Posts Tagged ‘smoking’

She’s Got Pig, And She Knows How To Use It

Sliced

This past weekend project bacon reached it’s inevitable conclusion with the smoking of the first 2.5 pound slab.

Dried Out

After sitting in a honey, vanilla and pink peppercorn-laced cure for a week, I was surprised at how little liquid was expelled.  I partially attribute that to my decision to run the sea salt through a spice grinder first, which yielded a finer powder than I was expecting.  The honey was also particularly viscous, and did not adhere well at first.  In the end though, the cure seems  to have penetrated the meat fairly well.  When I retrieved it from the cure for it’s day of pellicle formation, the bacon gave off a sweet, heady aroma that was vaguely floral, possibly owing to the honey.

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