On Saturday Anna decided to take the plunge she had been researching for a month or two and buy a new camera, specifically a Nikon D90 to replace her D100. We were going to go get one at camera alley in Namdaemun, but instead found a great one on Craigslist. We met the seller and now friend Patrick at a coffee shop and got to talking about our blog. Patrick was excited about our homemade bacon recipes so he wouldn’t have to “go to Costco every two weeks and pay a bunch of money” for some imported bacon.
His excitement got me thinking about the sweet smell of cinnamon bacon so I decided to make up another batch for my upcoming birthday. And off to the market we went for a kilo of pork belly. Since the cinnamon cured one was so good last time I decided to make another pound of that with some added cloves. The other pound I split up between two experiments.
Many curing recipes suggest aromatic ingredients so I decided to make a savory bacon with bay leaves, black pepper and ginger. I also wanted a nutty bacon, but Anna and I decided that chopped peanuts just wouldn’t transfer enough flavor to the meat. That left curing it with peanut butter. I searched around to see if anyone had tried anything this crazy before and while I found plenty of people touting the tastiness of peanut butter and bacon sandwiches, it seems no one has written about combining them long before they hit the bread. I figure since the other ingredients in peanut butter are sugar and salt, which are already in the curing mix, then it will be fine. Right?
Ingredients
Cinnamon-clove cured bacon
500g pork belly with skin
1/4 cup coarse, uniodized salt
1 1/2 tbsp brown sugar
1 tsp cinnamon
1/4 tsp ground cloves
Ginger and bay leaf bacon
250g pork belly with skin
3 medium bay leaves, chopped
1 tsp black pepper
1/4 tsp white pepper
1 tsp fresh ginger, chopped
Peanut butter bacon
250g pork belly with skin
1 tbsp peanut butter
1 tsp cinnamon
For all three recipes follow these directions.
1. Wash off the pork belly and pat dry. Cut off any bits of hard cartilage in the meat.
2. Cover the pork belly thoroughly with salt. Make sure to get it everywhere.
3. Combine the other spices in a bowl. Cover the pork in the mix. (For the peanut butter bacon, do not combine the peanut butter with the other spices. Instead, cover the pork with the salt, sugar and cinnamon. Then run a spoon under hot water for a minute, dip it into your peanut butter and carefully apply the peanut butter along all sides of the pork. It’s a tricky and sticky task, but just try and get some of it on each side.)
4. Place the pork in a heavy-duty sealing bag or in a Tupperware container. Don’t settle for cheap plastic bags. Get some Ziploc brand freezer bags. Double zipper.
5. Refrigerate for 24 hours. Drain the juices out of the bag and return to the fridge.
6. Refrigerate for another 4-5 days, occasionally jostling the bag to make sure the spices are well distributed.
7. After it’s done curing, wash off all of the dry rub. If you don’t have a meat slicer, put the slab of bacon into the freezer for an hour and then slice into strips. The freezer should make the difficult cutting process easier. Wrap tightly in plastic and refrigerate or freeze.
Check back soon for the experiment results.
For some more bacon goodness read the taste test of my first attempt, see Anna’s photos on Flickr and use your bacon in our romanesco bacon soup.