Photo Essay: Maple Syrup and Cherry Wood Smoked Bacon
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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.
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.