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Huh? What?
10-12-2015, 05:53 PM
I am really enjoying making my own bacon. So...

New experiment in bacon. It'll either be sensational, or a complete disaster.

Turkish Coffee Bacon

Cure ingredients by weight of pork belly...

3% coarse kosher salt
3% finely ground coffee
2% sugar
0.5% ground cinnamon
0.5% ground ginger
0.5% coarse black pepper
0.25% ground nutmeg
0.25% ground cardamom
0.25% ground cloves
0.25% cure #1

Rub the pork belly with the cure, and put it, along with all of the cure mix, into zip-loc bags and refrigerate for 10-14 days. After that I'll smoke it with something. Maybe cherry, or alder.

The kitchen smells like Christmas cookies right now.

Huh? What?
10-12-2015, 05:54 PM
8.6 pounds of pork belly


http://i1156.photobucket.com/albums/p573/birdwatcheraz/Baconage%20-%202015/IMG_0180.jpg


Cut into manageable pieces


http://i1156.photobucket.com/albums/p573/birdwatcheraz/Baconage%20-%202015/IMG_0182.jpg


Piece #1 is 1068 grams in weight, which guides the mixing of the cure for that piece. I'll mix a small batch of cure for each piece, based on the weight of that piece


http://i1156.photobucket.com/albums/p573/birdwatcheraz/Baconage%20-%202015/IMG_0183.jpg


3% coarse kosher salt or 32 grams


http://i1156.photobucket.com/albums/p573/birdwatcheraz/Baconage%20-%202015/IMG_0184.jpg


Zeroed scale and weighed 3% finely ground coffee


http://i1156.photobucket.com/albums/p573/birdwatcheraz/Baconage%20-%202015/IMG_0185.jpg


The cure mix for the first piece


http://i1156.photobucket.com/albums/p573/birdwatcheraz/Baconage%20-%202015/IMG_0187.jpg


Rubbed pork belly, which will now go into a zip-loc, along with all the cure in the pan.


http://i1156.photobucket.com/albums/p573/birdwatcheraz/Baconage%20-%202015/IMG_0188.jpg


Four bags of rubbed belly, headed for the refrigerator for the next couple weeks, after which I will smoke them over something, maybe cherry or alder


http://i1156.photobucket.com/albums/p573/birdwatcheraz/Baconage%20-%202015/IMG_0189.jpg





And in the meantime, I have these for the grill tonight, or tomorrow. I may take the wife out for dinner tonight.


http://i1156.photobucket.com/albums/p573/birdwatcheraz/Baconage%20-%202015/IMG_0190.jpg

Shagdog
10-12-2015, 06:10 PM
Looks like a good start! I'm not sure how I feel about cardamom, cloves, ginger and cinnamon in bacon, but like you said, it could go either way. Can't wait to hear the review

Huh? What?
10-12-2015, 06:12 PM
We'll just half to wait and see.

Huh? What?
10-12-2015, 06:53 PM
Although, when you think about it, cloves are used with cured pork all the time - when the cured pork is ham. And coffee is used to make red eye gravy. And cardamom is used in pork recipes.

In short, I have recipes for pork that use any of the ingredients above. I'm just not sure about the combination.

BTW - I was toying with using date sugar, but ended up just using plain old white sugar.

Seefyre
10-12-2015, 07:25 PM
Cardamom along with it's friends can be magic when done right. I'm so looking forward hearing and seeing how these come out!

Cowboy11
10-12-2015, 07:41 PM
Looking forward to the report on your bacon experiment

Huh? What?
10-12-2015, 09:55 PM
2nd batch put to cure tonight is a batch of Maple-Pepper cottage bacon made from meaty pork shoulder/boneless country ribs.

Ingredients by weight of meat


3% coarse kosher salt
3% pure maple sugar
1% coarse black pepper
.25% cure #1

I'll let it cure for a couple weeks before smoking it.


Anybody have suggestions for a wood choice for maple bacon?

redline bovine
10-13-2015, 09:52 PM
how bout maple for wood?

Smoke on Badger Mountain
10-14-2015, 12:39 AM
This sounds interesting. Keep us posted.

Aceman
10-14-2015, 08:50 AM
This is all new to me, but I'm dying to try it after Santa brings me my smoker for Christmas! Some newbie questions...
By 3% you mean, if the pork weighs 1000g you'd take 3% of that, which would be 30g. Correct?
Curing salt #1- is that the same as Prague powder #1 (pink Curing salt)?

Thanks, Aceman

txags2011
10-14-2015, 10:34 AM
Wow its like Christmas bacon!

I made a batch very similar to your second one, the maple-pepper, and its my favorite I've done. This makes me want to make more :becky:

c farmer
10-14-2015, 08:50 PM
I like the second one. Maple or oak wood I bet would be good.

Huh? What?
10-15-2015, 08:58 AM
This is all new to me, but I'm dying to try it after Santa brings me my smoker for Christmas! Some newbie questions...
By 3% you mean, if the pork weighs 1000g you'd take 3% of that, which would be 30g. Correct?
Curing salt #1- is that the same as Prague powder #1 (pink Curing salt)?

Thanks, Aceman



Yes, you figure it by the weight of the meat, so your example is correct.

And cure #1 is also called Prague powder, and sometimes pink salt, although that can get confused with Himalayan pink salt which is just salt, without the nitrite.

Huh? What?
10-21-2015, 11:10 PM
The coffee bacon is out of the cure, rinsed, dried and in the refrigerator waiting to be smoked tomorrow.

Randy3269
10-22-2015, 12:25 AM
Can't wait to see it finished!

RolandJT
10-22-2015, 02:41 PM
I think we should start a R&D division of BBQ Bretheren.

Anyone making Turkish coffee bacon should be considered a member.

Great idea.

Huh? What?
10-22-2015, 03:36 PM
We'll see shortly what sort of idea it is. The bacon is out of the smoker and the first slice is test frying.


http://i1156.photobucket.com/albums/p573/birdwatcheraz/Baconage%20-%202015/MA3V7096-small.jpg

Q Junkie
10-22-2015, 03:46 PM
Uuuuuhhhhhh...bacun is gooood!:clap2:

Huh? What?
10-22-2015, 03:50 PM
The finished product...


http://i1156.photobucket.com/albums/p573/birdwatcheraz/Baconage%20-%202015/IMG_0202-small.jpg


http://i1156.photobucket.com/albums/p573/birdwatcheraz/Baconage%20-%202015/IMG_0205-small.jpg


Flavor leans towards the spices, though the coffee flavor is there. Not as salty as I expected. If I do this again, I'll cut back to .3% for spices and maybe use a powdered coffee meant for espresso machines, or actual Turkish coffee. Or maybe use instant coffee. Definitely cut back on the cloves. The flavor of cloves is not overpowering, but it is noticeable.

nsbbqguy
10-22-2015, 05:14 PM
That's baconey goodness right there!