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Makin’Your Best Bacon
What Do USDA Beef Grades Really Mean? Are You Ready for a Challenge? Buckboard Bacon
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A Mouthwatering Maple Bacon Recipe
Danny’s Easy Maple Bacon Ingredients
Once the bacon has become firm (7 days or a tad longer), rinse 3 times, making sure to get all salt off. Then, cut a single slice off, fry it, and taste-test it. If it tastes too salty, don’t worry. Get a large pot of boiling water and place the slab of bacon in the water for a couple of minutes. This blanches the meat. After about 2 minutes, remove bacon from boiling water and immediately submerge in cold water. Let sit for an additional 2–3 minutes. Take out and pat dry. Smoking Get the smoker temperature to 185 F. Use maple wood and a few sticks of green maple, if possible. As the smoker gets ready, add any extra spices you like to the slab of bacon, then apply a generous layer of maple syrup. Place in smoker and smoke until your pork belly reaches an internal temperature of 145 F. Once it hits 145 F, remove bacon from smoker and submerge in cold water for 5 minutes. Take out, pat dry, and let rest for 30 minutes. Then, place in refrigerator for 2 hours before slicing.
• 5 pounds pork belly • 1 cup brown sugar • 6 tablespoons kosher or canning salt • 2 1/2 teaspoons coarsely ground black pepper • 2 teaspoons curing salt/Prague powder ( Optional : Read directions on container for how many teaspoons per pound of meat.) • 1 cup maple syrup (Do not use imitation!) Directions 1. Rinse the pork belly under cold water. Pat dry with paper towels. 2. In small bowl, combine brown sugar, salt, pepper, and curing salt. 3. Rub seasoning mixture into all sides of the pork belly. 4. Place pork belly, along with any leftover curing mixture, into container. Cover with lid or plastic wrap. 5. Place in refrigerator for 7 days (up to 14 days for extra-thick bacon). Turn every 2 days.
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