Maple Belly Bacon

Name: Bauchspeck Ahorn
Total time: 10 d
Ingredients: 28 g Nitritpökelsalz (0,5% NaNO2); 40 ml Ahornsirup (Klasse A, dunkel); 10 g Brauner Zucker; 4 g Schwarzer Pfeffer, grob gemahlen; 2 g Knoblauchpulver; 1 g Thymian, getrocknet

Curing MixPorkCold SmokingMedium10-14 daysN/A (Cold smoked)15-25 °CMaple + Apple

A sweet and smoky belly bacon refined with maple syrup and mild cold smoke. The combination of curing salt and maple syrup creates a deep caramel note in the crust. Ideal for breakfast or as a side to hearty dishes.

Ingredients(for 1 kg)

Curing Salt (0.5% NaNO2)28 g

Maple Syrup (Grade A, dark)40 ml

Brown Sugar10 g

Black Pepper, coarsely ground4 g

Garlic Powder2 g

Thyme, dried1 g

Instructions

Curing Phase

7 days

Mix all dry ingredients with maple syrup into a paste. Apply the paste evenly on all sides of the pork belly. Vacuum seal or wrap tightly in cling film. Store in the fridge at 2-4 °C, turning daily to ensure even distribution of the cure.

Rinsing and Drying

25-27 hours

Rinse the cured belly thoroughly under cold water. Pat dry with paper towels and place on a rack uncovered in the fridge for at least 24 hours until a dry, tacky surface (pellicle) has formed.

Cold Smoking

3 x 8 hours (with breaks)

Cold smoke the belly at a maximum temperature of 25 °C using maple and apple wood. Smoke for 8 hours, then rest in the fridge for 16 hours. Repeat this cycle three times for a balanced smoke flavor.

Resting

2-3 days

After the final smoking session, wrap the bacon in butcher paper or cheesecloth and rest in the fridge for at least 2-3 days. This allows the smoke flavor to distribute evenly and the bacon to develop its full character.

Pro Tip

For a more intense maple crust, lightly brush the bacon with maple syrup after smoking and briefly caramelize in the oven at 80 °C.

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