Homemade Uncured Maple Pork Bacon Recipe

8 Sep 2015

No more freakin’ nitrates. Just pure delicious homemade maple pork bacon!

Summary

Yield	Bacon slices
Prep time	10 minutes
Cooking time
Total time	10 minutes

Description

Our daughter loves bacon. She loves to eat it along with her usual favorite buttered sizzling rice. But one thing that makes me sad about it is the addition of nitrites. Articles say that this chemical is not to worry about. Yeah, right… it is because companies need to keep their profit, so food preservation is a must! Now let’s get some education:

Sodium nitrate is the most popular way of keeping the bacon looking pink and nice while being cooked. This also preserves it. Nitrates are also found in vegetables, but the danger of its presence comes when it is exposed over high heat and along with the presence of amino acids, which build up proteins and is very high in meats. When this occurs, the reaction forms into nitrosamines, which is a carcinogen.

Nitrates in veggies? Not to worry about. In commercially produced meat added with higher amounts of nitrates? Think about it: Nitrate + High Heat + High Protein = Nitrosamine.

Here’s how you make your own bacon treats without that freakin’ nitrates:

Ingredients

slices bacon cuts (uncured)

1 t

maple syrup (pure, organic)

seasoned salt to taste

Instructions

Please visit my seasoned salt recipe here.

Pat dry the bacon cuts.

Pour maple syrup on the bacon cuts, then using your hand massage the meat slices gently until syrup is evenly distributed.

Season with seasoned salt to taste.

It is recommended to set the seasoned meat in the fridge for up to 24 hours to soak in all the ingredients added. If you cannot wait, go ahead! The taste is still wonderful.

Heat a wok or non-stick pan over low-medium heat. Lay each bacon cut in one layer. Cook until both sides are brown. When the sugar of maple starts to burn/meat gets darker fast, lower down the heat. It’s all about low-heat cooking here. Done when the meat is browned/charred/lightly browned, whatever you desire.

Place over tissue paper to drain the rest of the fats.

Savor!