After my first try at bacon, using just sugar, salt, cure #1 and molasses meet with some good comments, I figured I couldn't just leave well enough alone so I am trying 8 new recipes. Each package weighs about 2 lbs, some a couple ounces over, some a couple ounces under. I started with 2 tablespoons of kosher salt and a 1/2 teaspoon of cure #1 for each one.
I started out with two bellies, about 10 lb each, cut into 8 pieces. I trimmed the to be about equal size.
Starting from the top left, here's what I added to each one. 1. Smoked Bk. Pepp, Onion powder and Br. Sugar. 2. 5 crushed garlic cloves, onion powder, smoked Bk pepper and smoked Paprika. 3. Cummin-Corriander-Fennel ground together, hot red pepper, flaked garlic and crushed bayleaf. 4. Br. Sugar, regular black pepper and honey. 5. Smoked Bk pepp, smoked paprika, crushed dried New Mexico green chili. 6. Captain's Blend, a spice and herb mix we make for our BBQ concession trailer. 7. Woodford Bourbon. 8. Br. Sugar and Rum. The last two, I'm going to let soak for three days, then treat with bl. pepper and molassas...I'm looking for a sweet and savory result. I'll let sit for 7 days, then next weekend, I'll try out my new cold smoker, smoke for a few hours, then move over to the Cookshack and finish them off.
If any of you have tried other flavors that have come out great, please let me know. I'll give a report on these combinations sometime week after next.