Its been too long since my last post... I have been cooking a lot but find it hard at times to get the proper lighting needed to get good looking photos. Today was a beutiful fall day and my cured bacon had just finished up its week long magical curing jorney.
I made two different types of bacon today, one was a Madion maple and the other was Guava/Agave. Both of these were smoked on some peach wood that my freind had cut for me earlier in the spring.
Bacon Cure
1 Poud Kosher Salt
8 Ounces of Sugar
2 ounces pink salt
Rub each pork belly with 1/4 cup of cure
Madison Maple bacon
1/2 Cup maple syrup added during cure
Mix and add to slab when you add the cure
Guava/Agave bacon
1/2 C Guava Necter
1/3 2 TBS Dark Agave Nectre
Mix and add to slab when you add the cure
Cure each bacon slab for 7 days with 1/4 cup of cure and select sweatner
Smoke at 200 degrees over your choice of fruit wood until bacon hits 162 internal temprature
Cool, slice and enjoy
Anyone have any other interesting bacon flavoring ideas?
Seth
