A non-maple bacon cure?

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rdstoll
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A non-maple bacon cure?

Post by rdstoll » Mon Jul 27, 2015 22:22

Hi -

After failing in my first attempt to cure/smoke bacon I'm going to do it again this week.

I'm going to split my 11lb belly in half and do one half with a recipe that Devo shared at one point here: http://www.susanminor.org/forums/showth ... ured-Bacon


But I'd also like a decent bacon recipe that maybe isn't so sweet/maple-y. I was going to follow the book's basic bacon recipe here http://www.meatsandsausages.com/hams-ot ... red-smoked

but I want to add other ingredients like pepper, paprika, etc. Just wondering how to think about the proportions - like what % weight in grams would I add some pepper and other spices? Are there any guidelines?

Thanks!
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Bob K
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Post by Bob K » Mon Jul 27, 2015 23:01

rdstoll wrote: I was going to follow the book's basic bacon recipe here http://www.meatsandsausages.com/hams-ot ... red-smoked
Please note that there is a typo in that recipe. The amount of cure #1 should be 1.9 gram per Kg for 120 ppm.
The other recipe is high also. The amount should be 4.5 grams per 5lb which gives you 120ppm (around 3/4 teaspoon)

I am not sure if there are any guidelines to spices. I just sprinkle liberally with cracked pepper and sometimes add a little Tarragon or Thyme.
Horte
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Re: A non-maple bacon cure?

Post by Horte » Thu Aug 13, 2015 06:43

rdstoll wrote:Hi -

After failing in my first attempt to cure/smoke bacon I'm going to do it again this week.

I'm going to split my 11lb belly in half and do one half with a recipe that Devo shared at one point here: http://www.susanminor.org/forums/showth ... ured-Bacon


But I'd also like a decent bacon recipe that maybe isn't so sweet/maple-y. I was going to follow the book's basic bacon recipe here http://www.meatsandsausages.com/hams-ot ... red-smoked

but I want to add other ingredients like pepper, paprika, etc. Just wondering how to think about the proportions - like what % weight in grams would I add some pepper and other spices? Are there any guidelines?

Thanks!
There are no specific guidelines for adding spices I guess. It's up to your taste and flavour. I usually use 1 1/2 teaspoons of ground black pepper with 1/2 teaspoon Prague powder while smoking bacon. You can also try other spices to smoke. Make sure you are using fresh spices for smoking the bacon. I buy herbs and spices for smoking from Horton Spice Mills store in Canada. I love to cook bacon in a charcoal smoker than others.
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