Homemade Maple-Espresso Bacon

This homemade bacon is made from scratch with pork belly and cured with maple syrup, espresso, brown sugar, and black pepper. It’s then smoked to perfection. Here’s how to make it.

Homemade maple-espresso bacon on a cutting board on a stone slab

Honestly, I’m at a loss for words–hard for me, the kid who was nicknamed “Chatty Cathy” through all 12 years of school. How can I begin to tell you how phenomenally easy it is to make your own homemade bacon? Or how incalculably better it is than that flaccid, wet, store-bought mush they have the nerve to manufacture and market? Homemade bacon is as different from Oscar Mayer as Grace Kelly is from Kim Kardashian. There’s true smoked flavor, and in this particular recipe, there are sweet maple high notes and a hint of earthiness from the espresso. And the texture. Homemade bacon has an exquisite chew–even thin slices. That means you don’t have to cut a honking 1/4-inch-thick piece just to sink your teeth into it. Of course, if you’re a Baconite—a true bacon lover—you know there’s no end to what you can do with it. Like bacon and egg sandwiches (below), my breakfast every morning for a week. And there are the baked goods–bacon and Parmigiano-Reggiano bread, anyone?–the stews, soups, casseroles, desserts, candies. The list never ends. And every day, Baconites all over the world come up with more and more ways to use this food of the gods.

But without a doubt, one of my favorite ways to use homemade bacon, since it has the right amount of firm meat, is for lardons–those marvelous little creatures that can be sprinkled on salads, tossed in coq au vin, folded into doughs, or eaten out of hand. If there is one thing I want you to take away from this post—the one lesson that Fatty Daddy can give you is this—YOU CAN MAKE BACON AT HOME. You must make bacon at home. It’s an imperative—that is, if you love bacon. Sure, you need some sort of smoker, but your tiny rusty Weber grill that you wheel out into the middle of the driveway every weekend will work. Trust me. Now go forth and start makin’ bacon.

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SwirlSliced BaconHomemade Maple-Espresso Bacon

You’ve heard this a million times, but it’s crucial to find a great butcher, one you can talk to and explain all the odd things you’re doing and how he or she can help. Once a butcher knows you’re not a dilettante but really care about what you’re cooking, you’ll have a friend for life. The new blood-stained love of my life is my butcher, Christy Buso of the Meat Center in Watertown, CT. Whenever I call, she’s never daunted, just challenged. She gave be some excellent pieces of pork belly for this recipe. The One is jealous….–David Leite

What Is pink salt?

Pink salt, is a curing salt (made of 94% plain ole salt and 6% sodium nitrite) that does a few special things to meat: It changes the flavor, preserves the bacon’s red color, prevents fats from developing rancid flavors, and—most importantly in home curing—prevents many strains of bacteria from growing. It’s sold under various brand names, such as Tinted Curing Mix or T.C.M., DQ Curing Salt, Prague Powder #1, Curing Salt #1, and Insta-Cure Salt #1. Do not buy Insta-Cure Salt #2, which is used for air-cured meats that aren’t cooked, such as pepperoni, hard salami, Genoa salami, prosciutto ham, dried farmer’s sausage, capicola, etc.

Video: How to Make Homemade Maple-Espresso Bacon

Homemade Maple-Espresso Bacon

  • Quick Glance
  • (5)
  • 25 M
  • 7 D, 4 H
  • Makes 90 slices (about 5 pounds)
5/5 - 5 reviews
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Rinse and pat the pork belly dry. Trim any scraggly edges so the pork belly forms a neat rectangle. Save the scraps for homemade sausage, if desired. (Who in his right mind doesn’t desire sausage?)

In a medium bowl, mix the brown sugar, maple syrup, salt, espresso powder, curing salt, pepper, and enough water to make a sludgy mess. 

Using your hands, slather the mixture all over the pork belly, turning to coat all sides. Slip the floppy belly into a large resealable plastic bag and seal it. Fit the belly, in its bag, into a baking dish and then slide the whole thing into the fridge. Refrigerate for 7 days, making sure to flip the bag and massage the liquid that accumulates in the bag into the pork belly once a day.

After 7 days, remove the pork belly from the bag, rinse it thoroughly under cool running water, and pat it lightly dry. Set up your smoker, charcoal grill, or gas grill for hot smoking using sawdust, chips, chunks, pellets, or bisquettes.

Smoke the meat in your smoker (or, if using a charcoal or gas grill, over indirect heat) making sure to keep the temperature at 200°F (93°C), until the internal temperature of the bacon registers 150°F (65°C), roughly 3 to 4 1/2 hours, give or take some time depending on the size of your pork belly and the exact temperature of your smoker. [If you don’t have the means to smoke the pork belly, you can make the bacon by brushing the fatty side with liquid smoke and then baking it in a 200°F (93°C) oven until it reaches an internal temperature of 150°F (65°C).] Remove the bacon from the smoker and let it rest until it’s cool enough to handle.

Grab a sharp knife, slice the cooled bacon as thickly or as thinly as you please, and cook it up any way you want. I can’t resist sizzling it up in a skillet. Wrap the rest tightly in plastic wrap and refrigerate for up to 1 week or freeze it for up to 2 months. Originally published May 30, 2014.

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Recipe Testers Reviews

I love the looks of this smoked, mahogany-colored homemade bacon. The flavors meld quite nicely with the light smokiness and provide tantalizing nuances of sweet maple and coffee. The result was nice and tender, fabulous-looking inside and out, and a great substitute for your usual bacon in any preparation.

I can’t say that I found massaging the bacon made much difference in the final taste, though I did this and flipped the bacon every day as written. The smoking procedure took 4 1/2 hours at a temperature around the 200°F mark. The final internal temperature of my bacon was a bit higher than 150°F, closer to 160°F.

Homemade Bacon Process

This is a true story: I gave a bit of this homemade bacon to a butcher friend of mine last Friday. Today he came up to me and hugged me. He said it was the best bacon that he had EVER had. This IS the perfect bacon. I'm completely head over heels.

When I made the bacon, I mixed the cure and was instantly taken with the aroma and told my wife that this would be a GREAT bacon. I massaged the belly a couple of times a day and flipped it religiously every morning. After 8 days, I set up my trusty, modified Brinkman smoker with hardwood lump charcoal and some applewood chunks. About 40 minutes after lighting the charcoal, I put the lid on for a few minutes and when the smoker came up to 205°F I added the cured belly and a small handful of applewood chunks. About 20 minutes into the smoking, against most conventional wisdom, I threw another small handful of applewood chunks on the coals. I kept the temperature in the smoker as close to 225°F as possible for another 3 3/4 hours.

When the internal temperature of the bacon hit 150ºF, I pulled it from the smoker and let it cool for 15 minutes. I then wrapped it tightly in plastic wrap and put it in the refrigerator. Four hours later, I took the bacon out and sliced it. I have used this bacon on pizza, with wilted greens, on a bacon and egg and ciabatta sandwich, and I must say it is AMAZING all by itself and has elevated everything I've made with it.

This homemade bacon was the funnest recipe to test. I've been wanting to make bacon forever. The bacon was simple to assemble and forget about except for the daily squishing of the bags.

I asked a local chef and friend who makes charcuterie if he had any extra Insta-Cure #1, and he was surprised as he always cures bacon with #2. But I took my 3 pork bellies, which were skinless and, frankly, on the thin side and split one in half and made identical recipes using #1 and #2 Insta-Cure. Last night I washed off the cure and set the bellies on wire cooling racks overnight. Today was the 9th day and a friend fired up his Big Green Egg for me using applewood chunks. He left for work and I settled in with a book, having no idea how long it would take. When the alarm went off 35 minutes later, I was in a bit of a panic since I had no idea how to operate the Big Green Egg and I was sure this was user error. Much to my surprise, the interior was at the correct temperature of 150°F. I let it cool.

When everyone assembled, we sliced it and fried it up. It produced all the right smells, rendered a nice amount of fat, and sizzled up perfectly. To ensure fair testing, we felt it our civic duty to really taste it and managed to eat all 3 pounds of bacon between the 4 of us.

We tasted the homemade bacon 3 ways. The first was straight-up bacon munching. All 4 of us had the same immediate reaction—the bacon wasn't very salty. In fact, it was a bit on the sweet side. Delicious, but a bit different. There was also no measurable difference between the #1 and #2 cures in color or taste. For dinner, we made no frills BLTs. The bacon in this sandwich was a whole new level of fabulous. Even though the bacon wasn't as crisp as one would normally find (probably due to the fact it had been hand sliced and was a bit thicker than a meat slicer would create), when I bit into it, the bacon easily pulled. The final dish was a bacon macaroni and cheese.

The sounds of ecstasy from all of us would have made a great soundtrack for a "blue movie." In the end, we loved that this bacon wasn't nearly as salty as regular bacon, and that the flavors of both coffee and maple syrup were distinct and individual. Now that's my idea of good pork!

I have done my share of smoking, but this was the first time I made bacon. I'm glad I did! It had a richly porky, nicely salted, slightly peppery, pleasantly sweet taste with a lingering maple syrup flavor. It was fantastic, even when I sliced a piece fresh off the smoker! When thickly sliced and fried in a pan, it was just as tasty and became crisp on the outside while the center remained nice and chewy. The edges were deeply caramelized during the smoking from the rendered fat and sugary rub. This bacon was worth every bit of the wait time.

It really was very easy, quick in terms of hands-on time, and there wasn't much cleanup involved. I really liked that there was a lot of meat and not as much fat as you get from bacon sold in grocery stores. When I ordered my pork belly from the butcher, I asked if he could sell me some Insta-Cure #1 curing salt. He gave me what I needed plus a bit more for 50 cents. I didn't have espresso powder so I used finely ground darkly roasted coffee beans.

We all absolutely loved it.

I absolutely could not wait to smoke this gorgeous piece of pork belly. I was lucky enough to get a nice, thick, beautifully rectangular piece of pork belly to smoke. It was exactly 6 pounds and it was a perfect rectangle, so I didn't bother cutting it. I used Ground Espresso blend from Trader Joe's (100% Arabica), pure maple syrup, organic dark sugar cane, and as black peppercorns, pimenta do reino. The timing was exactly 3 hours, though I am sure it could take less time, depending on the thickness of the pork belly. The end result was a gorgeous piece of homemade bacon. After removing the skin, I was able to cut it into 3 slabs of bacon (2 pounds each).

Of course, we had to fry some right after it cooled off. I decided to cut nice thick slices, and the general taste was a nice, smoky, sweet taste. Perhaps because I am Portuguese, I felt it could be a tad saltier—and I'm not saying MUCH more, just a bit. Nevertheless, my girls had to add it to their salads right away!

This recipe for home-cured bacon is quite good. The maple flavor is very subtle and the coffee doesn't come through so much as coffee, but rather as an earthy richness and depth of flavor. The cure is on the sweeter side, which, contrary to what one might think, makes the bacon more versatile. It'll go well with your breakfast eggs and grits, but it also does nicely in Asian preparations. I used it in fried rice, and it was a perfect fit with the otherwise Chinese ingredients.

While the recipe calls for curing and smoking the pork belly without the skin on, I tried it both with the skin on and off, and preferred it with the skin removed prior to curing. The cure penetrated the meat more thoroughly, and the flavor was more vivid and consistent throughout the slab. The uncured rind can be used to make your own pork rinds and lard. The one advantage to waiting until after smoking to remove the skin is that it's much easier to remove after smoking. Other than that, I can see no advantage to leaving it on.

I didn't have any large plastic bags on hand, so I used my vacuum sealer and cut a bag to size. The vacuum-sealed bag keeps the cure and the juices in contact with the meat, so all you need to do is flip it every couple days.

The smoking process, if you use the temperature given, will take roughly 3 hours. Start measuring the temperature much earlier, of course, as the time will vary quite a bit depending upon the thickness of your pork belly and the exact temperature of your smoker. I used applewood chunks. (I prefer chunks to chips as the chunks can produce smoke for hours, whereas chips will quickly burn up.)

This homemade bacon had a wonderful savory flavor and a texture that's different than store-bought bacon with a crisp, not crumbly, texture and a wonderful chew. Even with the brushing of the liquid smoke, it didn't have much, if any smoky, flavor. We can't wait to try smoking pork belly with wood chips, so much so that my husband's request for an early Father's Day gift is now a smoker in order to try this again—and soon!

My pork belly weighed 5 1/4 pounds and didn't need trimming to become a neat rectangle. I mixed the rub ingredients and they turned the color of brownie batter but with the consistency of wet sand. I had a hard time making it stick on the pork belly and ended up having to wet my fingers a little to help rub it into the meat. I put the meat in a 2-gallon resealable plastic bag and put it in the refrigerator. For the first few days I did as instructed and massaged and turned the meat once a day, but due to events I couldn't control, we had to leave town and the meat went untouched for several days. On the eighth day, I returned to town, removed the meat, and rinsed it as instructed. More unplanned events kept me from smoking the meat as planned the next day.

Finally, 2 days later, I brushed the fatty side of the pork belly with liquid smoke and baked the meat in a 200°F oven until the thickest part of the meat registered 145°F. After cooling the bacon slightly, I sliced it into strips and found the meat difficult to slice thinly. I baked the bacon at 350°F for about 20 minutes and the results were wonderful. The homemade bacon was not too salty, as is common with bacon. After reading the other reviews for this recipe, I was afraid we would need to add salt, but it was perfect for us.

Homemade Bacon Prep


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  1. Hello,

    How do you feel about using a wet brine, to say that the pork is submerged in a liquid bath? Do you have or have you tried that process with this recipe?

    Thank you!


    1. tom, I haven’t tried a wet brine for this, so I can give you any suggestion to convert it. There is quite a lot of liquid by the time the curing is over, though.

  2. 1 question. Would this rub and cure be usable for beef bacon? Just from looking at it, I would say yes, but would like too know if anyone had tried it with beef, or possibly game meat like bear or moose.

    1. Vincent, we haven’t tried this so we really can’t say. I tend to agree with you that it should work, however, the maple-espresso flavor may not pair as well with game meat. If any of our readers have tried this, we’d love to hear from you.

  3. Totally awesome bacon! Rich meaty flavours. Now made 3 times. Going to partner with friends who have real smoker. Going to be fabulous

    1. Your bacon looks perfect, Eric! Thanks so much for taking the time to let us know.

  4. Making this bacon once again….seriously one of my favorite recipes to share with people and it is like making an investment in many of your meals to come….by itself or as an addition to so many dishes this bacon will elevate it to the next level. Thrown in with eggs, on a salad, roasting veggies with it….so many mundane meals will become sensational.

  5. Hi there. How are you getting 3 to 4 hrs of smoke at that temp and your belly not getting to an internal temp of 150 a lot sooner? I’ve been making bacon for a good year now, cold smoking and hot smoking, and anytime I try hot smoking at 200° I can’t get more than 90 mins before hitting 150.

  6. Hi, I liked your recipe. I have been making bacon for a few years now, and the differences are:

    • Exactly 2 1/8 tsp curing salt per kilo.
    • 2 tsp salt per kilo.
    • 6 days curing, one day drying.
    • Cold smoking using beach chips for 3 hours. I try not to heat the meat at all. Then chill, slice and freeze.

    It’s not very salty but the flavour really comes through. Why do you heat the meat to 65c?

    Kind regards, John

    1. – “2 1/8 tsp curing salt per kilo”

      That’s nearly 5x the amount of cure #1 that is recommended for dry curing (1 tsp/5 lbs meat).

  7. Why wouldn’t you spend a little, extra time to let a pellicle form? Almost every smoked bacon recipe has pellicle formation as a pre-smoking step.

    1. David, you certainly can let the pork belly air in the fridge for 24 to 36 after curing. I don’t because when our testers and I tried it, there wasn’t such an appreciable difference that made it worth holding off for another day or two. I use a Bradley smoker, and the meat comes out heavily smoked. Perhaps another smoking method might benefit from the tackiness for the smoke to adhere. If you try the recipe and do let a pellicle form, let me know what you think.

  8. David, Hello. I am on day 7 with my cure and was wondering how the belly should feel. I have massaged and turned it every day as instructed. It is not quite 5 lbs. so I cut back a little on the #1 cure…….I added a bit more that 1.5 teaspoons. I have read belly’s should firm up somewhat but, this belly does not seem very firm to me. Thanks, Rick

    1. Rick, so sorry not to have written earlier. I’m on book tour. Yes, the meat should feel firmer. I’m not sure if your adjustment is the culprit. I would go ahead and smoke the pork belly. You may find that in the end it works out. You can also let it sit in the cure for an extra day or two.

  9. I have two questions. One, how would you scale the recipe for 1 pound slabs of pork belly? Two, what is the minimum amount of salt that is safe?

    1. Jeff, my advice is to cut the recipe in half if you want to make less. Cutting it down by four-fifths is too difficult and you run the risk of not having the proper amount of curing salt. Trust me, you’ll like the bacon so much, you’ll be making it in 5-pound batches in the future.

  10. Hi David

    Not sure if you still monitor this page but I thought I’d ask anyway. I’m curious about your quantity of curing salt. Curing salt #1 (prague powder 1) calls for 1 tsp per 5 lbs of meat, but your recipe calls for 2 tsp for 5 lbs of meat. It is hazardous to under or over do it on the curing salt – can you clarify your use of curing salt?

    I appreciate any info!

      1. Hi David

        I wasn’t expecting a reply but I really appreciate it! I ordered some curing salt today and am anxiously anticipating its arrival so I can try out your recipe. I can honestly say that I can already taste the result even before I begin! Thanks again for the guidance – I now officially consider you my bacon-mentor.

  11. I made this with wild hog belly and it came out amazing! It’s the best bacon I’ve ever had. I’m getting ready to make it again. Thanks for a fantastic recipe.

  12. I live in a German flat with no garden – just a balcony that I am not supposed to light BBQs on. In any case, I found it extremely difficult to regulate my Weber to keep the smoke going, the coals lit, and the temperature correct. So I skinned my pork belly, used your espresso/maple recipe for the salt rub and after 7 days I rinsed it, patted dry and let the pellicle develop in the fridge for 24 hours. I then rubbed it with a few tablespoons of liquid smoke and cooked it on a rack in the electric oven using an ordinary meat thermometer at the temperatures given by you. This way it was easy to maintain an accurate temperature. I was concerned about the coffee, but the result was amazing – easily the best bacon I have ever made or tasted. Thank you. BY THE WAY: do try putting a few rashers of crispy bacon and a banana (uncooked) sliced lengthwise between 2 slices of toast. Fantastic contrasts in flavour in texture, and absolutely divine – my favourite treat! Very popular in South Africa where I lived for some years.

  13. Hello! Today we picked up our pork from the butcher! Hooray! Unfortunately the, “how to cure bacon” research started after I picked them up… Our bacon is sliced already… But not cured. If I tied it up with butchers twine do you think it would work? I will obviously be trying it and soon, but was curious if anyone has already cured some already sliced…? Any thoughts?

  14. Hi David, I’ve made my own bacon, however I’ve not used the instacure as I smoke my belly at 220F. My understanding is as long as the salt concentration is high enough-meaning the salt is moving through the meat so much per day, and I’m not cold smoking there shouldn’t be a need to use instacure. The bellies I’ve done have sat a max of 4 days with the rub on, pulled then smoked for 2-3hrs until the temp hits 150-155F, I then wrap in foil, chill over night , then slice the next day and use it all within short amount of time. What are your thoughts?

    1. brian b, I always use Insta-Cure. The reason is I simply don’t want to mess around. I could have a faulty thermometer, I could incorrectly time something, etc. From my research, there has been only ONE paper that talked about the supposed carcinogenic properties of nitrates/nitrates. That was in the 70s or so, and everyone jumped on the bandwagon. There have been many, many other papers that have refuted those findings.

      And manufacturers are messing with you. When you buy bacon with no nitrates, that’s a misnomer, in a way. No, nitrates are not added. But if you look at the ingredients list, you’ll always find celery juice or powder. What is this? Nitrates.

      “When it comes to food, vegetables are the primary source of nitrites. On average, about 93% of nitrites we get from food come from vegetables. It may shock you to learn that one serving of arugula, two servings of butter lettuce, and four servings of celery or beets all have more nitrite than 467 hot dogs. (2) And your own saliva has more nitrites than all of them!.

      Chris Kresser

      1. Smoking your meat also adds nitrates. That’s why it was used as a food preservation method over the centuries.

  15. How very interesting to read about using liquid smoke and an oven. I have been smoking my bacon for years, but a change in lifestyle is in our future (we’re going “on the road” for a year to see the USA), and no way can I fit my smoker in our travel trailer. I have been lamenting the fact that for a year we’d have to eat commercial bacon…. Thanks so much for this idea and I’m going to try this even before we leave to see the results.

    1. Jean, it’s a way of getting the closest thing to smoked bacon without smoking. Hey, send me some shots from the road. I always love to see how others are eating.

  16. I haven’t tried this recipe yet — but next time I am ready to smoke bacon, I will. I just wanted to pass on a couple of things that have worked very well for me. After you wash off the cure, dry the meat, put it on a wire rack and return it UNWRAPPED to the fridge for a day or so, turning it over once. I find that the smoke penetrates much better when the surface of the meat is dry.

    After the meat is smoked, I let it dry completely, put it in a ziplock bag and put in the fridge again for a few days before cutting it. The flavour really develops.

    1. Elisabeth, thanks for the tips. I used to let the meat sit uncovered in the fridge to allow a pellicle (sticky surface or skin) to form. I learned that it allows the smoke to adhere to the meat better. But I read research recently that said a slightly moist surface does the same thing. What I should do is a side-by-side taste test to see if we can tell a difference.

  17. My Dear Mr. Leite,

    As a fellow baconite, I am quite impressed. I do a simple salt, tcm mix, and, depending on my mood, will add things like thyme, brown sugar, chilies and copious amounts of my pepper blend (50% black, 20% white, 20% green and 10% red). The basic technique comes from Michael Ruhlman and has served me quite well.

    I ask for pork belly with the skin on and then after roasting, save the skins to throw into pots of beans for a porky kick.

    A quick story. At a cocktail party recently a woman professed to be intimidated by my cooking skills. “I mean, you bake your own bread and make your own bacon.”

    I laughed and said, “It’s a lot easier than you might think. Just time consuming.”

    She looked confused, and I said “Buy pork belly. Mix salt. Rub salt on pork belly. Put in fridge. Turn over once a day for a week. Roast at 350 till internally 160. Done. Eat.”

    She said “That’s it?”

    “That’s it.”


  18. Ahhh! Thank you for this! I have a massive pork belly in my freezer waiting for me to get up the courage to cure and smoke it. Now I’m motivated… I sense some bacon-making in my near future. Thanks for the wonderful-looking recipe.

      1. David,

        It’s interesting that the same process and ingredients produces such different end products depending on the cut of meat from the same animal. I make both; they have different uses in different foods.

        Best, Fred

          1. David, I don’t use much “outside” flavor–I did maple long ago but my old memory doesn’t produce any special afterthoughts–because I have long enjoyed just a pure smoked meaty flavor. I learned my smoking living in Oregon for 30 years and smoking about a million salmon, crabs, mushrooms, shellfish and bacon. I worked on and off in Asia for 35 years, and still like to cook Indian/Sri Lankan/Malaysian dishes. It always seems that bits of the lean, smoky flavor of loin bacon goes best with mostly vegetarian Asian dishes, while I, like most, really enjoy the fatty richness of belly bacon with any dish with some of its own richness. Purely my ideas.

            Nice bacon piece by you….and others seem to have appreciated your effort. About once a year I buy a big chunk of pig and so get loin, belly, shoulder, ribs, etc.



      2. Used your recipe to cure bacon. I did not smoke it but left it in fridge for a week after draining off and rinsing. Sliced thickly and fried, absolutely superb! I will continue to use this recipe. Maybe soon I will cold smoke it, but flavour is enough to stand on its own. Thank you.

    1. I have cured pork loin many times and made canadian bacon and it turns out wonderful. It takes about a week to cure it and most people don’t want to wait to enjoy the results. I smoke it until it reached 140 degrees and then turn off the smoker and let the meat rest after placing it in a cooler. The cooler retains the heat and the meat will cook just a little bit more. After chilling overnight it’s ready to enjoy.

    2. Hi!

      I made this recipe and its DELICIOUS! I don’t have a smoker but have been using liquid smoke for other curing recipes.

      The trick to getting the smoke flavour in, is to remove the skin prior to putting it in the oven and DRENCH the whole belly in liquid smoke.

      If you’ve seen how commercial bacon is made, you’ll see just how much of a coating of liquid smoke goes on before the bellies are roasted.

      Amazing recipe, never thought it would come out this good, but the smoke/coffee/maple mix is just divine.

      Toasted brioche, runny egg and slightly crispy espresso cured bacon! Deadly!!!

      (Thanks to you, David)

      Aaron from Australia.

      1. Aaron, you are more than welcome, sir. I’m so glad to know that our readers without a smoker can make this. If you look up at Peter’s comment, you’ll see he did something very similar in Germany.

    3. can you cure bacon in a vacuum sealed bag for 21 days without the product going off? then after that we air dry the product for 3 days then, cold smoke the meat for 3 hours. i’m looking for a better way of doing it and keeping the product and the flavour.

    4. I have a pork loin in with this cure right now, I’m from Australia and ‘Canadian bacon’ is the same kind of bacon we get over here (AKA short bacon without the belly attached, or middle bacon with it attached). I’ll check back in a week and let you know how it goes!

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