serves
8
prep
10 minutes
cook
3:30 hours
difficulty
Easy
serves
8
people
preparation
10
minutes
cooking
3:30
hours
difficulty
Easy
level
Ingredients
- ¼ cup kosher salt
- ¼ cup maple sugar
- ⅛ cup coarsely, freshly ground black pepper
- 1½ tsp pink curing salt, such as Prague Powder #1 (see Note)
- 1.3-1.8 kg (3-4 lb) piece pork belly, skinned
- ⅓ cup pure maple syrup, plus more for serving
- A dozen of your favourite biscuits for serving (see Note)
Curing time: 7 days. Drying time: 2-4 hours. Chilling time after smoking: at least four hours, or overnight.
You will need a smoker for your barbecue to make this recipe. You’ll also need maple wood chunks or chips (if using the latter, soak in water to cover for 30 minutes, then drain); a large resealable plastic bag.
Instructions
- Place the salt, maple sugar, pepper and pink salt in a mixing bowl and mix well with your fingers, breaking up any lumps in the sugar.
- Place the pork belly on a wire rack over a rimmed baking sheet. Paint it on all sides with the maple syrup. Sprinkle half of the cure on top and rub it into the belly. Invert the pork, sprinkle the remaining cure over, and rub it in. Place the belly (plus any excess cure) in a large, sturdy, resealable plastic bag in a foil pan or roasting pan on the bottom shelf of your refrigerator.
- Cure the belly for 7 days, turning it over twice each day to redistribute the liquid that will accumulate.
- Drain the pork belly. Blot it dry with paper towels. Place the belly on a wire rack over a rimmed baking sheet in the refrigerator or in a cool place in front of a fan (the goal is to create good airflow) and let it dry until the surface feels tacky, 2 to 4 hours, or as long as overnight.
- Set up your smoker following the manufacturer’s instructions and preheat it to 100°C (250°F). Add the maple wood chunks or chips to the coals. Place the pork belly directly on the grill grate. Smoke the pork belly until bronzed with wood smoke and firm, 3 to 4 hours. The internal temperature should reach 68°C (155°F). (Insert an instant-read thermometer probe through the side of the bacon at one end.)
- Transfer the bacon to a wire rack over a baking sheet and let it cool to room temperature. Tightly wrap it in plastic wrap and refrigerate for at least 4 hours, ideally overnight.
- Slice and cook (grill, pan-fry, or bake in the oven). Split and grill or toast the biscuits. To serve, pile the cooked bacon on the biscuits. Drizzle with maple syrup and dig in!!
Note
- Prague Powder #1, also known as cure #1, pink salt or pink curing salt, is used in curing or preserving various cuts of meat, such as bacon, sausages and jerky. It is available from specialist retainers and barbecue suppliers.
- Here, Steven is referring to American-style biscuits, such as these or these . Or try these , which can be made up to four days before serving and kept chilled.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
