Jump to content

Search the Community

Showing results for tags 'sweet cure'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Introductions
    • Introductions
  • Kamado Cooking Challenges
    • Kamado Challenges
    • Member Kamado Challenges
  • Announcements and Information
    • Announcements / Site Suggestion
  • General Discussion
    • Kamado Cooking and Discussion
    • Accessories & Product Reviews
    • The Cooler
    • Sales, Bargains, and Giveaways
    • Guru Classifieds
    • Charcuterie
    • Kamado Pizza and Baking
    • Sous Vide Cooking
    • Indoor and Non-Grill Cooking
    • Do-It-Yourself
    • Healthy Lifestyles
  • Talk About Your Cooker
    • Char-Griller AKORN Kamado / King Griller
    • Kamado Joe
    • Komodo Kamado
    • Vision Kamado
    • Primo Grills
    • Pit Boss Kamados
    • Big Green Egg
    • Grill Dome
    • Blaze Kamado
    • Gourmet Guru Grill
    • Big Steel Keg / Bubba Keg
    • Saffire Grills
    • Bayou Classic Cypress Grill
    • Other Kamados
    • Non Kamado Cookers
  • Recipes
    • Beef Recipes
    • Pork Recipes
    • Charcuterie Recipes
    • Poultry Recipes
    • Pizza and Pasta
    • Chili / Soups / Stews
    • Other Meat Recipes
    • Seafood Recipes
    • Rubs / Marinades / Brines / Mops / Sauces
    • Side Dishes / Veggies
    • Snacks / Hors d'oeuvres
    • Desserts
    • Artisan Breads
    • Other Recipes
  • Pellet Grill Enthusiasts's Topics

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


ICQ


Yahoo


Jabber


Skype


Location:


Interests

Found 1 result

  1. Artisan Belly Bacon using a 'Sweet Cure' For this bacon, I wanted to push up the sugar percentage in the equilibrium immersion cure more toward what some might refer to as a ‘Sweet Cure’ bacon at 6% sugars in the curing brine. Just to give us a taste comparison to belly bacon using lower sugar concentrations in prior bacon batches. I also slightly increased my typical salt percentage up to 2.5%. The bacon flavor after the final fridge rest has become quite uniform and well balanced throughout the meat. Quite good to eat freshly sliced (since it is fully "cooked") , but outstanding when carefully fried off at low to medium heat due to the higher sugar. It cooks and crisps nicely with the outer edges developing a nice caramelization. It has a much sweeter finish on the palate when eating a slice. Quite rich. Quite filling. Great for breakfast, outstanding on BLTs. This started out at just under 10 lbs. I utilized an equilibrium immersion cure approach at the higher sugar level. Cure #1, salt, brown/white sugar, and some fine ground black pepper in the brine. Smoked in my converted electric kitchen oven smoker using a graduated time/temperature profile starting at 130 and not exceeding 170 degrees heat. After immersion , a solid day in the fridge uncovered to dry. Dusted lightly with fine ground black pepper before hitting the smoker. A total cook time of 11.5 hours with 10.5 hours on the hickory smoke using pellets in my smoking maze. Internal meat temps were between 147 and 150. Yield after smoking was about 80% by weight from the initial meat weigh-in. A 3 day fridge rest wrapped in peach butcher paper equalized the bacon and it firmed up nicely. Chilled for a bit in the freezer and sliced on the Berkel 827A at a thickness of 1/8 inch. Finally the bacon was chamber vacuum sealed in a mix of 1/2 and 1 pound packages. Ready for future good eats. The family says this recipe is a keeper.
×
×
  • Create New...