Pork shoulder/Buckboard bacon on the left and Pork Loin/Canadian bacon on the right.
I couldn't get a constant cool enough heat in the grill I was going to use as the smoker, so I added liquid smoke for a day and a half and backed them at 200 for about 3 1/2 hours.
The Canadian bacon really works, though.
Will do again. And it's a lot cheaper than store-bought bacon.
Next time I'll try some beef bacon.
Looks good !!!!
ReplyDeleteMaple syrup, the real kind, in your marinade, skip the brown sugar.
ReplyDeleteKurt, my experience using sugar (white/brown) in bacon curing/seasoning is that if the cured bacon is over cooked it may get bitter from the burnt sugar. My wife likes real crisp fried bacon (I mean real crisp/crunchy). When I tasted the bacon cooked to her taste it had a bitter taste, while when cooked to be just done, it really tasted great. My bacon was mesquite smoked and it was the first attempt at curing my own.
ReplyDeleteCletus Valvecore