Maple cured Bacon

Frits

Frits

Knows what a fatty is.
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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.

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Next time I will get a bigger piece of meat :lol:
 
Mmmmm....oliebollen with bacon....:wink:
Looks tasty Phritsz,I need a piece of that next to my rot pie right now!
 
Phubar said:
Mmmmm....oliebollen with bacon....:wink:
Looks tasty Phritsz,I need a piece of that next to my rot pie right now!
Click to expand...

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....
 
That look's like a great size to start with.I can't wait to try it.
 
Phubar, olliebollen rules... (its handy to work with but it looks strange :D)
 
I got eggs and bisuits and need some of that bacon. :icon_cool The bacon threads are smokin' this place up.............:-D
 
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....
Click to expand...


No worries mate,I've got your back.
Never made them myself though,maybe Phritsz has.
 
Nice looking bacon, Frits! What temperature did you smoke it at.
 
Ron_L said:
Nice looking bacon, Frits! What temperature did you smoke it at.
Click to expand...

Ron the WSM had a dome temperature of around 200 F and I waited until the bacon had an internal temperature of 149 F.
 
Very Nice! I'd like to see a pic of it sliced if you get a chance!
 
Very nice! I havent tried that yet thanks for the idea!
 
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