Jalapeno back bacon help?

[ahm Fae glasgow]

I am about to try this. Here is what I have come up with, can anyone point out any errors I might have please.

2.267kg pork butt

Mix dry ingredients well for rub.

7gms Prague powder #1
30ML Dark brown sugar
30ML Kosher salt


In a small pot mix melt butter and add olive oil and items below.
Cook over low heat until all meld well, siphon liquid marinate and inject
into pork butt before adding dry rub. Take remaining cooked seasoning from pot
and add to bag then seal.

1 medium onion diced
8 dried red chili peppers diced & ground
4 cloves garlic
1 tsp red chili seeds/flakes
¼ cup olive oil
4 oz butter

[ahm Fae glasgow]

This worked out perfect, however I did drop the olive oil and butter and went ahead and done this as a dry rub, with additional items simply added to the ziplock bag. It turned out fantastic ! the jalapeno flavour did not overwhelm the bacon, it was noticeable but not hot. The most heat although still not " get me a glass of water hot " came after the fact and the heat still lingered almost 20mins later. I had a nice serving on a toasted bagel. It was good enough that I have started a second batch for myself and the neighbor asked for 5Lb as well. Now that too me confirmed I had got it right.

[NCPaul]

Result!

[wheels]

Are the dried red chili peppers the jalapeno content? I'm not seeing any specific mention of jalapeno other than the title?

Looks a great recipe though

Phil

[ahm Fae glasgow]

My bad Phil , I should have clarified that better. The red chili's I used are Jalapeno peppers. The green Jalapeno pepper does turn red when it ages, however they do also take on a sweeter taste as well.

[wheels]

Many thanks for the clarification - we get nowhere near the variety of chillis in the UK that are available in N. America. Most of our jalapenos will be green - but there are some red ones in the shops.

Phil

[ahm Fae glasgow]

Most peppers will turn red after time. The sweet one's for stuffing,yellow, orange and red peppers left on the plant will change. If you check the regular green peppers in the stores you will ocassionaly see that the color change has started, they have that light yellowing. unfortunately once taken off the plant it stops and they start to deteriorate. I usually buy the green Jalapenos myself but they had a big sale on the red one's and I throw them in the dehydrator. I do the same when I find Scotch bonnet peppers on sale and keep them for a later date and then make a large batch of Jerk paste. We are fortunate over here, The climates in the U.S. and Mexico provide us with a year round selection of such things.