Whats better then Bacon? Twice the Bacon! (Pic heavy)

porked

Smoking Fanatic

Apr 2, 2009

749

20

Cherry Hill, NJ

• Apr 2, 2011

• #21

Great job on the bacons! Great pics as well. Kudos.

 

burgi

Fire Starter

Jan 22, 2011

58

10

Sonoma County, California

• Apr 24, 2011

• #22

Looks AWESOME!!!!! now I have to give it a go......... YUMMMMMM!!!

 

rdknb

Master of the Pit

OTBS Member

SMF Premier Member

Jan 23, 2010

3,981

159

Chester (Kent Island), Md

• Apr 24, 2011

• #23

That does look great

 

uncle kenny

Fire Starter

SMF Premier Member

Dec 20, 2010

38

10

Hillsboro, Oregon

• Apr 27, 2011

• #24

I find putting Maple Syrup in the cure a waste as well. I'm smoking 30 pounds of bellies tomorrow

and I will baste with MS and smoke with maple wood. We'll see. Thanks for sharing.

 

ak1

Master of the Pit

OTBS Member

Feb 23, 2010

2,373

75

Stoney Creek, Ontario, Canada

• Apr 28, 2011

• #25

Shellbellc said:

I just got done putting up two bellies myself, I did a maple one also but I bought maple sugar and used that in place of brown sugar.  I can't wait to try it this weekend to see if the maple sugar makes a difference.

Click to expand...

What I've found is that Maple sugar doesn't make much of a difference. At least not enough to make the price worth it.
 

 

laszlo

Fire Starter

Jan 11, 2011

70

10

Jervis Bay, Australia

• Apr 28, 2011

• #26

 There seems to be consesus on use of maple syrup - i.e. it does not contribute much to the final flavor. Agree on that as well but I still use it to make my dry cure rub not so dry, but sort of sticky paste like. I found it easier to apply the paste to the bellies.