www.sausagemaking.org

So it was with much trepidation, i mustered up the courage to attempt to interpret Brican's "Ye olde English Speak", and embark on an amateur attempt to recreate the "Crack" of bacon......

Brican's Maple Bacon!

Started off like this...


Broken down...


Dry rub cure....


After 14 days of massaging, flipping and generally doting on them...they were rinsed and vac packed in maple syrup (deviation from Brican's method) and bourbon......



After 10 more days of massaging, flipping and generally doting on them.....they were ready for smoke.


Did you say Cold Smoke?




I did 3 days x 4hr smoke sessions...then into the curing cabinet for 7 days to dry age...


After which, they looked like this....






And the verdict?????? Yep...this is the crack of bacon. The maple flavor is perfect, and eating it makes you chew really slowly to experience the flavor explosions going on in your mouth. Thanks Brican, for elevating bacon to a new level, for me at least.

Might as well get started on the next batch. You'll sort out you friends and relatives by asking yourself if you would share with them.

Dingo wrote: Thanks Brican, for elevating bacon to a new level, for me at least.

You are more than welcome -- I am pleased to see some willing to take the plunge --- a taste of things to come

That looks amazing Dingo.

What slicer did you use by the way?

S.

Good looking bacon Dingo. I'll be starting some bacon today, and one will be BriCans maple, using maple sugar.
did you add and spices to yours?

Brican, can you send us a sack of maple sugar? It costs the earth here

quietwatersfarm wrote:Brican, can you send us a sack of maple sugar? It costs the earth here

PM me your address and consider it done

slemps wrote:That looks amazing Dingo.

What slicer did you use by the way?

S.

Thanks Slemps.... i hand sliced this batch as i like the longer rashers and my 6" slicer dont cut it....pardon the pun

Good looking bacon Dingo. I'll be starting some bacon today, and one will be BriCans maple, using maple sugar.
did you add and spices to yours?

Thanks Dan, i know it to late now, but FWIW..i didn't get to fancy with the spices....black pepper, coriander, garlic powder and some crushed juniper berries. Let us know how it goes.

Brican's Maple Bacon!

Hello folks!

This turned out really good. It was my first attempt at proper cold smoking with hanging to mature. The family really liked it as well. My regular, home cured, bacon always turned out really tasty...this stuff is in a different league

Glad thing turned out fine gonefishin

Welcome to the place I hang my hat

Welcome to the forum gonefishin; feel free to post bacon pictures anytime.

thanks for the welcome! I find myself reading a whole lot more than posting

quietwatersfarm wrote:Brican, can you send us a sack of maple sugar? It costs the earth here

We need to do a group buy: my eyes water every time I look at the price.

I really need to pack lightly for a trip to Vanc (hard with snowboard related gubbins) & allow for a 15kg sack of the stuff, travelling without the wife that is easily achievable!
Bri Can, where in Gas-town (or further afield) is well priced for this sublime ingredient?

Cradley Heath