This is my third time making a batch of bacon, starting with Meathead’s basic recipe and going from there. I’ve finally got the seasonings down to just how we like it. The basic recipe was a bit sweet for us, I wanted to take that down a notch and amp up the salty, savory and spiciness factors. This is what I’ve arrived at that we all like:
6 tsp black pepper
5 tsp kosher salt
1.5 tsp garlic salt
1/2 tsp dried garlic
1.5 tsp McCormicks Fiery 5 Pepper
4T dark brown sugar
3/4c distilled water
Prague powder
I dont quick wash it after the cure, it seems to take too much away. I also smoked it at a little lower temp this time and for a little longer. I brought the kettle up to 225F, then put the meat on and it settled around 185F. I just let it go and it slooowly climbed to 235F over the cook. Still using hickory, might change that up next time and keep the rest of the recipe the same and see if we notice. Pretty happy with this run!
We ended up immediately making BLTs. We used a Cherokee Purple tomato that we bought at that roadside stand in the Great Smokey Mountains not far from Cherokee, NC. Just wonderful.
6 tsp black pepper
5 tsp kosher salt
1.5 tsp garlic salt
1/2 tsp dried garlic
1.5 tsp McCormicks Fiery 5 Pepper
4T dark brown sugar
3/4c distilled water
Prague powder
I dont quick wash it after the cure, it seems to take too much away. I also smoked it at a little lower temp this time and for a little longer. I brought the kettle up to 225F, then put the meat on and it settled around 185F. I just let it go and it slooowly climbed to 235F over the cook. Still using hickory, might change that up next time and keep the rest of the recipe the same and see if we notice. Pretty happy with this run!
We ended up immediately making BLTs. We used a Cherokee Purple tomato that we bought at that roadside stand in the Great Smokey Mountains not far from Cherokee, NC. Just wonderful.
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