Maple Bacon & Hickory Bacon.

[Derek]

I am doing 2 kinds of bacon for an experiment for a friend.

The maple bacon got my comp rub and a coating of maple syrup & a little Molasses syrup thanks to Debra from.

The hickory just got a basic Salt and pepper rub from the recipe book Charcuterie. The bacon will be hit with hickory wood chip smoke for the flavor.

Here you wills see the steps I've taken.


Not a very good belly to start with.
https://lh5.googleusercontent.com/-vaM1jC3Vwx0/TjAZDzHRKfI/AAAAAAAAHRY/hrWvqdKtQmQ/DSC04546.JPG

I didn't like the belly at all.
https://lh3.googleusercontent.com/-U6vozTViRsc/TjAZEEEibwI/AAAAAAAAHRc/49B1YB2tH0k/DSC04547.JPG

1/4th cup of Maple syrup, 1/2 teaspoon of molasses. a little water.
https://lh5.googleusercontent.com/-YNA5YvfY04k/TjAZEuMe_nI/AAAAAAAAHRg/oXB0y4fI2eM/DSC04548.JPG

Saving the skin for pork rinds later this evening.
https://lh3.googleusercontent.com/-5I9jQF9fUrk/TjAZE-d7uoI/AAAAAAAAHRk/p0bRhP83cUQ/DSC04549.JPG

I sliced the belly in half for separate smaller pieces.
https://lh5.googleusercontent.com/-g1LYDVCWjSI/TjAZFEfQerI/AAAAAAAAHRo/M4aqP5ORKOw/DSC04550.JPG

My comp rub that has a sweet flavor.
https://lh5.googleusercontent.com/-BzXxzxNdAPw/TjAZFireVjI/AAAAAAAAHRs/gAznx1F8hnU/DSC04551.JPG

Bagged and tagged both pieces of bacon.
https://lh4.googleusercontent.com/-eUDyQ1sJkYI/TjAZF2JIGaI/AAAAAAAAHRw/bx1EUo1xT1o/DSC04552.JPG

Pork skin and pork fat.
https://lh4.googleusercontent.com/-e6kUXGRg868/TjAZG_ds2WI/AAAAAAAAHR8/lbFODffXkYI/DSC04555.JPG

I will not bore you guys with more photo's until about 10 days ok?

[Joneser]

What cure are you putting on those...you left that part out.

[Derek]

Joneser, I am using a pure salt cure and cure #1.

The original bacon with no flavoring added has just a salt cure.

Maple bacon has cure #1 a half tsp of cure #1.

[Joneser]

Cool! Should be great bacon!

[Derek]

I agree with you Brian.

The one with a pure salt rub, I will wash off under the cold water before I add the hickory smoke to it.

[Joneser]

How goes the bacon, Dee? I wonder how the Salt only slab is doing vs. the slab with cure on it...You gotta be careful, those bad bugs don't cook out.

[Derek]

Hi Brian,

I wasn't ignoring you ok? I am busy lately.

Ok The maple bacon did not make it, I thought I had a enough salt in my comp rub to cure it along with the cure #1.

So I've tossed the text bacon, However the bacon that got the pure kosher salt and a little hit of black pepper, Did cure up nicely. And I will be smoking that in 2 days.

[Derek]

Here is the update to the bacon thread.

The original bacon with salt and pepper.
https://lh4.googleusercontent.com/-Qj68IVS1bV8/Tj6Zo866y7I/AAAAAAAAHdw/K34WZUGGcOo/DSC04656.JPG


The maple bacon that firmed up nicely.
https://lh5.googleusercontent.com/-AW4qtJMd1V4/Tj6ZojlgxaI/AAAAAAAAHds/8P6tLxl10rg/s576/DSC04655.JPG

On the smoker with the beef back ribs.
https://lh3.googleusercontent.com/-E8QCJcRGyBs/Tj6ZpOXI2rI/AAAAAAAAHd0/TmeofcI6T_I/DSC04657.JPG

[Bbq Bubba]

Ummm, u forgot to season your ribs?

[Derek]

Nope I didn'yt forget Bubba.

Here are the bellies Done, rested. And I will slice them as soon as they cool down.
https://lh3.googleusercontent.com/-JDNMNtvdtuE/Tj6xktpiNCI/AAAAAAAAHeM/hKc3-1EXntU/DSC04658.JPG

[Derek]

Hi gang,

Here is the final update on the bellies, One bacon slab I had to ditch, I rather be safe then sorry.

The Original bacon turned out better then I had planned.

Here's the final pics.

In the smoker for an hour and a half, Pulled @ the internal temp of 150.f per recipe.
https://lh4.googleusercontent.com/-RxDcjvUmKUM/TkCSmiplRFI/AAAAAAAAHg8/xHwhNZWT1sc/DSC04657.JPG

The 2 bellies, one is dead. LOL!
https://lh5.googleusercontent.com/-ccWMC2F-bPA/TkCSm3Kl13I/AAAAAAAAHhA/IGJy1rajD_Y/DSC04658.JPG

Sliced and froze for Silver Lake, MI.
https://lh4.googleusercontent.com/-9Uhu3moA-q8/TkCSnDizJQI/AAAAAAAAHhE/gwuf_xCViRo/DSC04671.JPG

Cooked Several test peices.
https://lh6.googleusercontent.com/-9aZLx2dNg8A/TkCSnbjoYgI/AAAAAAAAHhI/_KcSzM8MTDA/DSC04673.JPG


Overall the bacon was very very good, I've saved some in chunk form for some Black eye pea's dish later this winter.