sweet cured bacon chops.new and improved

[captain wassname]

I had made in may sweet cured bacon chops using maple sugar ,,this last batch I used honey.
Recipe and method:
2kg pork loin 40 gms honey,25 gms salt and 5 gms cure#1
Used the 6% pump and rub method.
For the pump 40 gms honey,5gms cure#1,10gms salt and 65 gms water.
for the rub 15 gms salt.
An even better outcome and I sliced off a thin rasher and fried it for a sandwich and it was excellent. I recommend for regular bacon as well as chops.

Jim

[Oddwookiee]

I good back flavor for that is a dash of blackstrap, or buy a couple whole vanilla bean pods and stuff them into your salt and ignore it forever. It gives a slight 'heaviness' to the flavor, sort of a sweet poke in the back of the throat, depth of flavor, umami, whatever you want to call it. A little goes a long way though- in 300lb of of wet weight bacon, I'll use 1/4 cup of vodka I keep vanilla beans living in when I tumble.

[wheels]

Thanks for the recipe Jim, and your subsequent advice re vanilla Oddwookiee - I've just took delivery of 50 vanilla pods.

Phil

[captain wassname]

Thanks for the tip re vanilla.
How many pods to how much salt.Thats unusual most people leave vanilla in sugar.
Do you think a drop or two of vanilla essence in the brine would would work,baring in mind I only do a couple of kilos a time

Jim

[Oddwookiee]

I buy my salt in 25kg (ish, it's actually a 50# box) and I'll throw a half-dozen or so into the when I move it to the airtight container. As far as vanilla extract, a little bit will definitely make a difference. I'd start out like you're saying, a few drops to 1/8 teaspoon and go from there. It's easier to add more then the other way around.

[senorkevin]

I had made in may sweet cured bacon chops using maple sugar ,,this last batch I used honey.
Recipe and method:
2kg pork loin 40 gms honey,25 gms salt and 5 gms cure#1
Used the 6% pump and rub method.
For the pump 40 gms honey,5gms cure#1,10gms salt and 65 gms water.
for the rub 15 gms salt.
An even better outcome and I sliced off a thin rasher and fried it for a sandwich and it was excellent. I recommend for regular bacon as well as chops.

Jim

I assume that is 110g of salt and not 1.10g?

[kimgary]

Thats cure #1 then Comma, then 10 grams salt.

Regards Gary.

[senorkevin]

DOH!!
Thanks for clearing that up!