Print Page - Apple-smoked maple bacon

Title: Apple-smoked maple bacon
Post by: WoodlawnSmoker on January 12, 2014, 06:20:58 AM

I just had to try my first smoked pork belly. I dry cured it using some locally tapped maple syrup and brown sugar. It got about 2 1/2 hours of apple smoke and brought the internal temperature to 150. Fabulous stuff, the only thing I'll change next time is maybe give it a bit more smoke or use a stronger wood type. All in all very pleased.

(http://i293.photobucket.com/albums/mm78/ottawanitro/0DFC9B21-3EBE-43C7-818E-ADD242C6520B_zpsaokbkxli.jpg)

(http://i293.photobucket.com/albums/mm78/ottawanitro/BF2E257F-FC83-4240-B023-ACA6D441EF86_zpsalkvlopl.jpg)

Title: Re: Apple-smoked maple bacon
Post by: UncleAl on January 12, 2014, 06:40:16 AM

Looks good this is is on my to do list as soon as I have a chance.

Title: Re: Apple-smoked maple bacon
Post by: RedJada on January 12, 2014, 07:09:45 AM

Looks great. Once you do your own bacon. You'll never go back to store bought. ;D ;D ;D

Title: Re: Apple-smoked maple bacon
Post by: Saber 4 on January 12, 2014, 07:23:56 AM

That does look good and RJ is right, it sure feels good to start passing up more and more aisles in the store. I like pecan for bacon, the apple has always seemed a little to light for my tastes, others love hickory for bacon and everything else for that matter.

Title: Re: Apple-smoked maple bacon
Post by: BAM1 on January 12, 2014, 07:33:54 AM

Looks great. I run ten pounds of bacon through my smoker evey eight weeks.

BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: WoodlawnSmoker on January 12, 2014, 06:20:58 AM