googleef07aada28e0acf5.html Weston Brands Blog: Espresso Maple Bacon — From Scratch

Espresso Maple Bacon — From Scratch


Makes one pound

- Ingredients -
Brine
1 lb pork belly
1 shot espresso
(if you don't have espresso, use ¼ cup dark roasted coffee, made at the ratio of 6 tablespoons coffee to ¼ cup water)
¼ cup brown sugar
2 tablespoons kosher salt
1 teaspoon pink cure
Glaze
½ cup maple syrup
Coating
1 tablespoon ground espresso (or dark roast coffee)
1 tablespoon sugar in the raw

- Tools -
Weston Vacuum Sealer + bag
Weston Smoker
Peach Wood Chips (you can use any, but peach are ideal)
Basting brush
Weston Meat Slicer

Follow our detailed instructions for How to Make Your Own Bacon, From Scratch.

Marinate the pork belly in the brine ingredients 3-7 days in a sealed vacuum bag
Smoke the marinated pork belly for a couple of hours at a low temperature
Before it's finished smoking, coat the bacon in syrup, espresso, and sugar
After allowing it to rest, slice through the bacon with a Meat Slicer


Perfectly crisp, roasty bacon.

Have questions about making your own bacon, or this recipe in particular? We'd love to hear from you - post in the comments section below:


2 comments:

Anonymous said...

Sounds good but why does the recipe in the post differ from what is written on the vacuum bag, and which is right?

Shayna Bane said...

That's a great catch! Here's why you should follow the recipe and ignore the photo:

I wrote my initial idea for the brine on the bag before making it to guide myself. These recipes are usually prepared over the span of a couple of days, so on my prep day, I wrote my guide. Once I actually prepared the brine, I adjusted the recipe to include more brown sugar. Go with 1/4 cup! Sorry for confusing you.