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[Modernist Cuisine] House-Cured Bacon (3•182 and 6•107)

By Anonymous Modernist 210
August 28, 2011 in Cooking

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Anonymous Modernist 210

Posted August 28, 2011

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Posted August 28, 2011

I made some of the house-cured bacon a while back and really love the recipe. One of the more porky bacons I have ever had which is great. I find that most bacon cures cover up the pork flavor rather than accentuating it.

I didn't follow the recipe exactly, I cured for 9 days because my belly was so thick. Also, I cold smoked the pork, did not use the sodium erythorbate and used boneless belly. Next time I plan on experimenting with the base formula to change the flavor profile a little and make a sweet/savory style of bacon. Also, I really want to get a bone in belly, bacon ribs sound amazing!

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