suggestions? have some cherry wood.
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wanting to make cherry flavored smoked bacon
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- May 2014
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Follow me on Instagram, huskeesbarbecue
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Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
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Cherry smoke will NOT make you bacon taste like cherry, it will make it taste like cherry smoke, which tastes like smoke. Might I suggest adding some cherry concentrate to your brine or to your surface treatment? How much or how long I am clueless.
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Founding Member
- Jul 2014
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Mark Garetz
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Be advised that cherry syrups and extracts vary wildly in their taste and quality from good to disgusting. My favorites so far are Torani Cherry Syrup and a house brand (First Street) of cherry sno cone syrup that comes from Smart and Final.
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Charter Member
- Jun 2015
- 1314
- S. E. Wisconsin
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Weber Platinum Performer, 18"WSM, Smokenator, Slow 'n Sear.
Originally posted by Huskee View PostCherry smoke will NOT make you bacon taste like cherry, it will make it taste like cherry smoke, which tastes like smoke. Might I suggest adding some cherry concentrate to your brine or to your surface treatment? How much or how long I am clueless.
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Charter Member
- Feb 2015
- 1534
- Chattanooga TN
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Karon Adams
Consort of the Flame
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also, do you want cherry flavored as in tastes like cherries from a tree (of which there are several hundred flavors) or are you looking for maraschino cherry flavor? which isn't actually cherry at all. Maraschino cherries and jergens hand lotion have their flavor/fragrance from the same source, Benzaldehyde. and MAN is it good! it is sometimes known as Bitter Almond but, even that has several different flavors associated. so, if you are looking for maraschino, you want Benzaldehyde. It is hard to find. I used to carry it in essential oil form for soap making back when I had the soap business. imagine my shock when the DEA came to call.... turns out, Benzaldehyde is also used in the meth making process (as is lye which I was buying by the 55 gallon drum. just a few alarm bells, there).
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Charter Member
- Feb 2015
- 1534
- Chattanooga TN
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Karon Adams
Consort of the Flame
Cooking is a Sacred Endeavour
Big Poppa's Drum conversion
Maverick wireless meat & grill thermometers
Thermopen Instant Read Thermometer
Pit IQ blower
first, the flash of you, maybe in an open Hawaiian shirt, shorts with a cigar an hat smearing salt on your stomach as you sit by the pool.... ;-) Second, I have taken to curing my bacon longer. happened by accident, for some reason, we were delayed smoking off a batch of bacon for a couple of weeks. oh.my.goodness. I don't smoke my bacon after only a week now. 3-4 weeks now. the flavors in your cure REALLY have time to meld and marry the flavors of the meat and as you eat the bacon, you don't get all those flavors at once. it is like every time your teeth come together as you chew, it is a slightly different combination of the flavors that went into the pork. very complex and very yummy! if you have the chance, let it sit on the cure a little longer some time. it really is good.
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