Maple bacon

[timothy]

Cut a 6# slab in half.
Followed meatheads method which is a wet cure and hot smoke (225)
Cured for 5 days and one air dried in fridge for pellicle.
Used maple syrup in the cure and sugar maple for smoke wood.
On the auto kamado at 225 till 150 about 4 hrs.
Brushed with a bourbon brown sugar glaze right before smoking.
Will slice tomorrow.

 

[Timothy F. Lewis]

BLT’s for dinner!?

 

[Tim Campbell]

Nicely done. Want that.

 

[Todd NC]

Meathead's method makes some good bacon, but I really like your bourbon-brown sugar glaze idea. That bacon looks great, especially as I sit here contemplating breakfast. Nice job.

 

[Jeff Boudman]

Great looking bacon and good looking beer.

 

[Jonas-Switzerland]

And its on the list. Damn it looks tasty

 

[timothy]

Put some all beef dogs on to smoke after I pulled the belly.
Sliced today and ended up with 5.25 # out of 6# raw.

 

[Timothy F. Lewis]

Man, I’m really hungry now!!

 

[AndyK]

That looks awesome timothy.
I’m about out of bacon so I see another batch coming up in my near future.
Darn family members are always asking for some .

 

[timothy]

This is like the 4 -5th time I've done belly bacon using MeatHeads method and the wet cure.
Done jowl, back (canadian) and buckboard with a dry cure and MH's is prolly the easiest.
I've also done a fair share of old timers bacon which is ground and formed pork, venison or what have you, quite tasty..

 

[timothy]

good looking beer.

It's from Michigan, quite tasty.

 

[timothy]

Darn family members are always asking for some .

Always make enough for kin.

 

[Brenda T]

Bacon looks awesome. Maple is great but bourbon brown sugar sounds over the top.

I discovered smoked hot dogs by accident when I tried a "poor man's hot dog burnt ends" recipe.
I didn't care for the finished product but smoked beef dogs are amazing. I like to cut them into chunks, add a toothpick and serve as snacks with sauces etc.
I did keep the part of the recipe that called for slathering them with a mustard/mayo mix before smoking.

 

[timothy]

I discovered smoked hot dogs by accident when I tried a "poor man's hot dog burnt ends" recipe.

I was gonna fire up the Q and grill them but the Kamado was still hot so I figured why not?
Came out fantastic. On a bun with Tennessee onions, dill relish and mustard.
Wish I woulda got a plated shot..

 

[Darryl - swazies]

I was gonna fire up the Q and grill them but the Kamado was still hot so I figured why not?
Came out fantastic. On a bun with Tennessee onions, dill relish and mustard.
Wish I woulda got a plated shot..

I wish you did too.....those are all the right things to do!
That bacon looks insane......awesome.......

The only thing holding me back from making my own bacon ( and I have about 6 pounds of belly in the freezer ) is not having a meat slicer and of course all the ingredients and cure and whatnot........

 

[EricV.]

I wish you did too.....those are all the right things to do!
That bacon looks insane......awesome.......

The only thing holding me back from making my own bacon ( and I have about 6 pounds of belly in the freezer ) is not having a meat slicer and of course all the ingredients and cure and whatnot........

Get in the game....

https://www.amazon.com/Removable-Stainless-Protection-Adjustable-Thickness/dp/B08X27LXYC/?tag=tvwb-20

 

[Darryl - swazies]

Get in the game....

https://www.amazon.com/Removable-Stainless-Protection-Adjustable-Thickness/dp/B08X27LXYC/?tag=tvwb-20

While it sounds reasonable I have a reasonable sized house...only 2 of us here.......
This small detail leaves me with limited real estate for appliances.
This is why I do not own things like a chamber sealer, one of those mixers with all the killer attachments like making pasta and stuffing sausage.
This slicer too........limited space. I would enjoy all of them.

I also have zero room for any more que's or smokers.........I have a few outside cookers I would really enjoy.......no room left.
The Slate was the the last empty space......

 

[timothy]

Having a slicer is nice but not necessary ( and cleanup is a chore). A good sharp slicing knife like one for brisket is what I use.

 

[Peter Gallagher]

looking good! you got a meaty, lean slab there to work with....!

 

[EricV.]

While it sounds reasonable I have a reasonable sized house...only 2 of us here.......
This small detail leaves me with limited real estate for appliances.
This is why I do not own things like a chamber sealer, one of those mixers with all the killer attachments like making pasta and stuffing sausage.
This slicer too........limited space. I would enjoy all of them.

I also have zero room for any more que's or smokers.........I have a few outside cookers I would really enjoy.......no room left.
The Slate was the the last empty space......

Yeah I hear you, I bought this Chefs Choice slicer probably 20 years ago. It fits in a kitchen cabinet & clean-up on it is super fast & easy. You may want to consider a larger home to accommodate more cooking/BBQ items, kidding!