bacon chops

Air dried cured meat and salami recipes

bacon chops

Postby captain wassname » Sun May 20, 2012 4:35 pm

Just cut these up sweet cured 2% maple sugar and 1.5% salt. Used the 6% pump and rub cure.
The extra sugar gives a great taste but they need a gentle fry or the sugar starts to burn and it loses liquid.

Image

Highly recommended

Jim
captain wassname
Registered Member
 
Posts: 1529
Joined: Mon Sep 22, 2008 4:32 pm
Location: west cumbria

Postby NCPaul » Mon May 21, 2012 11:20 am

Did injecting the sugar give this a sweeter taste than you would have gotten from a dry rub? Nice job, looks like a weeks supply to me. :D
Fashionably late will be stylishly hungry.
NCPaul
Global Moderator
 
Posts: 2766
Joined: Thu Oct 01, 2009 12:58 am
Location: North Carolina

Postby captain wassname » Mon May 21, 2012 7:19 pm

could not really say its something I came across by accident.
I sweet cured a leg and the steak I cut off was nice though after cooking the ham wasnt that great.So I decided to do a loin and make bacon chops worked out really well .
Ive never injected bacon before.I have always dry cured .With a sweet mixture I found that thin slices tended to give up their sugar and burn.These are just under a half inch thick and when fried gently retain their moisture.
When my wife and I have eaten these I will try a honey cure as I think that may be even better.
I suppose I should have cut a few thin slices to see what happened.

Jim
captain wassname
Registered Member
 
Posts: 1529
Joined: Mon Sep 22, 2008 4:32 pm
Location: west cumbria

Postby BriCan » Mon May 21, 2012 10:46 pm

captain wassname wrote:Ive never injected bacon before.I have always dry cured .With a sweet mixture I found that thin slices tended to give up their sugar and burn.These are just under a half inch thick and when fried gently retain their moisture.


Curiosity has gotten to me, I have given up injecting due to excess moisture/brine that needs to be dried out/from the loins. I do find there is a slight difference between the dry cure and immersion cure (both sugar base) I have (to my knowledge) had no thin ones burn (sugar that is) and I do a sheet pan (fry up) every time we slice the bacon (weekly)
But what do I know
User avatar
BriCan
Registered Member
 
Posts: 2203
Joined: Wed Apr 07, 2010 12:07 am
Location: West Coast of Canada

Postby wheels » Mon May 21, 2012 11:13 pm

What % sugar and salt are you using Robert?

Phil
User avatar
wheels
Global Moderator
 
Posts: 12772
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby BriCan » Tue May 22, 2012 1:00 am

wheels wrote:What % sugar and salt are you using Robert?

Phil


Dry cure 50/50 --- bulk mix; 4kg curing salt and 4kg dark Demerara sugar

Immersion cure -- bulk mix; 4kg curing salt and 3kg dark Demerara sugar

Cannot pull the remainder of the ingredients as I am on my computer at work and have cleaned off 'All' files cuz in the process ov doing the long walk.

Jims got my Immersion cure
But what do I know
User avatar
BriCan
Registered Member
 
Posts: 2203
Joined: Wed Apr 07, 2010 12:07 am
Location: West Coast of Canada

Postby wheels » Tue May 22, 2012 11:42 am

Thanks Robert
User avatar
wheels
Global Moderator
 
Posts: 12772
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby captain wassname » Tue May 22, 2012 7:41 pm

BriCan.I can understand what you are saying about liquid and loins.These are not what I would normally class as bacon more like marinated chops.
When I had finished curing I fried a couple and the rest all went strait into the freezer no drying.
Fried gently they retain their liquid and sugar.Dont believe it would happen in bacon sliced to the usual thickness.

Jim
captain wassname
Registered Member
 
Posts: 1529
Joined: Mon Sep 22, 2008 4:32 pm
Location: west cumbria


Return to Recipes for cured meats

Who is online

Users browsing this forum: No registered users and 1 guest