A specific process for preparing pork belly involves combining sodium nitrite or nitrate-based curing salts with ingredients intended to impart both preservation and distinct flavor profiles. In this instance, maple syrup is the defining element, coupled with other ingredients such as brown sugar, salt, and various spices. This mixture is applied to the pork, initiating a chemical reaction that inhibits bacterial growth and simultaneously seasons the meat throughout its duration in refrigeration.
The advantage lies in the ability to craft bacon with a customized flavor that blends sweetness from the maple with savory elements. This contrasts with commercially produced bacon, often containing artificial flavors or exhibiting a more uniform taste. Historically, curing techniques have been paramount in food preservation, allowing for extended storage periods and transportation of meat products. Incorporating maple offers a modern take on this age-old practice, enhancing the final product’s palatability.
