Maple cured Bacon

Frits · Feb 2, 2010

Last week I made Maple cured Bacon on the WSM. The pork belly was cured in Maple syrup, brown sugar (maple sugar is hard to find over the pond) pink salt and a bit of whiskey. After a week the cure was washed of and the meat dried for 16 hours in the fridge. Finally the belly was smoked with a mixture of hickory and apple wood for four and a half hours. The result was great.

Next time I will get a bigger piece of meat :lol:

Phubar · Feb 2, 2010

Mmmmm....oliebollen with bacon....:wink:
Looks tasty Phritsz,I need a piece of that next to my rot pie right now!

Bogus Chezz Hawg · Feb 2, 2010

Wow, that's a nice belly you've got there!

SmokinAussie · Feb 2, 2010

Phubar said:
Mmmmm....oliebollen with bacon....:wink:
Looks tasty Phritsz,I need a piece of that next to my rot pie right now!

Phubar, my family here in Australia ( ex Nederlands ) has a recipe for Oliebollen.... Send your's though please and we shall see how it goes!

BTW, BLOODY AWESOME BACON! Fritz!

Cheers!

Bill.... Yes I am Half Dutch....

OcalaScott · Feb 2, 2010

Very nice, wish I had some of that bacon right now.

millsy · Feb 2, 2010

That look's like a great size to start with.I can't wait to try it.

kik_start · Feb 2, 2010

That looks good! I've got to try it next...

Frits · Feb 2, 2010

Phubar, olliebollen rules... (its handy to work with but it looks strange

)

Bluesman · Feb 2, 2010

I got eggs and bisuits and need some of that bacon. :icon_cool The bacon threads are smokin' this place up.............:-D

bigabyte · Feb 2, 2010

That looks mighty fine!

Phubar · Feb 2, 2010

SmokinAussie said:
Phubar, my family here in Australia ( ex Nederlands ) has a recipe for Oliebollen.... Send your's though please and we shall see how it goes!

BTW, BLOODY AWESOME BACON! Fritz!

Cheers!

Bill.... Yes I am Half Dutch....

No worries mate,I've got your back.
Never made them myself though,maybe Phritsz has.

Ron_L · Feb 2, 2010

Nice looking bacon, Frits! What temperature did you smoke it at.

Frits · Feb 2, 2010

Ron_L said:
Nice looking bacon, Frits! What temperature did you smoke it at.

Ron the WSM had a dome temperature of around 200 F and I waited until the bacon had an internal temperature of 149 F.

garyk1398 · Feb 2, 2010

Very Nice! I'd like to see a pic of it sliced if you get a chance!

Big George's BBQ · Feb 2, 2010

Yum That looks really good

chambersuac · Feb 2, 2010

looks great

Frits · Feb 2, 2010

Thanks guys

Mark_d · Feb 2, 2010

That looks and sounds good!! I need bacon!

smoke it if ya got it · Feb 2, 2010

Very nice! I havent tried that yet thanks for the idea!

keale · Feb 2, 2010

Nice Bacon!! What is "PINK SALT"?

Maple cured Bacon

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