Nick Cramer wrote:
ultiply all ingredients by 100. ;-)

Glazed bacon


Something to consider is a favorite here when we have company, and can
be stored easily in the refrigerator for long periods. I buy
Albertson's thick sliced bulk bacon in about a 2-3# package. At home, I
let it reach room temperature to make it easier to separate. The latest
recipe I use takes 1/8 cup of maple syrup, mixed with 3/4 of a cup of
water. This is placed with a handful of the bacon in a bag and swished
around. The bacon is removed and placed on a rack of my Bradley smoker,
and another handful is dumped in the bag. . . repeat. About 3# of bacon
uses up around 5 racks of the Bradley.

My Bradley is a 4- rack smoker, but racks can be inverted over each
other to double the count for thin meats like bacon.

The bacon is then cold smoked for 20 minutes with ONE puck of Apple
wood. More is overkill, just as a stronger maple syrup mix would be.

The bacon is then reassembled into a block, wrapped in foil and stored
in the refrigerator until required.

We cook our bacon in the microwave, using a bacon holder we get at
Walmart. It's a pan-like device with three "T"-shaped holders that will
hold about 3-4 slices of bacon, each. The bacon drains well that way
and crisps up nicely.

A couple things I learned is that the bacon should be kept tightly
wrapped or Tupperwared in the refrigerator, since the smoke smell can
really spread to other foods. Also, the bacon drippings are not
generally good for cooking, having too strong of a smoke/sugary flavor
for even use as seasoning in greens, cabbage or beans.

--
Nonny

Nonnymus
Never believe a person who is
Drunk, Horny or Running for Office.