Who doesn’t love Maple Bacon!  Ever since I made homemade hickory smoked bacon, I have been addicted to home cured bacon.  It is simple, easy and most of all, DELICIOUS!!!  This time around I used a wet brine to make the best bacon I have ever eaten!  Maple bacon has a slight sweetness and a beautiful saltiness that come together to make pure perfection!  This is a must try if you love bacon!

Homemade Maple Bacon

Homemade Maple Bacon

In a bowl, combine the Kosher salt, maple syrup, dark brown sugar and Prague Powder #1 (pink curing salt).

Wet Cure

You can purchase pink curing salt at most sporting goods stores and of course, Amazon!

Prague Powder #1

Next, you need a pork belly.  These can be hard to come by, but I have found them at both Sam’s Club and Costco.  If you are not a member of a warehouse club, you can order them from your butcher.

Pork Belly

I picked up a whole belly from Costco and cut it into thirds (roughly 3lbs each).

Sliced Belly

I made two types of bacon (you may see it peeking into some of the pics) and some Pork Belly Burnt Ends. My other recipe is Hickory Smoked Bacon.

Rub in the cure

Coat the belly with half of the cure and rub it in.  Then, flip and coat the other side.

Seal into a zip top bag

Place the belly into a zip top bag, making sure to pour the remaining cure into the bag.  Refrigerate for 1 week, making sure to flip the bag every day.  Make sure to massage the meat each time you flip it.

Cured and ready to smoke

After a week, remove the belly from the bag and rinse. Pat dry and then place on a rack and refrigerate for another 12 to 24 hours.  This will allow the meat to get tacky and allow for more smoke absorption.

Racked and ready to smoke

The next day, start your smoker and set it to 190-225 degrees.  Add maple wood for flavor.  FYI – you can use whatever flavor wood that you want!  Try to keep it within that temperature.  I have a nice Traeger Smoker that allows for easy temperature control.  If you are looking for a nice smoker that is super easy to use, I recommend a Traeger!

Place on your smoker and cook to 150

Insert a probe thermometer and cook the belly until 150 degrees internal temperature.  I love my Thermoworks Smoke remote probe thermometer.

The down pour

I used my Thermoworks Smoke to monitor the temperature remotely.  It is a solid thermometer that allows for remote monitoring.  This was crucial as it started pouring rain during this cook.  I was able to monitor the temperature of the pork belly from the comfort of my couch!  Thanks Thermoworks!

Homemade Maple Bacon

Once the pork belly is fully cooked, it is magically transformed into Maple BACON!!!!!  Hard to believe, but Bacon has never been so delicious!

Cool and store in a sealed container for up to one week in the refrigerator, or freeze for up to three months.  I sliced mine and then vacuum-sealed it for easy thawing and cooking later.  However, I feel as if I wasted my vacuum seal bags, because we ate it all within a week.  What can I say, it is totally delicious!

Maple Bacon
Prep Time
7 d
Cook Time
3 hrs
Total Time
7 d 3 hrs
 

Slightly sweet, slightly salty, 100% delicious!

Keyword: Bacon
Servings: 16 slices
Author: Rex
Ingredients
  • 5 Pounds Pork Belly
  • 1/4 cup kosher salt
  • 1 tsp pink salt Prague Powder #1
  • 1/4 cup dark brown sugar
  • 1/4 cup maple syrup
Instructions
  1. In a bowl, combine the cure ingredients. This includes kosher salt, maple syrup, dark brown sugar and Prague Powder #1 (pink curing salt).  

  2. Next, you need a pork belly.  These can be hard to come by, but I have found them at both Sam's Club and Costco. If you are not a member of a warehouse club, you can order them from your butcher.

  3. Coat the belly with half of the cure, rub it in. Then flip and coat the other side. Place the belly into a zip top bag, making sure to pour the remaining cure into the bag. 

  4. Refrigerate for 1 week, making sure to flip the bag every day.  Make sure to massage the meat each time you flip. 

  5. After a week, remove the belly from the bag and rinse.  Pat dry and then place on a rack and refrigerate for another 12 to 24 hours.  This will allow the meat to get tacky and allow for more smoke absorption.

  6. The next day, start your smoker and set it to 190-225 degrees.  Add hickory wood for flavor.  If you want you can use any flavor wood that you want.   I just love hickory!  Try to keep it within that temperature. 

  7. Insert a probe thermometer and cook the belly until it hits 150 degrees internal temperature.

  8. Once the pork belly is fully cooked, it is magically transformed to BACON!!!!! 

  9. Cool and store in a sealed container for up to one week in the refrigerator, or freeze for up to three months. Slice as needed. 

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

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