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Maple, Bourbon BACON!!!

post #1 of 14
Thread Starter 

I thought I would test out a recipe that combines three great things. Pork, Pure Maple syrup, and Bourbon!

( I am shooting from the hip a little with this recipe...  So maybe wait until I get it smoked and tested before you try it out)

bourban maple bacon.jpg

 

1- cup Bourbon

1/2 cup Pure maple Syrup

1/4 cup brown sugar

pinch of cayenne pepper

add 1/3 cup of the basic dry cure rub mix (below)

 

Put them in a pan, bring to a low boil and reduce to simmer till it thickens up (stir it while it simmers, approx 15 minutes). Allow this mixture to cool enough to handle 

Pour over Belly and rub in.

Slide into a 2 gallon ziploc bag and overhaul daily for 7-10 days (until the belly firms up).

Then smoke it!! 

------------------------

basic Dry cure rub mix recipe

1 pound kosher salt

1/2 pound sugar

2 oz. pink salt

-----------------------------

 

I'll will update with pics as I move forward. And I will make any suggestions to change the recipe after I finish it.

 

 

Smoker Shawn

 

 

 

 

post #2 of 14

It sounds like a good recipe, but it concerns me that you don't know exactly how much cure your using for the amount of bacon you have. 2 oz. of cure#1 is enough to cure 50 lbs. of meat. I'm certainly no expert on curing, so hopefully JJ or Pops will chime in here soon.

post #3 of 14
Quote:
Originally Posted by SmokinAl View Post

It sounds like a good recipe, but it concerns me that you don't know exactly how much cure your using for the amount of bacon you have. 2 oz. of cure#1 is enough to cure 50 lbs. of meat. I'm certainly no expert on curing, so hopefully JJ or Pops will chime in here soon.



X2

 

post #4 of 14
Thread Starter 

SmokinAl - thanks for your concern,

 

Perhaps I didnt make it clear on the recipe,

 

I am using a small portion of the dry cure mixture (1/3 cup or approx 1/10th of the dry cure recipe I posted.)

 

For a 4# to 5# belly it is just about right on.

 

I hope this clears it up on the amount of cure I am using. 

 

 

 

 

 

post #5 of 14

Theoretically what you are trying to do sounds reasonable, however premixes are not recommended because the components are of different size and weight and therefore seperation is possible and inaccurate proportions end up in the recipe...This becomes super critical with larger batches of Pre-mix, it would be impractical and difficult to Re-mix to a unifom distribution each time you go to measure out what you need for a recipe... Yes manufacturers make large batches of pre-mix but they purchase ingredients that are designed or formulated to meet their needs...

 

If it was me, I would go by Weight and measure individual ingredients for each batch then you would be spot on. That being said it is reasonable that for a small amount of Pre-mix, 1 1/2 Lbs, as you have here, with thorough mixing before each use the proportions would be fine. In this case, the weight of Salt, Sugar and Cure does add up to about 3 1/2Cups or alittle over 10-1/3Cups so I concure with your estimate that 1/3Cup is proper and safe...JJ


Edited by Chef JimmyJ - 2/12/12 at 11:30am
post #6 of 14
Quote:
Originally Posted by Chef JimmyJ View Post

Theoretically what you are trying to do sounds reasonable, however premixes are not recommended because the components are of different size and weight and therefore seperation is possible and inaccurate proportions end up in the recipe...This becomes super critical with larger batches of Pre-mix, it would be impractical and difficult to Re-mix to a unifom distribution each time you go to measure out what you need for a recipe... Yes manufacturers make large batches of pre-mix but they purchase ingredients that are designed or formulated to meet their needs...

 

If it was me, I would go by Weight and measure individual ingredients for each batch then you would be spot on. I agree 100%

 

That being said it is reasonable that for a small amount of Pre-mix, 1 1/2 Lbs, as you have here, with thorough mixing before each use the proportions would be fine. In this case, the weight of Salt, Sugar and Cure does add up to about 3 1/2Cups or alittle over 10-1/3Cups so I concure with your estimate that 1/3Cup is proper and safe...JJ

 

I agree with this as well to a point. The odds are you will be fine with this smaller mix. However when it comes to curing I want to make sure I am 100% correct on the amount of cure. I would make up your premix with out cure. You can then measure out the required amount of premix and add in the required amount of cure, and know you are 100% correct.  I am in no way saying JJ is wrong here, I agree you more then likely are fine, I just like to be 100% sure. Just my $0.02 



 

post #7 of 14

Thanks for the back up and additional info...It is more critical to be Accurate and Safe than it is to save a few minutes using a premix...JJ

post #8 of 14
Thread Starter 

Sweet Georgia Brown!!!  This is the best bacon I have ever had!!!   It turned out great!!!!

post #9 of 14
Thread Starter 

A big thanks to my buddy Eli for getting me into this sport! And his continued help with experimenting with new recipes!  Practice makes perfectly Delicious!!

 

post #10 of 14
Thread Starter 

bourban maple.jpg

post #11 of 14

I want to see a fry shot!!hopmad.gif

post #12 of 14

Did you smoke it ?

post #13 of 14
Thread Starter 

Smoked for 4 1/2 hours over hickory and applewood.

 

post #14 of 14
Thread Starter 

smoke.jpg

 

The Maple bourbon bacon is the belly on the left.

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