This year I celebrated Canada Day with my Traeger Grillfriend from RONA by smoking Maple Bacon! In less than a week’s time you can have some of the best homemade bacon you’ll ever have.
Start by getting yourself at least 3lbs of skinless pork belly which you’ll need to cure for 3-5days. I made 6lbs and roughly followed a maple bacon recipe I found on YouTube.
3lbs Raw Pork Belly (skin Removed)
4 ½ teaspoons kosher salt
4 ½ teaspoons ground black pepper
3 tablespoons dark brown sugar
3 tablespoons paprika
½ cup of Canadian Maple Syrup
¾ cup distilled water and lastly
½ teaspoon of Prague Powder #1(pink curing salt)
Once in a sealed freezer bag you’ll need to pop the belly into the fridge for 3-5 days flipping every day. I did mine for 4 days. You’ll need to rinse off the cure and pat dry before smoking with hickory pellets at 180°F for about 3 hours.
Let cool and slice as thin or thick as you’d like. Enjoy!
