Bacon Makin’ Sweetness
We got a homemade bacon kit for Xmas. It included 2 oz of maple sugar with the approximately 1/4 cup of salt, a zip lock bag and a pop-up thermometer set at 150 F.
The resulting bacon isn’t the same as the industrial supermarket stuff and the difference was a bit off-putting at first taste. A second taste and I’ll never go back to factory bacon. I imagine the difference to be somewhat like caviar compared to salty fish flavored tapioca. I can’t be certain though since I’ve never had either.
Back to maple curing kits for pork belly bacon
Leave a Comment
You might want to see my response to the stuff people throw in the box
Subscribe in a reader