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rbanks123 06-29-2013 08:30 PM

First Pecan Bacon cure and smoke
I just tried my first wet cure. we let it cure for about 10 days as it was just about 2 lbs. We got a recipe from a friend and we made a few (spicy) adjustments. We have been hearing that pecan is a great wood for flavor on some meats so we tried it on our first bacon. It turned out great! here is our recipe and our finished product. If youd like a step by step process you can see it here: Let me know what you think! Thanks

(for 2 lb pork belly)

2 Tablespoons brown sugar
4 teaspoons black pepper
2 Table spoons Maple Syrup (and don't be cheap, use the real stuff!)
Follow your directions for "curing salt"
1 cup water
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon cayenne

TheBourbonBear 06-29-2013 09:28 PM

That looks delicious. Did the pecan come out in the flavor profile once your fried it up?

Hitman0321 06-29-2013 09:32 PM

Looks tasty! How does it fry up?

Smoke Dawg 06-29-2013 09:47 PM

Looks great - Slice that baby and show us the inside!

rbanks123 06-30-2013 12:27 AM

oh it turned out very well... the pecan was a perfect taste and complimented the other flavors nicely... there are other photos of the cut bacon on my site but I will for sure post another photo when I slice the rest in the morning!

rbanks123 06-30-2013 03:00 PM

Here is the finished product!

SmokyWoodturner 07-01-2013 08:07 PM

mighty fine looking bacon- I could enjoy some of that

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