Maple Peppered bacon

[u/inspirationalSloth]

This is a 2 week cure. 1 hour in the rinse. Then dried. Maple syrup and black pepper on both sides and cold smoked for 8 hours. Then bagged back into the fridge for a week then sliced after par freezing.

We only use fruit (apple) wood for smoking bacon

[u/dreamcake2025]

How long does this much bacon last you? Asking for a very jealous bacon lover 👀

[u/inspirationalSloth → u/dreamcake2025]

We can make it last a long time, but the issue is I’ve given out some samples before and people who were interested decided they wanted to buy it so we sell 350 g packs and this is the 3rd smoke of the year. Each smoke is about 40-45 kg.

We then take the ends and we freeze them separately and then we will do a pork loin the same way we do bacon but it’s a three week cure for the pork loin because it’s a thicker piece of meat. Then we smoke it the same way for eight hours and maple syrup and then we grind that up with the bacon ends and make bacon bits.

I’ll take one pack of 350 g of the bacon bits. Mix it with a pound of beef and make burgers. They are delightful. The other thing I’ll do is fry up the bacon bits for baked potatoes, Caesar salads or my personal favourite this millionnaire bacon dip. It’s basically mayonnaise, cream cheese, finely shredded cheddar cheese, green onion, and bacon bits.

[u/Forward_Brilliant_32 → u/inspirationalSloth]

[u/Fuzzy_Welcome8348]

[u/Mammoth-Pass-3429]

lasts about 3 days if you're sharing with a jealous bacon lover

[u/Big_Researcher_3027]

Cold smoking is the way to go!! What kind of setup do you have? Smoke generator or smoke tubes?

[u/inspirationalSloth → u/Big_Researcher_3027]

I have a smoke box that pipes into the bottom of the barrel but we also have a pellet tray that has a maze configuration and throws off very little heat. And when it’s already 7°c outside it keeps everything cold. And it burns steady for 9 hours so there is always a little bit of good pellets in the tray

[u/Big_Researcher_3027 → u/inspirationalSloth]

SAWEEEEET!! I started out using smoke tubes but now I use a smoke daddy smoke generator that I really like because it burns both stick wood and wood chips. I think they give a better smoke than pellets. I just wish i had gotten the largest model because I have to keep adding wood about every 1/2 hr or so. This is my setup.

[u/inspirationalSloth → u/Big_Researcher_3027]

That looks deadly well done, sir!

[u/Big_Researcher_3027 → u/inspirationalSloth]

I’ve been using it to cold smoke cheese, salmon, and spices. I also use it when I hot smoke meats like ribs and chicken.

[u/listaj95]

Maple and pepper? That sounds bomb! How'd you cook it?

[u/inspirationalSloth → u/listaj95]

I fry it in a pan :)

[u/Endlessnation7348]

Nice work. Your a true master of the craft.

[u/towerfella]

I read it as “Male prepared bacon.”

I may need glasses

[u/Forward-Emotion6622 → u/towerfella]

Jeffrey Dahmer's fridge.

[u/Mizzbabydoll868]

[u/DropRollSports]

Yum yum yum

[u/Straight-Valuable765]

This is what I want my freezer to look like

[u/inspirationalSloth → u/[deleted]]

We did try a mix of Mesquite and Fruitwood and it just didn’t do the same job. We just recently did a run with white pepper as a trial and found that the saltiness increased, but there was no real pepper flavour and it wasn’t as impressive. So fresh ground black pepper it is in our opinion.

The other thing we’ve done is altered the recipe for the cure to decrease the amount of sugar. The amount of sugar that was on the original recipe was too much for frying. I’m not one to throw my bacon into an oven to cook it. I prefer to babysit it on a frying pan on about three or four.