Recipe by rpihulak
"This is my brine and smoking method for maple syrup bacon; it makes enough for one pork belly."
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1 1/2 gallons
sodium nitrate (saltpeter)
sugar-based curing mixture (such as Morton® Tender Quick®)
packed brown sugar
1 (14 pound)
whole pork belly
maple, apple, or cherry wood chips for smoking
If you have a smoker, this is a great sweet bacon recipe. I have this recipe at home and just love it, I found that maple wood worked best for smoking as it produced the most constant temp.
note: sodium nitrate and saltpeter are 2 different things, sodium nitrate being the better choice.
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