I made an instructable forhomemade bacon a while ago and have been playing with the recipe for some time now. I'm fairly certain I hit the jackpot with my cure, because the last 4 batches have all been the same recipe, I can't stop eating it. It's my best so far!
I figured since this bacon contest is on I should share the new recipe with everyone. The procedure is the same as for the homemade bacon instructable.
Images: Finished pound of cured, smoked, fatty bacon. The extra fat absorbs into fried rice and do consider using it instead of butter in mashed potatoes.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: The Recipe
For the cure:
18 ml (3 heaping tsp) Morton's Tender Quick curing salt
18 ml (3 heaping tsp) demerera sugar
4 crushed cloves of garlic
1.5 tsp crushed dried juniper berries
1/2 tsp crushed black peppercorn
1 small sprig thyme
To smoke, use hickory wood chips soaked in 1/2 water and 1/2 apple juice.
This is good for about a pound or so of pork belly.
For a quick recap of the procedure:
Mix the cure and cover and place it in the fridge for a week (ish) and then rinse the bacon off and pat it dry. Let it air dry in the fridge for one more day to form a pellicle and then smoke it! Mmmm...
Images: Rinsing the bacon of excess cure, Patting the bacon dry
Step 2: Some Delicious Results
This bacon goes ridiculously well with sweet peppers and green onion in a fried rice, or by itself.
Images: A cutting board of delicious things for dinner, Frying juniper bacon and peppers (amazing!), Some (admittedly store-bought) bacon in it's natural environment... camping! If you wrap the bacon around a green stick it's much easier to grill and turn.
Participated in the