Bacon done at home

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bbqking01

Smoke Blower
Original poster
Dec 29, 2021
141
402
Last time I did some per 5lbs of bacon. 1/2 cup kosher salt-1/2 cup brown sugar-2 tbs black pepper coarse ground,-1tsp curing salt-1 cup pure maple syrup. Cured in bags for 9 days. Rinsed off and in fridge overnight to form pellicle. Smoked at 200, until internal temp of 150. Then removed and cooled off then back in fridge overnight. Then sliced and bagged.
 

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Very nice, good looking bacon

Thats pretty well the same as how I did mine also
Except not as much maple.and normally 12 plus days in fridges with a dry cure

How did you find the flavor for Maple, good and strong or just a hint

David
It wasn’t strong. It was pretty mild. I usually use Jess Pryles bacon recipe. Which is just salt, sugar, pepper, and paprika.
 
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It wasn’t strong. It was pretty mild. I usually use Jess Pryles bacon recipe. Which is just salt, sugar, pepper, and paprika.


I am trying to get mine a little stronger in the maple flavor , that's why I was hoping your cup of maple was stronger. I have some maple extract that I am going to try next.

On another note , you gave me lots of likes for my Scalloped potato roll, thank you. You should see my Rib ring I just did It is in my a Signature below. Unles you already saw it

David
 
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Dude that thing looked awesome! I am still in amazement…I even showed the wife. That’s the kind of grilling that really impresses me. I can tell it took a lot of time and patience to pull it off. And the reward is great looking and tasting food. And of course the joy of all the accolades…,
 
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