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Todays bacon experiment-finished pics 4/29
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GF
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PostPosted: Thu Apr 19 12 8:56 am    Post subject: Todays bacon experiment-finished pics 4/29 Reply with quote

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. Shocked

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. Embarassed Embarassed Embarassed
To be continued...


Last edited by GF on Sun Apr 29 12 7:45 pm; edited 1 time in total
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Jarhead
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PostPosted: Thu Apr 19 12 1:12 pm    Post subject: Reply with quote

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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GF
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PostPosted: Thu Apr 19 12 7:02 pm    Post subject: Reply with quote

Jarhead, I think the mess keeps getting bigger cause the bellies I'm using keep getting bigger. Shocked
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. Shocked
I think I need another refrigerator. Embarassed
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Harry Nutczak
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PostPosted: Sun Apr 22 12 11:33 am    Post subject: Reply with quote

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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GF
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PostPosted: Mon Apr 23 12 7:11 pm    Post subject: Reply with quote

Harry, you did warn of the mess and it is well worth it. Very Happy
I have buzzards circling the smoker already. Shocked
A warning to everyone, after you give some to friends and family, they will always want more. Plan accordingly. Wink
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Jarhead
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PostPosted: Tue Apr 24 12 12:52 am    Post subject: Reply with quote

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

You got that right. Should have done all maple.
Are you sure those buzzards aren't drones launched by your neighbors waiting for you to go inside? Laughing
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GF
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PostPosted: Tue Apr 24 12 3:26 am    Post subject: Reply with quote

Jarhead, if my nieghbors launched anything, it would probably be a grenade at me. Shocked
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. Very Happy
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GF
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PostPosted: Sun Apr 29 12 7:43 pm    Post subject: Reply with quote

Well, the experiment is done. Very Happy
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. Rolling Eyes
Thanks for the recipe harry, certainly well worth the effort.

I better start curing another one, half of it's gone already. Shocked
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Harry Nutczak
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PostPosted: Sun Apr 29 12 10:04 pm    Post subject: Reply with quote

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.
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Jarhead
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PostPosted: Sun Apr 29 12 10:28 pm    Post subject: Reply with quote

Looks great George. That is some mighty tasty stuff.
Darn you Harry, now I got another one to do. Laughing
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GF
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PostPosted: Sun Apr 29 12 10:50 pm    Post subject: Reply with quote

Harry, thanks for all your help and recipies. Very Happy

Jarhead, Thank you, you're dead on with it being mighty tasty. Wink
The garlic one is sounding real good....hmmm. Shocked
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patruns
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PostPosted: Sun Apr 29 12 10:53 pm    Post subject: Reply with quote

Nice job GF! That really looks awesome! Smile
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GF
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PostPosted: Mon Apr 30 12 8:50 am    Post subject: Reply with quote

patruns, thanks. I'm gonna stick with Harry's bacon ideas, he is dead on. Very Happy
I got feedback from two people today, one was "holy chit that was great", and "dam that was good, when you making more?" Cool
Thanks again Harry and patruns, you gotta try it, it's outstanding.
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SmokenDevo
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PostPosted: Mon Apr 30 12 11:06 am    Post subject: Reply with quote

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.



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Harry Nutczak
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PostPosted: Mon Apr 30 12 10:32 pm    Post subject: Reply with quote

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.
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GF
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PostPosted: Tue May 01 12 7:46 am    Post subject: Reply with quote

SmokenDevo, very nice. Very Happy
You're right about it being the crack of the food world.
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wnkt
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PostPosted: Wed May 02 12 12:35 am    Post subject: Reply with quote

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.
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GF
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PostPosted: Wed May 02 12 8:14 am    Post subject: Reply with quote

wnkt, that sounds like a good deal to me. Very Happy
Don't forget some finished pics. Wink
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Jarhead
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PostPosted: Wed May 02 12 8:32 am    Post subject: Reply with quote

wnkt wrote:
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.

You better put some cure in that last one too. Hate to see you end up in the ER with the nasties.
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h4ppy-chris
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PostPosted: Thu May 10 12 10:01 pm    Post subject: Reply with quote

that's some good looking bacon George.
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