Brican's Maple Bacon

Discussion in 'Smoking Bacon' started by dingo007, Mar 18, 2014.

  1. dingo007

    dingo007 Smoking Fanatic

    This the best Bacon I've made so far. The flavor is deep and lasting. It is a bit of mission to make...but worth it.

    Started off with a fresh belly..,...

    Dry Rub Cured it for 14 days

    Rinsed and Vac Packed in Maple Syrup for 10 days

    No Rinse...then 3 x 4hr Cold smoke sessions

    7days in curing cabinet to dry age.

    Ended up like this....

    ddrian likes this.
  2. dandl93

    dandl93 Smoking Fanatic


    Nice mission acommpolished.

  3. [​IMG]   Great looking bacon man!  [​IMG]   What wood did you smoke with?
  4. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Labor intesive, but sounds good! How strong is the maple flavor in the finished product? That's something many of us have struggled with.
  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    We will have to start calling you the Baconator! Excellent looking bacon!

  6. dingo007

    dingo007 Smoking Fanatic

    Thanks for the comments.

    In terms of the maple flavor...that is also something I've struggled with in previous bacons, and why i was interested in this method. The maple is definitely more prominent this way. Brican's original recipe calls for maple sugar, which i have a hard time getting locally. I think the two key factors are the separate cure and maple soak, and then not rinsing the bacon before you smoke it. That's my guess anyway.

    Dingo Dog
  7. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Did you let the bacon dry before smoking?
  8. dingo007

    dingo007 Smoking Fanatic

    Yes, but only for maybe an hour. I figured as it was getting 3 x 4hr cold smoke session it would be plenty dry. (especially round here...avg RH is around 25%)
    Thanks. Smoked the bacon over hickory.
  9. [​IMG]   That has to be some great bacon  [​IMG]   Well played...
  10. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Maple sugar definitely isn't cheap, but I've managed to locate some on ebay, straight from a producer. The shipping price comes down when you buy in bulk.
    So in the original recipe, is it used in the dry brine, or vacuum sealed later?
  11. dingo007

    dingo007 Smoking Fanatic

    Thanks for the info. Below is a quote by Brican, from another thread on Maple Bacon, describing his method;
  12. ddrian

    ddrian Meat Mopper


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