Well I didn't make myself clear again... I was describing BriCan's bacon, which I'm attempting a very poor copy, and added pictures of what my goal was... His pictures...
Al, morning.... I was planning on a BriCan bacon method thing....
More bacon... dry rub cured... 7-4.. 7-16...7-17... 7-18...7-23..
- Thread starter daveomak
- Start date
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Some trimmings in the frying pan... My buddy that brings me Tequila from Mexico is coming over to get a slab, taste the trimmings and drink Tequila....
IMO, too much maple syrup / sugar flavor... the sugars burned leaving an off taste... No salt taste at all... covered up by the sugars... Smoke flavor is good... Good thing this was only 1 slab.... It will work in something... Sure won't fry up for breakfast.. I think baking it on a wire rack may not even save it....
paul nj shore
Smoke Blower
- Apr 22, 2016
- 83
- 25
Hi Dave
I have been following you for some time and I use your old way with the sugar or syrup on later . I remember many years ago ( more than 30 ) out here in nj. we had a product called Lazy Maple Bacon, when the wife would cook it the smell would get you right out of bed and the taste I still remember . I can`t figure out how they did it . I`m trying with breakfast sausage now
Thanks for all your posts, read you every day.
Paul
I have been following you for some time and I use your old way with the sugar or syrup on later . I remember many years ago ( more than 30 ) out here in nj. we had a product called Lazy Maple Bacon, when the wife would cook it the smell would get you right out of bed and the taste I still remember . I can`t figure out how they did it . I`m trying with breakfast sausage now
Thanks for all your posts, read you every day.
Paul
dave17a
Smoking Fanatic
Man that looks Good. I like at least 20 hrs. of smoke as well as everyone else. Just doing regular dry cure this last year have been letting them hang in fridge for a week or so. I believe it improves things. Only got weekends to slice. Can't wait to here how it came out. Good luck.
P.S. Garlic did great
P.S. Garlic did great
dave17a
Smoking Fanatic
Had the daughter bake it in the oven at 225... a temp were maple syrup does not burn... She said the flavor was awesome... good smoke flavor and good maple flavor... So I guess it was no so bad after figuring things out.... I threw some, cut up, in some refried rice with scrambled eggs in the rice and it really add a nice flavor profile to the rice dish.... I guess you can figure out new ways to cook and use bacon...
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