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Unread 02-02-2010, 03:59 AM   #1
Frits
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Default Maple cured Bacon

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
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Unread 02-02-2010, 05:02 AM   #2
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Mmmmm....oliebollen with bacon....
Looks tasty Phritsz,I need a piece of that next to my rot pie right now!
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Unread 02-02-2010, 05:24 AM   #3
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Wow, that's a nice belly you've got there!
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Unread 02-02-2010, 05:38 AM   #4
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Quote:
Originally Posted by Phubar View Post
Mmmmm....oliebollen with bacon....
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....
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Unread 02-02-2010, 05:57 AM   #5
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Very nice, wish I had some of that bacon right now.
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Unread 02-02-2010, 06:04 AM   #6
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That look's like a great size to start with.I can't wait to try it.
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Unread 02-02-2010, 06:44 AM   #7
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That looks good! I've got to try it next...
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Unread 02-02-2010, 07:23 AM   #8
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Phubar, olliebollen rules... (its handy to work with but it looks strange :D)
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Unread 02-02-2010, 07:29 AM   #9
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I got eggs and bisuits and need some of that bacon. The bacon threads are smokin' this place up.............
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Unread 02-02-2010, 07:43 AM   #10
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That looks mighty fine!
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Unread 02-02-2010, 07:45 AM   #11
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Quote:
Originally Posted by SmokinAussie View Post
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.
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Unread 02-02-2010, 07:58 AM   #12
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Nice looking bacon, Frits! What temperature did you smoke it at.
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Unread 02-02-2010, 08:23 AM   #13
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Quote:
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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.
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Unread 02-02-2010, 08:51 AM   #14
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Very Nice! I'd like to see a pic of it sliced if you get a chance!
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Unread 02-02-2010, 09:17 AM   #15
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Yum That looks really good
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