Maple Bacon

[BriCan]

Wow Robert the recipe for your spice mix is finally out

I was holding off hoping that people would come up with there own combination

The one I found way back and attributed to you also included cardamom. Can you comment on that please.

My mentors recipe for his European bacon and coming from the Black Forest area in Germany (possibly why some folks christened it the Black Forest spice which is totally wrong), Cardamom as well as cloves are heavenly used in German recipes

BTW I have just finished a batch following your recipe/procedures, including the spice mix with cardamom but have tried one modification. I removed the rind after the third cold smoke and applied a dusting of maple sugar to the fat side. It rested in the fridge for a day and then had its 4th cold smoke yesterday. It will age for a week before slicing.

lets us all know how you like the changes you made

[Shuswap]

The one I found way back and attributed to you also included cardamom. Can you comment on that please.

My mentors recipe for his European bacon and coming from the Black Forest area in Germany (possibly why some folks christened it the Black Forest spice which is totally wrong), Cardamom as well as cloves are heavenly used in German recipes

Just shows that patience pays

BTW I have just finished a batch following your recipe/procedures, including the spice mix with cardamom but have tried one modification. I removed the rind after the third cold smoke and applied a dusting of maple sugar to the fat side. It rested in the fridge for a day and then had its 4th cold smoke yesterday. It will age for a week before slicing.

lets us all know how you like the changes you made[/quote]

I haven't finished aging the bacon yet but in the taste test the fat edge where the sugar is was evident. DW liked it but next time I will reduce the dusting to see how that works out.

[BriCan]

I haven't finished aging the bacon yet but in the taste test the fat edge where the sugar is was evident. DW liked it but next time I will reduce the dusting to see how that works out.

Always go light on the dusting especially the way you applied the extra between smokes

[Davea]

I'm having a crack at making this and have some cure no.1 from Franco.
In making my cure mix , given the amount of sugar in the spice mix plus the maple sugar I will be adding last, do I sill need to add sugar to the cure?

[wheels]

The maple sugar will be sufficient.

Phil

[Davea]

That's what occurred to me but I thought I'd check.
Many hanks for a prompt reply
Dave

[Davea]

I'm now at the back end of my third week with the bacon.

I cut it into two and cold smoking half and leaving the other to mature/ age on a rack in the fridge.

I'd like the unsmoked half to harden and darken more than it is currently.
How long is is safe to leave in there until I freeze/slice/cook?

[wheels]

I slice, vac-pack and freeze.

Phil