Miso Bacon


 
j biesinger

j biesinger

TVWBB Platinum Member
Not sure what inspired me, but it sounded about right so I googled "miso bacon." I found some vague references (but no recipes) and something about smearing miso on to bacon slices before baking them crisp.

With no options left but to forge ahead alone, here's my recipe:

weigh the belly* and multiply the belly weight with the percents to calculate how much of each to add to the cure (keep in mind 1.5% = 0.015)

1.5% salt
1.5% sugar
0.3% cure #1
7% red miso

Mix the cure ingredients together and smear on the belly. I left the cure on for about 8 days, rinsed and dried for another couple of days in the fridge, and then smoked over a hardwood mix.

Normally I shoot for 3-3.5% salt but I thought the miso would make up the difference. I was pretty happy with the final saltiness, so I'll repeat my next batch as is.

*this batch was made with shoulder slabs

miso bacon on the smoker
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I baked some thick slices until slightly browned and served them on steamed buns with cukes, cilantro, and sriracha (momofuku style)
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this stuff is killer. The miso flavor was very mild, but you could tell it was there and it really upped the umami. I think this recipe is my new go-to pork bun filler.
 
J, you have taken smoked food too a whole new level. What I wouldn't do for just one of those. Thanks for sharing those pictures.

Where does one buy red miso?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Where does one buy red miso? </div></BLOCKQUOTE>

look for it in Asian markets. It's Japanese, but I can find it at Korean and Chinese markets in their coolers. There should be white (shiro) and red (aka). Red is a bit saltier and fuller flavored. White is sweeter and milder. We use white in salad dressing, and red in soup.
 
Very nice. Have some steam bun dough in the freezer along with 3lb of bacon. Guess what I'll be trying next
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Have white, so will need to pick up some red miso is all.

Thanks for the details.

Probably will make some of these up for a party planned for May 20.
 
You're an evil, evil man.
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As noted by Jeff, Red miso (akimiso) has a stronger taste, due to being aged. White miso (shiromiso) has a lighter, more delicate flavor. This is generally what is served in miso soup in Japanese restaurants in the US. The preference for using each is largely regional. Kanto (Tokyo and environs) may prefer red for some applications while the Kansai area (Osaka, Kyoto) prefer the lighter touch of white.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I think this recipe is my new go-to pork bun filler. </div></BLOCKQUOTE>
How do you get the belly/bacon tender enough to use as a thick cut for the bun? Sous vide? If so, what's an alternative for the home cook? I'm sans-sous vide!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">How do you get the belly/bacon tender enough to use as a thick cut for the bun? Sous vide? If so, what's an alternative for the home cook? I'm sans-sous vide! </div></BLOCKQUOTE>

actually, I'm not sure how it got tender. I sliced the pork a little thinner than I normally do (because it hadn't been roasted or cooked sv prior) and laid it out on a sheet pan and baked it for about 30-40 min and it came out perfect.

If you have a whole chunk, you can simply roast it to tender (as per the original recipe) and slice. I would worry about the miso burning, so I might roast it in foil.
 
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