I tried he simple bacon recipe twice.
Both times te bacon came out too sweet and not salty.
I guess I should leave out the brown sugar.
Should I increase the kosher salt and/or increase the cure time?
Thx
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I'd just add incrementally more kosher salt. Instead of 4.5 tsp maybe try 5 or 5.5. Cut the sugar back buy a third let's say. I wouldn't change anything with cure time and definitely don't change the nitrite.
Yeah back off on the sugar, incrementally. As Huskee said. One other thing to make sure your doing is picking up the brine, daily, and mixing the ingredients around. Message the meat to make sure that your mixing the ingredients up through out the brine process.
This is the first time I have heard anyone say that the bacon did not suit their taste. I know everyone has different tastes, so I wonder if anyone else thinks this recipe is too sweet or not salty enough?
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
This is the first time I have heard anyone say that the bacon did not suit their taste. I know everyone has different tastes, so I wonder if anyone else thinks this recipe is too sweet or not salty enough?
I found the "simple" (plain) bacon to be sweeter than I thought it'd be, but to me this was good since I like sweet pork. Regarding the salt, I found it neither too salty nor not salty enough, and I like salt....so I'd say for me personally the salt level was spot on. Compared to storebought, it's much less salty, so if a person loves your typical storebought bacon they'd likely think this isn't salty enough I suppose.
the bacon recipe on this site isn't very good. it used to be better before they came out with the curing spreadsheet and re-wrote the recipe. i made ~7lbs of the blandest bacon i have ever had. i actually have to salt the bacon AFTER it's smoked for it to taste normal. who ever heard of having to salt bacon?
I love the idea of bourbon.. Maple syrup and bourbon love each other....I love to make bourbon and maple syrup caramelized onions - so awesome...Makers mark ! I will have to try it on the bacon ...thank you for the idea !... Much appreciated!...
I use a slightly different recipe than this site (Rhulman's) and like the results. In any instance, you can decrease the sugar to decrease "sweet". If you want saltier, maybe cure a little longer, or don't rinse as long or completely between curing & smoking steps.
I haven't made bacon since I encountered this site. But Ruhlman's book was my go to when I was making it more often. I like all three of the recipes, the one for pancetta, and I think I also got the guanciale recipe I've used there. Try that last one sometime - cured pork cheek is unbelievable.
6 & 2 burner gas BBQ's
Diy electric smoker
A-maze-n-tube 12 inch
Gas powered pizza oven
GMG Davy Crockett with Wifi
Rosle 24 inch charcoal kettle
Slow'nSear - my favourite
2 x Thermapens
2 x wireless thermometers
3 x wired thermometers
Favourite drink:
Scotch whiskey various brands
American Honey WT
And beer ....
And at work just plain old chilled water....
I cannot comment on the current recipe I use the maple bacon recipe I printed out two years ago... You can always increase the salt - it inhibits bacterial growth the more the better - and you can also decrease the amount of sugar it is there for flavor - to balance out the salt....Do it in increments until you find your 'perfection'...You can cure longer without harm ( I have cured for two weeks sometimes ) it won't do any harm but I have not noticed a saltier result..just my opinion...Do not leave out the sugar completely - it will be toooo salty..,..unless thats what you want...
Comment