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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%.  

 

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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.

 

 

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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.

 

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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.

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The family says this recipe is a keeper. 

 

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  • 1 year later...

Smokehowz, I am very interested in duplicating the results you posted here.  I sometimes make Canadian bacon (USA version) and peameal bacon (Canadian version) but my process and nomenclature are significantly different from this post.  “Equilibrium immersion cure” and the sugar and salt percentages are foreign concepts to me.

 

May I impose upon you to post a step-by-step recipe, that a novice can follow, in the Recipes/Charcuterie Recipes section?

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