Black Forest Dry Cured

[redheelerdog]

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

 

[akdutchguy]

That looks good. What recipe did use?
Jason

 

[redheelerdog]

That looks good. What recipe did use?
Jason

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]

Ship me some please!

 

[SmokinAl]

Man that's some good looking bacon!

Al

 

[tropics]

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

Richie

 

[BGKYSmoker]

Looking real good.

 

[redheelerdog]

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

BFB 4.JPG

• redheelerdog
• Nov 23, 2016

BFB 5.JPG

• redheelerdog
• Nov 23, 2016

 

[akdutchguy]

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

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

 

[b-one]

That's some good looking bacon!

 

[tropics]

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

Richie

 

[disco]

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

Disco

 

[driedstick]

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

DS

 

[dirtsailor2003]

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.