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BTW – I used your spice profile as a beginning point for my Black Forest cure (did some pork loin) last year. I buy this stuff at Whole Foods all the time, but I'd rather make it myself. Your email address will not be published. Note: We always end up with a bit that’s too hard to slice. I start mine on Saturday, and smoke the following Saturday, as I tend to have more time to deal with the smoker on the weekend. Store the bag on a rimmed baking sheet in the refrigerator for at least seven days. I do this a few times, giving it a good rub while rinsing. I instead went with brown sugar, as it tends to be my go-to sweetener for bacon. your own Pins on Pinterest After one batch of bacon I made leaked all over my fridge halfway through the week of curing, I either double bag it or just put it on a baking sheet. It will keep in the freezer for at least a month or two. Discover (and save!) You can also find most of this stuff at either your local Asian market, Indian market or supermarket. Label and store in a dark airtight container, like a mason jar. If you won’t use it up within a week or so, freeze what you won’t use. I split it into 1/2 lb bags, keeping 1/2 lb in the fridge and the rest in the freezer. Pine smoke is traditional in some parts of Germany, but beech is also used. Depending on how thick your pork belly is and how much meat you’ve got, it should take about two hours. Which, by the way, may not be the worst thing! iwanttobeachef. Measure out your dry rub and curing salt, adding about 1/4 cup more sea salt to the mix. It was really nerve-racking not being able to taste it before it was served … Since moving from Boston in 2011, I’ve often mentioned to friends how spoiled I was living there for 20 years: public transportation, loads of good restaurants and bars, more museums than you can count, great music venues…the list goes on and on. Sometimes we like to go even further and put molasses on each strip before he cooks it. The post I found is a great long one about the whole process for making Black Forest bacon. Search for recipes and articles. Smoke until the internal temp gets to 150ºF. « Fragrant Slow Cooker Pulled Pork (AIP, Paleo, Primal Kid Approved), AIP Chicken Adobo (AIP, Paleo, Primal Kid Approved, Whole30) ». Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. This stuff is not as pink as regular cured bacon. It has nothing to do with the black forest region of Germany and it’s not dipped in blood before smoking. By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. Note: This recipe can also be made in a regular oven, without the smoking chips. For bacon I use chips, as I get more smoke with the short smoking time. Remove from smoker and let cool. You want to make sure you get as much of the dry rub off as you can. I buy this stuff at Whole Foods all the time, but I'd rather make it myself. Add curing salt to dry rub mix, stirring until fully combined. Soak your preferred wood chips. Removing the skin is kind of a pain, but if you have a sharp filet knife it’s not so bad. So after the week of curing, it’s finally time to smoke the bacon! It's pretty easy to whip up in your home kitchen in about an hour. Change ), You are commenting using your Facebook account. ALL RIGHTS RESERVED. Trim the skin off the fat side, removing as much fat as you can. Completely cover it, rubbing well, then flip and repeat. I added juniper berries, coriander seeds, bay leaves, and garlic. I had a batch leak once and it was a mess…. The “black forest” part is a nod to a bacon an old butcher shop we used to frequent years ago had made. Join my newsletter and get my FREE beeswax & coconut oil candle DIY! Put belly into zipper plastic bag. Is it a similar recipe to black forest ham? You’ll want to have the meat on a rack near the middle of your smoker, with the fat side facing down. The meat will keep for only about a week in the fridge. It takes about seven days for the bacon to cure. Let it sit overnight before slicing if you can wait. I usually don’t have maple sugar around, and though I recently bought a liter of real small-batch Vermont maple syrup when I went home to New England, I decided that I’d see how it went sans maple. They’ve got a huge list of whole herbs and spices. I’m giving apple a try on this one. I did a beech cold smoke, and would do it again. Makes about a cup which will last you quite a while. You’ll want to soak a cup or two of wood chips in some water. |, 9 Baking Mistakes That Ruin Your Cakes, Cookies, Brownies & Bread, The Top Trending Fall Foods & Recipes, According to Google, The Best Places to Buy Baking Ingredients Online, Easy Baking Recipes You Can Make with Pantry Staples, The 20 Best ALDI Finds for November Are All About Cookies & Thanksgiving, 8 Easy Ways to Make Boxed Mac & Cheese Taste Like You Made It from Scratch, The Cookbooks We're Most Excited for This Fall, Ready or Not, Pumpkin Spice Products Are Back Again, 7 Helpful Produce Subscriptions You Should Know About, Meal Prep Containers That Will Get You Excited to Make Lunch, How to Store & Defrost Frozen Bananas for Baking, This Cranberry Pumpkin Sourdough Bread Is Peak Fall Baking, This Easy Pumpkin Snacking Cake Recipe Is a Great Alternative to Pie, This One-Bowl Apple Cake Is Everything You Want in a Fall Dessert, Why You Should Spatchcock Your Turkey & How to Do It, The Ultimate Guide to Perfect Mashed Potatoes. This recipe can also be made in an oven…obviously, don’t use wood chips. Shave nutmeg on a microplane. I wasn’t one of the people that got hugely excited by their coming, but I was happy I could occasional get the random things I missed. What I discovered was that both methods contain nitrates, as salt and celery (which are often substituted for curing salt) both include nitrates. Drain off the fluid that’s accumulated and give it a really good rinse under cold water. I used maple, apple, or hickory. Change ). Thyme Theme by Restored 316. It's browner and sweeter. You really want to make sure all the curing salt gets onto the pork belly. After reading the one and only recipe I found for Black Forest bacon (and a few others on how Black Forest ham is made), I decided to tweak the recipe and go a more traditional route. It has nothing to do with the black forest region of Germany and it’s not dipped in blood … I use apple, maple, or hickory. Black Forest ham is a protected appellation and must come from the Black Forest region as well as be made in a specific way. Run the belly under cold water and rinse away the dry brine mixture as best you can (since the brine mixture is massaged into the pork belly, it is nearly impossible for all of it off). My girlfriend Kelly and I went a couple of weeks after they opened to see what they had, and it was an entirely new experience for her. After two moves over the last 5 years to places that didn’t have a Trader Joe’s, I learned that Tulsa, my new home, was finally getting one. I rub half into each the fat side and non fat side, using the extra bit that ends up on the cutting board on the edges.

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