So I have included the recipes for the honey and maple bacon below. The pancetta recipe I am following is the one from "Charcuterie" except I cut down on the Cure #1 (half) in that recipe since I feel it to be rather high (2 tsp per 5lb!) The regular bacon is only a small 3lb slab and I just used 2.5tbsp kosher salt, 1.5tbsp brown sugar, slightly over half a teaspoon Cure #1, and lots of fresh cracked black pepper.
I have included the recipes below for anyone that is tempted to try. A note: These bacon recipes cut down on the salt and instead use more sugar. Because of the higher sugar levels, if cooked at high heat the bacon has a tendency to burn so I recommend cooking at a lower heat. The low saltiness means you don't have to soak or rinse for a prolonged time, just a good thorough rinse and that is all, you are set to dry and form the pellicle. Enjoy!
Honey Bacon:
INGREDIENTS:
5lb Pork Belly (adjust cures for smaller or larger bellies)
3.75 tbsp Kosher Salt
3.75 tbsp White Sugar
2 tbsp Rough Cracked Black Pepper
1 tsp Cure #1 or Pink Salt
1 cup Dark Honey
Maple Bacon:
INGREDIENTS:
5lb Pork Belly (adjust cures for smaller or larger bellies)
3.75 tbsp Kosher Salt
3.75 tbsp Maple Sugar
2 tbsp Rough Cracked Black Pepper
1 tsp Cure #1 or Pink Salt
1 cup Real Maple Syrup
DIRECTIONS:
1. Combine salt, sugars, pepper and cure together in a bowl.
2. Rub this well on all sides of the belly then add to a large freezer bag.
3. Pour in one cup of honey/syrup and seal bag, making sure to push out as much air as possible. Squish bag around to ensure honey/syrup is covering the belly.
4. Place in glass baking dish and place in the fridge for 7-10 days, turning once every day and rubbing the meat and cure through the bag as you do.
5. After the 7-10 day period, the meat should be firm and darkened in colour. Remove from fridge and bag, wash well under running water making sure to remove as much as possible from the surface of the meat. Dry very well and place on a cooling rack in the fridge overnight to form a “pellicle”. This is a tacky surface that allows better and more even smoke distribution.
6. Remove from fridge and cold smoke for between 6-10 hours (or more if you prefer) with whatever wood you like to use (for honey I do Apple wood, for Maple I used Sugar Maple).
7. Remove from smoke, place in clean freezer bag, allow to rest for at least 2 days before slicing and cooking. This will let the smoke taste mellow on the meat.
And a few pics:
Bellies:
Cubed trimmings and some fat, saved for sausage making:
Started rendering 1lb excess fat for lard:
Rendered snow white lard:
Some ingredients:
Packaged and ready for the fridge:
