Wednesday, 16 October 2013

Smoking season is upon us!

So I made some bacon. I took the temperature drop last weekend as a sign that cold smoking season is go. Not that I don't cold smoke things at other times, but it just feels right at this time of year. As it happened pork loins were on offer in Sainsbury's (two for £10) so it would have been rude not to buy two and make enough bacon to freeze (I'm actually eating a bacon sandwich while I type this - one of the perks of a day off work).

Black bacon has become a firm favourite here at Meat Wrangler HQ. I also made the maple syrup, black pepper and chilli bacon again, but to be honest it didn't turn out quite as nice as the last batch. Oh well, there are more recipes out there to try. I'm naturally cautious of some bacon recipes I've seen that involve things like whisky - but then bourbon glazed ribs are fantastic, so maybe I should give them a chance. I'm going to experiment with some of the recipes in Maynard Davies' book and see how they turn out.

I've been trying to work on my photography a bit

Dry cured bacon

  1. Equilibrium cure for 1 day per 1/2" thickness plus 2 days, in a plastic bag in the fridge. See Phil Young's recipe here.
  2. Rinse and pat dry (congratulations! You have just made bacon).
  3. Rest uncovered overnight in the fridge to form a pellicle on the meat. The pellicle allows the smoke flavour to adhere.
  4. Smoke for 12 hours over wood dust of choice (I used oak this time).
  5. Rest overnight in the fridge again.
  6. The next morning make yourself the best bacon sandwich you've ever had.
  7. Slice up the remaining loin and freeze if you're not going to be eating it within a week or so.

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