Baking Maple Bacon: A Sweet And Savory Delight

If you're looking for a sweet and savoury treat, then maple bacon is the perfect dish to try. This delicious combination of salty and sweet flavours is surprisingly easy to make and only requires a few staple ingredients. The bacon is baked in the oven, making it a low-fuss option that's perfect for a snack, appetiser, or even a special brunch.

Choosing the right bacon

Another factor to consider is the type of smoke and cure used in the bacon. For this recipe, a smoked bacon is preferred to add a salty, savoury element to the dish. A variety of wood smoke flavours can be used, such as applewood, to enhance the flavour of the bacon. Uncured or nitrate-free bacon is also an option, though it tends to be more expensive.

Lastly, the amount of bacon you use will depend on your preference and how many people you are serving. A typical package of bacon is 16 ounces, but you can also find smaller 12-ounce packages. If you're making a large batch, you may need to double or triple the recipe.

In summary, for the best results when making maple bacon, opt for thick-cut, smoked bacon. The type of wood smoke and cure used can be varied according to your taste preferences, and the amount of bacon you use will depend on your desired yield.

Selecting the best maple syrup

Check the Ingredients

Ensure that the maple syrup you choose is made from 100% pure maple syrup. Avoid products labelled as "maple flavour" or those containing high-fructose corn syrup. While "pancake syrup" may be cheaper, it is not the same as pure maple syrup and will not deliver the same depth of flavour.

Origin and Region

Much like wine, the flavour of maple syrup is influenced by the region's soil, weather conditions, and tree genetics. Almost all maple syrup in the US is produced in one of nine states: Vermont, New York, Massachusetts, Connecticut, Maine, New Hampshire, Pennsylvania, Wisconsin, and Michigan. Canada, particularly the Quebec region, is also a significant producer. Each region's unique characteristics contribute to subtle differences in the syrup's flavour profile. For example, Vermont syrup tends to be denser and more substantial in the mouth due to its higher sugar density requirement.

Grade and Colour

The grade and colour of maple syrup will indicate the intensity of its flavour. The new grading system includes four categories: Golden Delicate (light amber), Amber Rich (medium amber), Dark Robust (dark amber), and Very Dark Strong Taste. For baked maple bacon, consider using a darker syrup with robust maple flavour to ensure the maple notes shine through.

Intended Use

Consider how you plan to use the maple syrup. If you want a subtle maple flavour in your baked goods, opt for Amber Colour with a Rich Taste. However, if maple is the star ingredient, go for a darker variety with a stronger flavour, such as Dark with Robust Taste.

Quality and Sustainability

Look for brands that are committed to sustainability and quality. For example, Runamok, the maker of the Sugarmaker's Cut, is certified organic by the Northeastern Organic Farmers Association and considered Bird Friendly by the National Audubon Society. Ackerman Maple Farm, another well-known producer, employs sustainable practices and uses glass packaging.

Price

Pure maple syrup can be expensive due to the labour-intensive process of sap collection and evaporation. However, it is worth investing in a quality syrup to elevate your baked maple bacon. Compare prices and read reviews to find the best value for your money.

In summary, when selecting maple syrup for baking maple bacon, opt for pure maple syrup with a grade and colour that aligns with your desired flavour intensity. Consider the region of origin and read the ingredient list to ensure purity. By choosing a quality syrup and using it in your baked maple bacon, you'll create a delicious treat that showcases the unique flavour of maple.

Preparing the bacon for baking

Line a rimmed baking sheet with foil. If you want to avoid a lengthy cleanup, you can also add a baking or cooling rack on top. This will allow the fat to drip away from the bacon as it cooks. If you're using a rack, spray it with cooking spray to prevent sticking.

Place the bacon side-by-side on the rack or baking sheet. For the best results, use thick-cut bacon. If you're using thin bacon, keep a close eye on it to prevent burning.

Brush both sides of the bacon with maple syrup. Use real maple syrup for the best results.

Sprinkle brown sugar on top of the bacon. Light or dark brown sugar will work, but avoid white sugar if possible. You can also add other flavours to the brown sugar, such as dried rosemary, garlic powder, chilli powder, cinnamon, or fresh orange zest.

Baking the maple bacon

Ingredients

• Bacon (thick-cut is recommended, but regular slices will work too)
• Maple syrup (pure or high-quality)
• Brown sugar (light or dark)
• Cooking spray
• Parchment paper or aluminium foil
• Baking rack (optional)

Method

First, preheat your oven to between 350°F and 400°F.

Line a rimmed baking sheet with foil or parchment paper and place a wire rack on top (if you have one). Spray the rack with non-stick cooking spray.

Lay the bacon side-by-side on the rack. Brush both sides with maple syrup, then sprinkle brown sugar on top and rub it in gently.

Place the bacon in the oven and bake for 15 to 20 minutes, or until the bacon is browned and beginning to darken. Check the bacon regularly to ensure it doesn't burn.

Once the bacon is cooked to your liking, remove it from the oven and let it cool for a few minutes. Serve warm and enjoy!

Tips

• You can also add spices to the brown sugar for extra flavour, such as rosemary, garlic powder, chilli powder, cinnamon, or orange zest.
• If you have any leftover bacon, it can be stored in the refrigerator for up to three days or frozen for up to six months.
• To reheat, warm the bacon in the microwave for a few seconds or in the oven at 350°F for about five minutes.

Storing and reheating the maple bacon

Storing and reheating maple bacon is a simple process. If you're storing your bacon for a few hours, the oven is your best friend. Set the temperature to 200ºF and centre a baking rack. Lay your cooked maple bacon strips on a baking sheet and place them in the oven until you're ready to eat.

If you're storing your bacon for a few days, turn to the refrigerator. Allow the bacon to cool to room temperature, then place it in an airtight bag and remove as much air as possible before sealing and storing in the refrigerator. It will stay fresh for up to five days.

For long-term storage, the freezer is your best bet. Again, allow the bacon to cool before sealing it in an airtight bag. Frozen cooked bacon will stay fresh for about a month.

When it comes to reheating, you have a few options. For crispy bacon, the air fryer is a simple method. Place the strips in the air fryer basket and heat for 3-5 minutes at 375ºF.

If you prefer your bacon less crispy and more chewy, the stovetop or oven method is ideal. Preheat the oven to 400ºF and line a baking tray with parchment paper or aluminium foil. Place the bacon on the tray in a single layer and bake for 8-12 minutes, or until heated through.

For stovetop reheating, heat a frying pan over medium heat for a few minutes. Place the bacon in the pan with some space between each strip and heat for 1-2 minutes per side, or until heated through.

If you're in a rush, you can also reheat your bacon in the microwave. Place the bacon on a microwave-safe, paper towel-lined plate, cover with another paper towel, and microwave on high heat for 15-30 seconds per strip, or until warm and slightly crispy.

Frequently asked questions