Specialty Meats and Gourmet

  (Hudson, Wisconsin)
Your Best Source for Locally Raised All Natural and Organic Meats
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Caramelized Bacon - Update

Caramelized Bacon - Update

Brought the temp on the smoker to 250 degrees and added Maple Wood to the fire (you need to keep an eye on the smoker at this time as Maple along with Birch burn very hot).

We put the Applewood Smoked Bacon on a dispossable aluminum tray with holes in it and smoked/baked the bacon for 10 minutes.  We then added a sprinkling of brown sugar and a dusting of Cayenne Pepper on half and Habanero Pepper on the other half.

Once the brown sugar has melted and the bacon is crisp to you liking, take it off the smoker and let cool, before digging in - hot melted sugar burns!!!

Enjoy!

 

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Caramelized Bacon

Caramelized Bacon

Today we are using the smoker again and will be double smoking a locally produced Applewood Smoked Durok Bacon, then topping it with light brown sugar and a light Sprinkling of Cayenne Pepper.

We have found this caramelized bacon to be a great addition to breakfast, and something special on your favorite club house sandwich or my favorite the BLT. 

I cannot wait for the farmers market to open!!! 

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