Black Forest Bacon

[Pork Belly]

I was on the Facebook site The Salt Cured Pig and found this link about Black Forest Bacon. While I think the author rambles and babbles a little too much there is some good information. There is a spice mix listed that alleges to be close to traditional German Bacon, also some of the bacon pictures look pretty good.  I think they cured for too many days and the extra coating of sugar prior to smoking will likely be overly sweet to my taste, but overall it has some good information. I will be trying a batch soon.

 

[gregbooras]

Brian,

Could you post the link?

Thanks Greg

 

[Pork Belly]

Yea' forgot that part, sorry.

http://familycow.proboards.com/thread/78116/black-forest-maple-bacon

 

[gregbooras]

Wow that looks great, but to much bacon for me

Greg

 

[Pork Belly]

but to much bacon for me

With that kind of attitude, I doubt we will ever be friends...

 

[gregbooras]

I guess I could make up a large batch, then I would have friends all over the neighborhood stopping by for breakfast

Greg

 

[DivotMaker]

but to much bacon for me

With that kind of attitude, I doubt we will ever be friends...

With you on that one, Brian!  Isn't that like "too much money," or "too good-looking?"  That's what they make vac sealers and freezers for!

 

[Pork Belly]

Personally I find small batch bacon to be pointless. Twenty pounds is hardly more mess than 5 pounds. Also if your only making a few pounds at a time, once you are done sampling there is nothing for the freezer.

 

[BedouinBob]

Never too much bacon...... 
Brian, I will be interested to see what you think of the recipe. The spices are a bit different than what I got from my German buddy but I am sure there's a fair bit of variation since these are traditionally family recipes. The article gave more details on process too which I plan to use next time.

 

[tasunkawitko]

While I think the author rambles and babbles a little too much there is some good information.... I will be trying a batch soon.

My intention was to present it to a complete novice, someone who had never done any such project, except perhaps for making jerky from a kit after deer season. The fellow who taught it to me really knows his stuff, and I suspect that most folks with even basic charcuterie experience do as well; but the folks I was writing the post for, not so much. We all have to start somewhere, right?

The important things, of course, are the flavor profile and method.

Did you try it? If so, how was it?

Cheers ~

Ron

 

[old sarge]

Welcome to the forum Ron.

 

[tasunkawitko]

Thanks!