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

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Recipe Summary

prep:
30 mins
cook:
8 hrs 20 mins
additional:
5 days
total:
5 days
Servings:
1
Yield:
1 pork belly
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • On smoking day, remove pork from the brine and rinse well under cold running water, rubbing to remove all external brine. Pat pieces dry and place onto smoker racks. Allow pork pieces to stand, preferably underneath a fan, until the surface of the meat becomes somewhat dried and notably glossy, 1 to 3 hours depending on air circulation.

  • Smoke pork belly slabs using wood of your choice at a temperature of 90 to 110 degrees F (32 to 43 degrees C) for 8 to 12 hours. Remove rind before slicing.

Nutrition Facts

34140 calories; protein 593.4g 1187% DV; carbohydrates 321.5g 107% DV; fat 3366.4g 5179% DV; cholesterol 4572mg 1524% DV; sodium 316217.9mg 13176% DV. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
04/07/2007
If you have a smoker, this is a great sweet bacon recipe. I have this recipe at home and just love it, I found that maple wood worked best for smoking as it produced the most constant temp. Read More
(17)
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/07/2007
If you have a smoker, this is a great sweet bacon recipe. I have this recipe at home and just love it, I found that maple wood worked best for smoking as it produced the most constant temp. Read More
(17)
Rating: 4 stars
03/08/2012
note: sodium nitrate and saltpeter are 2 different things sodium nitrate being the better choice. Read More
(1)
Rating: 4 stars
08/16/2019
Reduced the salt as the first batch was to salty . The second batch turned out perfect Read More
(1)
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Rating: 5 stars
04/06/2020
I added 2tbl spoon garlic powder and 1tbl spoon pepper and 1 c of maple syrup in stead of 1/2 c Read More