Homemade Smoked Maple Bacon
Prepare homemade smoked maple bacon, ensuring a distinct smoky flavor and proper preservation.
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Instructions
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Preheat the oven to 200 F.
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Rinse the pork belly and pat it dry.
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Combine maple syrup, salt, pepper, and curing salt; thoroughly rub this mixture into the pork belly.
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Place the pork belly and any remaining mixture into a sealed plastic bag and refrigerate for 10 to 14 days, turning the bag occasionally until the bacon is firm.
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Rinse the cured bacon and pat it dry again.
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Roast the bacon on a rack in the preheated 200 F oven for about 2 hours, until its internal temperature reaches 150 F.
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Remove the bacon from the oven, baste it with liquid smoke, and air-dry for 30 minutes.
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Store the bacon in a sealed container in the refrigerator for up to a month, or freeze it for up to a year.