Name: The Ozark Mill Restaurant at Finley Farms MAPLE SMOKED BACON Recipe
Cook time: 24 h
Total time: 24 h
Yield: 8 servings
Cuisine: American
Ingredients: 2 lbs thick-cut pork belly (for making bacon) or pre-made thick-cut pork belly; 3 tbs kosher salt; 1 cup brown sugar; 1 tbs maple sugar or pure maple syrup (for cure); 1 tsp pink curing salt (Prague powder #1); 1 tsp black pepper, coarsely ground; 1 tsp garlic powder; 1 tsp onion powder; 0.25 cup pure maple syrup (for glaze and light coating); 2 cups applewood chips (or maple wood chips if available), soaked 30 minutes; 0.5 tsp black pepper, freshly ground (for finishing)

Method

Cured bacon

Prepare cure

In a mixing bowl combine kosher salt, brown sugar, maple sugar or 1 tablespoon maple syrup, pink curing salt, coarsely ground black pepper, garlic powder, and onion powder. Mix thoroughly so the salt and sugar are evenly distributed.

Apply cure to pork belly

Trim the pork belly of any excessively thick skin but leave a thin layer of fat. Pat the pork belly dry with paper towel. Rub the cure mixture evenly over all surfaces of the pork belly, pressing so it adheres. Place the belly in a nonreactive container or large zip-top bag, place any excess cure on top, and seal.

Cure time

Refrigerate the sealed pork belly for 5–7 days. Every 24 hours, flip the bag or turn the belly and massage to redistribute the cure and any juices. The belly will firm up as it cures. After 5 days it should be noticeably firmer and slightly darker; if you prefer a stronger cure flavor, cure for up to 7 days.

Rinse and air-dry

After curing, remove the belly from the bag, discard the used cure, and rinse the belly thoroughly under cold running water to remove excess salt and sugar. Pat dry with paper towels. Place the belly on a rack set over a baking sheet and refrigerate uncovered for 12–24 hours to form a tacky pellicle (a slightly tacky surface that helps smoke adhere).

Finishing & smoking

Preheat smoker

Preheat your smoker to 190–200°F (88–93°C). If using a grill, set up indirect heat and maintain low temperature. Add soaked applewood or maple wood chips to the smoker box or coals.

Smoke the bacon

Brush a light coat of the 1/4 cup maple syrup over the pellicle on all sides of the pork belly to amplify maple flavor and help form a glaze. Place the cured pork belly fat-side up on the smoker rack. Smoke at 190–200°F until the internal temperature reaches 150°F (65°C), about 2.5–4 hours depending on thickness. Monitor wood and temperature; replenish chips as needed to maintain a steady, clean smoke.

Rest and chill

Remove the smoked belly from the smoker and let it cool at room temperature for 30 minutes. For easier slicing, refrigerate uncovered until firm, at least 4 hours or overnight.

Slice and finish

Using a sharp knife, slice the chilled smoked belly into bacon slices of your preferred thickness (1/16"–1/8" for traditional bacon). Optionally, lightly dust finished slices with 1/2 teaspoon freshly ground black pepper for contrast.

Cook before serving

Cook slices in a skillet over medium heat, or bake on a rack at 400°F (205°C) for 12–18 minutes, turning once, until crisp and caramelized to your liking. Serve warm.

Maple Smoked Bacon Recipe