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Old 02-25-2013, 07:27 PM   #1
JohnHB
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Default Maple Syrup Cured Bacon with Photos

I purchased 10kg (22lbs) of pork loin & belly. Two loins weighed a total of 6.6kg (14.5lbs) and the belly 3.5kg (7.7lbs). The pig was a female (sow) from Bangalow. Bangalow Sweet Pork is hormone free and antibiotic free and a highly regarded product in Australia.

My cure for each of the three pieces was:
One (1) KG
3.4 KG
7.5 lbs
25 grams
Salt
90 grams
3.17 ounces
10 grams
Sugar
35 grams
1.23 ounces
3 grams
Curing salt (Cure #1)
10 grams
0.35 ounces
1 grams
Powdered garlic
5 grams
0.18 ounces
1 grams
Powered black pepper
5 grams
0.18 ounces
75 grams
Maple syrup
250 grams
8.82 ounces




The three pieces were cut in half and after rubbing with the above cure were vacuum packed.

The vacuum packed pieces went into my fridge for 9 days.

They were then unpacked and washed in fresh water and further soaked in fresh water for one hour.

The pieces were then dried and place in the fridge overnight to dry further before being placed in the Bradley smoker.

My plan was to cook at 200F and pull out at 150F but with a low start to help the Hickory smoking. I did the first 1.5 hours building from 140F to 175F and then about 2.5 hours at around 200F.

Even though I thought I was going to have good control with my Maverick ET732 the middle area of the Bradley was hotter than the top and the loins on the lower racks cooked faster than the belly on the top two racks. The end temperatures varied from around the target of 150F but a couple were 165F on the thinner bits.
I vacuum packed the six pieces and left them in the fridge to settle and the smoke to integrate for two day.

Then off to a mate’s place as he has a Hobart commercial slicer. .After slicing and vacuum packing the lot we had a big heap of bacon.

Six pieces ready for slicing


Slicer in action

Some loin (i.e. Canadian Bacon) ready for packing


Some belly (i.e. American or Streaky Bacon) ready for packing

A big heap of bacon ready for fridge & freezer
We did sample several of the off cuts and then went upstairs where my friend cooked a pound or so of loin bacon and he, his wife and I had a generous serve of bacon on fresh homemade bagels with tomato. Lovely moist and sweet bacon clearly far better than any shop bought that I have tried. The only change next time is maybe to reduce the sugar and maple syrup a little.
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Last edited by JohnHB; 02-25-2013 at 10:48 PM.. Reason: fixing table
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Old 02-25-2013, 07:41 PM   #2
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That is some good looking bacon. I think I could eat an entire slab in one sitting.
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Old 02-25-2013, 07:41 PM   #3
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The table of cure ingredients didn't show well so here they are:
Base ingredients for one (1) kg of pork
Salt 25g
Sugar 10g
Curing salt (Cure #1) 3g
Powdered garlic 1g
Powdered black pepper 1g
Maple syrup 75g
For each of the three piece being two whole loins and one belly that were about 3.4kg or 7.5lb each) I used:
Salt 90g (3.17 ounces)
Sugar 35g (1.23 ounces)
Curing salt (Cure #1) 10g (0.35 ounces)
Powdered garlic 5g (0.18 ounces)
Powdered black pepper 5g (0.18 ounces)
Maple syrup 250g (8.82 ounces)
John
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Old 02-25-2013, 07:43 PM   #4
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Looks like some real good stuff. I need to try making some myself.
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Old 02-25-2013, 07:49 PM   #5
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Nice bacon cook and recipe.
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Old 02-25-2013, 07:59 PM   #6
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I'm questioning your temps. Are you sure you have these right? Otherwise, the bacon looks great and I'm sure it tastes amazing. A BBQ Brother from Northeastern Alabama
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Old 02-25-2013, 08:12 PM   #7
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looks excellent! nice work! soooo on my list.
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Old 02-25-2013, 08:12 PM   #8
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John, that looks great!
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Old 02-25-2013, 08:57 PM   #9
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MMMMMmmmmmmm....Bacon.......
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Old 02-25-2013, 09:34 PM   #10
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Quote:
Originally Posted by Bama Q View Post
I'm questioning your temps. Are you sure you have these right? Otherwise, the bacon looks great and I'm sure it tastes amazing. A BBQ Brother from Northeastern Alabama
You are obviously correct. The superscript 0 that denotes degree doesn't show as a superscript. I have gone back & removed them. Thank you for pointing it out.
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Old 02-25-2013, 09:47 PM   #11
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Great Job..... Look like a winner...
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Old 02-25-2013, 11:40 PM   #12
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No turning to mass produced stuff now.
Looks like you nailed it.
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Old 02-26-2013, 01:25 AM   #13
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Home cured bacon is the best Mate and it looks like you nailed it!
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Old 02-27-2013, 08:52 AM   #14
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So, the rinsing did effect the maple flavor?
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Old 03-01-2013, 04:28 PM   #15
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Quote:
Originally Posted by captndan View Post
So, the rinsing did effect the maple flavor?
No the maple flavour came through strong.
John
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