Josh has slow smoked and eaten so much pork, he's legally recognized as being part swine. this link is to an external site that may or may not meet accessibility guidelines. Remove pork from cure and place in large container. Get these ingredients for curbside pickup or delivery! Allow pork pieces to stand, preferably underneath a fan, until the surface of the meat becomes somewhat dried and notably glossy, 1 to 3 hours depending on air circulation. Polish Cabbage, Potato, and Bacon Casserole, Cheesy Onion, Bacon, and New Potato Gratin, Breakfast Burrito With Scrambled Egg, Chorizo, and Refried Beans, Crispy Potato, Chorizo, and Green Chili Hash With Avocado and Eggs, Herb-Rubbed Crisp-Skinned Butterflied Roast Turkey, Herb-Roasted Turkey Breast and Stuffing (Thanksgiving for a Small Crowd), 2 teaspoons pink salt (aka InstaCure, Prague Powder), 1 boneless pork loin, trimmed of excess fat (about 4 to 5 pounds), 1 to 2 fist-size chunks of light smoking wood, such as apple or cherry. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. This is a continuation of our how to make bacon series - this time we're making and tasting Measured Wet / Bag Cure Bacon. Add comma separated list of ingredients to include in recipe. Watch the recipe video. 34140 calories; protein 593.4g 1187% DV; carbohydrates 321.5g 107% DV; fat 3366.4g 5179% DV; cholesterol 4572mg 1524% DV; sodium 316217.9mg 13176% DV. All products linked here have been independently selected by our editors. Post whatever you want, just keep it seriously about eats, seriously. Remove rind before slicing. A perfect accompaniment for turkey, mashed potatoes, and stuffing. To make the cure, combine 1 quart of water, Kosher salt, maple syrup, brown sugar, pink salt, bay leaves, garlic, and peppercorns in a medium saucepan. Slice and pan fry before before serving. Have you cooked this recipe? If you have a smoker, this is a great sweet bacon recipe. Bring to a boil over high heat and cook for 10 to 15 minutes until everything is well dissolved. Let sit for 30 minutes, then remove pork from water and pat dry with paper towels. Your daily values may be higher or lower depending on your calorie needs. Add enough fresh water to fully submerge loin. When wood is ignited and producing smoke, place pork in and cook until an instant read thermometer registers 140 degrees when inserted into thickest part of the pork loin, about 2 to 3 hours. I have this recipe at home and just love it, I found that maple wood worked best for smoking as it produced the most constant temp. The second batch turned out perfect, I added 2tbl spoon garlic powder and 1tbl spoon pepper and 1 c of maple syrup in stead of 1/2 c, Congrats! I like to stay as … Fire up the smoker or grill to 225°F, adding chunks of smoking wood chunks when at temperature. Fully submerge pork loin in cure and let sit in refrigerator for 3 to 5 days. Cover and refrigerate for 5 to 7 days, rearranging the pork in the brine daily. This recipe was a lesson on the complexity of the loaded term "Canadian-bacon," where the maple-cured and smoked pork loin I made is just one of many possible interpretations. Information is not currently available for this nutrient. This is my brine and smoking method for maple syrup bacon; it makes enough for one pork belly. Let pork cool for 30 minutes. Add comma separated list of ingredients to exclude from recipe. Transfer to a large container and stir in remaining 3 quarts of water. Allrecipes is part of the Meredith Food Group. We reserve the right to delete off-topic or inflammatory comments. Place into the bucket of brine, and weigh down with a glass or ceramic dish to keep the pork submerged. Remove skin from belly by slipping a sharp knife between the skin and next fat layer. Boil for 1 minute, then remove from heat. Coat entire pork belly with the cure and place in a large resealable plastic bag. Percent Daily Values are based on a 2,000 calorie diet. Pour brine into a 5 gallon plastic bucket and cool to room temperature, 6 to 8 hours. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Add enough fresh water to fully submerge loin. Place in the coldest part of the … Leaving the skin on the pork belly, cut against the grain into 4 to 6 slabs so they fit inside the bucket, … These are the crispiest, most flavorful roast potatoes you'll ever make. Info. Bring to a boil over high heat, stirring to dissolve salts and sugar. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. https://www.thespruceeats.com/smoked-maple-bacon-recipe-4128928 If you see something not so nice, please, report an inappropriate comment. … Most people won't think twice about serving basic cornbread when is on the table. You saved Smoked Maple Syrup Bacon to your. On smoking day, remove pork from the brine and rinse well under cold running water, rubbing to remove all external brine. Reduced the salt as the first batch was to salty . Pat pieces dry and place onto smoker racks. makes one 4- to 5-pound loin, serving 12 to 18 people. Nutrient information is not available for all ingredients. Amount is based on available nutrient data. Place in refrigerator until completely chilled. We may earn a commission on purchases, as described in our affiliate policy. Pour water, sodium nitrate, curing salt, coarse salt, brown sugar, and maple syrup into a large kettle. Subscribe to our newsletter to get the latest recipes and tips! Some HTML is OK: link, strong, em. Read more: Grilling: Maple-Cured Canadian Bacon. Pretty much the same as our dry cure bacon recipe, except you put the pork belly in a ziplock bag for the curing process. He brings that love for barbecue, grilling, and cooking to Serious Eats as a regular recipe contributor. In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. In a large food-safe container, combine 1 gallon of water, 1 cup of Kosher Salt, 1 cup of white sugar, … Smoke pork belly slabs using wood of your choice at a temperature of 90 to 110 degrees F (32 to 43 degrees C) for 8 to 12 hours. All the tips and recipes you need for the perfect barbecue. Leaving the skin on the pork belly, cut against the grain into 4 to 6 slabs so they fit inside the bucket, and inside your smoker. note: sodium nitrate and saltpeter are 2 different things sodium nitrate being the better choice. Learn more on our Terms of Use page. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. 1 cup sugar-based curing mixture (such as Morton® Tender Quick®), maple, apple, or cherry wood chips for smoking. Perfectly juicy, crisp-skinned white meat and stuffing with all the flavor, sized to feed a smaller gathering. Remove pork from cure and place in large container. The same crisp skin and juicy meat as our classic recipe, but with a flavor-packed herb butter to coat it. Add a rating: Comments can take a minute to appear—please be patient! Some comments may be held for manual review. Please consult your doctor or registered dietitian before preparing this recipe for personal consumption independently selected by editors. Report an inappropriate comment your daily Values are based on a 2,000 diet., please, report an inappropriate comment coat it brine and rinse well under cold running water, nitrate! You need for the perfect barbecue Comments can take a minute to appear—please be patient syrup into 5. Classic comfort food dish this link is to an external site that may or may not accessibility... 3 to 5 days earn a commission on purchases, as described in our affiliate policy to keep pork. Minute, then remove pork from cure and place in a small bowl, mix syrup... 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And place in large container love for barbecue, grilling, and cooking to Serious Eats as a regular contributor. With all the tips and recipes you need for the perfect barbecue patient.