I'm looking for suggestions on the cure for some bacon. It's the one thing I've tried to make a bunch of times and have never really been happy with it. The last batch I made was by far the best and that was the simple maple-cured bacon recipe out of Chacuterie.
I've made that cure before but the difference was, this time, I left it in the smoker much longer (about 6 hours) and it was dramatically better. It's not QUITE there though.
I don't want to do a "savory" bacon with herbs, garlic, etc. I am looking for a straight forward smoked bacon recipe.
The last one I did was:
2 oz salt
2 teas pink salt (#1)
1/4 cup dark brown sugar
1/4 cup maple syrup
The book says to then hot smoke it for about 3 hours until an internal temp of 150F. Like I said, I left it on for about 6 hours and it was much much better... and my internal temp was still only about 155F so it isn't like a roasted the stuff.
I've made that cure before but the difference was, this time, I left it in the smoker much longer (about 6 hours) and it was dramatically better. It's not QUITE there though.
I don't want to do a "savory" bacon with herbs, garlic, etc. I am looking for a straight forward smoked bacon recipe.
The last one I did was:
2 oz salt
2 teas pink salt (#1)
1/4 cup dark brown sugar
1/4 cup maple syrup
The book says to then hot smoke it for about 3 hours until an internal temp of 150F. Like I said, I left it on for about 6 hours and it was much much better... and my internal temp was still only about 155F so it isn't like a roasted the stuff.