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Maple-Honey Bacon

post #1 of 6
Thread Starter 

Found a nice ten pound pork belly for $30 so I brought it home, squared it up and cut it in half for a easy smoker fit.


Made a rub of Cure #1, salt, brown sugar, maple syrup, and honey all mixed into a thick paste. Rubbed the gooey mix on to the belly slabs and placed the slabs in 2-gallon Ziploc bags in the fridge for six days, massaging and turning twice a day

Got the belly slabs on hooks and into the Pro 100 pre-heated to 100º to dry for three hours, then put in a pan of moistened apple wood chips, raised the smoker temp to 110º for five hours. Changed the chip pan and raised the temp to 135º for another five hours, then removed the pan and closed the vents until the IT hit 130º. Lowered the smoker temp to 115º to let the belly slabs bloom for three hours, 29 total hours in the Pro 100


Removed the hooks from the smoker and let the slabs cool down on the counter for a few hours before going into the fridge overnight


The next morning I was up early and getting on with the slicing process, I like my bacon extra-thick cut. When it's thick cut like this it's nice to cook the bacon on a wire rack in a 400º oven for 15-16 minutes, no stove splatter.


After slicing I got everything wrapped up and ready for the freezer, then it was time to tidy!


All that time and energy required a well deserved breakfast, Canadian bacon, cheddar cheese scramble smothered in salsa with a nice side of bacon and a flour tortilla


Life is good! RAY

post #2 of 6
Quote:
Originally Posted by sawhorseray View Post
 

Found a nice ten pound pork belly for $30 so I brought it home, squared it up and cut it in half for a easy smoker fit.


Made a rub of Cure #1, salt, brown sugar, maple syrup, and honey all mixed into a thick paste. Rubbed the gooey mix on to the belly slabs and placed the slabs in 2-gallon Ziploc bags in the fridge for six days, massaging and turning twice a day

Got the belly slabs on hooks and into the Pro 100 pre-heated to 100º to dry for three hours, then put in a pan of moistened apple wood chips, raised the smoker temp to 110º for five hours. Changed the chip pan and raised the temp to 135º for another five hours, then removed the pan and closed the vents until the IT hit 130º. Lowered the smoker temp to 115º to let the belly slabs bloom for three hours, 29 total hours in the Pro 100


Removed the hooks from the smoker and let the slabs cool down on the counter for a few hours before going into the fridge overnight


The next morning I was up early and getting on with the slicing process, I like my bacon extra-thick cut. When it's thick cut like this it's nice to cook the bacon on a wire rack in a 400º oven for 15-16 minutes, no stove splatter.


After slicing I got everything wrapped up and ready for the freezer, then it was time to tidy!


All that time and energy required a well deserved breakfast, Canadian bacon, cheddar cheese scramble smothered in salsa with a nice side of bacon and a flour tortilla


Life is good! RAY


Ray that looks great, how much Maple Syrup did you use I want to do that with BBB. Thanks 

post #3 of 6
Thread Starter 
Quote:
Originally Posted by tropics View Post
 


Ray that looks great, how much Maple Syrup did you use I want to do that with BBB. Thanks 

1-cup kosher (non-iodized) salt

• 1/8 cup Prague Powder #1

• 1/2 cup honey

• 1/2 cup maple syrup

• 1/2 cup dark brown sugar

1 tspn. freshly cracked black pepper

 

If you need to you can add up to two quarts of water into each bags after two days, I added one quart each. Massage and flip twice a day. Use good pure maple syrup, no Mrs Butterworths. RAY

post #4 of 6

Nice Looking Bacon    points1.png

 

Gary

post #5 of 6

Ray that is some fine looking belly!

:points:

Happy smoken.

David

post #6 of 6

Dayuum that is mighty fine . :drool:

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