Todays bacon experiment-finished pics 4/29

[GF]

After trying Harry's honey cured bacon, I figured I'd try the maple cured. Something made me think that cold smoking the sugar before curing it would be a good idea.

The top one's are after 6 hours of cold smoke, I did the white sugar to better see the color change. I'll report back with the results, it's resting in the fridge now.
I did learn a few things today.
1 Homemade bacon is as addictive as crack.
2 Open your beer before your covered in maple syrup.
3 Don't start making a mess 15 mins before you gotta pull 8 lbs. of cheese off the smoker.
To be continued...

[Jarhead]

Never thought of smokin' sugar. I've done salt before.
The maple is not near as messy as the honey.
Keep us posted.
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Jarhead's World Blog
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[GF]

Jarhead, I think the mess keeps getting bigger cause the bellies I'm using keep getting bigger.
My first few tries were 3-4lb pieces, then half a belly, now it's a whole belly and the butcher is getting me a case price.
I think I need another refrigerator.

[Harry Nutczak]

LOL!!

I warned you guys, it is messy! But well worth it.

Our maple-cured bacon is our top mover right now, it passed our peppered bacon in popularity.

most of my bellies are coming in right at 12.5 pounds, so here is what I am using for that weight
2.5tsp cure #1
8TBS kosher salt
4TBS Sugar (maple sugar is better if you have it)
1.5 cups real maple syrup,

Line 2" deep chafer pan with plastic wrap, coat belly with dry ingredients , use 1/2 cup syrup on fat side of belly, place fat side down in pan, pour the rest of the syrup on meat side, cover with plastic wrap, and spread syrup by pressing on the plastic wrap to distribute it evenly, place in cooler until ready to smoke.
rinse, dry, smoke, cool slice, cook, enjoy!

I just ordered 8 gallons of "B" grade syrup, it is darker and stronger in flavor, perfect for bacon or brewing, but too strong in flavor for breakfast.
I may be able to part with a gallon, $45.00 plus actual shipping, locally produced in WI
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Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

[GF]

Harry, you did warn of the mess and it is well worth it.
I have buzzards circling the smoker already.
A warning to everyone, after you give some to friends and family, they will always want more. Plan accordingly.

[Jarhead]

[GF]

Jarhead, if my nieghbors launched anything, it would probably be a grenade at me.
A cranky bunch, after 12 hours of smoke or a chop saw at 7 a.m., they start slammin windows, i guess it's better they don't talk to me.

[GF]

Well, the experiment is done.
I smoked it Friday and sliced it up Saturday, here is one package sliced and ready to go.


I had to fry a few slices up and made a few BLT wraps for dinner.


I have to say the maple flavor is great. I can't really say the maple smoked sugar helped anything,but it didn't hurt anything either.
Thanks for the recipe harry, certainly well worth the effort.

I better start curing another one, half of it's gone already.

[Harry Nutczak]

Great looking stuff, glad you liked it.

Our Garlic Bacon has developed a strong following lately

Same cure recipe ratio's, but before placing the belly in the cooler, dust it liberally with granulated garlic, rinse well before smoking, and smoke as usual.
The flavor is very mellow, not too strong or offensive.
_________________
Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

[Jarhead]

Looks great George. That is some mighty tasty stuff.
Darn you Harry, now I got another one to do.
_________________
Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack

[GF]

Harry, thanks for all your help and recipies.

Jarhead, Thank you, you're dead on with it being mighty tasty.
The garlic one is sounding real good....hmmm.

[patruns]

Nice job GF! That really looks awesome!
_________________
Pat

Char-Griller Outlaw with SFB
Weber Smokey Joe
Weber Q 220
LIAR#49

[GF]

patruns, thanks. I'm gonna stick with Harry's bacon ideas, he is dead on.
I got feedback from two people today, one was "holy chit that was great", and "dam that was good, when you making more?"
Thanks again Harry and patruns, you gotta try it, it's outstanding.

[SmokenDevo]

Good looking bacon, nothing like it when you make it yourself thats for sure. Been doing that recipe for a few years now. Bacon is the Crack Cocaine of the Food World.

[Harry Nutczak]

that does look amazing!
Now I want bacon, and I do not feel like getting up, getting dressed, and going to the restaurant to get it.
_________________
Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

[GF]

SmokenDevo, very nice.
You're right about it being the crack of the food world.

[wnkt]

I found a buy one get one free deal on pork loins so I got 2 packages.
I have 3 in the cure now

using the buckboard bacon cure..
one with garlic, black pepper and granulated brown sugar
one Maple

with cure#1
one with just salt and sugar


I dont really call this bacon...I call this ham...but I really gotta go get another belly and do one.
_________________
Electricity can be dangerous. My nephew tried to stick a penny into a plug. Whoever said a penny doesn't go far didn't see him shoot across that floor. I told him he was grounded. - Tim Allen

[GF]

wnkt, that sounds like a good deal to me.
Don't forget some finished pics.

[Jarhead]

[h4ppy-chris]

that's some good looking bacon George.
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should i play with the wife or the UDS? hmm, the UDS took some playing with.