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3½ pounds
Medium
By Peter Sherman and Stephanie Banyas
Published 2019
This is the bacon I make most often at home, because the store-bought kind never tastes enough like maple. If you’re going to call it maple bacon, it should taste like maple and mine does. The maple syrup makes this more of a wet cure. Try to find maple wood chips or chunks for smoking; if they’re not available, apple or cherry wood are also good here.