Maple Bourbon Bacon, Grits and Eggs
Serving Size / Yield
- Bacon Ingredients:
- 2 oz. kosher salt (about 1/4 C.)
- 1 tsp. pink curing salt
- 1/4 C. maple sugar or packed dark brown sugar
- 1/4 C. maple syrup
- 1 – 5 lb. pork belly
- Grits Ingredients:
- 2 C. water
- 1 C. milk
- 1 C. half and half
- 1 tsp. Kosher salt
- 1 C. yellow stone ground grits, rinsed
- 1 Tbs. butter
- 1/2 C. White Cheddar or Parmesan
- Salt and Pepper to taste
To Prepare the Bacon:
1. Combine the salt, pink salt and sugar in a bowl and mix well.
2. Rub this mixture over the entire surface of the belly. Place skin side down into a 2 gallon Ziploc bag. (The salt will make the pork release water creating a brine).
3. Pour in the maple syrup and make sure it’s distributed on all sides of the belly.
4. Refrigerate, turning the belly and redistributing the cure every day for 7 days until the meat is firm to the touch.
5. Remove the belly from the cure, rinse thoroughly and pat dry. Place it on a rack set over paper towels in the fridge and allow to dry, uncovered for 12-24 hours.
6. Hot smoke the pork belly to an internal temperature of 150 degrees F/65 degrees C; about 3 hours. Let cool slightly when it’s cool enough to touch, cut off any skin; leaving as much fat as possible (the piece I bought already had the skin cut off).
7. Allow to cool, then wrap in plastic wrap and refrigerate or freeze until ready to use.
To Make the Grits:
1. Combine water, milk and half and half and bring just to a boil in a heavy saucepan.
2. Sprinkle grits into liquid and whisk til combined. Add salt and whisk in.
3. Cook on medium low heat, stirring constantly 2-3 minutes.
4. Simmer, stirring often until all liquid has been absorbed and they are the desired thickness; 20-30 minutes (don’t overcook!)
6. Spoon grits into individual serving dishes.
7. Place a fried egg and two slices of bacon on top of the grits.
8. Sprinkle with some additional Parmesan cheese