Quote:
Originally Posted by OLS
I would love to hear what the details of 'candy bacon' are. How it comes to get that name.
My best batch was peppery and garlicky, which somewhat inhibited the smoke, but made
for good meat in the end. I sliced up my batch from last night, that slicer is going to pay for itself
fast, considering my landlady thinks it is in storage and I am using it full tilt, lol. I am going to start
dealing with a butcher for true slabs. Ironically, I do not need to be messing with bacon now, I need
to drop 30-40 lbs before I start planning the perfect bacon. I am at a critical stage now on weight,
teetering at the edge of non-obesity but loaded with potential. It's getting too close.
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I did a 7 day molasses brine. It was a take off Alton Browns recipe.
2 cup sugar
2 cup salt
16 oz molasses
1 gallon water
1 gallon apple cider
4 tbl black pepper
10 lbs pork belly (center cut)
I then heavily smoked it for 8 hours, heavy meaning there was always smoking coming off the wet cherry wood.