SM maple honney bacon

dbondy · February 16, 2011, 08:09:13 AM

I tried the sausage maker honey maple cure on 2 bellies, they sat in the brine for 10 days. When I did a sample test way to salty so I soaked them in water for 1hour and it was much better. I smoked them with maple for 2 hours and finised cooking till temp was around 135f. Here are a few pics, I'll post the cut up pics later.

In the brine

drying on the counter

almost done

SoCalBuilder · February 16, 2011, 08:36:14 AM

Mmmmm..Bacon. Looking forward to more pics :)

jiggerjams · February 16, 2011, 09:47:35 AM

Oh yeah dbondy bring on the meat candy!!

TestRocket · February 16, 2011, 10:57:56 AM

A lot of bacon too, wow that looks good! ;D

muebe · February 16, 2011, 11:38:04 AM

mmmmmmmmmmmmmmmmmmmmm.......BACON ;D

OU812 · February 16, 2011, 12:04:31 PM

BACON BACON BACON BACON BACON!!!!! ;D

Thats gonna be gooood. :o

Cant wait to see the money shot.

dbondy · February 17, 2011, 04:49:59 AM

Finaly got the finished pics.

ended up with 13lbs of sliced and two pounds of end trimings that I ground up for future use.

This was the secound time I made bacon and It came out way better than the first try thanks to all the info from this forum. Thanks Guys.

KyNola · February 17, 2011, 06:55:45 AM

13 pounds of smokey finished.............

<faint>

THUD!

OU812 · February 17, 2011, 07:08:25 AM

That last shot got my mouth a waterin, big time.

13 pounds of BACON heaven sittin right there.

Looks gooood.

classicrockgriller · February 17, 2011, 08:55:01 AM

Looks great!

The one time I made it I did 22 lbs and it just didn't last long.

Gave some away and everyone is screaming for more.

Habanero Smoker · February 17, 2011, 01:01:22 PM

Nice batch of bacon. I'm glad you tested this to cure with bacon. Ten days for skin on bacon always seem too long for me, so I never got around to curing bacon with it. I can tell you one thing - this cure makes great hams.

Friar_Tuck · February 21, 2011, 07:57:55 PM

That is some great looking bacon there!
Never tried the maple honey, but I use their maple ham cure for bacon.
I use skinless bellies, and soak em 5 days, rinse once, and smoke.
Love the way they turn out.

SouthernSmoked · February 22, 2011, 05:38:10 AM

Bacon! Bacon!

Great looking Bacon.

Tenpoint5 · February 22, 2011, 06:34:02 AM

MMMM BACON