Maple Brown Sugar Bacon Cure Recipe
Maple Brown Sugar Bacon Cure Recipe. Stir together water, salt, brown sugar, instacure, and vanilla in storage tub until solids are dissolved, about 3 minutes, then add. Heat just until warm (stovetop or microwave).
Place the bag on a baking dish to catch possible leaks, and allow it to cure in the refrigerator for 1 week, flipping it over and moving around the liquid each day. In a plastic container mix the salt, brown sugar, black pepper, bay, garlic, onion and thyme together well. Place the bacon on the top rack of the oven and then turn the oven on to 400°f.
Sprinkle The Tops With Brown Sugar And Rub It In Gently.
1 cup of maple syrup; Brush the warmed sugar mixture over the bacon strips. Combine the brown sugar and maple syrup in a bowl or small saucepan.
Bake The Bacon For 20 Minutes Or Until Browned And Starting To Darken A Bit Around The Edges, Rotating After 10 Minutes.
I think you'll enjoy our recipe for maple cured bacon. Whats people lookup in this blog: Rub mix all over pork belly.
Flip Each Slice Of Bacon Over And Smooth A Thick Coat Of Glaze Over The Other Side.
1/2 cup brown sugar, plus more as needed Bake until bacon is cooked to your desired texture and glaze has thickened. Bake the bacon in the preheated oven for about 30 to 35 minutes, or until nicely browned and slightly crisp.
You Do Not Have To Taste It But If You Want To Taste It You Want To Make Sure You Do It Before You Add The Pink Salt.
2 tablespoons of vanilla extract; Taste to make sure you like it. Stir together water, salt, brown sugar, instacure, and vanilla in storage tub until solids are dissolved, about 3 minutes, then add.
Celery Juice Instead Of Curing Salt (It Can Contain More Sodium Nitrite And Make It Less Salty) Use This Brine With The Same Process Above.
Rinse and pat dry pork belly. Mix well and drizzle some maple syrup on the pork belly and season with your curing mixture. Pin on charcuterie the art of the cure.
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