This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Apple smoked maple syrup bacon

  • Filter
  • Time
  • Show
Clear All
new posts

    Apple smoked maple syrup bacon

    Alright folks, I'm back, with a license to post pictures

    I did some homemade bacon yesterday, and it turned out to be just about the best bacon I've had. Just wanted to post some LARGE pics in here for you to see.

    I didn't read up on any bacon recipes in this forum beforehand on purpose. I wanted to experiment, so now that I've done them I will compare with your recipes and learn.

    I went to my local butcher and bought some really nice bacon. He insisted on me getting them bone-in (i.e. with ribs), but I disagreed and got me some boneless bacon with the skin on, around 2lbs. I don't particularly like pork scratchings though, so I removed the skin. I decided to cook the bacon like I cook a pork butt, so I dry brined it for 3 hours (didn't have more time), and then put it on the grate for smoking with apple wood. I had the temperature in my Big Green Egg set pretty dead on 230° F for about 3.5 hours, and then I cranked it up to 300° F for the last hour. I wanted to get good caramelization.

    After the bacon hit 122° F I brushed them all over with some Canadian Maple Syrup (Maple Joe's), and left them until they hit 175° F, when I brushed them with a second layer of syrup. I removed them when the internal temp was 194° F (was so hungry I didn't want to wait anymore...), and let them rest for 30 minutes.

    Done deal, the bacon looked fabulous, so I served it with a generous amount of cole slaw and a nice cold beer. Epic win, I must say. I will do this over (and over), it was so good.

    As you see I didn't smoke the bacon so that I could (later) slice and cook in the kitchen like you do with regular store-bought bacon. My grand-dad used to eat his bacon like this, so I like to think of it as a hommage of sorts.

    The bacon, just removed the skin on this one:

    Click image for larger version

Name:	maplebacon_1.jpg
Views:	63
Size:	46.8 KB
ID:	37278

    My Big Green Egg, just added the apple wood:

    Click image for larger version

Name:	maplebacon_2.jpg
Views:	57
Size:	60.3 KB
ID:	37281

    Bacon in the making:

    Click image for larger version

Name:	maplebacon_3.jpg
Views:	57
Size:	64.8 KB
ID:	37279

    Getting close now...:

    Click image for larger version

Name:	maplebacon_4.jpg
Views:	60
Size:	62.8 KB
ID:	37280

    And here you go, how 'bout that color, anyone hungry?

    Click image for larger version

Name:	maplebacon_5.jpg
Views:	87
Size:	99.1 KB
ID:	37283

    Sliced, ready to serve:
    Click image for larger version

Name:	maplebacon_6.jpg
Views:	57
Size:	78.1 KB
ID:	37282

    So, what would I do differently? Two things:
    1. Put a drip pan underneath, with some baked beans. What was I thinking? Completely missed it. Shame on me.
    2. Add more smoke. A cut of meat like this with a lot of (not marbled, but layered) fat can take a lot more smoke. Hit it hard!

    Attached Files

    Dear Henrik's pictures: WELCOME BACK, MISSED YOU!

    Lol, nice post! I was just telling my wife today I want to try bacon. I love it on breakfast and lunch sandwiches. Otherwise not a huge bacon fan with most other things, including burgers. (I know, I have to duck when tomatoes are thrown when I say that).

    I like how you bold the picture captions. I may have to copy you on that.


      Awesome. Not sure if what you made is technically "bacon" though - Its more like smoked pork belly. I certainly wouldn't pass it up though. I just bought a pork belly from an Asian market and it came with the ribs on. I'm guessing I should cut them off prior to curing and smoking?


      • Henrik
        Henrik commented
        Editing a comment
        I think you're right, W.A, this section is cut off right behind (literally) the last rib. Anyhow, removing the ribs or not is purely a matter of personal preference. It will come out just as great, flavorwise, with ribs "in". I was just lazy :-)

      • Henrik
        Henrik commented
        Editing a comment
        Comment II: actually, after reading up I would argue that what I cooked IS bacon. Bacon is made from pork belly. Bacon (the kind you buy in the store) is smoked and cured. I cooked this one differently, but that's beside the point.

        Also, I misread your question: If you're curing and smoking (i.e. not eating it directly like I did), I would remove the ribs. Make it easier to cut later. Let us know how you cook it, and how it turns out!

      • W.A.
        W.A. commented
        Editing a comment
        You are probably right. Like a ham is a ham, but it is also a leg. You have inspired me to take a section of the belly and cook it using your method too.

      You're back!! With pictures to boot Awesome cook Henrik. I had seen a YouTube video once on pulled pork belly which looked good. Sliced like you did would be good too I'm sure.


      • Henrik
        Henrik commented
        Editing a comment
        Thanks! Yes, this one is gonna be on my "heavy rotation" list.

        I sliced it superthin today and made some really mean sandwiches. Can't recommend it enough. Or as my old relative puts it (he's been a farmer all his life): "nuthin' beats a dead pig" ;-)

      Awesome post Henrik! Inspirational!


      • Henrik
        Henrik commented
        Editing a comment
        Thanks, mt!


    No announcement yet.
    Rubs Promo


    These are not ads or paid placements. These are some of our favorite tools and toys.

    These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

    Use Our Links To Help Keep Us Alive

    A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

    Bring The Heat With Broil King Signet’s Dual Tube Burners

    3 burner gas grill

    The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

    Click here to read ourcompletereview

    Finally, A Great Portable Pellet Smoker

    Green Mountain Grills Trek smoker

    Green Mountain Grills Trek smoker

    Green Mountain’s portable Trek Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Trek from your smart phone or laptop.

    Click here to read our detailed review and to order

    Fireboard: The Ultimate Top Of The Line BBQ Thermometer

    Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

    With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
    Click here to read our detailedreview

    Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

    This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

    Click here to read our detailed review

    Groundbreaking Hybrid Thermometer!

    Thermapen One Instant Read Thermometer

    The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

    Click here to read our comprehensive Platinum Medal review

    Our Favorite Backyard Smoker

    The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
    Click here for our review of this superb smoker

    Grilla Pellet Smoker proves good things come in small packages

    We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
    Click here for our review on this unique smoker