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The many flavours of bacon.....
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hondabbq
Posts: 1,980
I am starting a 30 run of bellies on Monday. First time using pink salt. I have used MTQ for several batches in the past.
I am using ruhlmans basic cure. I used his seasonings plus the MTQ.
Here re is the question- what other "flavours" of bacon have you made?
I am using ruhlmans basic cure. I used his seasonings plus the MTQ.
Here re is the question- what other "flavours" of bacon have you made?
Comments
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I use the basic cure, but my last batch I added about a cup of maple syrup to the bag. Holy hell! It was fantastic! I'll do that from now on, unless I'm trying something else. No more "plain cure" for me!
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Maple syrup is solid. I have done a pepper bacon that is good and you can do a savory one with bay leaves garlic etc. try them all and find the one you like.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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@chubbs the first batch I ever did was savory, but I had way too much smoke. Need to revisit that one. Thanks for the reminder.
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I have added black pepper, thyme, garlic, and juniper berries, all in one and subsets. I lean toward savory more than sweet, use a lot of bacon as an ingredient. Have to try the maple syrup thing thoughXLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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I live in maple syrup country and I did not notice a big difference between maple syrup / maple sugar / brown sugar.
However, I like to baste the belly with maple syrup while it is being smoked.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
I just like brown sugar and heavy on the black pepper. I never did like maple bacon. Guess I'm strange
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Thanks for the posts.
I was going to make 4 different slabs.
I think though I was looking to delve into the crazier side.
I was preliminarily thinking of a honey chipotle, garlic and cracked pepper, sriracha, jalapeño, maple/brown sugar, and just a basic cured with double smoke. -
Ok, you have my attention. Honey chipotle and Sriracha jalapeño. Please post.
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Here are is the bellies getting ready for the cures.
I measured and decided to cut them into 3's to fit into the FS bags.
We have sriracha honey, cracked pepper and garlic, and for the last 2 cuts I am just going cure and a double smoke. Posts of the post cure and smoking pics in about 2 weeks. -
Jalapeno and garlic.Simi Valley, California
LBGE, PBC, Annova, SMOBot -
Well here is the finished product. I went with Honey Sriracha, and a cracked pepper and garlic. 8 more lbs to double smoke tomorrow.
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Worked out to $2.85/lb skin on. After trimming $3.14. I admit I bought these when it was higher a few months back. I had decided to make bacon a few months ago but never got to it. It's much cheaper these days.
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Damn, we're at 4 bucks at the Asian markets. Loins are a buck seventy a pound
Steve
Caledon, ON
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