Homemade bacon

[Fire Me Boy!]

Round 2 was better than the first. Nailed the curing liquid this time, not quite as sweet (though I think the maple sugar is wasted here), the saltiness comes through better, and hickory wood is a better smoke for this than cherry.

I also roasted some in the oven for unsmoked bacon. It's good, but isn't as good to just eat outright; however, it will probably work better in recipes where you don't want that smokiness (like carbonara in place of pancetta).

[angelo]

Originally Posted by Fire Me Boy!

Round 2 was better than the first. Nailed the curing liquid this time, not quite as sweet (though I think the maple sugar is wasted here), the saltiness comes through better, and hickory wood is a better smoke for this than cherry.

I also roasted some in the oven for unsmoked bacon. It's good, but isn't as good to just eat outright; however, it will probably work better in recipes where you don't want that smokiness (like carbonara in place of pancetta).

FMB,
Very nice. You spoke of cherry not working. I do a blend of 3 parts pecan, 1 part hickory, 1 part sweet wood (apple, cherry).
It works great for me.

Ang