Dr_Pain that’s funny…

GWG8541 That looks like some Awesome!!! Bacon. Man you can’t beat Bacon from scratch. Glad you took pictures, it won’t last long.

YooperDog Thanks. I think next time I will definitely use maple sugar. I was looking forward to the smell in the house that lingers with maple smells for 3 days after you fry some up. Oh well like I said the bacon is still delicious.

Hey Guys… I have made numerous pork bellies into bacon using Steven Raichlen’s Bacon from Scratch recipe. This time I thought I would try adding Maple Syrup to it for Maple bacon. I used 1/3 cup of Pure Canadian Maple Syrup to slather on the pork belly then used the regular dry brine
. Sealed it in a food saver bag, flipped it each day for 7 days then smoked it until 150° fried some up this morning and although it’s great bacon it does not have much maple flavour. Any ideas why?.

So I pulled the trigger on a new meat thermometer and after listening to the many comments on here about the best ones I decided to go with ThermoWorks. Before I go and spend big bucks on a wireless one I thought I would try their ChefAlarm first. If it’s good I will move up to their dual probe models. Let me just say that right out of the box I feel this is well made. It doesn’t feel cheap like oh so many I have purchased from Amazon. I think I have a winner here. Thanks to all who replied to my question. I’m knew to this sight but I think I’m going to like reading all the posts and comments.

Thanks I think I will look at the original Thermo probes and the Meater also…

HerbcoFood I was looking at that one and I was thinking that had the best reviews. Kind of expensive, but you only get what you pay for right?

Hey guys… I’m getting tired of buying wireless meat thermometers on Amazon only to find they have big temp fluctuations. Or the probes crap out after a few uses. What’s the best one to buy?