Maple Bacon

Air dried cured meat and salami recipes

Postby Richierich » Mon Sep 13, 2010 12:22 pm

Or they told the printer they wanted monosodium glutamate on the bags.

"You want what, sorry it's are really bad line"

"MSG"

"Eh, say again, MFG?"

"Yes, that's it!"
User avatar
Richierich
Registered Member
 
Posts: 879
Joined: Mon Oct 23, 2006 11:55 am
Location: Bicester, Oxfordshire, UK

Postby wheels » Mon Sep 13, 2010 12:36 pm

:lol: :lol: :lol:
User avatar
wheels
Global Moderator
 
Posts: 11996
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby wallie » Thu Sep 16, 2010 1:18 pm

Ribert my sincere apologies for missing,your post,.

I am a wanderer in my old age, just came back from a little place in Scotland a village called Inverallochy visiting relatives.
Came back a couple of days ago and have been busy thats how I missed your post.
I am going to start on that bacon next week and will post my results.
I see you are an old Merchant seaman, we might have been shipmates at some time :D
I joined the MN when I was 15 years old in 1943 as a cabin boy.
Done 20 years mostly in Tankers and Cargo boats finished up as ships cook.
Also I must make public my sincere thanks to Robert for what he did for me while I was on holiday in Canada last month, he sent me quite a big parcel of ingredients including Brattwurst seasoning from Vancouver to me in Toronto. ( the postage alone must of cost quite a few dollars)
The Bratt seasoning made the best bratts I have ever tasted.
Pity his German buddy who made up this seasoning will not disclose the ingrdients.
Once again thanks mate, forever in your debt.

Regards
wallie
wallie
Registered Member
 
Posts: 578
Joined: Wed Nov 29, 2006 3:05 pm
Location: Newcastle Tyne & Wear

Postby BriCan » Sat Oct 02, 2010 2:41 am

Just an update, went out to the smokehouse to pick up the maple bacon as it was ready.

Two bellies left whole, two cut in half and eight slices cut, my hands now are impregnated with the maple smell :cry: but at least I get a bacon sarnie out of it ... quality control. :lol:

Image
User avatar
BriCan
Registered Member
 
Posts: 2175
Joined: Wed Apr 07, 2010 12:07 am
Location: West Coast of Canada

Postby wallie » Mon Oct 04, 2010 11:30 am

My maple bacon (BriCan,s formula)has just finished curing and my intentions were to hang it for a few days then slice half and cold smoke the other half.
First I could not resist taking a few slices off for a sarnie, oh boy had to restrain myself not to go back to the fridg for more it was delicious.
That good I have just been and bought a loin to give it the same treatment.
My camera is on the blink so if there is any left when I get another camera I will post some pics. Somehow I think it will all be gone by then.
Thanks Robert.

Regards
wallie
wallie
Registered Member
 
Posts: 578
Joined: Wed Nov 29, 2006 3:05 pm
Location: Newcastle Tyne & Wear

Postby wheels » Mon Oct 04, 2010 1:55 pm

Nice job Robert.

Wallie, did you use Maple powder/sugar like Robert, or maple syrup?

Phil
User avatar
wheels
Global Moderator
 
Posts: 11996
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby wallie » Mon Oct 04, 2010 2:28 pm

Phil

This was the maple sugar Robert so kindly sent me when I was on holiday in Canada in August.
Actually he sent the curing salt and a bag of bratwurst seasoning an all.
Then only problem now is that I will have to go to Vancouver if I want any more!

wallie
wallie
Registered Member
 
Posts: 578
Joined: Wed Nov 29, 2006 3:05 pm
Location: Newcastle Tyne & Wear

Postby wheels » Mon Oct 04, 2010 3:08 pm

Thanks Wallie, I thought that might be the case.

Phil
User avatar
wheels
Global Moderator
 
Posts: 11996
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby JasonC » Wed May 30, 2012 3:37 pm

I'm about ready to give this recipe a try and I can't wait to taste the results.

Does anyone have an example of a good "spice mixture" I should try on my first attempt?
JasonC
Registered Member
 
Posts: 4
Joined: Thu Nov 10, 2011 3:38 pm

Re:

Postby DanMcG » Wed Mar 01, 2017 10:34 am

JasonC wrote:I'm about ready to give this recipe a try and I can't wait to taste the results.

Does anyone have an example of a good "spice mixture" I should try on my first attempt?


I'm wondering the same thing now. what would be a good mix? is there a spice that would enhance the maple flavor?
I'm thinking Black pepper and a bit of coriander
User avatar
DanMcG
Registered Member
 
Posts: 1260
Joined: Mon Dec 15, 2008 11:09 pm
Location: Central NY, USA

Re: Maple Bacon

Postby DanMcG » Wed Mar 01, 2017 11:19 am

Just a bump, I'm doing this bacon at the moment but can never find it when I go back to read it. Carry on.
User avatar
DanMcG
Registered Member
 
Posts: 1260
Joined: Mon Dec 15, 2008 11:09 pm
Location: Central NY, USA

Re: Maple Bacon

Postby NCPaul » Wed Mar 01, 2017 2:15 pm

You can bookmark topics to make it easier to find them later with a small control at the bottom of the thread. When you want to look them up, you go to the user control panel and select the tab on the left that says manage bookmarks. This will then display all of the bookmarked topics. I don't know how many use this feature, but it is pretty handy.
Fashionably late will be stylishly hungry.
NCPaul
Global Moderator
 
Posts: 2177
Joined: Thu Oct 01, 2009 12:58 am
Location: North Carolina

Re: Maple Bacon

Postby DanMcG » Thu Mar 02, 2017 7:58 am

Thanks for that tip Paul. I rarely go to my CP and look around. I guess you can teach an old dog.
User avatar
DanMcG
Registered Member
 
Posts: 1260
Joined: Mon Dec 15, 2008 11:09 pm
Location: Central NY, USA

Re: Maple Bacon

Postby BriCan » Fri Mar 24, 2017 12:57 am

DanMcG wrote:
JasonC wrote:I'm about ready to give this recipe a try and I can't wait to taste the results.

Does anyone have an example of a good "spice mixture" I should try on my first attempt?


I'm wondering the same thing now. what would be a good mix? is there a spice that would enhance the maple flavor?
I'm thinking Black pepper and a bit of coriander


Oh ye of little faith :)

Bulk spice mix (it will all be in the book ;) )

200g White Pepper
40g Nutmeg
40g Mace
400g Sugar White

You are welcome :)
But what do I know
User avatar
BriCan
Registered Member
 
Posts: 2175
Joined: Wed Apr 07, 2010 12:07 am
Location: West Coast of Canada

Re: Maple Bacon

Postby Shuswap » Fri Mar 24, 2017 2:24 pm

Wow Robert the recipe for your spice mix is finally out :D The one I found way back and attributed to you also included cardamom. Can you comment on that please.

BTW I have just finished a batch following your recipe/procedures, including the spice mix with cardamom but have tried one modification. I removed the rind after the third cold smoke and applied a dusting of maple sugar to the fat side. It rested in the fridge for a day and then had its 4th cold smoke yesterday. It will age for a week before slicing.
Shuswap
Registered Member
 
Posts: 32
Joined: Tue Aug 20, 2013 6:55 pm
Location: British Columbia, Canada

PreviousNext

Return to Recipes for cured meats

Who is online

Users browsing this forum: No registered users and 1 guest