More bacon... dry rub cured... 7-4.. 7-16...7-17... 7-18...7-23..

[daveomak]

 
Impressive Dave!

Am I reading that right you have done 12 hours of cold smoke then you added 8 more for a total of 20 hours done over the 6 days? But your picture says 72 hours over 8 days??? I have done up to 36 hours and I thought that was plenty smoke flavored for my tastes. The even longer drying and aging period... wow!

Anyway, it looks great. Look forward to your end product. (I had to go look up Brican's method too).

 
Al, morning....  I was planning on  a BriCan bacon method thing....

Brican's BACON.2jpg.jpg

• daveomak
• Jul 17, 2017

Brican's BACON.jpg

• daveomak
• Jul 17, 2017

Well I didn't make myself clear again...    I was describing BriCan's bacon, which I'm attempting a very poor copy, and added pictures of what my goal was...   His pictures...

 

[daveomak]

Bacon 7-23 001.JPG

• daveomak
• Jul 23, 2017

Bacon 7-23 002.JPG

• daveomak
• Jul 23, 2017

Bacon 7-23 003.JPG

• daveomak
• Jul 23, 2017

Bacon 7-23 004.JPG

• daveomak
• Jul 23, 2017

Some trimmings in the frying pan...  My buddy that brings me Tequila from Mexico is coming over to get a slab, taste the trimmings and drink Tequila....

IMO, too much maple syrup / sugar flavor...  the sugars burned leaving an off taste...  No salt taste at all...  covered up by the sugars...  Smoke flavor is good...    Good thing this was only 1 slab....   It will work in something...   Sure won't fry up for breakfast..  I think baking it on a wire rack may not even save it....   

 

[tropics]

Dave shame it didn't come out like planned,it should be good in beans

Richie

 

[pc farmer]

Looks great. I am also worried about the sugar burning while cooking.

 

[ab canuck]

I definitely agree with Richie, Go great with beans..... Point for all the work....

 

[paul nj shore]

  Hi Dave  

  I have been following  you for some time and I use your old way with the sugar or syrup on later . I  remember many years ago ( more than 30 )  out here in nj. we had a product called Lazy Maple Bacon, when the wife would cook it the smell would get you right out of bed and the taste I still remember . I can`t figure out how they did it . I`m trying with breakfast sausage now

  Thanks for all your posts, read you every day.

  Paul

 

[daveomak]

Paul, thank you for the nice compliment..

 

[dave17a]

Man that looks Good. I like at least 20 hrs. of smoke as well as everyone else. Just doing regular dry cure this last year have been letting them hang in fridge for a week or so. I believe it improves things. Only got weekends to slice. Can't wait to here how it came out. Good luck.

                                                                                                     P.S. Garlic did great

 

[dave17a]

Oh wow. Didn't know there was a second page.Sorry bout results. Lotsa work. Keep experimenting.

 

[daveomak]

Had the daughter bake it in the oven at 225...  a temp were maple syrup does not burn...  She said the flavor was awesome...  good smoke flavor and good maple flavor...   So I guess it was no so bad after figuring things out....     I threw some, cut up, in some refried rice with scrambled eggs in the rice and it really add a nice flavor profile to the rice dish....  I guess you can figure out new ways to cook and use bacon...