Maple-cured bacon

Preparation info
  • Makes


    • Difficulty


Appears in
Chefs Eat Toasties Too

By Darren Purchese

Published 2017

  • About


  • 12 thin rashers (slices) cold-smoked bacon, about 10 cm (4 in) in length
  • 100 g ( oz) raw (demerara) su


  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. P