Maple Cured Bacon

Make your own moreish sweet-cured bacon using boneless pork loin and Stephen Harris' simple instructions
Maple Cured Bacon
  • Rating:
  • Serves: makes 1.3kg
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes plus 5 days curing time
  • Effort: easy


  • 500 ml maple syrup
  • 1.3 kg pork, from the boneless piece of the loin
  • 600 g sea salt, e.g. sel gris
  • olive oil, for frying


1. Pour 250ml of maple syrup on the pork, making sure the flesh side is covered.

2. Leave in a sealed plastic container in the fridge for a day. Turn the pork a couple of times so that it's all soaked in the syrup.

3. On the 2nd day remove the pork from the syrup (reserving it), take 300g of the salt and spread it on the pork then add back to the syrup. Leave for a day in the fridge turning a couple of times.

4. On the 3rd day, wash off the syrup and salt. Return the pork to the plastic container, pour over the remaining syrup and salt, and leave in the fridge for 2 days. Turn it twice a day to ensure the pork is evenly coated.

5. On the 5th day, wash the salt and syrup off and you have bacon. Remove the rind before cooking.

6. Cut a slice and taste it. If it's a bit salty for your taste, soak it in water for an hour or two. Keep it in the fridge for a few weeks and slice to order.

7. To cook, fry in a little olive oil.

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