It’s time for a Friday night treat.
A treat that welcomes the weekend in with both arms and embraces it whole heartedly.
How about big chunks of homemade bacon?
Why yes-that does sound like fun.
I started the night before with thick slices of pork belly and a fabulous brine and let everything hang-out in the fridge.
This was my first attempt at curing bacon and it was super fun.
I soaked apple chips and got the smoker up to 350 degrees.
The slices got laid out and that was really it.
A while later I had thick chunks of bacon just begging to be doused in maple syrup.
- 2 tablespoons cider vinegar
- 1 lb pork belly (sliced into quarter inch slices)
- 1 cup of maple syrup
- five juniper berries
- 1 Bay leaf
- ½ tsp of crushed chilies
- ¾ cup of salt
- 1 tsp cream of tartar
- Mix ingredients together and top with enough water to cover. Let sit overnight in the fridge, covered. Smoke for 60 minutes at 350 and serve with crunchy French bread.