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BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: cathouse willy on April 13, 2016, 02:38:48 PM

Title: Maple bacon
Post by: cathouse willy on April 13, 2016, 02:38:48 PM
Three little pigs

Just out of the smoker

(http://i1202.photobucket.com/albums/bb368/cathousewilly/8f440861-d217-4bda-a9ef-6c800104c759.jpg) (http://s1202.photobucket.com/user/cathousewilly/media/8f440861-d217-4bda-a9ef-6c800104c759.jpg.html)



ready for the fry pan

(http://i1202.photobucket.com/albums/bb368/cathousewilly/48b54d3c-e7db-4b85-8dbf-bc9aecaebc70.jpg) (http://s1202.photobucket.com/user/cathousewilly/media/48b54d3c-e7db-4b85-8dbf-bc9aecaebc70.jpg.html)
Title: Re: Maple bacon
Post by: watchdog56 on April 14, 2016, 05:18:24 AM
nice looking bacon.
Title: Re: Maple bacon
Post by: beefmann on April 14, 2016, 06:36:56 AM
great looking bacon
Title: Re: Maple bacon
Post by: Shuswap on April 14, 2016, 06:56:52 AM
Very impressive - what cut did you use to get such a high meat to fat ratio?  Anything different about your recipe?  I use Brican's recipe and procedure from sausagemaking.com on Berkshire bellies.
Title: Re: Maple bacon
Post by: cathouse willy on April 14, 2016, 09:29:56 AM
The local asian market sells 1-2 lb pieces of belly so I pick up 3 or 4 of those and use
tenpoint5's recipe for maple cured bacon from the forum recipe site.
http://www.susanminor.org/forums/showthread.php?542-Maple-Cured-Bacon (http://www.susanminor.org/forums/showthread.php?542-Maple-Cured-Bacon)
It adds to the maple sweetness if you cut slits in the fat cap and fill with maple syrup just before smoking.
Title: Re: Maple bacon
Post by: Grouperman941 on April 14, 2016, 10:29:04 AM
Fine looking bacon.
Title: Re: Maple bacon
Post by: Smoker John on April 14, 2016, 02:12:26 PM
Looking tasty
Title: Re: Maple bacon
Post by: Smoker John on April 21, 2016, 05:20:07 PM
Those look so good

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