And what country can preserve its liberties if their rulers are not warned from time to time that their people preserve the spirit of resistance? Let them take arms. The remedy is to set them right as to facts, pardon and pacify them. What signify a few lives lost in a century or two? The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants.
In a large disposable pan, add in a quarter cup of PURE maple syrup or maple sugar, a quarter cup of unsulphured molasses and the bacon. (or you can treat the bacon before you layer it in the pan) Set on the smoker at 225F. Occasionally stir. Once the juice runs clear (all fat, no water) you can drain it and put it back on or set the bacon directly across the grills. When finished to your preference (crispy, not so crispy), set on wax paper or parchment until cool. If they last longer than getting to the cool stage, you didn't eat enough. If they didn't last that long, make more.
Millerized: I lay the bacon single file across the smoker grates and give it a maple syrup wash a couple of times during the smoke/cook. We make our own maple syrup so I prefer a good dark syrup for maximum flavor. Every year we will end up with a couple very dark batches that we use as a Robusto and that really makes the flavor pop. Sometimes add powdered garlic and black pepper. I will get a 5 pound package of bacon from the Mennonite store down on the flatland and often do not have left-overs once my family starts in. It is so heavenly smooth, sweet, smoky, salty and crunchy all at once. It is more delicious and satisfying than any chocolate could ever be.
Because, bacon! Yes, it's gotta be anything but commercial bacon. Even their best 'thick' cut falls apart on the grill. Will try the straight on the grill method next time. The pans started out doing it in the oven, so I just transferred the method outdoors. The wash sounds like the next batch. And my Dr. told me no more bacon when I donated a kidney 12yrs ago. Yeah, sorry Doc...that ain't happenin'. (now to try some chocolate drizzled smoked bacon)
In a large disposable pan, add in a quarter cup of PURE maple syrup or maple sugar, a quarter cup of unsulphured molasses and the bacon. (or you can treat the bacon before you layer it in the pan) Set on the smoker at 225F. Occasionally stir. Once the juice runs clear (all fat, no water) you can drain it and put it back on or set the bacon directly across the grills. When finished to your preference (crispy, not so crispy), set on wax paper or parchment until cool. If they last longer than getting to the cool stage, you didn't eat enough. If they didn't last that long, make more.
ReplyDeleteOhh that looks good !!
ReplyDeleteBACON !!!!!!!!!!!
ReplyDeleteMillerized: I lay the bacon single file across the smoker grates and give it a maple syrup wash a couple of times during the smoke/cook. We make our own maple syrup so I prefer a good dark syrup for maximum flavor. Every year we will end up with a couple very dark batches that we use as a Robusto and that really makes the flavor pop. Sometimes add powdered garlic and black pepper. I will get a 5 pound package of bacon from the Mennonite store down on the flatland and often do not have left-overs once my family starts in.
ReplyDeleteIt is so heavenly smooth, sweet, smoky, salty and crunchy all at once. It is more delicious and satisfying than any chocolate could ever be.
Because, bacon! Yes, it's gotta be anything but commercial bacon. Even their best 'thick' cut falls apart on the grill. Will try the straight on the grill method next time. The pans started out doing it in the oven, so I just transferred the method outdoors. The wash sounds like the next batch. And my Dr. told me no more bacon when I donated a kidney 12yrs ago. Yeah, sorry Doc...that ain't happenin'. (now to try some chocolate drizzled smoked bacon)
DeleteMy doctor told me I can't eat bacon anymore. He obviously sucked at English and should not said shouldn't. I don't but damn you that looks good
ReplyDeleteShould have said shouldn't. Guess I forgot about proof reading myself
ReplyDelete