Maple apple smoked bacon

ValleyGirl

14 pound pork belly, skinned and trimmed.  Cured with canadian maple syrup, black pepper, brown sugar and curing salt for 10 days, got away from me as busy, would have liked to smoke at 9 days but...so smoked with apple wood from my back yard.  Started at 8am. and finished at 4.  The best bacon yet!

ValleyGirl

ValleyGirl

nolaegghead

Looks great!

I wouldn't worry too much about going longer than you need to get the center of the meat cured. I've left bellies in the cure for 2 weeks.  Worst case is it could get a bit on the salty side but that's nothing that a fresh water soak couldn't fix.

ValleyGirl

Thanks nola, it wasn't salty at all!

The Cen-Tex Smoker

That looks awesome. Been way too long since I've cured my own. Way overdue. I get all my outdoor cooking stuff back this weekend for the first time since we moved in July. Weather is perfect for cold smoking too. Thanks for posting. I needed the inspiration.

ValleyGirl

Hey, good stuff, I've been gone a long time from the forum.  Stuff gets in the way.  Hope you get it on

loco_engr

nice looking bacon!  What temp did you smoke at?

Hansm

Bacon ... Bacon ... Bacon

ValleyGirl

loco_engr, temperature ranged from 220 to 250

lkapigian

Looks Killer! Give cold smoke a go some time , even more next level..you can do it!