www.sausagemaking.org

I just tried my first wet cure. we let it cure for about 10 days as it was just about 2 lbs. We got a recipe from a friend and we made a few (spicy) adjustments. We have been hearing that pecan is a great wood for flavor on some meats so we tried it on our first bacon. It turned out great! here is our recipe and our finished product (sorry its so big I coudnt resize it). If youd like a step by step process you can see it here: http://artisanbros.blogspot.com/2013...can-bacon.html. Let me know what you think! Thanks


(for 2 lb pork belly)

2 Tablespoons brown sugar
4 teaspoons black pepper
2 Table spoons Maple Syrup (and don't be cheap, use the real stuff!)
Follow your directions for "curing salt"
1 cup water
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon cayenne

Here is the finished product!

Banksie,
Your bacon looks great and I bet it tastes fantastic. I see you have the same problem as me when putting photos on the forum.
Keep up the good work though!!!
Does anybody knows how to overcome this photo hassle?
Cheers,
Jan.

Thanks Jan! my nick-name all through high school was Banksie so thanks for bringing back those memories. Im was embarrassed about the pictures thinking I was the only one having problems... thanks for making me feel better.

Russ

Looks good!

I do a maple cured bacon, usually smoked with a mix of hickory and apple. I would have thought that Pecan would be a touch mild and sweet for the maple; any thoughts?

I know it might be a bit risky, but I have had Mesquite suggested fo a really robust bacon; I might try it with a treacle cure (I just substitut black treacle for the maple and it softens the salt/smoke flavour - the other half prefers it).