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- ddrian
- Media item
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- Album: Maple Coffee Dry Aged Bacon
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- ddrian
- Media item
- Comments: 0
- Album: Maple Coffee Dry Aged Bacon
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- ddrian
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- Album: Maple Coffee Dry Aged Bacon
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Maple Coffee Dry Aged Bacon
UPDATE:: These are pictures of the Bacon after one week of drying before smoking. The maple sugar has disappeared and the meat has become translucent.- ddrian
- Post #11
- Forum: Hot Smoked Bacon
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Taylor Pork Roll
Sous Vide it for 24 hours. Tastes like chicken. :biggrin: -
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Maple Coffee Dry Aged Bacon
- ddrian
- Post #10
- Forum: Hot Smoked Bacon
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smoking brisket today...2nd attempt
Rob, The bark on your brisket looks awesome. There are many folks on these forums with great recipes. Here is what I do if it lends anything that you want to take away. The crew that I cook for (Church group, family, customers that stay at the house, and my folks at my business) all prefer... -
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BUCKBOARD BACON First try at Cold Smoking
Awesome Thanks for the Info! DDR -
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Maple Coffee Dry Aged Bacon
Added the Maple Sugar .. back in the fridge for another 7 days. Bear The coffee surprised me. It is not the prevelant flavor! I thought it would be strange when my son told me about it, but it's good!!- ddrian
- Post #6
- Forum: Hot Smoked Bacon
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- ddrian
- Media item
- Comments: 0
- Album: Maple Coffee Dry Aged Bacon
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smoking brisket today...2nd attempt
203f is the magic IT for what it's worth. Should be great around that temp! Also look up Texas crutch. Faster and awesome results. Wrap it for n foil with broth at about 155f near the stall. Comes out tender and faster -
BUCKBOARD BACON First try at Cold Smoking
Can you describe the difference? -
