Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Jalapeño Bacon?

Boileregger
Boileregger Posts: 614
in EggHead Forum
I was making bacon for the second time and decided to try something different.  This place I used to visit when I lived in Dallas had breakfast tacos with jalapeño bacon and it was great.

To try to recreate i flowedmy usual recipe but buzzed up 6 or 7 jalapeños and covered the pork belly in the cure and then the peppers.  It smelled great after 7 days and my wife was telling me it was going to be too hot to eat.

After the smoke and rest I sliced it and cooked up some.  I don't get any jalapeño flavor and no heat.  Not a huge fail because it is still bacon. 

Anybody have any suggestions?  More peppers?  Longer cure??
· Share on FacebookShare on Twitter

Comments

  • Hub
    Hub Posts: 927
    Jalapeno bacon sounds like absolute heaven.  I've never heard of it and have no idea where to find it, but I will be all over it if I do.
    Beautiful and lovely Villa Rica, Georgia
    · Share on FacebookShare on Twitter
  • Hub
    Hub Posts: 927
    You are way out of my league and probably already know all of this, but a quick search put me onto the following:

    http://menuinprogress.com/2010/06/jalapeno-bacon.html
    Beautiful and lovely Villa Rica, Georgia
    · Share on FacebookShare on Twitter
  • bgebrent
    bgebrent Posts: 19,636
    I would use the pickled/canned peppers as described above.  I would mince them and add them to your cure and flavor profile.  Let your cure go 8 or 9 days.  Then cold or hot smoke the belly.  You will get some jalapeno punch with that.  Me thinks ;)
    Sandy Springs & Dawsonville Ga
    · Share on FacebookShare on Twitter
  • minniemoh
    minniemoh Posts: 2,145
    I've been thinking about the same idea for jalapeño bacon. I think
    @bgebrent is on with is method for pickled jalaps with this one. My dry aging experiment is done on Monday so the bacon projects can resume. My cure method releases enough aroma in the fridge that I didn't want to create off flavors in my aged ribeye. I would think putting some of the juice and a few peppers in the bag would lend some flavor. If I give it a try, I'll post the results.
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
    · Share on FacebookShare on Twitter
  • Boileregger
    Boileregger Posts: 614
    Thanks for the ideas...guess this is one of the rare times something from a jar might be better than fresh.
    · Share on FacebookShare on Twitter
  • chadpsualum
    chadpsualum Posts: 409
    I just put a post up this AM where I did Jalapeño Mae bacon. I actually got the Jalapeño flavor through on the finished product but not a ton of heat. Maybe I'll use some habaneros too next time and see if that kicks it up. If it goes in the right direction but still not hot enough then I'll try something stronger. 
    North Pittsburgh, PA
    1 LGE
    · Share on FacebookShare on Twitter

Categories