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Maple Wet Cured Bacon


This is the basic bacon recipe that you can use as a starting point for all kinds of experimentation. The cure flavours can be amended as required. It will produce about 700g of bacon. Sometimes referred to as Canadian Bacon, it is frequently made from the pork loin. The resting process is an important one. It allows the salt to pervade the meat equally.


1kg pork belly, boned (Your butcher can do this for you or watch this video to learn how).

Per Kilo of meat use:

  • 400g curing salt. (Supacure)
  • 10g crushed peppercorns.
  • 1 onion sliced.
  • Handful of rosemary.
  • 6 garlic cloves sliced.
  • 300ml maple syrup
  • 4 litres water.

    1. 1) To make the brine, place all the ingredients (except the meat) in a large pan and bring to the boil for 10 minutes. Strain off any scum that appears and pass through muslin into a heatproof glass bowl to cool.
    1. 2) Remove the skin from the meat and as much fat as you prefer.
    1. 3) Once cooled, transfer the cure to a plastic container and the pour the cure over the meat. It needs to be about 3cm higher than the meat which is then weighed down with a plate. Place in the fridge.
    1. 4) Turn the meat over each day for seven days and then remove the cure, wash and pat dry with a clean tea towel or kitchen paper towels.
    1. 5) Return the meat to the fridge on a covered plate for a day or so and then slice for cooking. Alternatively, you can smoke the meat prior to cooking.
 Weschenfelder Top Tip - Once you have trialed and tested this recipe add a bit of bourbon to your cure for an extra zing to your bacon.