Author Topic: Sugar Cane Bacon-Dry Cured, Aged, Cold Smoked  (Read 6543 times)

Pork Belly

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 1812
Sugar Cane Bacon-Dry Cured, Aged, Cold Smoked
« on: April 18, 2015, 07:49:10 PM »
Switching up my normal bacon routine I applied a few new twists. I dry cured a 4.5 pound (approx) section of belly and about a 3 pound section of loin with my basic dry cure and pure cane syrup for 7days. On day seven I rinsed and patted them dry then hung both to age and dry for another seven days.
On the night of day seven the belly was firmer and had an obvious loss of moisture. I started a cold smoke meat side down, with Sugar Maple for 24 hours. At the 12 hour mark I flipped the belly meat side up.

The color and smell is fantastic, I will rest these wrapped in the fridge overnight then trim, slice and taste test tomorrow. The first picture is after curing and aging prior to smoking.
Brian - Michigan-NRA Life Member
"A fear of weapons is a sign of retarded sexual and emotional maturity."
- Sigmund Freud

mcinore

  • Jr. Member
  • **
  • Posts: 45
Re: Sugar Cane Bacon-Dry Cured, Aged, Cold Smoked
« Reply #1 on: April 18, 2015, 08:02:58 PM »
Brian those look mouth watering. Where did you hang them for the last seven days and why?
Mike from Oregon
Smokin-it #4
Go Ducks

Pork Belly

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 1812
Re: Sugar Cane Bacon-Dry Cured, Aged, Cold Smoked
« Reply #2 on: April 18, 2015, 08:24:09 PM »
They were in my basement sump pump room it is an insulated closet. It stays 55 degrees and about 65% humidity. I cured these the same time I started some panchetta so I just put them all up together. I was trying to replicate the old school dryer texture of smokehouse bacon.
Brian - Michigan-NRA Life Member
"A fear of weapons is a sign of retarded sexual and emotional maturity."
- Sigmund Freud

Pork Belly

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 1812
Re: Sugar Cane Bacon-Dry Cured, Aged, Cold Smoked
« Reply #3 on: April 19, 2015, 10:53:07 AM »
Everything is sliced and breakfast was made, very happy with the results. You can see in some of the close up shots the bacon has a firmer texture form the week of aging.
Brian - Michigan-NRA Life Member
"A fear of weapons is a sign of retarded sexual and emotional maturity."
- Sigmund Freud

BedouinBob

  • Hero Member
  • *****
  • Posts: 1276
  • Let's Smoke Meat!
Re: Sugar Cane Bacon-Dry Cured, Aged, Cold Smoked
« Reply #4 on: April 19, 2015, 11:03:37 AM »
Hey Brian, just finishing the cure on my back bacon & buckboard bacon. Do you think a "hang" for 7 days would work in a refrigerator ? I would have to do a remodel to get a pump house.  :o
Bob - Colorado Springs
NRA & USN

Pork Belly

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 1812
Re: Sugar Cane Bacon-Dry Cured, Aged, Cold Smoked
« Reply #5 on: April 19, 2015, 11:28:36 AM »
I would wrap it loose in wax-paper and check it every night son you don't get to much hardening on the exterior. Give it a try, never hurts to experiment.
Brian - Michigan-NRA Life Member
"A fear of weapons is a sign of retarded sexual and emotional maturity."
- Sigmund Freud

septemberelk

  • Jr. Member
  • **
  • Posts: 40
Re: Sugar Cane Bacon-Dry Cured, Aged, Cold Smoked
« Reply #6 on: April 20, 2015, 09:56:06 PM »
That is sure great looking bacon. :)
Mike from western Washington. Smokin it #4

mizzoufan

  • Sr. Member
  • ****
  • Posts: 220
Re: Sugar Cane Bacon-Dry Cured, Aged, Cold Smoked
« Reply #7 on: April 20, 2015, 11:03:37 PM »
I'm doing buckboard, but I would think the question works for both types...Is there anything wrong with a longer uncovered rest in the fridge (48 hrs) or should I just let it cure for another day and stick with the 24 hr rest before smoking?
Steven from KCMO

Pork Belly

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 1812
Re: Sugar Cane Bacon-Dry Cured, Aged, Cold Smoked
« Reply #8 on: April 21, 2015, 10:16:47 AM »
I have done belly in the fridge uncovered for nearly 72 hours due to being unexpectedly busy with no ill affects. The reason I mentioned loosely covering in wax paper was because I do not know the quirks of your fridge. Some units dry food out rapidly if it is uncovered others do not. If you stashed the butt on a rack in a crisper drawer it would likely do very well.
Brian - Michigan-NRA Life Member
"A fear of weapons is a sign of retarded sexual and emotional maturity."
- Sigmund Freud

Walt

  • Hero Member
  • *****
  • Posts: 1037
Re: Sugar Cane Bacon-Dry Cured, Aged, Cold Smoked
« Reply #9 on: February 10, 2016, 02:00:14 PM »
Brian,
How much cane sugar? 1/4 cup? Did you appreciate any benefit from the dry ageing? Once removeing the skin have you made any cracklin (or anything else) with it? Were you happy with the outcome?
Walt from South East Louisiana
Model#2 Bypassed with
Auber PID WSD 1200 GPH
Weber EP-330 LP grill

Pork Belly

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 1812
Re: Sugar Cane Bacon-Dry Cured, Aged, Cold Smoked
« Reply #10 on: February 12, 2016, 09:39:28 PM »
When I say sugar cane, I mean 100% pure cane syrup. Typically 1/4 cup is plenty for up to five pounds of meat.
Brian - Michigan-NRA Life Member
"A fear of weapons is a sign of retarded sexual and emotional maturity."
- Sigmund Freud

Walt

  • Hero Member
  • *****
  • Posts: 1037
Re: Sugar Cane Bacon-Dry Cured, Aged, Cold Smoked
« Reply #11 on: February 12, 2016, 09:42:14 PM »
Thanks. Thats what I used, cane syrup.
Walt from South East Louisiana
Model#2 Bypassed with
Auber PID WSD 1200 GPH
Weber EP-330 LP grill

Pork Belly

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 1812
Re: Sugar Cane Bacon-Dry Cured, Aged, Cold Smoked
« Reply #12 on: February 12, 2016, 09:51:07 PM »
Some brands are not 100% always best to check the label It could say Cane Syrup but be 49% Corn syrup.
Brian - Michigan-NRA Life Member
"A fear of weapons is a sign of retarded sexual and emotional maturity."
- Sigmund Freud

Walt

  • Hero Member
  • *****
  • Posts: 1037
Re: Sugar Cane Bacon-Dry Cured, Aged, Cold Smoked
« Reply #13 on: February 13, 2016, 03:04:02 AM »
I use Steen's. It's %100.
Walt from South East Louisiana
Model#2 Bypassed with
Auber PID WSD 1200 GPH
Weber EP-330 LP grill