Has anyone made bacon using Montreal Steak Seasoning as the primary flavor ingredient in the cure?
I made bacon with brown sugar in the cure and it burns when you fry it. Next time, no sugar.
Montreal Steak is pretty Salty so you would have to adjust your Curing Rub or Brine but it would work. Or you can make your own Salt Free version by leaving the salt out of this recipe. Go for it! I think these flavors would be great on Bacon...JJ
Montreal Steak Clone
6T Coarse Black Pepper
2T Coarse Sea Salt
2T Coarse Grnd Coriander
2T Dry Minced Garlic
2T Dry Minced Onion
1T Red Pepper Flakes (optional)
1 tsp Grnd Dill Seed
1/2 tsp Grnd Fennel
Mix well and let rest 24 hours for flavors to combine.
Makes about 1 cup.
Thank you for everyone's insight and comments.
I'm thinking about buying a full box of bellies, 50 to 60 pounds, and giving the Montreal a try on about half of the batch of bacon. Its a flavor I really enjoy on BBQ pork ribs, rotisserie prime rib of beef and grilled rib-eye.
I might also try making some salo, if I can get some proper back fat from the same source as the bellies.
I do not see dill on the ingredients list on the jar - interesting maybe it is in the "spices" they list - I thought they had to list all of the spices for folks with allergies but I see it just lumped together in this case
Interesting. My bottle doesn't list it either.
The ingredient list is; salt, spice(including red pepper & mustard), dehydrated garlic & onion, sunflower oil.
So I googled Montreal steak spice & got this; "The primary constituents of Montreal steak seasoning including garlic, coriander, black pepper, red pepper flakes, dill seed, and salt. The spice mix recipe varies slightly between each restaurant or manufacturer."
I'm guessing the manufacturers aren't listing everything.
I think I'll start making my own.