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You use brown sugar right? Just a note from what I did. I added 1/2 a tbsp of maple extract into the ziploc bag for the curing process. I also brushed the outside of the slabs with some maple syrup before letting it form a pellicle. Came out with a nice maple flavor but not overpowering.
Thanks alot sir. I appreciate it. I had saved the link to your post in the notes on my phone along with my process so that I could reference it. Your process comprised a large portion of what I did and with 40 lbs of pork belly waiting to be made into bacon I was feeling lost without it. Me and...
Ok... I’m panicking a bit. Followed Ben’s recipe in this post to make my maple bacon last time and it turned out awesome. Where did the info in his original post go? I got 40 lbs of bacon to make!
So finally had a chance to do a bunch of smoking now that fall work and hunting is done. Had two small chunks of belly (4.5 lbs) in my freezer for months just begging to be baconed...
I'd like to thank BenA and his...
That looks great. Awesome way to deal with a large amount of meat all at once. I imagine you could take some of it and freeze it for later if you wanted too.
Over the last couple weeks I made my first attempt at making both belly bacon and Canadian bacon using Pop's brine. Thanks to Pops, Foamheart and this forum it turned out really well. Here is what I did for the brine.
Maple bacon
Pops brine w/ 2/3 cup salt (per gallon)
Additional to Pops brine...
So this is only my second big smoke and it turned out great. Saturday I did a whole chicken that turned out great as well. I love this smoking thing and I'm happy with the operation of my new smoker (Masterbuilt 30" propane).
Sorry in advance for the lack of pictures, I haven't quite got used...
Hi everyone. I'm from Manitoba, Canada. I live in a small town in a rural area. I enjoy hunting and DIY and have been wanting to get into smoking for awhile. Have been utilizing this forum already to help decide what I should buy for a smoker and I settled on a Masterbuilt propane vertical...
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