Black Forest Dry Cured

redheelerdog

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• Nov 19, 2016

• #1

Here are a couple of slabs of a dry cured black forest spice bacon I have been working on.

Dry cured 2 weeks

Pellicle fridge form 3 days

Cold smoke ~ Two or three - 8 to 12hr cold smoke sessions with fridge rest between.

They are looking tasty.

BFB 1.JPG

• redheelerdog
• Nov 19, 2016

BFB 2.JPG

• redheelerdog
• Nov 19, 2016

BFB 3.JPG

• redheelerdog
• Nov 19, 2016

 

• 

Reactions: BGKYSmoker, mdgirlinfl and disco

akdutchguy

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Mar 30, 2013

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Palmer AK

• Nov 19, 2016

• #2

That looks good. What recipe did use?
Jason

 

redheelerdog

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• Nov 19, 2016

• #3

AKDutchguy said:

That looks good. What recipe did use?
Jason

Click to expand...

Hi Jason,

I used 14 grams of MTQ per lb. of belly.

The BF spice is:

• 125gm Black or White pepper
• 25gm Ground nutmeg
• 25gm Ground mace
• 15gm Ground cardamom 
• 175gm Maple sugar

 

donegotfat

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Oct 16, 2016

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Fort Leonard Wood, Missouri

• Nov 19, 2016

• #4

Ship me some please!

 

SmokinAl

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• Nov 20, 2016

• #5

Man that's some good looking bacon!

Al

 

tropics

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• Nov 20, 2016

• #6

John that looks great can't wait to see it sliced

Richie

 

BGKYSmoker

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• Nov 20, 2016

• #7

Looking real good.

 

redheelerdog

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• Nov 23, 2016

• #8

Finally got is rested, cut and vacpacked. Gonna be good!

BFB 4.JPG

• redheelerdog
• Nov 23, 2016

BFB 5.JPG

• redheelerdog
• Nov 23, 2016

 

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Reactions: b-one, tropics, dirtsailor2003 and 1 other person

akdutchguy

Meat Mopper

Mar 30, 2013

264

36

Palmer AK

• Nov 24, 2016

• #9

redheelerdog said:

Hi Jason,

I used 14 grams of MTQ per lb. of belly.

The BF spice is:

• 125gm Black or White pepper
• 25gm Ground nutmeg
• 25gm Ground mace
• 15gm Ground cardamom 
• 175gm Maple sugar

Click to expand...

Thanks. That looks amazing. Will try this next batch. Are the spices per pound also
Jason

 

Last edited: Nov 24, 2016

b-one

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• Nov 24, 2016

• #10

That's some good looking bacon!

 

tropics

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• Nov 25, 2016

• #11

John that looks great I am cooking my last 2 small packs today Points

Richie

 

disco

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• Nov 27, 2016

• #12

Wow! This is a very point worthy post. Great innovation!

Disco

 

driedstick

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• Dec 8, 2016

• #13

Awesome,,, have you cooked any up yet?? POINT

DS

 

dirtsailor2003

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• Dec 9, 2016

• #14

Great Looking Bacon! I really like adding white pepper to the seasonings. Gives bacon just the right amount of kick with out being over powering.