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BBQonICE
BBQ Fan
Joined: 12 Nov 2007
Posts: 349
Location: Moose Jaw, Saskatchewan
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 Posted: Nov 26 2012 Post subject: |
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harry how does this bacon fry up? any concern on it burning prematurely especially with the high sugar content of the maple or honey and a higher fat content?
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Harry Nutczak
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Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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| Posted: Nov 26 2012 Post subject: |
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| BBQonICE wrote: | | harry how does this bacon fry up? any concern on it burning prematurely especially with the high sugar content of the maple or honey and a higher fat content? |
Keep your heat a little lower, it browns a little faster, but that creates a crunchy crust and you still have flexible bacon.
I would suggest baking it in a 350 degree oven on a sheet pan.
It is great stuff.
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qfanatic01
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Joined: 21 Oct 2009
Posts: 768
Location: Champlin, MN
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| Posted: Dec 22 2012 Post subject: |
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grill it.
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TonyMo
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Joined: 03 Jun 2011
Posts: 53
Location: Southwest ONTARIO
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| Posted: Apr 03 2013 Post subject: |
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This was my first attempt at bacon. TURNED OUT GREAT!!!
I will definitely do this again.
I cut a whole pork belly in half and trimmed the skin off. I did half with honey and half with real maple syrup.
The difference in flavour was very noticeable and both were awesome. I used apple wood for smoking.
As already mentioned, this will burn easily because of the sugar, so turn down the heat when cooking
I gave some to the neighbours and have already received orders for the next batch. 
Thanks for the inspiration
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polishdon
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Joined: 05 Aug 2009
Posts: 580
Location: Hamburg, NY
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| Posted: Apr 09 2013 Post subject: |
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I've got a slab of the honey and a slab of maple syrup in the cure, cant wait to try it.
Do I need to be concerned about the honey pulling the cure mix off while I was applying it?
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Harry Nutczak
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Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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| Posted: Apr 09 2013 Post subject: |
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| polishdon wrote: | I've got a slab of the honey and a slab of maple syrup in the cure, cant wait to try it.
Do I need to be concerned about the honey pulling the cure mix off while I was applying it? |
Nope, it will all liquefy from the water that gets drawn out of the meat.
When I do ours, I have the belly in a pan that it will stay in until done, I pour the honey on, and use a sheet of plastic wrap on top to distribute the honey. The plastic wraps stay on for the cure time too
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polishdon
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Joined: 05 Aug 2009
Posts: 580
Location: Hamburg, NY
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| Posted: Apr 09 2013 Post subject: |
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Thanks harry, I see what you mean now that I flipped it for the first time, much more liquid than when I put it in.
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Harry Nutczak
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Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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| Posted: Apr 10 2013 Post subject: |
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| polishdon wrote: | | Thanks harry, I see what you mean now that I flipped it for the first time, much more liquid than when I put it in. |
Don't drain the liquid, it is highly concentrated with the cure and draining it may create some issues.
When I do my bellies that do not get honey or syrups, I roll them up and wrap in plastic, for my bellies that get the sloppy sticky stuff, they get laid flat and covered.
When you're done with curing, make sure you rinse the meat to get any extra cure/salt/sugar off.
And before smoking I suggest hanging it to dry a little, or pat it down with clean lint-free towels. Moisture on the outside can affect smoke penetration and color development.
I miss making bacon, and if my health inspector continues on her current path, she is going to regulate it out of existence for us.
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polishdon
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Joined: 05 Aug 2009
Posts: 580
Location: Hamburg, NY
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| Posted: Apr 10 2013 Post subject: |
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| Harry Nutczak wrote: |
Don't drain the liquid, it is highly concentrated with the cure and draining it may create some issues.
When I do my bellies that do not get honey or syrups, I roll them up and wrap in plastic, for my bellies that get the sloppy sticky stuff, they get laid flat and covered.
When you're done with curing, make sure you rinse the meat to get any extra cure/salt/sugar off.
And before smoking I suggest hanging it to dry a little, or pat it down with clean lint-free towels. Moisture on the outside can affect smoke penetration and color development.
I miss making bacon, and if my health inspector continues on her current path, she is going to regulate it out of existence for us. |
Thanks again, I did not drain it, just rolled the bellies around in the sticky goodness. lol
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polishdon
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Joined: 05 Aug 2009
Posts: 580
Location: Hamburg, NY
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| Posted: Apr 19 2013 Post subject: |
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Here's some pics of my finished product, stuff is awesome, thanks Harry!! Next time I'll time it better so I can give it more cold smoke time, just couldn't do the over nighter in the middle of the week.
Out of the cure, rinsed, let sit uncovered in the fridge for a night and dusted with Big Ron's Hint of Houston:
Cold smoke set up in the WSM with apple wood
Kept the temp around 100 degress for 4 hours, then bumped it up closer to 200 for 5 hours
Sliced
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Harry Nutczak
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Joined: 01 Mar 2007
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Location: The Northwoods
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| Posted: Apr 25 2013 Post subject: |
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Great looking stuff, what did'ya think of the flavor?
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polishdon
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Joined: 05 Aug 2009
Posts: 580
Location: Hamburg, NY
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| Posted: Apr 30 2013 Post subject: |
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| Harry Nutczak wrote: | | Great looking stuff, what did'ya think of the flavor? |
Really good, everyone in my neighborhood is raving about it. Can't get the next batch started fast enough.
Only thing I'd change is to give it more smoke time next round.
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ComradeQ
BBQ Fan
Joined: 05 Jul 2012
Posts: 270
Location: Toronto, ON, Canada
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| Posted: May 01 2013 Post subject: |
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| polishdon wrote: | Here's some pics of my finished product, stuff is awesome, thanks Harry!! Next time I'll time it better so I can give it more cold smoke time, just couldn't do the over nighter in the middle of the week.
Out of the cure, rinsed, let sit uncovered in the fridge for a night and dusted with Big Ron's Hint of Houston:
Cold smoke set up in the WSM with apple wood
Kept the temp around 100 degress for 4 hours, then bumped it up closer to 200 for 5 hours
Sliced
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Looks amazing! Great job! I've got to do some more soon just finishing my smoker and then I can handle the many requests that come when you make bacon that looks and tastes this good! |
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Harry Nutczak
BBQ All Star
Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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| Posted: Jun 12 2013 Post subject: |
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| polishdon wrote: | | Harry Nutczak wrote: | | Great looking stuff, what did'ya think of the flavor? |
Really good, everyone in my neighborhood is raving about it. Can't get the next batch started fast enough.
Only thing I'd change is to give it more smoke time next round. |
Make sure the exterior is dry to the touch before hitting with heavy smoke, you'll get better penetration on the flavor, and consider using a strong flavored wood such as Oak or Hickory, that'll get it nice and smoky flavored for you.
I will also wrap the finished belly tightly for a few days in the cooler, then hand it unwrapped to lose some moisture, that'll concentrate the flavor more too.
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8fishermen
Newbie
Joined: 07 Jul 2013
Posts: 46
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| Posted: Jul 22 2013 Post subject: |
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I have a case that is supposed to be here tomorrow!! I can
hardly stand myself!! |
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