Smoked Maple Syrup Bacon

Smoked Maple Syrup Bacon
This is my brine and smoking method for maple syrup bacon; it makes enough for one pork belly.

Pour water sodium nitrate curing salt coarse salt brown sugar and maple syrup into a large kettle.

Bring to a boil over high heat and cook for 10 to 15 minutes until everything is well dissolved.

Pour brine into a 5 gallon plastic bucket and cool to room temperature 6 to 8 hours.

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.

Place into the bucket of brine and weigh down with a glass or ceramic dish to keep the pork submerged.

Cover and refrigerate for 5 to 7 days rearranging the pork in the brine daily.

ArnoldGreg August 28, 2024