So finally had a chance to do a bunch of smoking now that fall work and hunting is done. Had two small chunks of belly (4.5 lbs) in my freezer for months just begging to be baconed...
I'd like to thank BenA and his post http://www.smokingmeatforums.com/t/244390/maple-bacon-from-start-to-finish-with-qview for a great guide. I have gained a lot of information from a pile of other members on this and really appreciate how great a resource it is. This is my first dry cured and cold smoked bacon.
I basically just used this recipe and the calculator included in the post. However I did add 1/2 tbsp per bag of maple extract. Started brining Dec.7, took out in the morning on Dec.17. Kept in fridge on a cookie rack until 9 am next morning.
Before I put it on the smoker I sprinkled with a little CBP and brushed with a little maple syrup. Started smoking in my Masterbuilt propane smoker at 9:45 am, no smoke for .5 hours, then overnight Soaked Apple chips added after that. It was -13*F here in Manitoba, Canada this past weekend which was great for allowing me to try cold smoking without having to modify my smoker. Smoked for a little over 12 hours with the temp not getting up over 90*F. Sorry for the lack of pictures in the smoker, a little cold out to be fooling around taking pictures.
I just rinsed the bellies off, didn't soak them. Glazed with syrup after curing, and pellicle formation.
After 12 hours of smoking, rest in the fridge.
After resting for 2 days hand sliced it last night. Really need to buy a slicer.
Baked in oven at 400*F for a few minutes. More pictures to come.
Haven't tried too much of it yet, will post more pictures when we have it for breakfast. So far it seems like it turned out really well. Great taste, nice salt level, good maple and smoke flavor. Definitely like the cold smoking and dry cure better than wet cure and hot smoking. Thanks again to all the members of this forum for making it such a great resource. At the same time I was smoking this I smoked venison "pastrami" and "ham". This also turned out great and will post in Wild Game section.
I'd like to thank BenA and his post http://www.smokingmeatforums.com/t/244390/maple-bacon-from-start-to-finish-with-qview for a great guide. I have gained a lot of information from a pile of other members on this and really appreciate how great a resource it is. This is my first dry cured and cold smoked bacon.
I basically just used this recipe and the calculator included in the post. However I did add 1/2 tbsp per bag of maple extract. Started brining Dec.7, took out in the morning on Dec.17. Kept in fridge on a cookie rack until 9 am next morning.
Before I put it on the smoker I sprinkled with a little CBP and brushed with a little maple syrup. Started smoking in my Masterbuilt propane smoker at 9:45 am, no smoke for .5 hours, then overnight Soaked Apple chips added after that. It was -13*F here in Manitoba, Canada this past weekend which was great for allowing me to try cold smoking without having to modify my smoker. Smoked for a little over 12 hours with the temp not getting up over 90*F. Sorry for the lack of pictures in the smoker, a little cold out to be fooling around taking pictures.
I just rinsed the bellies off, didn't soak them. Glazed with syrup after curing, and pellicle formation.
After 12 hours of smoking, rest in the fridge.
After resting for 2 days hand sliced it last night. Really need to buy a slicer.
Baked in oven at 400*F for a few minutes. More pictures to come.
Haven't tried too much of it yet, will post more pictures when we have it for breakfast. So far it seems like it turned out really well. Great taste, nice salt level, good maple and smoke flavor. Definitely like the cold smoking and dry cure better than wet cure and hot smoking. Thanks again to all the members of this forum for making it such a great resource. At the same time I was smoking this I smoked venison "pastrami" and "ham". This also turned out great and will post in Wild Game section.
