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Humble pantry staples can create an extraordinary Homemade Dry Cured Bacon Recipe (Brown Sugar & Maple) when treated with proper heat and technique. This recipe celebrates pork belly, or skin-on, coarse kosher salt and prague powder #1 in under 2 hr 15 min, providing a reliable, flavor-packed dish you will want to make again and again.
Ingredients
32 servings
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Step-by-Step Instructions
1
Mix Dry Curing Rub & Coat Pork Belly
In a bowl, **whisk kosher salt, Prague Powder #1, brown sugar, maple syrup, black pepper, and garlic powder**. Rub cure mixture thoroughly over all sides of the pork belly.
2
Refrigerate 7 Days & Flip Daily
Seal pork belly in a gallon zip-top bag. **Refrigerate at 36°F-38°F for 7 days, flipping the bag once daily** to distribute liquid brine.
3
Rinse & Dry to Form Sticky Pellicle (12 Hrs)
After 7 days, rinse cure off under cold water and pat 100% dry. **Place uncovered on a wire rack in the fridge for 12 to 24 hours** to form a sticky pellicle skin.
4
Smoke to 150°F, Chill & Slice Thick (2 Hrs)
Smoke at **200°F (93°C) over hickory wood for 2 hours** until internal temp reaches 150°F (65°C). Chill block in freezer 45 minutes, slice into thick bacon strips, and fry in a skillet until crisp!
Chef Amara’s Kitchen Secrets & Pro Tips
- Chef's Secret Safety Rule: Always use Prague Powder #1 for 7-day cured bacon to ensure food safety and pink bacon color.
- Form Sticky Pellicle Skin: Air-dry cured pork belly in the fridge for 12 hours so hardwood smoke adheres perfectly.
- Chill 45 Min Before Slicing: Chill cooked bacon block in freezer for 45 minutes to slice uniform thick strips easily.
1. Let the Meat Rest Before Slicing: Transfer cooked meat to a cutting board for 5–10 minutes before carving. Resting allows tight muscle fibers to relax and redistribute savory juices evenly throughout the cut. 2. Protect Minced Garlic from Burning: Garlic cooks and turns fragrant in just 30 to 45 seconds. Add it toward the end of sautéing onions or aromatics so it perfumes the dish without acquiring a bitter edge. 3. Chef's Kitchen Secret: Chef's Secret Safety Rule: Always use Prague Powder #1 for 7-day cured bacon to ensure food safety and pink bacon color.
Chef’s Cooking Guide & FAQs
Troubleshooting & Quick Fixes
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Troubleshooting & Quick Fixes
- What if the Sauce for Homemade Dry Cured Bacon Recipe (Brown Sugar & Maple) Separates or Feels Greasy?: If a dairy or emulsion sauce breaks, immediately take the pan off direct heat. Vigorously whisk in a tablespoon of hot water, broth, or cream until the velvety sheen re-emulsifies.
- How to Rescue a Dish That Tastes Overly Salty?: Dilute with additional unsalted liquid (broth, cream, or water), or splash in a small touch of acid like fresh lemon juice or vinegar to soften sharp salinity.
Storage, Freezing & Reheating Guidelines
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Storage, Freezing & Reheating Guidelines
Store leftovers in an airtight glass container in the refrigerator for up to 4 days. Reheat in a preheated 350°F oven or covered skillet over medium-low heat until steaming hot throughout.
Frequently Asked Questions
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Frequently Asked Questions
Q: Can I prepare this recipe ahead of time? A: Yes, this dish can be assembled up to 24 hours in advance, kept covered in the refrigerator, and baked or cooked when ready to serve.
Q: Can I substitute common pantry ingredients? A: Yes, this recipe is forgiving. Check our substitution notes in the ingredient card for dairy-free, gluten-free, and vegan alternatives.
Home Cook Community
Kitchen Notes & Discussion
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