Saffron and Raison Bacon


 

Clark Deutscher

TVWBB All-Star
Tried something a little different this week. Made a cure with a base of Saffron and Raisons. Let it cure for a week and then coated the slabs of belly with some more of the syrup. Here's a few of the pictures.

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Making the syrup
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Semi Pureed
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The cure
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Curing
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Washed and drying
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Off the smoker
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Sliced
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Cooking a slice to taste
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Clark
 
Let me be the first to say...excellent!
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I'm still working with basic salt/sugar cures. I want to limit my variables and see if I can get the most out of it before I start adding flavors, but I will.
 
Great walkthrough.

You add more paste pre-smoke?

Those belly slabs look great. I've got a couple in the freezer. One's destined for pancetta, the other for bacon.
 
Thanks guys.

J - I've definately been running all over with flavors on bacon, ham and back bacon, not necesarily with any dry curing stuff yet though. All I tend to do is just use a basic cure and then a second coating of whatever flavors I want if it is a rub and incorporate it into the cure if it is a paste.

G - Since I wash the cure off I always add another layer of paste or rub before I smoke. I find it adds a tonne more flavor!

Clark
 
I took some of this bacon, added it on top of hamburgers topped with havarti and smoked on the WSM. Also added some mushrooms and put on home made beer and cheese bread. Served with some french fries. The presentation is nothing spectacular but it tasted good.

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Clark
 

 

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