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Curing Meat: Espresso Maple Bacon

One thing we never do? Buy bacon. Curing it at home is easier, cheaper, tastier...and you can get super creative with your flavors, from sweet to savory to spicy. Grab thyself some good quality pork belly at your butcher, invest in some pink curing salt (aka Prague Powder) which you'll have forever, come up with your spice combo (espresso maple is one of my faves), spread all over the belly and let it sit in it for up to a week before rinsing then either smoking or baking it. Crazy good.


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