"To Maynard, Benedict & Freya
Thank you for such an amazing experience. It was great to learn so many different techniques & plating up skills. Hopefully I will be able to take them home and successfully practice and improve my skills. The setting also adds to the experience, such a beautiful house & surroundings makes for such an enjoyable stay. Hopefully one day I will be able to come back and do the advanced course.
Kind regards"
Alana
Melbourne, Australia
June 2015
Walnut Grove Recipes
Smoked Maple and Black Pepper Bacon
Around 1.2kg bacon
- 1.3kg pork belly
- 120g brown sugar
- 6 tbsp maple syrup
- 50g coarse salt
- 2 tsp ground black pepper
Method
1. In a bowl mix all of the ingredients, rub over the pork belly and put each piece of pork belly into a zip lock bag. Evenly distribute the marinade/rub in each bag so each piece of pork belly as the same amount of rub covering it, seal the zip lock bags.
2. Place on a tray in the fridge and leave to marinade for 2 weeks, turning the bags over every 3 or 4 days.
3. After 2 weeks, remove from zip lock bags and either smoke in a smoker at 100°C until until the core temperature of the pork belly reaches 65°C, or the un-smoked version, oven method is to bake it in the oven at 100°C until core temperature is 65°C (round 2 to 3 hours).
4. Alternatively you can cheat by using liquid smoke (usually hickory) follow the oven method, then baste the cured & baked bacon with liquid smoke, covering all the surface using a pastry brush and airdry for an hour.
5. Slice on a meat slicer and cook as normal - and enjoy!!!
Serving Suggestions
What do we need to say - bacon is great with pretty much anything! You could try our Roasted Bacon & Avocado recipe, put it in a sandwich, bagel, baguette - or have it with a traditional English breakfast!
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