Bacon Curing and Juniper Berries


 
any trick to using "wild" juniper. I've seen juniper hedgerows thick with berries, that I've harvested some samples from. They seem similar in smell and taste, but aren't nearly as large as penzeys
 
Out on the west coast I've seen Juniper Pines yielding larger berries than what Penzeys offers.

And Kruger, to compromise on your recommendation of 12 berries, I've added 6 crushed berries to the sugar cure per slab, just enough to achieve that 'Je ne sai quoI' but not too much to be overwhelmingly powerful.
 
Many juniper species have edible berries; some varieties, however, have berries that are toxic.

Juniperus californica have berries that are sweeter and without the resin-y flavor associated with most species' berries.

6 might do - depending on how sweet the cure is.
 
Many juniper species have edible berries; some varieties, however, have berries that are toxic.
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I suppose that's important to know. I guess I better brush up on my juniper taxonomy before I go tasting more.
 
That it is.

j-- The ones to avoid: Juniperus sabina (all variants) and Juniperus × pfitzeriana (known as Pfitzer Juniper), are the two I know. There are others. The good: Juniperus communis, J. drupacea, J. oxycedrus, J. phoenicea, J. californica, and J. deppeana.
 
Here's a recipe for petit sale (pronounced sallay) using juniper berries in the cure. It's from Jane Grigson's book entitled CHARCUTERIE AND FRENCH PORK COOKERY, page 176:

To every 2 1/2 lb of salt (enough for 12 lb of meat in fact)

1 oz saltpetre (sic)
1 oz granulated sugar
1 tsp peppercorns
1 oz juniper berries
4 bay leaves, crushed
Thyme leaves from two sprigs, crushed
4 cloves

The remainder of the recipe is paraphrased. Rub some of the cure onto both sides of the pork belly. Put about 3/4 lb of the cure into the bottom of a stoneware pot and lay the rubbed belly onto it. Pack the rest of the cure round the sides and over th etop. Cover with a light and sterilised weight. for 4 days minimum and up to much longer, two months in fact.

Once cured, the petit sale can be sliced and parboiled to be served with mashed potatoes, saurkraut or even cabbage. With lentils, in fact.

NB: stoneware and not earthenware is a must (glass is fine, too), since earthenware is porous and its glaze chips too easily compared to stoneware.

Best regards,
-T
 
The salt quantity is way over-the-top, unless ca fridge isn't being used, but the flavors are those typical in many French cures. They're the standard, e.g., for duck confit.
 
Nothing is mentioned concerning refrigeration so therefore I assume the cure traditionally takes place within the crock that's been placed in the basement or root cellar.
 
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