Zwiefel
Senior Member
- Joined
- Jul 22, 2012
- Messages
- 3,294
- Reaction score
- 6
Following the thread that Dardeau setup for me....more bacon...but with spices this time....
Star anise, cumin, coriander, kashmiri chile powder, black peppercorns
Toasted and ground
added to the salt, brown sugar, and pink salt...
Then topped with white sugar...a little less than last time, trying to go a little more savory...
Mix until uniform in color...
A brand new 10# slab of bacon from the best bacon produce in my knowledge: Petit Jean Meat Company. This piece is both better and cheaper than the slab I got from Central Market in DFW.
There is just something about pork and sepia...
or even pork and red...
Cut into approx 3.5# slabs for vacuum packing...
Add a thick layer to each side of each slab....
Ready to cure for 10 days or so in the fridge...
Star anise, cumin, coriander, kashmiri chile powder, black peppercorns
Toasted and ground
added to the salt, brown sugar, and pink salt...
Then topped with white sugar...a little less than last time, trying to go a little more savory...
Mix until uniform in color...
A brand new 10# slab of bacon from the best bacon produce in my knowledge: Petit Jean Meat Company. This piece is both better and cheaper than the slab I got from Central Market in DFW.
There is just something about pork and sepia...
or even pork and red...
Cut into approx 3.5# slabs for vacuum packing...
Add a thick layer to each side of each slab....
Ready to cure for 10 days or so in the fridge...