Maple-cured bacon

Maple-cured bacon

By
From
Chefs Eat Toasties Too
Makes
12 slices
Photographer
Brendan Homan

Ingredients

Quantity Ingredient
12 thin rashers cold-smoked bacon, about 10 cm in length
100g raw sugar
100ml good quality maple syrup

Method

  1. Take one rasher of bacon and sprinkle a pinch of raw sugar on top, then drizzle over a few drops of maple syrup. Place another rasher of bacon on top of the previous slice and repeat with the raw sugar and maple syrup. Continue until all of the rashers are used. Store tightly in a zip-lock bag in the refrigerator for 12 hours.
  2. Preheat the oven to 170°C.
  3. Remove the bacon from the bag, separate the rashers and place them on a baking tray lined with baking paper. Lay another sheet of baking paper on top of the bacon and rest another baking tray of the same size on top. This will ensure the bacon stays flat during cooking. Bake for 10–12 minutes or until the bacon is cooked and crisp. Leave to cool then remove the top tray.
Tags:
Toasties
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