Maple Bacon Recipe Pork Belly at Yvonne Hosford blog

Maple Bacon Recipe Pork Belly. 2 tbs coarsely ground black pepper. Remove pork belly from bag and wash any large deposits of salt under cold. 1/2 cup grade a or b maple syrup. 5 lb pork belly, skinned and trimmed (as described above) 1/3 cup maple sugar (can substitute brown sugar) 1/4 cup kosher salt. Rinse the pork belly under cold water and pat dry with plenty of paper towels. 1 tsp pink curing salt (optional) instructions. Coat entire pork belly with the cure and place in a large resealable plastic bag. Look for pork belly that has about a 1:1 ratio of muscle to fat. 1 1/4 teaspoons ground black pepper. place the pork belly directly on the grill grates, close the lid, and smoke for approximately 6 hours, or until the internal temperature of the pork belly reads 155 degrees f. in a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. Let the bacon chill completely in the refrigerator before slicing. Place the salt, maple sugar, pepper, and pink salt in a mixing bowl and mix well with your fingers, breaking up any lumps in the sugar. about the pork belly. 2 to 3 pounds pork belly.

2 tbs coarsely ground black pepper. Look for pork belly that has about a 1:1 ratio of muscle to fat. about the pork belly. in a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. Place the salt, maple sugar, pepper, and pink salt in a mixing bowl and mix well with your fingers, breaking up any lumps in the sugar. Coat entire pork belly with the cure and place in a large resealable plastic bag. 1 tsp pink curing salt (optional) instructions. Rinse the pork belly under cold water and pat dry with plenty of paper towels. Remove pork belly from bag and wash any large deposits of salt under cold. 1/2 cup grade a or b maple syrup.

Bacon Wrapped Pork Tenderloin Belly Full

Maple Bacon Recipe Pork Belly Let the bacon chill completely in the refrigerator before slicing. about the pork belly. in a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. 1 1/4 teaspoons ground black pepper. Rinse the pork belly under cold water and pat dry with plenty of paper towels. Look for pork belly that has about a 1:1 ratio of muscle to fat. 2 to 3 pounds pork belly. 2 tbs coarsely ground black pepper. 1 tsp pink curing salt (optional) instructions. place the pork belly directly on the grill grates, close the lid, and smoke for approximately 6 hours, or until the internal temperature of the pork belly reads 155 degrees f. Let the bacon chill completely in the refrigerator before slicing. 1/2 cup grade a or b maple syrup. Remove pork belly from bag and wash any large deposits of salt under cold. 5 lb pork belly, skinned and trimmed (as described above) 1/3 cup maple sugar (can substitute brown sugar) 1/4 cup kosher salt. Place in the coldest part of the refrigerator and cure for 5 days, flipping bag about every 12 hours. Coat entire pork belly with the cure and place in a large resealable plastic bag.