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11-30-2015, 07:01 PM
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Join Date: May 2007
Location: Dreadful Valley
Posts: 14,620
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Homemade bacon
Success on my third try.
(Not like the first two tries were bad, but this is perfection)
Maple syrup, brown sugar, Prague #1 cure, kosher salt, black pepper, ground cloves. Rub cured for 7 days, 7 hours of maple wood smoke at 160-170*F, final at 150*F internal.
I also injected and wet cured two little roll roasts of pork for back bacon.
I used all the same ingredients except whole cloves and 4 bay leaves.
The curing process.
Into the smoker.
The final product.
This will put a new twist on Christmas morning breakfast!
__________________
There are no absolutes
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11-30-2015, 07:16 PM
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Join Date: Mar 2013
Posts: 415
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Making me drool. Congrats on getting it to your taste!
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11-30-2015, 07:27 PM
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Gone Hunting
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Join Date: May 2007
Location: Calgary
Posts: 1,708
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Wow looks Yummy.
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From Wikipedia
"No safe threshold for lead exposure has been discovered—that is, there is no known amount of lead that is too small to cause the body harm."
150 TTSX vs Goat-WOW
http://youtu.be/37JwmSOQ3pY
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11-30-2015, 07:33 PM
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Join Date: Apr 2013
Location: Half Moon Lake ( North )
Posts: 1,454
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I'm sure they taste a good as they look, nice job.
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11-30-2015, 07:36 PM
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Join Date: Sep 2008
Posts: 932
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Outstanding! That looks really really good!
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11-30-2015, 07:36 PM
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Join Date: Jan 2010
Posts: 2,999
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Looks pretty good.
Here is one pic of one slab. I did 2 large hogs worth.
Did the bucket brine method and the 7day frig wet and 7day dry cure.
Lije the frig method best, and the dry cures.
Tried various recipes. Real maple syrup was costly and wasn't that big of a positive. The two that we found best were, fresh Thyme and cracked pepper, and the jalapeño.
But all of it was soooo much better than the store bought bland stuff.
Last edited by BlackHeart; 11-30-2015 at 07:46 PM.
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11-30-2015, 07:45 PM
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Join Date: May 2007
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Nice Dick. I am sure they will taste as good as they look. I use pork loin and make my back bacon with that. I use the buckboard bacon cure and refrigerate it for 11 days, then overnight in maple syrup and then maple smoke. Cool and slice.
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I hunt what I eat, I eat what I hunt
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11-30-2015, 07:54 PM
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Join Date: Dec 2009
Posts: 8,494
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Sweet!!
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You're only as good as your last haircut
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11-30-2015, 08:01 PM
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Join Date: Sep 2008
Location: Stony Plain.
Posts: 2,492
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Looks tasty
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"I must not fear. Fear is the mind-killer. Fear is the little-death that brings total obliteration. I will face my fear. I will permit it to pass over me and through me. And when it has gone past I will turn the inner eye to see its path. Where the fear has gone there will be nothing. Only I will remain."
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11-30-2015, 08:07 PM
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Join Date: Aug 2013
Location: Drayton Valley
Posts: 1,258
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I did something like that too
My recipe called for a splash of bourbon and no cloves - I like that idea though and will try it on the next one. I did up some of the backstraps from my deer and junior liked it so much he asked if I would do some of his. The only thing is when I went to do his I had to go get another bottle of bourbon - if seems to evaporate fast! I ordered a couple of pork bellys to try a smokie recipe that Omega sent me and figured I should have enough to make some bacon too.
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11-30-2015, 08:22 PM
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Join Date: May 2007
Posts: 6,922
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Well I saw this thread and that was it, I went out on the porch and the hint of smoky bacon aroma was drifting downwind to my place. I had to go over to Dick's Smokehouse and beg for scraps. Dick being the accommodating fellow he is took pity and carved off a few chunks and had the fry pan going before I had my boots off. I can tell you that smoke house nirvana does exist and it's just around the corner from my place, wonderful stuff, nice work Dick.
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11-30-2015, 08:52 PM
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Banned
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Join Date: Mar 2009
Posts: 5,296
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You are weak.
But bacon is good.
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11-30-2015, 08:55 PM
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Join Date: May 2007
Posts: 6,922
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Quote:
Originally Posted by purgatory.sv
You are weak.
But bacon is good.
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Bacon sacrificed over fire and smoke is the opposite of Purgatory.
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11-30-2015, 09:01 PM
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Join Date: Jul 2012
Location: Cochrane
Posts: 796
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Just about to put my 'bacon' on the meat slicer.
It's more of a back bacon, I use a dry cure and Cajun spices. Disappears quicker than I can make it.
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Then did he raise on high the Holy Hand Grenade of Antioch, saying, "Bless this, O Lord, that with it thou mayst blow thine enemies to tiny bits, in thy mercy."
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11-30-2015, 09:04 PM
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Banned
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Join Date: Mar 2009
Posts: 5,296
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Quote:
Originally Posted by Bushrat
Bacon sacrificed over fire and smoke is the opposite of Purgatory.
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But bacon is good.
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11-30-2015, 09:57 PM
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Banned
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Join Date: Mar 2009
Posts: 5,296
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fire
Quote:
Originally Posted by Bushrat
Bacon sacrificed over fire and smoke is the opposite of Purgatory.
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Keep belief out of this
Bacon is above this.
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11-30-2015, 10:07 PM
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Join Date: Jun 2007
Location: Ft. McMurray
Posts: 38,582
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You guys are killin' me here!
I had to settle for baked venison backstrap tonight! 
Cat
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Anytime I figure I've got this long range thing figured out, I just strap into the sling and irons and remind myself that I don't! 
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11-30-2015, 11:33 PM
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Join Date: May 2007
Location: Canmore
Posts: 4,754
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Wow that looks good.
Had to settle for whitetail tacos for dinner at our abode tonight!
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The world is changed by your action, not by your opinion.
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12-01-2015, 05:38 AM
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Join Date: Jan 2010
Location: Edmonton
Posts: 6,470
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There is a study out there that bacon is in the same catagorey as cigs and such. It will give you cancer ! If you give me all your bacon. I will dispose of it for you in a safe manor. FREE !
Just thinking about your safety.
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 Kim
Gonna get me a 16" perch.
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12-01-2015, 08:15 AM
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Banned
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Join Date: Nov 2008
Posts: 821
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Nice bellies!
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12-01-2015, 08:25 AM
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Join Date: Aug 2014
Location: Gods Country
Posts: 673
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Quote:
Originally Posted by lilsundance
Nice Dick. I am sure they will taste as good as they look. I use pork loin and make my back bacon with that. I use the buckboard bacon cure and refrigerate it for 11 days, then overnight in maple syrup and then maple smoke. Cool and slice.
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Follow almost to a tee, except I add a little fresh cracked pepper. Incredible
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12-01-2015, 09:09 AM
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Join Date: Mar 2008
Location: Caroline
Posts: 7,270
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Quote:
Originally Posted by lilsundance
Nice Dick. I am sure they will taste as good as they look. I use pork loin and make my back bacon with that. I use the buckboard bacon cure and refrigerate it for 11 days, then overnight in maple syrup and then maple smoke. Cool and slice.
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How do you find it fries with the maple syrup? Last bacon I made I used a honey cure. Have to cook it quite slow or all the sugars from the honey blacken.
I also noticed the fat seems to take on the sugar while the meat takes most of the salt
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2. You're stupid
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12-01-2015, 01:36 PM
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Join Date: Aug 2013
Location: Edmonton
Posts: 169
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K, I am a bit of a noob when it comes to this but what cut of meat do you use to make regular bacon? I definitely want to try this.
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Recovering DQ Blizzard Addict!
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12-01-2015, 01:49 PM
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Join Date: Aug 2007
Location: airdrie
Posts: 5,211
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Quote:
Originally Posted by Toromir
K, I am a bit of a noob when it comes to this but what cut of meat do you use to make regular bacon? I definitely want to try this.
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pork belly
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LIFE IS TOUGH.....TOUGHER IF YOU'RE STUPID.-------------------“Women have the right to work wherever they want, as long as they have the dinner ready when you get home”
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12-01-2015, 04:51 PM
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Join Date: May 2007
Posts: 1,539
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Quote:
Originally Posted by MountainTi
How do you find it fries with the maple syrup? Last bacon I made I used a honey cure. Have to cook it quite slow or all the sugars from the honey blacken.
I also noticed the fat seems to take on the sugar while the meat takes most of the salt
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I find most of it drips off while smoking, and after slicing it fries ok on the grill. Might darken a bit on the outside edge but I don't slice it overly thick, so it fries fairly fast.
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I hunt what I eat, I eat what I hunt
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12-01-2015, 04:53 PM
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Join Date: Aug 2007
Location: Kelowna B.C.
Posts: 1,289
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Quote:
Originally Posted by Toromir
K, I am a bit of a noob when it comes to this but what cut of meat do you use to make regular bacon? I definitely want to try this.
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And where can we get it? My local butcher shops don't sell pork bellies. Any options in Grande Prairie or Edmonton?
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12-01-2015, 05:08 PM
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Join Date: May 2007
Location: Dreadful Valley
Posts: 14,620
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Quote:
Originally Posted by Skybuster
And where can we get it? My local butcher shops don't sell pork bellies. Any options in Grande Prairie or Edmonton?
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I get mine from our local custom cut butcher shop.
Don't give up on a single try.
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There are no absolutes
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12-01-2015, 08:23 PM
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Join Date: Feb 2008
Posts: 166
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This looks awesome thanks for sharing. Care to share the volumes of the ingredients per weight of pork. I've always wanted to try this and would be great to make it for Christmas.
Just need a few more details as in how much cure to use for how much meat and the amount of spices and such.
Cheers
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12-01-2015, 09:04 PM
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Join Date: May 2007
Location: Dreadful Valley
Posts: 14,620
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Quote:
Originally Posted by Kale 19
This looks awesome thanks for sharing. Care to share the volumes of the ingredients per weight of pork. I've always wanted to try this and would be great to make it for Christmas.
Just need a few more details as in how much cure to use for how much meat and the amount of spices and such.
Cheers
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http://www.north-america.bradleysmok...cured-bacon-2/
http://www.delish.com/cooking/recipe...-bacon-recipe/
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12-02-2015, 08:42 AM
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Join Date: Feb 2008
Posts: 166
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Awesome, thank you!!!
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