We are really excited about this Maple bacon. Similar to our regular No-Nitrate Bacon this recipe has a touch of maple syrup to add some sweetness.
Most bacon out there contains either Sodium Nitrate or Celery Powder both of which contain sodium nitrate. This bacon is uncured but smoked, so it does not contain any nitrates, synthetic or naturally occuring.
We always joke with our farmer friends, that if we could grow pigs that were only bacon we would still sell out of bacon! This best-selling cut of pork comes from the belly of the hog and is cured and smoked. This means the belly is rubbed with salt and sugar to cure it. Then it is smoked.
After years of making our own bacon in our custom butcher shop, we're taking the leap of faith and letting others make the bacon for us. This batch of bacon is made for us by the folks at Mountain Products Smokehouse.
Pan-fry, broil, or bake this tasty pork for a crispy, savory bite. There are a dozen ways to get just the right taste, and it can be a touchy subject to tell someone how to cook their bacon...but if you were to peek into our kitchen we love an oven cooked slice of bacon. But the strips into a pyrex baking dish, set oven to bake at 400 (if you have convection even better) and set timer for 10-20 minutes depending on convect, size of pan etc.
Our pork is always raised on pasture and fed only Certified Organic Grain. They are never given any antibiotics or hormones, just sunshine and fresh air.
Pastured Pork, Salt, Sugar, Maple Syrup