Home smoked sweetcure bacon....as part of a 'balanced' breakfast.
I was really pleased with my first attempt at bacon earlier in the year. It yielded a delicious mild tasting bacon with just a hint of smoke that came from the hickory smoke powder I used.
However, I did feel slightly like I was cheating by using smoke powder. Particularly when I realised how simple cold smoking was. I’m not going to go too deeply into the smoking process here because it really deserves its own post which I will write soon but I will say that immersing bacon in oak smoke is a a truly wonderful thing.
Because oak smoke is an intense flavour, any seasonings that go into the cure have to be equally robust if you want them to stand up to the smoke. I chose black pepper, juniper, and brown sugar which, when combined with salt, make a delicious, aromatic, salty sweet bacon which is perfect for breakfast.
I also wanted to use a different cut of pork. Streaky bacon is great (and supermarket streaky is usually British which for me is preferable from an ethical point of view) but back is my favourite when it comes to the breakfast plate.
The recipe follows.
Jon’s Sweetcure Bacon with Juniper and Black Pepper.
1kg Pork loin
25g Dark brown sugar
2g Prague powder #1
3g Black pepper
Weighing juniper berries
Combine the sugar, salt and Prague powder in a bowl. Roughly crush your juniper berries and peppercorns and add to the bowl. Mix well, ensuring that all of the ingredients are evenly distributed through the cure. This is vital as it prevents the nitrites from the prague powder becoming too concentrated in one spot in your bacon.
Take your loin of pork and rub it all over with your cure, ensuring you work the cure into all the nooks and crannies of the meat.
The loin, rubbed with cure.
When your meat is well coated transfer it to a freezer bag and seal. Place it in the fridge for a minimum of a week, turning and massaging every other day to ensure that the cure is evenly distributed. Don’t worry if any water leeches out of the meat. This will help to brine it and ensure that the cure penetrates right to the heart of the loin.
After 10 days or longer remove the meat from the bag and rinse under cold water. Pat dry and transfer to a rack before refrigerating for another 48 hours or so. This helps the smoke adhere to the outside of the bacon in the smoker.
Pork loin in the smoker alongside cheddar, brie and chicken wings.
Fire up your smoker and smoke the bacon over oak chips for a minimum of eight hours. My smoker runs for 11 hours which was long enough for me to go to the London Charcuterie Festival in the day time and go out for my mate Sam’s 30th birthday in the evening. On my return from the pub at some shameful hour of the morning I took the meat out of the smoker and transferred it to the refrigerator overnight.
The following day I fired up the smoker again and smoked the bacon for another 8 hours. The idea being to allow one layer of smoke to settle on the meat before giving it another smoke to really intensify the smokey flavour.
Finish smoked bacon. Lovely colour from two layers of oak smoke.
The bacon is now basically finished. All that remains is to slice it into rashers. I left mine for another 24 hours after smoking to really make sure the smoke had settled on the meat.
You can slice it by hand but an electric slicer will ensure evenly sliced rashers and will allow you to slice a large amount of pork very quickly.
Slicing Bacon. A serious business.
Finished sliced bacon.
Your bacon is now finished. It’ll keep in the fridge for a couple of weeks or you can freeze the rashers individually and use them when you need a porky fix. They are sublime as part of a cooked breakfast and perfect for a late night emergency bacon sandwich.
A perfect Sunday breakfast. Home made bacon and smoked white pudding with fried egg, toast, and chilli sauce.