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Home Brew Forums > Food and Beverage > Cooking & Pairing > 1st Charcuterie/Molecular Gastronomy Experiment, Maple Bacon Bourbon Balls
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Old 01-28-2013, 04:33 PM   #21
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The problem is that the vent in my oven vents back into my kitchen. So it's effectively worthless.

Good point on using store bought bacon. For some reason that didn't cross my mind, and my girlfriend's parent's run a pancake place in New Hampshire that gets this awesome maple glazed bacon. I bet that would go great in this recipe. Hmm I may have to find out if there's an Asian grocer around me.


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Old 01-28-2013, 04:42 PM   #22
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The problem is that the vent in my oven vents back into my kitchen. So it's effectively worthless.

Good point on using store bought bacon. For some reason that didn't cross my mind, and my girlfriend's parent's run a pancake place in New Hampshire that gets this awesome maple glazed bacon. I bet that would go great in this recipe. Hmm I may have to find out if there's an Asian grocer around me.
I bet that bacon would be amazing!!

I'm watching a Good Eats episode on onions and Alton Brown is making French Onion Soup in an old school Electric Skillet. He just carmalized the onions effortlessly by lust leaving them in it for 45 minutes at 200 degrees.



I'm thinking maybe one of these oldschool ones (which I see salvation armys all the time,) could be used as a hot smoking vessel instead. Just put a rack on the bottom to raise the bacon above the heating element, and put the pipe fitting on the lid. Might be better and more space efficient than using a toaster over.....

There might be an update to this thread this weekend.


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Old 01-28-2013, 04:47 PM   #23
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That's a sweet skillet. I imagine you could make that work out. I also wanted to try Alton Brown's flower pot smoker. Found that an interesting idea because you're basically running a temp controlled smoke so I could so a cold smoke on it. But I can't use it here, but I'm sure my brother or parents wouldn't mind me doing it there if I smoked some for them as well.

This is the bacon they get I believe, it's hard to tell but if it's not this bacon it's one a lot like it

http://ncsmokehouse.com/bacons/apple...-bacon-91.html
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Old 02-17-2013, 08:00 PM   #24
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this post, and the links included, is going to bring the monster out of me. my wife already banned the thought of hanging salami from the ceiling fan....buying pork belly this week. thanks revvy. where to get the pink salt....?
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Old 02-17-2013, 08:23 PM   #25
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Attempting to hot smoke some more maple bourbon bacon with the modified skillet, Venturi smoker combo.
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Old 02-17-2013, 08:25 PM   #26
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this post, and the links included, is going to bring the monster out of me. my wife already banned the thought of hanging salami from the ceiling fan....buying pork belly this week. thanks revvy. where to get the pink salt....?
Butcher and Packer is the place to get stuff from. It's mentioned in Ruhlman's book. I'm lucky, I don't have to mail order. They're a Detroit based company.
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Old 02-17-2013, 08:31 PM   #27
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Attempting to hot smoke some more maple bourbon bacon with the modified skillet, Venturi smoker combo.
I'm way off topic here, I know I know but doesn't Revvy's dishcloth look like a dog?
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Old 02-18-2013, 07:57 PM   #28
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He just carmalized the onions effortlessly by lust

His lust emits that much heat???

That is a MAN!
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Old 03-16-2013, 12:13 PM   #29
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Revvy, maybe it's because I haven't had real bacon in a while, but this is something I really want to try out. Of the many impressive things I've read from you, these bacon bourbon balls have got to rate amongst the coolest. On top of it, this thread is a twofer since you get a really tasty sounding maple bacon infused bourbon in the process as well. Thanks for giving me a great to-do!!!

Powdered bacon fat - wow.
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Old 04-17-2013, 01:59 PM   #30
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If his closet looked like this, even Liberace would have a hard time coming out of it.


I support everything in this thread except whiskey with ice....


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