I made bacon again, my second time making side bacon. They both turned out fantastic.
Both right about 1 kilo after I took the rind off.
The one on the left got Turbinado sugar, some garlic, and a pepper crust before it went into the smoker. The right-hand one got brown sugar, garlic, and red pepper flakes in the cure and a dusting of hot Hungarian paprika before smoking.
smoked at 225-250 for about 2 hours with a couple small hickory chunks.
The turbinado and backing off the sugar by half from the Basic Bacon recipe got the sweet right where I want it, it's there without the molasses sticking out like with brown sugar. The paprika one is just killer. Perfect balance between sweet, heat, and salt.
Amounts, so when I inevitably loose the piece of paper I wrote my notes on I can remember what I did.
#1 (pepper crust)
928 g side meat
1/2 cup water
1 tablespoon kosher salt
1.5 tablespoons turbinado
1 tablespoon pepper
1 teaspoon granulated garlic
3 g Prague powder #1
#2 (paprika)
1100 g side meat
1/2 cup water
1 tablespoon kosher salt
1 tablespoon brown sugar
1 teaspoon granulated garlic
1 teaspoon red pepper flakes
3 g Prague powder #1
Both right about 1 kilo after I took the rind off.
The one on the left got Turbinado sugar, some garlic, and a pepper crust before it went into the smoker. The right-hand one got brown sugar, garlic, and red pepper flakes in the cure and a dusting of hot Hungarian paprika before smoking.
smoked at 225-250 for about 2 hours with a couple small hickory chunks.
The turbinado and backing off the sugar by half from the Basic Bacon recipe got the sweet right where I want it, it's there without the molasses sticking out like with brown sugar. The paprika one is just killer. Perfect balance between sweet, heat, and salt.
Amounts, so when I inevitably loose the piece of paper I wrote my notes on I can remember what I did.
#1 (pepper crust)
928 g side meat
1/2 cup water
1 tablespoon kosher salt
1.5 tablespoons turbinado
1 tablespoon pepper
1 teaspoon granulated garlic
3 g Prague powder #1
#2 (paprika)
1100 g side meat
1/2 cup water
1 tablespoon kosher salt
1 tablespoon brown sugar
1 teaspoon granulated garlic
1 teaspoon red pepper flakes
3 g Prague powder #1
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