Homemade Smoked Maple Bacon Recipe

Cooking Directions

• STEP 1.In a bowl, combine kosher salt, brown sugar, black pepper, and pink curing salt.
• STEP 2.Rub the mixture all over the pork belly, making sure to coat it evenly.
• STEP 3.Place the pork belly in a large resealable bag and refrigerate for 7 days, flipping it every day.
• STEP 4.After 7 days, remove the pork belly from the bag and rinse off the curing mixture.
• STEP 5.Pat the pork belly dry with paper towels and place it on a wire rack in the refrigerator for 24 hours to dry out.
• STEP 6.Prepare your smoker according to the manufacturer's instructions and preheat it to 200°F.
• STEP 7.Place the pork belly in the smoker and smoke it for 2-3 hours, or until it reaches an internal temperature of 150°F.
• STEP 8.Remove the bacon from the smoker and let it cool completely.
• STEP 9.Slice the bacon into thin strips and cook it in a skillet over medium heat until crispy.
• STEP 10.Drizzle maple syrup over the cooked bacon and serve hot.

Cooking Tips

• Use a digital meat thermometer to ensure the bacon reaches the desired internal temperature.
• For a stronger smoky flavor, use wood chips such as hickory or applewood.
• Store the homemade smoked maple bacon in an airtight container in the refrigerator for up to 1 week.

Storage and Serving

• Store the homemade smoked maple bacon in an airtight container in the refrigerator for up to 1 week.
• Serve the bacon as a delicious breakfast side dish or use it in recipes like BLTs or salads.
• You can also freeze the bacon for longer storage. Wrap it tightly in plastic wrap and place it in a freezer bag. It can be frozen for up to 3 months.