Bacon, Bacon, and even more Bacon

[ahm Fae glasgow]

Ok everyone, here is my latest adventure in the world of bacon. I have managed by some miracle ( I think praying helped ) to make 5 different types of bacon using dry cure methods. I used pork loin rib end cuts to make the so called Canadian bacon. The results are as follows: Maple bacon, Maple & Jalapeno, Southern style, Jalapeno & Lime, and Habanero. My next batch is to try Maple & crushed black pepper as well as a Pumpkin spice. To date all have been cold smoked using Apple wood, and have been a tremendous hit with both family & friends. To be very honest, one person requested I make 1Kg of each for them, because they had never tried anything like it before and are completely unavailable, and don't exist in stores. I want to expand on these and would love to hear from any of you have tried other flavors that have been a hit.

[wheels]

Coffee is a popular, often with chilli. Spirits of various kinds - with rum seeming to be popular. One that looked interesting to me was marmalade. Maple is often featured, but let's not forget honey.

HTH

Phil

[ahm Fae glasgow]

Coffee is a popular, often with chilli. Spirits of various kinds - with rum seeming to be popular. One that looked interesting to me was marmalade. Maple is often featured, but let's not forget honey.

HTH

Phil

Thanks Phil , I managed to do 3 since the above post. Maple Syrup with crushed black peppercorns, Dill pickle and finally a coffee rub. The marmalade sounds interesting. Any idea of how the Rum is used? I'd be interested in how and when it is applied.

[ComradeQ]

I do a vanilla/bourbon bacon that I enjoy immensely... I have adapted it more recently to the following ratios:

The Vanilla/Bourbon syrup is as follows:

1. 1.5 cups bourbon - Lit it on fire in a big pan and burned it until most of the alcohol had burned away and the flames extinguished. 
2. Added a cup of vanilla sugar (several cups of white sugar with at least two fresh vanilla beans - I throw all my "used" beans in as well, never wasting - scraped in and left to sit for a few weeks to infuse the flavour) and a good splash of maple syrup. 
3. Reduced on med/low heat until thick and syrupy and then poured out to cool.

Then I follow ratio below for the bacon cure:

2.2% Salt
0.8% Sugar
0.25% Cure #1

Per 1000g I add 50ml of the syrup. I think I have shared my first version of this but I have since adapted it. I bet you could do something similar but replace the bourbon with a good dark rum.

[ahm Fae glasgow]

So to confirm, you add the syrup mixture at the same time as you are curing? Did you adjust the cure time or did you simply follow the 2 day per inch rule as usual for a dry cure

[ComradeQ]

So to confirm, you add the syrup mixture at the same time as you are curing? Did you adjust the cure time or did you simply follow the 2 day per inch rule as usual for a dry cure

I used to rub the meat, add it to the bag and then add the syrup and vac seal. Last time I did it I cured the meat for 5 days after rubbing then added the syrup and cured for another 7 days. I have always wanted to dry turning the syrup into a powder that could be rubbed on during the dry cure stage but alas I lack a food dehydrator so have never followed through.

[ahm Fae glasgow]

So here's a thought , if you wanted a rub ( when you can't dehydrate. ) how about replacing the Maple syrup with Maple sugar, and instead of Rum that you have to burn off, try using Rum essence and reduce the liquid state substantially. I figure between the Vanilla and the Maple sugar the absorption rate would be pretty good. How about finishing it off in the oven at a low temp from that point instead of a dehydrator which you don't have. I think that would dry off the vanilla bean as well if you diced it real small.