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Pork Belly Bacon - Maple Cured/Turbinado Brown Sugar Cured & Smoked

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Hello fellow KG forum members!

 

Again, going through old pics, I came across these of a homemade bacon cook done from cured pork bellies.

 

 

On one slab, I used maple syrup and on the other, I went with straight turbinado brown sugar.

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These were smoked with apple and cherry for 12 hours.

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After, I foiled them up and put them in the freezer for a day.

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After pulling them from the freezer the next day, I simply lifted off the skin. It's easier to do this now than to cut it off beforehand.

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Into the slicer they went.

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Mmmmm! BACON!!! :-D

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Fortunately, I didn't have to waste any vacuum packaging because we ate this all in one sitting! :rofl:

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Just kidding. I divided them into smaller ziploc bags and gave them out to my family, reserving some for our home, of course!

 

 

As always, thank you for looking and enjoy the pics!

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Great job. Did you brine at all?

BSA, the best answer I could give you is, sort of, but not exactly. I did use TQ, but I didn't use any water. I rubbed it right onto the pork belly, then added in my maple syrup into one zip-loc bag and turbinado sugar into the other. When the water is drawn out of the pork belly, it ends up looking like a brine, though obviously not as watery.

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What was your opinion on maple syrup flavored vs brown sugar? Just different flavor profiles or did you find one better than the other? Trying to get sense on my end of doing just brown sugar as I usually do a maple profile.

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