cured pork

This homemade maple espresso bacon is made with pork belly and cured with maple syrup and espresso. Here's how to make it.

Homemade Maple-Espresso Bacon

pork

dark brown sugar

maple syrup

salt

espresso powder

black pepper

water

Hickory or applewood sawdust, chips, chunks, or bisquettes

Rinse

Rinse and pat the pork belly dry. Trim any scraggly edges so the pork belly forms a neat rectangle. Save the scraps for homemade sausage, if desired. (Who in his right mind doesn&#8217;t desire sausage?)

Coat

In a medium bowl, mix the brown sugar, maple syrup, salt, espresso powder, curing salt, pepper, and enough water to make a sludgy mess. 

Refrigerate

Using your hands, slather the mixture all over the pork belly, turning to coat all sides. Slip the floppy belly into a large resealable plastic bag and seal it. Fit the belly, in its bag, into a baking dish and then slide the whole thing into the fridge. Refrigerate for 7 days, making sure to flip the bag and massage the liquid that accumulates in the bag into the pork belly once a day.

Prepare

After 7 days, remove the pork belly from the bag, rinse it thoroughly under cool running water, and pat it lightly dry. Set up your smoker, charcoal grill, or gas grill for hot smoking using sawdust, chips, chunks, pellets, or bisquettes.

Smoke

Smoke the meat in your smoker (or, if using a charcoal or gas grill, over indirect heat) making sure to keep the temperature at 200°F (93°C), until the internal temperature of the bacon registers 150°F (65°C), roughly 3 to 4 1/2 hours, give or take some time depending on the size of your pork belly and the exact temperature of your smoker. [If you don&#8217;t have the means to smoke the pork belly, you can make the bacon by brushing the fatty side with liquid smoke and then baking it in a 200°F (93°C) oven until it reaches an internal temperature of 150°F (65°C).] Remove the bacon from the smoker and let it rest until it&#8217;s cool enough to handle.

Slice

Grab a sharp knife, slice the cooled bacon as thickly or as thinly as you please, and cook it up any way you want. I can&#8217;t resist sizzling it up in a skillet. Wrap the rest tightly in plastic wrap and refrigerate for up to 1 week or freeze it for up to 2 months. Originally published May 30, 2014.

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Learn how simple it is to make homemade bacon. All you need is time and a few ingredients.

How to Make Homemade Maple-Espresso Bacon

Classic Italian Spaghetti Carbonara with cheese and bacon. A cheesy pasta dish, easy to make &amp; a family favorite.

Bacon Carbonara

garlic,

eggs, lightly beaten

Salt and pepper

Left over pasta, approx 2 servings

Cup Parmesan cheese, grated

Tablespoon Fresh Chopped Parsley

Cup Pancetta bacon

salt and pepper

Melt butter in your frying pan, add garlic,...

Melt butter in your frying pan, add garlic, bacon and any chosen vegetables. I used thinly sliced brussels sprouts and mushrooms. Toss until cooked through, then add the cooked pasta, combining.

When the pasta has heated through, briefly remove...

When the pasta has heated through, briefly remove the pan from the heat, pour the beaten eggs over the pasta, toss until cooked and the egg has stuck on to the pasta. Then add the grated Parmesan and toss until it is nicely distributed. return to heat to warm through and cook the eggs.

Turn out onto pasta bowl, sprinkle with extra...

Turn out onto pasta bowl, sprinkle with extra  Parmesan if you wish, and add chopped parsley to garnish

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Bacon Carbonara

Top 2 cured pork recipes from across the web

The most viewed cured pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Homemade Maple-Espresso Bacon

Bacon Carbonara

The most viewed cured pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine