Preparing for the weekend! Long time since I last made some smoked bacon! I’ve cured this bacon (1kg) with the pork rind on. This is the cure is used:
80 gr. sugar (normally brown but I ran out)
2,5 pieces of star anise
1 tbsp. ground black pepper
1 tbsp. ground corriander seeds
2 dried chilipeppers
This is the basic cure is experiment with inspired on the one of dick and james strawbridge (see picture) but with less star anise.
This time I also added:
1 tbsp. dried oregano
You’re interested in the preparation and result? Check: Slow Smoked Bacon
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