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I had made in may sweet cured bacon chops using maple sugar ,,this last batch I used honey.
Recipe and method:
2kg pork loin 40 gms honey,25 gms salt and 5 gms cure#1
Used the 6% pump and rub method.
For the pump 40 gms honey,5gms cure#1,10gms salt and 65 gms water.
for the rub 15 gms salt.
An even better outcome and I sliced off a thin rasher and fried it for a sandwich and it was excellent. I recommend for regular bacon as well as chops.

Jim

I good back flavor for that is a dash of blackstrap, or buy a couple whole vanilla bean pods and stuff them into your salt and ignore it forever. It gives a slight 'heaviness' to the flavor, sort of a sweet poke in the back of the throat, depth of flavor, umami, whatever you want to call it. A little goes a long way though- in 300lb of of wet weight bacon, I'll use 1/4 cup of vodka I keep vanilla beans living in when I tumble.

Thanks for the recipe Jim, and your subsequent advice re vanilla Oddwookiee - I've just took delivery of 50 vanilla pods.

Phil

Thanks for the tip re vanilla.
How many pods to how much salt.Thats unusual most people leave vanilla in sugar.
Do you think a drop or two of vanilla essence in the brine would would work,baring in mind I only do a couple of kilos a time

Jim

I buy my salt in 25kg (ish, it's actually a 50# box) and I'll throw a half-dozen or so into the when I move it to the airtight container. As far as vanilla extract, a little bit will definitely make a difference. I'd start out like you're saying, a few drops to 1/8 teaspoon and go from there. It's easier to add more then the other way around.

captain wassname wrote:I had made in may sweet cured bacon chops using maple sugar ,,this last batch I used honey.
Recipe and method:
2kg pork loin 40 gms honey,25 gms salt and 5 gms cure#1
Used the 6% pump and rub method.
For the pump 40 gms honey,5gms cure#1,10gms salt and 65 gms water.
for the rub 15 gms salt.
An even better outcome and I sliced off a thin rasher and fried it for a sandwich and it was excellent. I recommend for regular bacon as well as chops.

Jim

I assume that is 110g of salt and not 1.10g?

Thats cure #1 then Comma, then 10 grams salt.

Regards Gary.

DOH!!
Thanks for clearing that up!