Resulting in the perfect combination of fat, pork, salt and a sweet smokey flavour. Slice and freeze any bacon that will not be used in the next week.Made from 100% pork belly, our bacon is slow cured in delicious maple and smoked over Australian Mountain Ash woodchips. Let the pork cool and put it in the fridge, covered, overnight.Put the pork in a 180 F oven or smoker and cook until the internal temperature is between 130 and 140 F.Pat the pork dry with paper towels and put in the fridge, uncovered, overnight to get a dry surface.Rinse the pork under running water and then soak in cold water for 1 hour, changing the water once.Put the bag in the refrigerator and let it cure for 10 days, turning the bag every day or two.Scrape as much of the material that fell onto the plate as possible into the bag. Mix the pink salt, Kosher salt and brown sugar together.Put the pork on a plate and inject maple syrup into pork slab.1 kg (2.2 pounds) pork shoulder or butt slab (less than 3 inches thick), weighed after trimming.Note the maple flavour is not what you get in commercial maple bacon where artificial flavours are used. The maple syrup gives a complex sweetness. Buckboard bacon is fattier than Canadian (Back) Bacon and leaner than Belly (Side) Bacon. Please note, it is detailed and 25 minutes long. Raw, cured pork Baked Beans, Maple Cured Bacon. bacon Maple cured bacon - MacKenzie Bacon. I let it cool and covered it in the fridge overnight to let the smoke penetrate. Not the food youre looking for Try these: maple cured bacon. This can be done in a 180 F oven but the bacon won’t have the smoke taste. I preheated my smoker to 180 F and smoked the pork until the internal temperature of the pork was between 130 and 140 F. The surface of the pork has to be dry and tacky to get a good smoke taste. I patted the pork dry with paper towels and then put it in the fridge, uncovered, overnight to let the surface dry. I rinsed the meat off under running water and then soaked it in cold water for an hour, changing the water once. I turned them and rubbed the cure into the meat. My slabs were 3 inches thick so I put them in the fridge for 10 days (3 inches times 3 days plus a day). For each inch of the thickest part of the pork, put the bacon in the fridge for 3 days plus one more day. You need to put the bacon in the fridge to cure. I repeated this with the other two slabs. I sealed the end of the bag with sucking the air out. I put the pork in a vacuum bag and got as much of the material that fell onto the plate as possible into the bag. This is the basic bacon recipe that you can use as a starting point for all kinds of experimentation. I rubbed that mixture into the surface of the pork. Then, for each kilogram of pork I mixed together: If you work with pounds, you want to inject 2 teaspoons of maple syrup for each pound of pork. I injected 25 ml of maple syrup into the pork with a syringe injector. For each kilogram of pork and put it on a plate. I cut it into 3 slabs that have to be under 3 inches thick. I found a whole butt and had to skin and bone it. You can buy a boneless pork butt or shoulder roast, untie it and use the slab to make bacon. It is important to not use too little or the pork may spoil during smoking. It is important that you don’t use too much curing salt as excessive sodium nitrite is bad for you. Whatever it is called, you are looking for a product that is 93.75% salt and 6.25% sodium nitrite. The curing salt usually used is called Prague Powder #1, Instacure #1 or many other names. Without the curing salts, the meat may spoil. Bacon is cooked at low temperatures and cured for a long period of time. The curing salt is a mixture of salt and sodium nitrite that gives the bacon its cured flavour and red colour. The salt pulls the moisture out of the meat. You make a mixture of salt, curing salt and a sweetener. To make dry cured bacon you need to understand the process of curing. If you don’t want to sit through a video, I will list my steps below. I decided it was time to do a detailed video on making Maple Buckboard Bacon. I have a friend who uses my recipe and wanted to try maple bacon. If you have followed this blog, you know that I love bacon.
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