Pecan Smoked Wet Cured Bacon
Pecan Smoked Wet Cured Bacon
I just tried my first wet cure. we let it cure for about 10 days as it was just about 2 lbs. We got a recipe from a friend and we made a few (spicy) adjustments. We have been hearing that pecan is a great wood for flavor on some meats so we tried it on our first bacon. It turned out great! here is our recipe and our finished product (sorry its so big I coudnt resize it). If youd like a step by step process you can see it here: http://artisanbros.blogspot.com/2013...can-bacon.html. Let me know what you think! Thanks
(for 2 lb pork belly)
2 Tablespoons brown sugar
4 teaspoons black pepper
2 Table spoons Maple Syrup (and don't be cheap, use the real stuff!)
Follow your directions for "curing salt"
1 cup water
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon cayenne
(for 2 lb pork belly)
2 Tablespoons brown sugar
4 teaspoons black pepper
2 Table spoons Maple Syrup (and don't be cheap, use the real stuff!)
Follow your directions for "curing salt"
1 cup water
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon cayenne
artisanbros.blogspot.com
Thanks... it was really fun! And the meat turned out SO great! The smoke was a little bit on the strong side so we may smoke for a bit less time next time... other than that it was really great for a first run.ssorllih wrote:I am speechless. I have never before seen this method.
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- sawhorseray
- Veteran
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- Joined: Fri Jul 27, 2012 20:25
- Location: Elk Grove, CA
Nice job, that's a fine looking slab of bacon! I tried using one of those charcoal chimneys years back and ended up throwing it away about the third time it failed me. I always start the coals in my Weber the same way as Harry Truman started his, gasoline. Gas works without fail every darned time and burns completely off the coals leaving no after-taste or odor. RAY
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
HA! Thanks a lot Ray. Unfortunately my uncle lost his house and some needed body parts using gasoline so my family and I are a bit scared to use it. The chimney/fire starter cube method works well for us and leaves no nasty flavor or anything so for now itll do! Thanks all for your interest!sawhorseray wrote: I always start the coals in my Weber the same way as Harry Truman started his, gasoline. Gas works without fail every darned time and burns completely off the coals leaving no after-taste or odor. RAY
Russ
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