Fisty
Member
Who doesn't like bacon? Decided to take a stab at curing & smoking my own. Been thinking about doing this for a while now...... so much so, that I've literally had dreams about it.
Hooked up with a frozen pork belly this past Saturday. Now that it's thawed, I just started curing it. Decided to go with 3 different types for starters. Had to have been over 6 lbs. when I got it, because once I trimmed off the skin, I ended up with just a smidge over 6 lbs. Got my cure all mixed up (kosher salt, demerara sugar & pink salt #1) rubbed it down, split it into 3 different chunks.
The 3 types I'm trying to pull off this time around is....
1. Peach bacon.
2. Bourbon barrel aged maple bacon.
3. Raspberry chipotle.
I took some freeze dried peaches & powdered them with a coffee grinder. Tossed it in the bag with the bacon during the cure. Once it's cured, I will marinate it with some peach & prosecco preserves for at least 24 hours before I smoke it. For the maple, I just dumped some inside another bag during the cure. Will have to see how that looks after it's cured do decide what I want to do with it from there. The last bag is just a standard cure, nothing else extra was added. That's the one I'm going to use for the raspberry chipolte. I will marinate that at the same time I do the peach.
No pic of the raspberry chipotle sauce... hasn't come in yet, should be here tomorrow. Here's a shot of it sitting in the fridge. Gonna let it cure for at least a week, maybe longer depending on the firmness of it.
I'll turn it every couple days to make sure it get's an even cure.
Keep you posted!!!
Hooked up with a frozen pork belly this past Saturday. Now that it's thawed, I just started curing it. Decided to go with 3 different types for starters. Had to have been over 6 lbs. when I got it, because once I trimmed off the skin, I ended up with just a smidge over 6 lbs. Got my cure all mixed up (kosher salt, demerara sugar & pink salt #1) rubbed it down, split it into 3 different chunks.
The 3 types I'm trying to pull off this time around is....
1. Peach bacon.
2. Bourbon barrel aged maple bacon.
3. Raspberry chipotle.
I took some freeze dried peaches & powdered them with a coffee grinder. Tossed it in the bag with the bacon during the cure. Once it's cured, I will marinate it with some peach & prosecco preserves for at least 24 hours before I smoke it. For the maple, I just dumped some inside another bag during the cure. Will have to see how that looks after it's cured do decide what I want to do with it from there. The last bag is just a standard cure, nothing else extra was added. That's the one I'm going to use for the raspberry chipolte. I will marinate that at the same time I do the peach.
No pic of the raspberry chipotle sauce... hasn't come in yet, should be here tomorrow. Here's a shot of it sitting in the fridge. Gonna let it cure for at least a week, maybe longer depending on the firmness of it.
I'll turn it every couple days to make sure it get's an even cure.
Keep you posted!!!