Bourbon & Rum Bacon

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Bourbon & Rum Bacon

Postby Dingo » Mon Jan 02, 2012 4:13 pm

I've been working on doing Bacon and Rum (seperately not mixed together)flavoured bacon for a couple of weeks now. Here are the results....

Started off with some belly...unfortunately it didn't have skin on...
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Marinated in liquor for 4 days....
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Dry rub cure for 10 days.....
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Cold then hot smoked......
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Sliced...
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Packed...
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The liqour flavor is strong....not overpowering but very prominent. Probably could reduce marinade time to 2 days. The maple and smoke flavors blend well. This has to be cooked on a low heat as it burns quickly. When cooked properly is the best bacon I've tasted. I doubt I'll be able to eat store bough bacon again.
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Postby Vindii » Mon Jan 02, 2012 4:31 pm

Very nice job. It looks great. Thanks for the pics.
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Postby adventureswiththepig » Sun Jan 15, 2012 11:37 pm

Looks bloody delicious.
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Re: Bourbon & Rum Bacon

Postby BriCan » Mon Jan 16, 2012 12:03 am

Dingo wrote:I've been working on doing Bacon and Rum (seperately not mixed together)flavoured bacon for a couple of weeks now. Here are the results....

The liqour flavor is strong....not overpowering but very prominent. Probably could reduce marinade time to 2 days. The maple and smoke flavors blend well. This has to be cooked on a low heat as it burns quickly. When cooked properly is the best bacon I've tasted. I doubt I'll be able to eat store bough bacon again.


Any chance of the recipe that you used??
But what do I know
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Postby Gray Goat » Mon Jan 16, 2012 1:36 am

Looks great Dingo, nice job :D
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Re: Bourbon & Rum Bacon

Postby adventureswiththepig » Mon Jan 16, 2012 4:07 pm

BriCan wrote:
Dingo wrote:I've been working on doing Bacon and Rum (seperately not mixed together)flavoured bacon for a couple of weeks now. Here are the results....

The liqour flavor is strong....not overpowering but very prominent. Probably could reduce marinade time to 2 days. The maple and smoke flavors blend well. This has to be cooked on a low heat as it burns quickly. When cooked properly is the best bacon I've tasted. I doubt I'll be able to eat store bough bacon again.


Any chance of the recipe that you used??


Second that...
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Postby NCPaul » Mon Jan 16, 2012 5:45 pm

I doubt I'll be able to eat store bought bacon again.


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Postby Ryan C » Mon Jan 16, 2012 6:21 pm

looks great :D

thanks for the tip Dingo. I think I'll try something similar next.

Keep up the good work!

Ryan :D :D
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Re: Bourbon & Rum Bacon

Postby Dingo » Tue Jan 17, 2012 11:11 pm

BriCan wrote:
Any chance of the recipe that you used??


adventureswiththepig wrote:
Second that...


Yep, I'll dig it out of the laptop when I get home tonight. :)
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Postby Dingo » Wed Jan 18, 2012 5:43 pm

The Recipe.

5 Pond Pork Belly cut into 4
1 bottle of Bourbon of your choice
1 bottle of Rum of your choice
2.5 gal zip lock bags

I marinated the 4 slabs in 4 bags covering with liquor and removing as much air as possible, for 4 days. (Note. next time I'll try two)
After 4 days, I drained the slabs and applied the cure.(unfortunately discard the liquor....although I did hear of some east coast guys making bacon flavoured bourbon??? ) I used the cure recipe from Ruhlmans Charcuterie;

2oz kosher salt
2 teaspoons of pink salt
1/4 maple sugar or packed dark brown sugar
1/4 maple syrup

Place the slabs in 4 zip lock bags and refrig for min 10 days.
Turn the slabs every other day

After 10 days, rinse and let sit for 24hrs

I then cold smoked the slabs for as long as I had smoke...(ended up being about 4hrs)
I then hot smoked at 175F till internal of 150. (ended up about 3hrs for me)

Cool, slice and enjoy.
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