Here are my basic instructions for bacon, including two different dry cures, depending on what is available in your area.
Maple Cured Bacon
Uses either Prague Powder #1 or Morton Tender Quick (depending on what is available to you).
I’ve noticed several posts on this forum about using Prague Powder #1 (Pink Curing Salt) vs. Morton Tender Quick. Morton Tender Quick is pretty much available at any basic supermarket. For most people though, Prague Powder #1 must be ordered. Either one will give you the same results, as long as you use each in the correct proportions. Use whichever cure is available in your area.
CURE OPTIONS:
Prague Powder #1 Cure (per pound of belly)
1 Tablespoon Kosher salt (Morton’s)
1/2 teaspoon Prague Powder #1 (Pink Curing Salt)
1 Tablespoon brown sugar
1 Tablespoon maple syrup
Morton Tender Quick Cure (per pound of belly)
1 Tablespoon Morton Tender Quick
1 Tablespoon brown sugar
1 Tablespoon maple syrup
If desired, go ahead and add your special twist with additional flavors to the cures like garlic powder, black pepper, etc., but your bacon will be delicious with just the basic cure.
PROCESS:
Prepare a batch of cure using the ratios above per 1 pound of meat. Rub the belly with the cure making sure to evenly distribute it over the entire surface of the belly. Place in a zip lock bag. Place in the fridge and allow to cure for 7 days per inch thickness of belly. Flip the bags once every day and massage the meat to ensure even distribution of the cure.
When fully cured, remove meat from bags and rinse in cold water, washing off all the excess salt and cure. Soak in plain water for 30 minutes to further remove excess surface salt. Dry with paper towels and place on a rack, set over a sheet pan. Place in fridge, uncovered, and allow to dry for 24 hours to form a pellicle.
Cold smoke phase:
Use 5-6 oz chips and/or split slivers of wood for fairly smoky bacon. Good is hickory, cherry, maple or any combination. Smoke using the cold smoke plate and a pan of ice for 5 hours (20 minutes full blast, 40 minutes off) keeping the ambient box temperature below 100 degrees.
Hot smoke phase:
After 5 hours, remove the cold smoke plate and pan of ice (water at this point). Remember to dump out your water from the drip pan and slide it under the smoker (if you are using the drip pan that came with the SI for ice). Set temp to 200, and continue to smoke until an internal temperature of 150 (will take about 2+ hours).
For more pronounced maple flavor, brush lightly with maple syrup immediately after removing finished bacon from smoker. Add a sprinkling of fresh cracked black pepper for maple/pepper bacon.
Cool 1 hour lightly tented with foil.
Chill for 24 hours or more, then slice to desired thickness.
