Photo Essay: Maple Syrup and Cherry Wood Smoked Bacon
 

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.

Love it. Thanks for posting.