 pound packages until needed. Use within 3 months.

MAPLE BACON RECIPE

Steps:

• Combine all ingredients other than pork belly in a bowl and mix together.
• Pour mixture into a 1-gallon Ziploc bag and add the pork belly. Remove as much air as possible from the bag before sealing, then mix around the liquid so that the belly is completely covered.
• Place the bag on a baking dish to catch possible leaks, and allow it to cure in the refrigerator for 1 week, flipping it over and moving around the liquid each day.
• After bacon is done curing, remove it from the bag, give it a rinse to remove excess salt, and pat it dry.
• Smoke at 200-225° F until bacon reaches an internal temperature of 150° F. This should take 2-3 hours depending on your smoker's temperature and the thickness of the pork belly.
• Refrigerate bacon to cool completely before slicing.

MAPLE BOURBON BACON HOME CURED

Steps:

• Lay the pork belly flat and brush over all surfaces with the bourbon.
• Pour the maple syrup all over and make sure it's distributed on all sides of the belly.
• Combine the salt, pink salt, maple or brown sugar and garlic powder in a bowl and mix well.
• Rub this mixture over the entire surface of the belly. Place skin side down into a 2 gallon Ziploc bag. (The salt will make the pork release water creating a brine).
• Refrigerate, turning the belly and redistributing the cure every day for 7 days until the meat is firm to the touch.
• Remove the belly from the cure, rinse thoroughly and pat dry. Place it on a rack set over paper towels in the fridge and allow to dry, uncovered for 12-24 hours.
• Preheat oven to 200 degrees. Place rack in a roasting pan. Put the belly on the rack and pour bourbon into the pan. Cook the pork belly to an internal temperature of 150 degrees F/65 degrees C; about 3 hours.
• During the last hour of cooking, if desired, brush with additional maple syrup a couple of times.
• Let cool slightly when it's cool enough to touch, cut off any skin; leaving as much fat as possible (the piece I bought already had the skin cut off).
• Allow to cool, then wrap in plastic wrap and refrigerate or freeze until ready to use.
• Cut into slices and cook on stovetop until just starting to crisp up. Devour.