Maple Bacon Cure

Maple Bacon Cure will enable you to make your own maple bacon in as little as 4 days. Net weight: 1 lbs, 8oz. - makes 15 lbs. Click here for printable instructions for brined or rub-cured. For Brined Pork Belly Use contents of Maple Bacon Cure (1.5 lb.) per 1 gallon of water* and stir thoroughly into food safe container or bag. Fully submerge 12-15 lbs. of pork belly for 4-5 days in refrigeration. Flip, move and stir daily. Remove, rinse surface thoroughly under cold running water. Place in fresh ice water for 4-6 hours. Remove and pat dry. Brush lightly with Grade ‘A’ Amber or ‘A’ Dark Maple Syrup. Par-cook in a smoker or oven to 125°F meat temp. Slice, vacuum seal and store for final cooking later with preferred method. For Rub-Cured Pork Belly Trim away pork skin, if it has any. Weigh the belly. Use 1.5 lbs. of Maple Bacon Cure for 12-15 lbs. of pork belly slab. Add a little water* (about 3 oz.) to wet the seasoning and make a thick paste-like slurry. Rub the entire surface of the belly. Wrap belly in plastic wrap several times to keep slurry firmly against belly and prevent juices from spilling out. Place in a dry container and refrigerate for 4-5 days (flipping bottom-up daily). On the final day, remove from plastic wrap, rinse & brush salty surface thoroughly. Fill container with fresh cold water* and place belly in it for 6-12 hours to draw out excess surface salt. Brush lightly with Grade ‘A’ Amber or ‘A’ Dark Maple Syrup. Par-cook in a smoker or oven to 125°F meat temp. Slice, vacuum seal and store for final cooking later with preferred method. *Note for Rub Curing – Use about 1.5 oz. Bacon Cure per 1 lb. of meat. **Use non-chlorinated water only. Ingredients Salt, Cane & Maple Sugars, Dextrose, Sodium Nitrite (0.75%), not more than 2% Propylene Glycol and Sodium Bicarbonate added to prevent caking.