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Bacon - smoking advice?

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kthacher Posts: 155

June 2014 in EggHead Forum

I have some bacon curing that will be ready to cook on Sunday. I am using the Charcuterie recipe with maple syrup. I am trying to decide what smoking wood to use. Leading candidates are hickory and maple so far. One family member wants me to try with no smoke which seems sacrilegious. Any advice?

Winnipeg, Canada

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BoomerTheWeim Posts: 49

June 2014
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Apple and/or Maple

Clayton, NC

Large BGE, Mini BGE, Two Weimaraners
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mark11 Posts: 55

June 2014
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I've only used hickory but will be trying apple next time.

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hondabbq Posts: 1,980

June 2014
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I have done Sugar maple and the Jack Daniels pellets. Wasn't a noticible difference in my opinion.

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pantsypants Posts: 1,191

June 2014
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i like oak and or apple .

Toronto
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nolaegghead Posts: 42,102

June 2014
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Tell that one family member to go buy some unsmoked bacon at the grocery. Use sugar maple.

______________________________________________
I love lamp..
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HDumptyEsq Posts: 1,095

June 2014
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Apple and maple. Everyone's asking me to do it again. Cold smoked with Amaze-N-Smoker. Revacked for three days.

Tony in Brentwood, TN.

Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory storage, old electric upright now used for Amaz-N-Smoker.

"I like cooking with wine - sometimes I put it in the food." - W. C. Fields
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