Dry cure question

[Live_Laugh_Smoke]

Well....the bacon turned out really good, thanks again for all the help.
Cold smoked it for 10 Hrs with 100% apple pellets, and had tons of good smoke flavor.

The only issues I've had though, is I can't seem to get it crispy without burning it.

Tried pan fry, oven, oven with lower temp, microwave.....nothing works well. Flavor is good, just can't crisp it. Maybe I should hot smoke next time?

 

[Bearcarver]

Might be the Honey & Maple Syrup that's causing it to burn too easily.

Bear

 

[Live_Laugh_Smoke]

Hmmm.....so next time any suggestions for a cure recipe?
And how would one infuse maple syrup flavor?

 

[Bearcarver]

Hmmm.....so next time any suggestions for a cure recipe?
And how would one infuse maple syrup flavor?

I tried a number of times without satisfaction.
I tried Maple Syrup in cure, Maple Sugar in Cure, tried injecting the Syrup---Nothing but a waste of good Maple Syrup.
If you put it on later it will get sticky & burn in the pan.

I quit trying. If you want Maple Bacon, Heat some & pour it on when it's on your plate---Or Brush it on.

Some say it works for them, but I think it depends on what the word "Works" is. LOL

Bear

 

[daveomak]

Bear has you covered.... It's the sugar that's burning... I can only get 1% sugar in my bacon without it burning....

 

[Live_Laugh_Smoke]

Awesome...thanks guys, so what's your goto cure recipe?

 

[daveomak]

2% salt, 1% sugar, 1 grams cure#1 per pound.... 2 weeks in the refer... cold smoke..... bake in the oven .... then coat with maple syrup for a glaze.... Bake until the syrup crystalizes..

.. ..

 

[goliath]

a good TIP for sealing the Vacc pack bags is to roll down the top a couple inches, it keeps everything clean so after the product is in the bag you roll the end back up and have a nice clean area to seal. i learned this on the forum years ago, ALSO if there is alot of liquid try and hang the bag down over the edge of the counter and seal, this is a method i use when marinating, or putting liquid in a bag to sous vide ..

GOOD LUCK