The real benefit is that you can flavor the bacon however you want through the cure used and you can cut the slices as thick as you like, which is fun. Despite the immense satisfaction one receives after spending a week making a successful product, the reality is that it will probably taste very much like good quality bacon anyone can purchase from a grocery store. I wish I could tell you that making bacon at home is worth the wait, but it probably isn’t for most people just looking for a couple of strips for breakfast or a sandwich. So, don’t be fooled because as it turns out, if you don’t cure the pork belly before making bacon, it ends up tasting a bit like ham rather than bacon. Curing means the process to make homemade bacon takes about a week, so patience is a virtue. Stated another way, uncured bacon still uses nitrites/nitrates, but it just sources them from “natural” sources (unless the packaging explicitly states that there are no nitrates). It just doesn’t have the same SOURCE for the sodium nitrite/nitrate preservatives used in cured bacon. The reason I didn’t know bacon had to be cured was because of misleading packaging at grocery stores that claims some bacon is “uncured.” Despite those claims, their bacon is, in fact, cured. I knew it was smoked, but I didn’t realize that the process always required curing. For example, in a post-apocalyptic world that still has electricity, but where bacon is illegal, would I be able to make it myself from scratch? Now I know that the answer is probably, “yes!” Before discovering that I could make bacon, however, I needed to learn how it was made. You can refrigerate your maple bacon for up to 3 months.I’m fascinated with the idea of being able to make any food at home. And keep the remaining leftovers in a zip-lock plastic bag for ideal refrigeration. Get it from the oven, and slice the pork belly to your desired thickness. Your maple smoked bacon is ready to eat and served with your preferred side dish. Let it cook for 2 hours and let the temperature reaches 150° F internally. Now put your roasting pan on the oven rack and place your belly pork on the pan. Take out your plastic bag of meat and rinse the belly pork. Now seal the bag properly and keep it in the fridge for 7 days. Keep massaging until all the elements mix together. Keep massaging the bag and let the spices mix properly with the meat. Now pour the black pepper powder, kosher salt, pink curing salt, maple syrup, and sugar. Now put the entire 5 pounds of belly pork into the plastic bag. Also, the bag should come with a zip lock system. Step-1Ī large plastic bag will be required to place your 5 pounds of belly pork. It requires simple marinating and refrigerating before cooking. Making maple-cured bacon is so simple and easy. And the last ingredient you need is kosher salt. To add a sweet flavor to your recipe, take 2 tbsp of sugar. This salt is dyed pink to remove confusion with the table salt. The pink curing salt is a combination of sodium nitrite and sodium chloride. You’ll also need to take 1 tsp of pink curing salt. You need 2 tbsp of dark maple syrup.īlack Pepper & Pink Curing Salt (1 Tsp Each)Īpplying 1 tsp of freshly ground black pepper will give a good flavor and increase the taste. However, the sugar content and quality of these two are the same. So, to get a strong flavor and fast seasoning progress, take dark maple syrup. Also, the lighter syrup has a delicate flavor compared to the darker syrup. The syrup color changes the season’s progress. For this recipe, we prefer taking the syrup of grade B and the dark color. And the rest instructions will be the same.īefore you take the maple syrup, it’s essential to understand the grade and color. In that case, apply the given other seasoning ingredients by third. NB: You can also make maple bacon with only 1 pound of pork belly. If you want to make a less amount, take 3 pounds. However, to make the maple-cured recipe, you need to take belly pork or pork belly, whatever you call it. This meat is particularly popular in Chinese, Thai, and Korean cuisines. The boneless meat of a pig is called the pork belly. 5 Conclusion Maple Bacon Cure Ingredients.4 Maple Bacon Cure Recipe || The Best Way to Make Your Bacon.
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