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GENERAL BOARDS => Other Artisan Crafts => Topic started by: artisanbro on June 30, 2013, 01:16:05 PM

Title: First Pecan Smoked Bacon Wet Cure
Post by: artisanbro on June 30, 2013, 01:16:05 PM

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. If you'd like a step by step process you can see it here: http://artisanbros.blogspot.com/2013...can-bacon.html. (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

(http://1.bp.blogspot.com/-ky9BmfyIjfw/Uc9ZpDa6SPI/AAAAAAAAAlI/kb9-SDwu_Ww/s1600/2013-06-29+14.22.00.jpg)

Russ
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artisanbros.blogspot.com

Title: Re: First Pecan Smoked Bacon Wet Cure
Post by: artisanbro on June 30, 2013, 08:00:25 PM

Here is the finished product!

(http://1.bp.blogspot.com/-P-m3r_2a9l8/UdCL7Ma3RZI/AAAAAAAAAlc/tkwo2sJF5mI/s1600/IMG_20130630_122006.jpg)