Then wrap tightly and refrigerate or freeze it. If you do not want a smoky flavor, you can roast it in a 200 degree oven for about an hour to reach that same internal temperature.
#Maple pepper bacon full size#
Rinse it thoroughly with cold water and use paper towels to pat the meat dry.Īt this point, you can smoke the cured pork belly – either in a stovetop or full size smoker or on a cool side of a grill where woodchips are burning – until the bacon reaches an internal temperature of 150 degrees. Let it sit for seven days, turning the bag and redistributing the cure across all parts of the bag daily.Īfter seven days, removed the cured pork belly from the bag. Rub the outside of the bag so that the cure is massaged into all parts of the pork belly. Line a half sheet baking tray with aluminum foil (for easy clean up) and place a wire cooling rack on it. Carefully dump the curing mixture into the bag with the pork belly. Sweet, salty, crispy, caramelized, and delicious, this bacon is made with only 4 ingredients, and ready in 10 minutes in the air. Our pecanwood smoked bacon dusted with black pepper and glazed with Bissell Family Farms real maple syrup. Preheat the oven to 425 degrees F (218 degrees C). Grind the pork and bacon through the small die of the grinder into the bowl set in ice. Nest a large mixing bowl in a bowl filled with ice. Roast in the preheated oven for 10 minutes. In a small bowl, add the parsley, ice water, maple syrup, salt, black pepper, red pepper flakes, sage, thyme, ginger, fenugreek, and nutmeg and stir to combine. Arrange Brussels sprouts in a single layer on a foil-lined 10x15-inch baking pan. For a cut that doesnt fall apart and a taste you wont forget, try HORMEL BLACK LABEL Thick Cut Maple Black Pepper Bacon. Pat pork belly dry and slip it inside a gallon sized Ziploc bag.Ĭombine maple syrup, black pepper, kosher salt, pink curing salt into a small bowl. Preheat the oven to 400 degrees F (200 degrees C).
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