Maple-cured bacon

Name: Maple-cured bacon
Yield: Makes 12 slices
Ingredients: 12 thin rashers (slices) cold-smoked bacon, about 10 cm (4 in) in length; 100 ml (3½ fl oz) good-quality maple syrup; 100 g (3½ oz) raw (demerara) sugar

Preparation info

Makes
12
slices

Difficulty
Easy

Appears in

Chefs Eat Toasties Too

By Darren Purchese

Published 2017

About

Ingredients

12 thin rashers (slices) cold-smoked bacon, about 10 cm (4 in) in length
100 g (3½ oz) raw (demerara) su

Side dish
Gluten-free

Method

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.
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