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4233 256th St
Langley, BC, V4W 1X1


Rental of fishing boats, jet boats, wall tents, optics, and camping supplies, as well as the sale of fishing, hunting, boating, and camping equipment.  Located in Langley, B.C., Canada


Jennifer's Smoked Maple Bacon

Jennifer Tayler

Makin' bacon really isn't hard at all; the hardest part is waiting for it to cure and smoke!  I usually start this recipe off by purchasing 2 full pork bellies from my local butcher; which, I then cut into halves or thirds depending on the overall length of the bellies.

Next, I take 1 1/2 Tbsp of curing salt and rub it into each side of the bellies.  Once the salt is all rubbed in, I pour Bradley Smoker Pure Organic No.1 Medium Maple Syrup ( over each of the bellies and seal my marinating containers.  Two cans of the maple syrup is enough for 2 full pork bellies.  

The bellies are now ready to be put in the fridge to marinade/cure, flipping daily for a minimum of 1 1/2 days per pound of belly. I usually do mine for 5 days. 

Once the bellies have finished marinating/'s time to spark up the smoker!  Before I hang my bellies in the smoker, I take paper towels and pat them dry.  This helps reduce the amount of dripping mess in the bottom of the smoker.   I then smoke my bellies in my 6 rack Bradley Smart Smoker ( @180 degrees F for 2 hours then increase the temperature to 250 degrees F and smoke until they reach an internal temperature of 160 degrees F which can take anywhere from 8 hours up to 12 hours depending on the temperature outside at the time of smoking.  

I always plan on using a box of 24 Bradley Smoker Bisquettes ( as my smoker is set to advance 1 bisquette every 20 minutes.  Suggestions for bisquettes that go well with pork are: Alder, Apple, Cherry, Hickory, Jim Beam, Maple, Mesquite, Oak, Pecan & Whiskey Oak.

When the bacon is finally ready, slice, cook and enjoy!  I like to slice the rest of the bacon up and vacuum seal it with my FoodSaver, wrapping 12 slices per package.