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I've been working on doing Bacon and Rum (seperately not mixed together)flavoured bacon for a couple of weeks now. Here are the results....

Started off with some belly...unfortunately it didn't have skin on...


Marinated in liquor for 4 days....


Dry rub cure for 10 days.....



Cold then hot smoked......




Sliced...


Packed...


The liqour flavor is strong....not overpowering but very prominent. Probably could reduce marinade time to 2 days. The maple and smoke flavors blend well. This has to be cooked on a low heat as it burns quickly. When cooked properly is the best bacon I've tasted. I doubt I'll be able to eat store bough bacon again.

Very nice job. It looks great. Thanks for the pics.

Looks bloody delicious.

Dingo wrote:I've been working on doing Bacon and Rum (seperately not mixed together)flavoured bacon for a couple of weeks now. Here are the results....

The liqour flavor is strong....not overpowering but very prominent. Probably could reduce marinade time to 2 days. The maple and smoke flavors blend well. This has to be cooked on a low heat as it burns quickly. When cooked properly is the best bacon I've tasted. I doubt I'll be able to eat store bough bacon again.

Any chance of the recipe that you used??

Looks great Dingo, nice job

BriCan wrote:

Dingo wrote:I've been working on doing Bacon and Rum (seperately not mixed together)flavoured bacon for a couple of weeks now. Here are the results....

The liqour flavor is strong....not overpowering but very prominent. Probably could reduce marinade time to 2 days. The maple and smoke flavors blend well. This has to be cooked on a low heat as it burns quickly. When cooked properly is the best bacon I've tasted. I doubt I'll be able to eat store bough bacon again.

Any chance of the recipe that you used??

Second that...

I doubt I'll be able to eat store bought bacon again.

Happened to all of us.

looks great

thanks for the tip Dingo. I think I'll try something similar next.

Keep up the good work!

Ryan

BriCan wrote:
Any chance of the recipe that you used??

adventureswiththepig wrote:
Second that...

Yep, I'll dig it out of the laptop when I get home tonight.

The Recipe.

5 Pond Pork Belly cut into 4
1 bottle of Bourbon of your choice
1 bottle of Rum of your choice
2.5 gal zip lock bags

I marinated the 4 slabs in 4 bags covering with liquor and removing as much air as possible, for 4 days. (Note. next time I'll try two)
After 4 days, I drained the slabs and applied the cure.(unfortunately discard the liquor....although I did hear of some east coast guys making bacon flavoured bourbon??? ) I used the cure recipe from Ruhlmans Charcuterie;

2oz kosher salt
2 teaspoons of pink salt
1/4 maple sugar or packed dark brown sugar
1/4 maple syrup

Place the slabs in 4 zip lock bags and refrig for min 10 days.
Turn the slabs every other day

After 10 days, rinse and let sit for 24hrs

I then cold smoked the slabs for as long as I had smoke...(ended up being about 4hrs)
I then hot smoked at 175F till internal of 150. (ended up about 3hrs for me)

Cool, slice and enjoy.