Been putting the new smoker through its paces. This time Pepper Crusted Maple Bacon
This was done with my process vs Meathead's. But after reading his excellent page on curing will be switching up.
Used WV pure Maple Syrup in the brine and brushed on before going into smoker. Not as much maple flavor as I would like. But it is there.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Yep, luckily have a local butcher so I check with him from time to time. Most I see at big box stores are thin. Looked at ordering one online but super expensive.
Comment