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cob smoked bacons and sausage ( candied)

post #1 of 11
Thread Starter 

So I mixed some brown sugar and maple syrup then brushed it on some cob smoked (turkey and reg) bacon. I brushed one side flipped it then brushed the other side then did the same process every 5-7 minutes at 230 degrees until it was nice and crispy. I did a test with a piece of bacon and piece of sausage ( the sausage is for pea and lentil soup another day). more pics of the finished product a little later.

 

 

 

 

post #2 of 11
Thread Starter 

 

 

post #3 of 11

Man - that looks good! Not a huge fan of sausage, but that bacon looks phenomenal!!

post #4 of 11
Thread Starter 
LOL like I said the sausage is for some soup I am making this weekend and The turkey bacon is a bit overdone. Not sure if you've ever had Cobb smoked meats but they are widely done here in New England. it is very strong and distinct in flavor and will smell in the house for two days afterwards.
Edited by wanna-be-smoker - 1/15/15 at 4:42am
post #5 of 11

We get cobb smoked bacon in our local grocer every once in a while. It's good stuff! I was wondering what the other 'bacon' was! Looked like long strips of canadian bacon. The only bacon we were allowed growing up was turkey bacon. I haven't touched the stuff for years!!

post #6 of 11

Post 30 of 40, corn cob and apple smoked bacon. I loved it.

 

http://www.smokingmeatforums.com/t/143966/foams-first-attempt-at-bacon/20

 

Nice looking WBS......

 

I hate to wash my hands while smoking, I don't want to wash all that smell off.

post #7 of 11

Wow  looks great, fantastic color

 

gary

post #8 of 11
Sure looks tasty...
post #9 of 11
Thread Starter 
Hi ink junkie. How's the mopar life
post #10 of 11
Quote:
Originally Posted by wanna-be-smoker View Post

Hi ink junkie. How's the mopar life
Are you the FABO member that suggested I take a look at this outstanding site?
post #11 of 11
Thread Starter 
Yes sir
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