Pork Belly Bacon question

[Wasi]

I have a half of pork belly in the freezer and I think I want to take a shot at making bacon. I know I need to add curing spice and let it sit for 2 weeks before I rest it for 2 more days in the fridge before I cold smoke it. I plan on using a ANMPS tube with hickory dust. I have a recipe for smoking pork belly and was wondering if it would make a good bacon flavor.

Maple-Bourbon Smoked Pork Belly
1 tablespoon mustard seed, toasted and crushed
1 teaspoon coriander
several grinds of black pepper
1/4 cup maple syrup
2 tablespoons bourbon
1 1/2 tablespoons kosher salt

Do you think I am missing anything?

Thanks again for any input advice.

 

[unclejhim]

Looks good. I say go for it!!

 

[Bearcarver]

Just a thought:
If I were you, if this is my first attempt at making Bacon, I would make one Plain Jane first, instead of adding all the ingredients in your list.
That's the only way you'll know if some of those ingredients made a difference.
You could be wasting good Maple Syrup---I did it a couple times myself.
Don't forget the cure.
Bacon (Extra Smoky)

Enjoy,
Bear

 

[tropics]

If you are doing a dry cure here is a little helper,t will give the proper amounts of salt,sugar and Cure #1
http://www.diggingdogfarm.com/page2.html

 

[chopsaw]

I agree with the above . I would start with a basic recipe as a base , then next time add to it .

 

[Wasi]

Just a thought:
If I were you, if this is my first attempt at making Bacon, I would make one Plain Jane first, instead of adding all the ingredients in your list.
That's the only way you'll know if some of those ingredients made a difference.
You could be wasting good Maple Syrup---I did it a couple times myself.
Don't forget the cure.
Bacon (Extra Smoky)

Enjoy,
Bear

Ok I just read your post about extra smoky bacon and it appears it is just curing salt and brown sugar. Do you add any other flavors for a basic bacon test run.

 

[TomKnollRFV]

Ok I just read your post about extra smoky bacon and it appears it is just curing salt and brown sugar. Do you add any other flavors for a basic bacon test run.

Nope; just the curing salt and sugar. Nothing else. Once you get the hang of it, then it's time to experiment.

Also from my own observations, maple syrup for bacon is almost always wasted, it just makes the meat sticky..doesn't add much flavour sadly.

 

[Bearcarver]

Ok I just read your post about extra smoky bacon and it appears it is just curing salt and brown sugar. Do you add any other flavors for a basic bacon test run.

Other than the Brown Sugar in my Step by Step that I add with the TQ in my Curing Bags, the only other thing I ever add is "After curing & rinsing & drying", I add CBP, Garlic Powder, and Onion Powder, at that time, so that the process of forming a pellicle will help make those 3 items stick better.

Bear