Maple Bacon

Air dried cured meat and salami recipes

Re: Maple Bacon

Postby BriCan » Mon Mar 27, 2017 9:52 am

Shuswap wrote:Wow Robert the recipe for your spice mix is finally out :D


I was holding off hoping that people would come up with there own combination ;)

The one I found way back and attributed to you also included cardamom. Can you comment on that please.


My mentors recipe for his European bacon and coming from the Black Forest area in Germany (possibly why some folks christened it the Black Forest spice which is totally wrong), Cardamom as well as cloves are heavenly used in German recipes

BTW I have just finished a batch following your recipe/procedures, including the spice mix with cardamom but have tried one modification. I removed the rind after the third cold smoke and applied a dusting of maple sugar to the fat side. It rested in the fridge for a day and then had its 4th cold smoke yesterday. It will age for a week before slicing.


lets us all know how you like the changes you made
But what do I know
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Re: Maple Bacon

Postby Shuswap » Mon Mar 27, 2017 1:56 pm

The one I found way back and attributed to you also included cardamom. Can you comment on that please.


My mentors recipe for his European bacon and coming from the Black Forest area in Germany (possibly why some folks christened it the Black Forest spice which is totally wrong), Cardamom as well as cloves are heavenly used in German recipes

Just shows that patience pays

BTW I have just finished a batch following your recipe/procedures, including the spice mix with cardamom but have tried one modification. I removed the rind after the third cold smoke and applied a dusting of maple sugar to the fat side. It rested in the fridge for a day and then had its 4th cold smoke yesterday. It will age for a week before slicing.



lets us all know how you like the changes you made[/quote]

I haven't finished aging the bacon yet but in the taste test the fat edge where the sugar is was evident. DW liked it but next time I will reduce the dusting to see how that works out.
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Re: Maple Bacon

Postby BriCan » Mon Mar 27, 2017 3:15 pm

Shuswap wrote:

I haven't finished aging the bacon yet but in the taste test the fat edge where the sugar is was evident. DW liked it but next time I will reduce the dusting to see how that works out.


Always go light on the dusting especially the way you applied the extra between smokes ;)
But what do I know
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