Bacon taste test!

[Friar_Tuck]

The last few batches of bacon I have made used Maple Ham Cure from sausagemaker, but have been hearing a lot of good reports on 10.5's bacon recipe.  I decided to do a side by side.  I made 15 Lbs of the SM bacon, and 5 Lbs 10.5 bacon.  Just finished them last night, and they spent the night in the fridge.  Today I took a few slices off each and fried them.
They were both smoked with 1 hour hickory, and 3 hours apple.
They were brought up to an IT of 138.
The 10.5 dry cure bacon took on more color from the smoke.
As far as the coking, they both fried up about the same, at the same temp. 
The SM wet cure was just a touch more salty, but right in the ballpark of where I like it.
The 10.5 dry cure was less salty, and I could actually taste the maple as a front line taste.
In the end, I liked them both.
I was hoping one would really outdo the other so I could just use one method in the future, but they were both too good to set aside.
The 10.5 bacon almost reminded me of candy with the sweet maple flavor!
Thanks again for sharing your recipe with us 10.5.
Sorry about the lack of photos, but it is all in the freezer now.
Jim

[classicrockgriller]

What time did the Bacon finish?

We left the lite on for you! ;D

[jiggerjams]

Thanks for sharing the results of your test Jim. I am almost ready to do another batch myself. Decisions, decisions...