Maple Buckboard Bacon, You Can Make It

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat and calories, while pork belly can be more affordable.

maple syrup

🥗Healthier: honey

💰Cheaper: corn syrup

Honey is a natural sweetener, while corn syrup is often less expensive.

Remove the skin from the pork shoulder by cutting underneath it and peeling it back with a sharp knife.

Cut down to the bone on the fat side to expose it, then use a narrower knife to cut around the bone and remove it.

Cut the pork into pieces no thicker than 3 inches and no longer than 6 inches for curing.

Prepare the curing station for applying the dry cure to the pork.

Weigh 3 grams of pink salt, and measure 15 milliliters each of brown sugar and kosher salt, mixing them together.

Inject 25 milliliters of maple syrup into the pork every inch or so to enhance the flavor.

Sprinkle half of the curing mixture over the pork, rub it in, then flip the meat and apply the other half, ensuring even coverage.

Place the pork into a Ziploc bag, scraping all curing mixture from the plate into the bag before sealing it without sucking the air out.

Store the bag in the fridge for 9 to 10 days, massaging it daily to ensure even curing.

Cooking Techniques

Equipment Needed

Spice Level: