Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! 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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