#MILLIONAIRE BACON RECIPE SWEET MAPLE FREE#
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To store, wrap the bacon in plastic wrap and refrigerate up to 1 week or freeze up to 2 months. Remove the rind (optional), then slice and cook as desired.Smoke the pork belly 3 hours, or until the bacon reaches an internal temperature of 150 degrees F. Set up your smoker according to the manufacturer's instructions using applewood chips, and set to 200 degrees F.Refrigerate the belly on a rack, uncovered, 48 hours. Remove the pork belly from the bag, rinse thoroughly and pat dry.It should take 7 days for a thin belly that is about 11/2 inches thick, longer for a belly that's 2 to 3 inches thick. Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm.
Coat the pork belly all over with the mixture. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in a bowl. Transfer to a resealable 2-gallon plastic bag. Remove from rack and drain on paper towels. Turn the oven to 400 degrees F and cook for about 12 to 15 minutes, depending on how crispy you like your bacon. Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven.Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer. Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon. Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours. Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle. After three days have passed, remove the pork from the brine and pat dry with paper towels.Once the brine has cooled place the peppered pork belly into the mixture until completely submerged. Press the black pepper into the pork belly.Place in the refrigerator and cool to 40 degrees F. Pour into a large container with the remaining water, and the apple cider. In a large non-reactive pot, bring half the water, 1 cup of sugar, salt, and 8 ounces molasses to a boil.Drizzle the bacon with the red pepper-maple syrup or serve on the side for dipping. Meanwhile, whisk together the red pepper flakes and remaining 1/4 cup maple syrup in a small bowl.(Bacon can be stored in an airtight container at room temperature for up to 3 days.) Transfer the bacon to a parchment-lined baking sheet.Bake, rotating halfway through, until the bacon is cooked and the sugar is dark and caramelized, about 1 hour 30 minutes.Sprinkle the bacon with the leftover brown sugar mixture. Press the bacon, one slice at a time, into the brown sugar mixture to coat. Brush both sides of each slice of bacon with maple syrup.Pour 1/2 cup of the maple syrup into a small bowl. Whisk together the sugar, cayenne, paprika, 2 teaspoons pepper and 1/2 teaspoon salt in a pie dish.
Coat the cooling rack with cooking spray. Line a baking sheet with foil and place a cooling rack into the baking sheet.Cut bacon lengthwise into nine 1/4- to 1/2-inch-thick slices.
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