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House Cured Maple Espresso Bacon

Ingredients

  • 5-6 pound skinless pork belly (make sure the pork belly is trimmed to an even thickness and doesn’t taper at the ends… I have done this with skin on and off and such a better flavor if you trim off the skin)
  • 3 tablespoons Lane’s BBQ Ancho Espresso Rub
  • 1/4 cup maple syrup
  • 1/4 cup kosher salt
  • 1/4 cup dark brown sugar
  • 2 teaspoons of Prague Powder #1 or Curing Salt #1
  • 1 tablespoons freshly ground black pepper
  • 1/8 – ¼ cup water
  • Handful of apple or cherry wood chips (soak in coffee)

Directions

In a medium bowl, mix the brown sugar, maple syrup, salt, Ancho Espresso Rub, curing salt, pepper, and enough water to almost turn to a past. Rub the mixture all over the pork belly. Put the belly into a large resealable plastic bag and seal it or wrap in plastic wrap depending on size. Fit the belly, in its bag, into a pan and then place the fridge. Refrigerate for 7-10 days, making sure to flip the pork belly once a day.

After the curing period remove from pan and run under cold water to rinse of mixture.  Preheat BGE to 225. I then smoke the bacon to around 150 degrees. Once cool, slice thick, throw it in a skillet & enjoy

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