Maple-cured smoked bacon from Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn

  • maple sugar
  • maple syrup
  • pork belly
  • kosher salt
  • pink salt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • okcook on February 18, 2012

    It is sweet and so it is difficult to cook without burning the residual sugar. Must rinse the belly well after curing.

  • fprincess on February 09, 2012

    After finishing the batch I can say that I don't find this bacon to be very versatile because it's quite sweet with the maple cure. I will use another recipe next time. Photo here: http://forums.egullet.org/topic/117030-cooking-with-ruhlman-polcyns-charcuterie/page__st__600__p__1894779#entry1894779

  • fprincess on July 19, 2011

    My first batch is good, although a little salty. It got a little charred during smoking because my smoker got too hot. I would use pork belly with the rind next time, but for some reason the rind had been removed when I bought it. I used hickory which is a little strong, so I will use something else next time. http://egullet.org/p1825858 http://egullet.org/p1825861

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