Hickory-Smoked Maple Bacon, with FINAL PIX!

Started by Kevin A, June 04, 2012, 10:15:54 AM

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SamuelG

#30
June 16, 2012, 08:04:33 PM
Speachless! 
SamuelG

JZ

#31
June 16, 2012, 08:43:28 PM
That looks awesome! Very Nice job!   :)

Gonna have to give this a try some day but not till I get one of those pig squishers .... never seen or heard of anything like that ... very cool  8)

Kevin A

#32
June 16, 2012, 09:01:59 PM
Quote from: JZ on June 16, 2012, 08:43:28 PM
Gonna have to give this a try some day but not till I get one of those pig squishers .... never seen or heard of anything like that ... very cool  8)
Those bacon presses do come in handy. you can get em online at amazon or elsewhere. A whole variety of sizes & weights. I like the round one I have as it fits large fry pans perfectly, is heavy, and since it is also cast iron, it get hot (wooden handle stays cool) & 'browns the bacon from the top. flat, crisp bacon in half the time!  ;)

Kevin

4given

#33
June 17, 2012, 03:15:15 PM
Great job! Thanks for sharing!
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Smoker John

#34
June 18, 2012, 03:06:52 PM
Looks excellent, this has been a great thread, I learned quite a bit from it
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slowpoke

#35
June 19, 2012, 03:00:44 PM
I had to get out the popcorn for this one.Better than an adventure movie LOL.Way To Go!Kevin.
If your looking back at the things you missed,You won't know what hit you.

Kevin A

#36
June 19, 2012, 04:04:42 PM
Quote from: slowpoke on June 19, 2012, 03:00:44 PM
I had to get out the popcorn for this one.Better than an adventure movie LOL.Way To Go!Kevin.
LOL!
Next time we'll do 3D & 'Smell-o-vision'  ;)

Kevin

Consooger

#37
June 24, 2012, 09:44:35 PM
What was the total smoke time on this?
"Telling you to invest in smoking your own jerky because buying it so much was getting way too expensive was the worst thing I could have ever done to us, now look at the monster I have created!" :-)
               -My Wife

Kevin A

#38
June 25, 2012, 08:21:52 AM
Quote from: Consooger on June 24, 2012, 09:44:35 PM
What was the total smoke time on this?
almost 14 hours of cold smoke overnight. I could've gone even longer, but it was going to be HOT day & the ambient temps were climbing into the low 80's early in the morn.

Kevin

Consooger

#39
June 26, 2012, 06:35:03 AM
I'm going to try this recipe, or at least style with the extra smoke.

I just ordered 20 lbs of fresh belly skin off for $2.49 a lb so I say WHY NOT!

- John
"Telling you to invest in smoking your own jerky because buying it so much was getting way too expensive was the worst thing I could have ever done to us, now look at the monster I have created!" :-)
               -My Wife
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