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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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Comments

  • NICE. I have 5 lbs savory and 5lbs of maple in the cure as of 3 hrs ago. all ready for turkey day weekend

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  • you going to trim that skin off?

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  • Skins off....that's a nice layer of fat :@)
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  • It does look kind of like skin though...that's the result of smoking for about four hours.
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  • Skins off....that's a nice layer of fat :@)

    awesome.

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  • NICE. I have 5 lbs savory and 5lbs of maple in the cure as of 3 hrs ago. all ready for turkey day weekend

    I just hung my pancetta to dry....that's my savory this time...another thread for another time though.
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  • nolaeggheadnolaegghead Posts: 14,268
    magnificent!

    Hey, have you ever tried (not for bacon) the  Umai drybags?  http://www.drybagsteak.com/

    I watched the video on capicola and I'm hooked. 
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • That's pretty interesting nola...would solve a lot of my dry curing issues....zero humidity where I live. I'm gonna look at those more before I start building a curing chamber from an old fridge. Thanks!
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  • nolaeggheadnolaegghead Posts: 14,268
    My pancetta came out terrible.  It wasn't inedible, just not pleasant.  I cooked some lardons, then ended cooking it all and feeding to the neighbor's dogs.  I think the humidity was too low and the temp too high (house with AC in a hot climate).  The duck prosciutto came out great, however. 

    These drybags will let me dry in the refrigerator without worrying about getting that nasty refrigerator taste/odor. 

    I'm ordering some.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Nola, I hate you so much. That vid was better than porn. And I finally figured out how to say Char-coot-tree. 
    Be careful, man! I've got a beverage here.
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  • nolaeggheadnolaegghead Posts: 14,268
    edited November 2012
    I read every now and then "dude, I'd like to do a pork butt but somethin' different than pulled pork (wah...cry)".  Capicola.  I dig prosciutto, so I figure this is right up my ally.  Unfortunately, it has to age a few months.  I'll just have to make a lot of them.  And if you're aging beef....man, these bags will save your marriage.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • GriffinGriffin Posts: 6,926
    So jealous @Mighty_Quinn - looks awesome. Can't wait to start some. Wanted to get some going before thanksgiving, but time is running short. Think I'll start some when we get back.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Thanks @Griffin. Whenever you decide to start one, just realize that it is really super easy to do and you'll never go back to store bacon...
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  • Thanks @Griffin. Whenever you decide to start one, just realize that it is really super easy to do and you'll never go back to store bacon...
    so true. Tons of fun and just awesome. I'm buying a new fridge just to do all this stuff (I only have one now and it's 15 years old so I'm due)



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  • Ha ha...I'm gonna pick up an old fridge (3rd one for us-we have the regular one in kitchen and a beer fridge/keg cooler in the garage) to convert to a curing chamber where I can control the temp and humidity.
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  • BigWaderBigWader Posts: 588
    edited November 2012
    @Mighty_Quinn - what temp did you smoke at?  You must have been close to or sub 200 to keep the fat intact.  I'm going to make bacon soon - so wondering how you built the fire.

     

    Large BGE

     

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  • I have been doing my bacon now for about 5 years.  I have never tryied wet brining, that may be next.  I just smoked about 15 lbs. of belly on Sunday.  Always make sure to let it rest for a couple of days under refrigeration to be sure it absorbs as much of the smoke flavor as possible.

    "You are who you are when nobody is looking"

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  • BigWader said:
    @Mighty_Quinn - what temp did you smoke at?  You must have been close to or sub 200 to keep the fat intact.  I'm going to make bacon soon - so wondering how you built the fire.

    temp was right at 190 for smoking...nothing special for fire, just like I always do for low and slow-clean firebox, fill with lump(no sorting, I'm a dump guy except to strategically place a few wood chunks), light in a couple spots with mapp torch, indirect setup in egg (AR with stone), vents open until about 175 and then start closing down to hold 190.
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  • BigWaderBigWader Posts: 588
    temp was right at 190 for smoking...nothing special for fire, just like I always do for low and slow-clean firebox, fill with lump(no sorting, I'm a dump guy except to strategically place a few wood chunks), light in a couple spots with mapp torch, indirect setup in egg (AR with stone), vents open until about 175 and then start closing down to hold 190.
    That's great to hear.  I was worried that going that low would be a problem to hold for 4-5 hrs.  I feel reassured.  Can't wait to see the finished slices.

     

    Large BGE

     

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  • The stuff of gods!
    image.jpg 740.3K
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  • Quinn,

    Awesome, just awesome!

    Steve 

    Caledon, ON

     

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  • nolaeggheadnolaegghead Posts: 14,268
    The stuff of gods!
    That is pure, unadulterated AWESOMENESS!!!!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Thanks....the best stuff is not pictured....the thick pieces left over off the ends that I couldn't safely get through the slicer. Great for beans, soups, pasta dishes.
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  • I have charcouterie but haven't done any yet. A friend of mine does a lot of it and it is sheer awesomeness. The breasola and pig cheeks were the best

    Steve 

    Caledon, ON

     

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  • If I can find the jowls at a decent price, I'm making guanciale....it's high on my list. Bresaola from that book is sheer awesomeness.
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  • nolaeggheadnolaegghead Posts: 14,268
    I'm done with week 2 on the bresaola on sunday.  Then I tie and hang.  I'm a little worried about the low humidity....maybe I can hang in the shop with some cheesecloth with this colder weather.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • I can't be lower humidity than my house in Colorado, and mine turned out just fine...it was a quicker dry time by half a week I'd say.
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  • nolaeggheadnolaegghead Posts: 14,268
    What kind of temp in your house?  We're usually around 73 this time of year.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • About 65 in the crawl space in the basement where it hung.....gonna start building a curing chamber soon though for future endeavors.
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  • nolaeggheadnolaegghead Posts: 14,268
    That's a good idea.  I dunno if I can get away with building any more weird cooking contraptions after that cold smoker.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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