Bacon Recipe
Brine:
6 cups water
2 Cups thick Maple Syrup
3/4 cup salt
3.5 cups Demerra Sugar
Couple shots old dark Rum (everything in life goes better with rum!)
Appropriate amount (per lb) Prague # 1
Method:
Submerge bacon cuts in the brine & place in fridge for 5 – 7 days.
Stir daily.
Remove from brine & discard brine.
Rinse bacon (optional) and set on grills under fan to dry.
You want the bacon
dry to the touch (couple hours or so).
Put grills in smoker, and smoke at 125 degrees (no higher – you don’t want to “cook” the product, just induce the smoke flavor).
Takes ~ 4-6 hours or so.
Hickory chips preferred.
Remove from smoker, cool & Enjoy!
This will produce a fairly sweet bacon.
It will caramelize when it is being cooked.
Tried this one as an alternative to my regular recipe a few years back.
It now runs at least 50/50 on what we make here.
Cheers,
Nog