Decided to take a stab at doing homemade bacon with MH's technique and recipe. The only change I made was replacing the maple syrup with imitation maple syrup made with sugar alcohols and sucralose - so no carbs. I did use the brown sugar. I had purchased a 10 1/2 pound side bacon and split it in 4 parts. 3 got frozen and here's the 4th with the skin on:
I tried to do a clean, smooth job of removing the skin, but some of it was more of a hack job:
It did come off in one piece though:
The other side looked much nicer:
It cured for 11 days and looked like this when rinsed off:
Went on the Performer with Smokenator with Applewood. Had a little temp control issue, with weather going from drizzle to downpour to nothing while cooking, so I probably averaged 250 instead of 225 and it took barely over an hour to get to 150
Wasn't sure if the color was right since I've not paid attention to any unsliced bacon before. But the inside looked good and this tasted great fresh off the grill (and I assume will be good fried up too):
I tried to do a clean, smooth job of removing the skin, but some of it was more of a hack job:
It did come off in one piece though:
The other side looked much nicer:
It cured for 11 days and looked like this when rinsed off:
Went on the Performer with Smokenator with Applewood. Had a little temp control issue, with weather going from drizzle to downpour to nothing while cooking, so I probably averaged 250 instead of 225 and it took barely over an hour to get to 150
Wasn't sure if the color was right since I've not paid attention to any unsliced bacon before. But the inside looked good and this tasted great fresh off the grill (and I assume will be good fried up too):
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