Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Maple-Cured Smoked Bacon (pics)

From Ruhlman & Polycn- for a 5 lb belly--50 grams kosher salt, 12 g pink salt, 50 g maple sugar, 1/4 cup maple syrup. This one was 6 days in the cure to firm up then smoke. Here's a couple shots after smoking til internal temp was 150....used a couple maple chunks for smoke. I'll update with some more pics tomorrow once it cools in fridge overnight and I have a chance to slice it. Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos
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