Well I wish I had remembered to take more before pictures but I'll just have to make up for it in the later stages.
So I used Disco's recipe for the base of the 2 slabs. One is straight up Disco, and the other I halved the sugar and added some granulated garlic. Husband just doesn't like any thing sweet but loves savory so the garlic one is for him.
The last slab is based off of Hank Shaw's recipe from his site Honest-food.net. Like this forum, I'm constantly finding new inspiration from his recipes. So this is for "Chinese Bacon". Aside from Prague #1 and kosher salt, it also has a bit more brown sugar, granulated garlic, Chinese five spice and Shaoxing wine. Hank's recipe calls for whole spices but I just went with the Chinese five spice that the spice store grinds fresh. Depending on the test fry I may baste in soy when it comes time to smoke. I'm excited to use this bacon in fried rice, steamed buns, or maybe just over steamed rice and braised mustard greens.
Hopefully all goes well. Will report back in a couple weeks!
So I used Disco's recipe for the base of the 2 slabs. One is straight up Disco, and the other I halved the sugar and added some granulated garlic. Husband just doesn't like any thing sweet but loves savory so the garlic one is for him.
The last slab is based off of Hank Shaw's recipe from his site Honest-food.net. Like this forum, I'm constantly finding new inspiration from his recipes. So this is for "Chinese Bacon". Aside from Prague #1 and kosher salt, it also has a bit more brown sugar, granulated garlic, Chinese five spice and Shaoxing wine. Hank's recipe calls for whole spices but I just went with the Chinese five spice that the spice store grinds fresh. Depending on the test fry I may baste in soy when it comes time to smoke. I'm excited to use this bacon in fried rice, steamed buns, or maybe just over steamed rice and braised mustard greens.
Hopefully all goes well. Will report back in a couple weeks!