I'm no Txdragon, but I did read his post! Of course, I've not invented a new recipe, but used this one from Michael Ruhlman with a few adjustments to my own tastes. He's written the preeminent book on curing meats, something few of us today know how to do. Most of the recipes translate well to the game we shoot, if we allow for some minor adjustments.
In the field:
To the cutting board
Basic Dry Cure Mix
Maple and Brown Sugar Coating
Sliced and ready for the pan
Breakfast of Champions
More pictures can be found over at my blog with descriptions of the steps in the process.
This was fun, and I want you to know with the right wild pigs its plenty possible. You can also do it with bear, which would be super cool. Be sure to check out this http://texasbbqforum.com/viewtopic.php?f=47&t=21994 which got me plenty fired up to do this.
Photo Essay: Maple Syrup and Cherry Wood Smoked Bacon
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Re: Photo Essay: Maple Syrup and Cherry Wood Smoked Bacon
nice...stainless gun, pig nice too
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Re: Photo Essay: Maple Syrup and Cherry Wood Smoked Bacon
Yep, my kind of meal there. Bacon came out great,loving the lean. Nice, CF
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Re: Photo Essay: Maple Syrup and Cherry Wood Smoked Bacon
good pictures nice post!!
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Good Cue to ya..
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Good Cue to ya..
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Webber genesis
Blackstone pizza oven
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Re: Photo Essay: Maple Syrup and Cherry Wood Smoked Bacon
great looking stuff. I like the double portion of bacon.
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