Batch of bacon for the summer

[zzerru]

I usually only make bacon once a year around the holidays to give to family and friends as gifts, but this summer folks who ran out early raises such a hew and cry that I broke down and made another batch. Just did 30lbs (25 after trimming) to tide them over.

Got the needed items laid out for seasoning/curing. Just about out of the grade B maple syrup and if anyone knows a good online source, please let me know (see a lot when I search, but no clue as to quality)!

These two slices are about 2 inches thick and 3-4 wide. Cut these to use in making lardons.

Next two customers waiting for their turn.

Slab in the cure.

Done up and going into the garage fridge to wait it out for 7-10 days, getting turned every 2 days.

I'll update when the curing is done. Thanks for watching.

 

[daveomak]

ZZ, evening... I am watching..... 

 ...   I have a case of bellies being delivered tomorrow....  What are "lardons"...  Dave 

 

[zzerru]

Nice! I should have gotten a case and justified a bigger fridge to the wife to boot :)

Lardons are sticks of cured belly about 3/8-1/2" thick/wide about as long as matchsticks. Use'em in a lot of veggie dishes, casseroles and sandwiches. When you fry them up they get just the right balance between chewy and crispy.

Think they get the name from being used for larding lean roasts/cuts of meat.

 

[smokinhusker]

Nice...will be waiting!

 

[tjohnson]

Tick Tock

 

[gersus]

Awesome!

 

[zzerru]

Smoked the bacon last night for 8 hours at 150 degrees with hickory to an internal temp of 125. Not really sure why but this time, the bacon didn't take a strong smoke color/smell. The smoke smell is light even after resting overnight in the fridge.

The trays out of the smoke

3 of the 5 trays

Closer shot of one slab

I've made this same recipe at 30-50lbs each time and have never had this result in the smoking process. I'll fry some up a little later and see how it tastes.

Thoughts on smoke issue?

 

[scarbelly]

Looks great from here too.  Man how lucky you guys are to be able to get a gallon of real maple - out here I would have to take out a 2nd on my house for that much 

 

[jarhead]

Scarbelly, I get mine online for $60 per gallon and free shipping. (2 x 1/2 gallon)

Danielson's Sugarbush
 

 

[sound1]

I tried maple sugar on my last batch, came out great.

 

[zzerru]

I'd like to try maple sugar just to see if I get the same taste/less mess.

 

[sound1]

I split the order with some friends to get the cost down to about $7 a pound by ordering ten pounds. They reconstitute it back to syrup and love it. The tell me it's cheaper than buying fresh and almost as good. I use about a 1/2 Tbs per pound with the other spices for a dry cure for BBB or bellies. 

 

[scarbelly]

Scarbelly, I get mine online for $60 per gallon and free shipping. (2 x 1/2 gallon)

Danielson's Sugarbush
 

Thanks - I can send my grandson back home now - I had to use him a collateral for the other site I was looking at 

 

[smokinhusker]

Bacon looks great! I read somewhere that Maple Sugar is the answer to getting a better maple flavor in the bacon. Guess I've got to order some.

 

[damon555]

That's some great looking bacon Z! If you don't mind me asking where did you get those pork bellies? I'm going to be trying some bacon sooner or later and I'm exploring my options.

 

[zzerru]

I got them at Hillers in Ann Arbor. I trust the meat there, even if it costs a bit more.

 

[dls1]

"Got the needed items laid out for seasoning/curing. Just about out of the grade B maple syrup and if anyone knows a good online source, please let me know (see a lot when I search, but no clue as to quality)!"

zzerru - Since you're in Ann Arbor, check with Zimmerman's to see if they carry Grade B.

Also, there's a Trader Joe's in Ann Arbor, and they may carry Grade B in 12 oz. bottles (The TJ near me does). It's not the greatest, but it's still pretty good, a good step up from Grade A, and convenient if you're in a pinch and running short.

For top quality Grade B, I order from Jed's Maple Products in Westfield, VT. Simply the best I've ever had. http://www.jedsmaple.com/

 

[zzerru]

BLT time.

Bacon, fried up.

Bread w Hellman's mayo.

Building the sandwich.

Omg.

FTW!

 

[mneeley490]

You said it didn't look like they picked up as much smoke. Was there any difference in the taste?

 

[zzerru]

It was a lighter hickory taste, but that didn't amplify the maple flavor as I had predicted it would. It's still good of course but, just different.