Trying to slooooowly light my grill so I can smoke some homemade bacon tonight. I want it to stay under 150° for about 3 hours, then 200° for the last two hours to finish it. I'll be using applewood chunks for the smoke flavor.
One slab is regular bacon with some black pepper added, the other is the same but I added maple syrup to the cure. I'm getting a really late start. Hopefully I won't pass out again like I did with the chicken, not that it messed anything up.
I copied this yesterday with tofu bacon, black pepper, and agave syrup. Turned out VERY nice. I put it in a toasted bagel with tomato slices and Nova lox.
Mock me all you want, but you know that lots of vegetarians cheat and eat bacon. The real stuff. I think I mentioned once before that my sister went to a spa and there was an older black woman there who was a vegetarian, but she cooked all of her vegetables in bacon fat.
I'm with you on the lox. I might try to make some considering I have about 20lbs of salmon in the freezer still from last fall's salmon run. The best I've ever had was from Russ & Daughters in NY.
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