Bacon, bacon, bacon and brisket.


 

Jon Des.

TVWBB Gold Member
Although I really enjoyed my previous bacon cooks last year, I wanted to try a few other things. Maple-cured bacon seems pretty popular, and I wanted to try brining bacon and Canadian bacon. Here's the Maple in a bag, and another section of belly and half a loin in brine.

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Close up of the brine. It smells much better than it looks!

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After 4 days in the brine we sampled it, soaked it in water to cut the saltiness, and dried in the fridge overnight. Then onto the smoker.

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On the top rack is the Canadian bacon loin along with a little brisket flat that looked too good to pass up at the store. This just has a quick Pastrami rub, but was not cured.

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Bottom rack finished.

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And the top rack done.

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Now for the fun part: slicing. Canadian bacon off the meat slicer.

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Brisket done. It tastes nothing like Pastrami, and not really exactly like a regular Texas brisket either. Sort of in between, but really good. And so far it's been really good for lunches.

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Bacon sliced.

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We didn't really like the (fake) maple syrup flavor so that ended up being pepper bacon.

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Time to take it for a test drive.

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And pancakes would be nice. Great way to break in a griddle.

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And plated.

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Thanks for looking!
 
Jon,
Let's do breakfast, and then let's do lunch,
at your place of course!

Great looking bacon, bacon, and brisket!!
 

 

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