or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Smoking Bacon › Brican's Maple Bacon
New Posts  All Forums:Forum Nav:

Brican's Maple Bacon

post #1 of 11
Thread Starter 

This the best Bacon I've made so far. The flavor is deep and lasting. It is a bit of mission to make...but worth it.

 

Started off with a fresh belly..,...

 

Dry Rub Cured it for 14 days

Rinsed and Vac Packed in Maple Syrup for 10 days

No Rinse...then 3 x 4hr Cold smoke sessions

7days in curing cabinet to dry age.

 

Ended up like this....

 

 

post #2 of 11

Dingo007

 

Nice mission acommpolished.

 

Dan

post #3 of 11

:drool  Great looking bacon man!  :32:  What wood did you smoke with?

post #4 of 11

Labor intesive, but sounds good! How strong is the maple flavor in the finished product? That's something many of us have struggled with.

post #5 of 11

We will have to start calling you the Baconator! Excellent looking bacon!

 

Disco

post #6 of 11
Thread Starter 

Thanks for the comments.

 

In terms of the maple flavor...that is also something I've struggled with in previous bacons, and why i was interested in this method. The maple is definitely more prominent this way. Brican's original recipe calls for maple sugar, which i have a hard time getting locally. I think the two key factors are the separate cure and maple soak, and then not rinsing the bacon before you smoke it. That's my guess anyway.

 

Dingo Dog

post #7 of 11
Did you let the bacon dry before smoking?
post #8 of 11
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Did you let the bacon dry before smoking?

 

Yes, but only for maybe an hour. I figured as it was getting 3 x 4hr cold smoke session it would be plenty dry. (especially round here...avg RH is around 25%)

 

Quote:
80x80px-LS-99ac45aa_OL-Donkey-Cart.jpeg

:drool  Great looking bacon man!  :32:  What wood did you smoke with?

 

 

Thanks. Smoked the bacon over hickory.

post #9 of 11
Quote:
Originally Posted by Dingo007 View Post

 

 

Thanks. Smoked the bacon over hickory.

 

thumb1.gif  That has to be some great bacon  :drool  Well played...

post #10 of 11
Maple sugar definitely isn't cheap, but I've managed to locate some on ebay, straight from a producer. The shipping price comes down when you buy in bulk.
So in the original recipe, is it used in the dry brine, or vacuum sealed later?
post #11 of 11
Thread Starter 
Quote:
Originally Posted by mneeley490 View Post

Maple sugar definitely isn't cheap, but I've managed to locate some on ebay, straight from a producer. The shipping price comes down when you buy in bulk.
So in the original recipe, is it used in the dry brine, or vacuum sealed later?

 

Thanks for the info. Below is a quote by Brican, from another thread on Maple Bacon, describing his method;

 

Quote:

When I make maple bacon I do a dry cure which always results in a good end product, it can tend to be a time consuming but defiantly not messy. Never used maple syrup as this way too messy in my line of business, if there is any chance that you can get hold of some maple sugar this is the way to go

 

A quick run down to what I do; Bellies are boneless with the rind on. I rub all sides of the bellies with a AP salt and start stacking them in a tub that has a rack in the bottom so that the bellies will not sit in the juice/liquid that comes from the bellies while curing. Next I give the bellie that I have placed in the tub (rind down) a dusting of a spice combination that I have for this job on top of this I will give a light dusting of the maple sugar.

 

This I will repeat for all the bellies that I will be putting down, will place in my cooler for seven days after which I will give the bellies a quick rinse under tepid water to remove excess salt from the outside, I will then put into a container and cover with cold water for one (might go over depending on my jobs) this will remove any excess salt.

 

after one hour I will hang to dry until the bellies are just about dry but still slightly tacky. I will then re-stack the bellies (top one down first and the previous bottom one will now become the top one) first one down and I will cover with more maple sugar; repeat until the whole stack has been rebuilt -- leave for one more week in the cooler

 

A week later I will cold smoke --- do not rinse -- just pull from container and hang in smokehouse -- depending on how one likes the smoke depends on how long you would/will smoke them -- I do three smokes which will take four days after which I hang for between two to five days (depends on weather and humidity) to dry and mature (build up flavours)

 

A very good friend has stated that I produce pure crack -- one taste and you are addicted for life --- a year ago this friend was up visiting frends and dropped in to see me, I sent him home with two packets of maple bacon -- his wife has let him come visiting again (a year later) with the very strict instructions that he had to learn the secret and the recipe before retuning home -- and not to return home unless he had done so.

 

That friend is a very well respected person on most of these forums, some may or may not know him ---- vagreys

 

This is my latest batch -- and yes the maple flavour is over the top but not over powering as the hint of the spices come forward along withe the smoke and maturing

 

 

*

 

 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Smoking Bacon
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Smoking Bacon › Brican's Maple Bacon