What is a good brine for bacon?

What is a good brine for bacon?

Homemade Bacon Wet Brine

  • 1 gallon warm water.
  • 1 cup brown sugar.
  • 1 cup white sugar.
  • 1 cup salt (canning or kosher, not iodized)
  • 1 tsp pink curing salt/ Insta Cure #1 (can use up to 1 Tbsp)

How much maple syrup does it take to cure bacon?


  1. Deselect All.
  2. One 3- to 5-pound pork belly, skin removed.
  3. 2 tablespoons dark maple syrup (Grade B or dark amber)
  4. 3 tablespoons sugar.
  5. 2 tablespoons kosher salt.
  6. 1 teaspoon pink curing salt.
  7. 1 teaspoon freshly ground black pepper.

How does maple bacon get its flavor?

Brush slices with maple syrup and, if desired, sprinkle with pepper. Bake 10 to 15 minutes more or until bacon is crisp.

How do you smoke maple bacon?

Smoke at 200-225° F until bacon reaches an internal temperature of 150° F. This should take 2-3 hours depending on your smoker’s temperature and the thickness of the pork belly. Refrigerate bacon to cool completely before slicing.

Why is my homemade bacon so salty?

What Makes Bacon Too Salty? Often, when bacon tastes too salty, it’s because the pork belly was exposed to the curing salt for too long. You can cure bacon for anywhere from 3 to 10 days, but if you’re looking for a less pronounced salt flavor, try to limit the curing process to 5 days.

Can you cure bacon for too long?

It can also be a bit too effective if you let the bacon cure too long or use too much salt in your cure, resulting in meat that tastes overly salty (yes, you can have too much salt in bacon).

Can you cure bacon without pink salt?

It is absolutely possible to cure bacon without nitrates; but be aware that the end product will be more the color of cooked pork and that the flavor will be akin to that of a pork roast. With or without the pink salt, homemade bacon is worth the effort.

How do you brine cure bacon?


  1. In a large food-safe container, combine 1 gallon of water, 1 cup of Kosher Salt, 1 cup of white sugar, 1 cup of brown sugar, and 1 TBS of Insta-Cure #1.
  2. Mix together until dissolved.
  3. Drop in the pork belly and make sure it stays submerged.
  4. Refrigerate for 14 days.

How do you make maple glazed bacon?

Place the bacon slices on a large, oven-safe grill pan or baking sheet and bake for 15 minutes. Remove the pan from the oven. Brush the bacon slices with maple syrup and pour off the excess fat from the pan. Return the pan to the oven and continue baking until the bacon is crispy, about 5 minutes more.

What is maple beef bacon?

Our Applewood Smoked Maple Beef Bacon is slowly smoked over natural Applewood chips for hours, giving it its delicious salty and smoky aromas with a slightly sweet flavor for a satisfying taste. It is rubbed with a perfect balance of salt, pepper, brown sugar, maple sugar, and a special spice blend.

How do you brine bacon before smoking?

Bring to a boil over high heat and cook for 10 to 15 minutes until everything is well dissolved. Pour brine into a 5 gallon plastic bucket and cool to room temperature, 6 to 8 hours. Leaving the skin on the pork belly, cut against the grain into 4 to 6 slabs so they fit inside the bucket, and inside your smoker.

Can you wash salt off bacon?

Soak and rinse… completely immerse the side of bacon for a few hours in clean, cold ice-water, drain, rinse, and repeat. A cooler is best for this, as it keeps the meat cool and offers lots of water for the salt to dilute into, otherwise a use a large pot in the fridge.