EQ Bacon Test

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   I've been reading your posts on the Black Forest style bacon and it really has me excited.  I also want to do a sweeter bacon at my wife's request.  So I plan on doing two EQ test runs.  One following the Black Forest spice mix and procedure. The second will be similar but a mix of maple and honey powders, a spice mix similar to the Black Forest but forgoing the Cardamom and possibly replacing it with cayenne. I will be using Prague Powder #1 (aka Instacure #1 ect. etc.) for my curing agent.

If I've read the Black Forest thread correctly, I need to use:

Salt 2.0% by weightCure 0.25% by weight

Plus the spice mix at 1 Tablespoon per pound applied twice.  Once during the initial cure and again after a the cure period is over and the equilibrium period begins?  

The spice mix is:

Black Forest Spice Mixture except I will replace the cardamom which has not arrived with grains of paradise:

125gm White pepper
25gm Ground nutmeg
25gm Ground mace
15gm Ground cardamom
200gm White sugar

For my maple/honey version, I want to approximate a 1.5% sugar amount (mixture of maple sugar and honey powder), so I  may remove sugar from the spice mix and add spices at a reduced amount, but twice as with the Black Forest, giving it a second dusting of my maple/honey mixture when it comes out of the cure.  I will likely reduce the white pepper and replace it with some cayenne and no cardamom/grains of paradise at all.  

My concern with the honey bacon is when I've tried making bacon with honey before, it burned easily.  There are a couple of approaches to limit the sugar burning.  I think oven baking has been mentioned.  I think microwaving might work too.  And the water method of cooking looks very promising as well.  But whatever method is used to cook the bacon, I want the end product to have a definite sweet note in it.  

Smoking will be a cold smoke, with the A-Maze-N tube smoker, probably using hickory pellets or a mix of cherry/maple/hickory pellets.  I expect to do the Black Forest for 30 hours minimum, roughly 6 hours a day for 5 days, refrigerating between smokes.  

I have about 6 pounds (3 kilos) for each test batch.  I expect to cure for a minimum of 10 to 14 days. Rinse, re-apply spices (and sugars), EQ rest of 1 week, then begin my smoke process. Once smoked, I will rest in the refrigerator for at least 5 days.  

I am in the Philippines and the humidity where I am is usually 90% and up.  The temperatures are quite mild since I'm at a higher altitude, but it is the rainy season and most afternoons and evenings we get a pretty good wash down.  So hanging it outside is not feasible.  

Any pointers will be much appreciated.  I have done a fair amount of bacon before, but it has been following the Polcyn & Ruhlman approach with a pre-made cure mix applied by weight, but not a true EQ process.  I have an EQ pastrami in the works at the moment too.  My first true EQ project but something I will post about later.  

My thanks to BriCan and the TasunkaWitko for their previous posts and inspiration!  

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Tatoosh Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Scullery Servant Joined: 27 August 2012 Location: Philippines Status: Offline Points: 18	Post Options Post Reply Quote Tatoosh Report Post Thanks(0) Quote Reply Topic: EQ Bacon Test Posted: 03 July 2015 at 20:14
	I've been reading your posts on the Black Forest style bacon and it really has me excited. I also want to do a sweeter bacon at my wife's request. So I plan on doing two EQ test runs. One following the Black Forest spice mix and procedure. The second will be similar but a mix of maple and honey powders, a spice mix similar to the Black Forest but forgoing the Cardamom and possibly replacing it with cayenne. I will be using Prague Powder #1 (aka Instacure #1 ect. etc.) for my curing agent. If I've read the Black Forest thread correctly, I need to use: Salt 2.0% by weight Cure 0.25% by weight Plus the spice mix at 1 Tablespoon per pound applied twice. Once during the initial cure and again after a the cure period is over and the equilibrium period begins? The spice mix is: Black Forest Spice Mixture except I will replace the cardamom which has not arrived with grains of paradise: 125gm White pepper 25gm Ground nutmeg 25gm Ground mace 15gm Ground cardamom 200gm White sugar For my maple/honey version, I want to approximate a 1.5% sugar amount (mixture of maple sugar and honey powder), so I may remove sugar from the spice mix and add spices at a reduced amount, but twice as with the Black Forest, giving it a second dusting of my maple/honey mixture when it comes out of the cure. I will likely reduce the white pepper and replace it with some cayenne and no cardamom/grains of paradise at all. My concern with the honey bacon is when I've tried making bacon with honey before, it burned easily. There are a couple of approaches to limit the sugar burning. I think oven baking has been mentioned. I think microwaving might work too. And the water method of cooking looks very promising as well. But whatever method is used to cook the bacon, I want the end product to have a definite sweet note in it. Smoking will be a cold smoke, with the A-Maze-N tube smoker, probably using hickory pellets or a mix of cherry/maple/hickory pellets. I expect to do the Black Forest for 30 hours minimum, roughly 6 hours a day for 5 days, refrigerating between smokes. I have about 6 pounds (3 kilos) for each test batch. I expect to cure for a minimum of 10 to 14 days. Rinse, re-apply spices (and sugars), EQ rest of 1 week, then begin my smoke process. Once smoked, I will rest in the refrigerator for at least 5 days. I am in the Philippines and the humidity where I am is usually 90% and up. The temperatures are quite mild since I'm at a higher altitude, but it is the rainy season and most afternoons and evenings we get a pretty good wash down. So hanging it outside is not feasible. Any pointers will be much appreciated. I have done a fair amount of bacon before, but it has been following the Polcyn & Ruhlman approach with a pre-made cure mix applied by weight, but not a true EQ process. I have an EQ pastrami in the works at the moment too. My first true EQ project but something I will post about later. My thanks to BriCan and the TasunkaWitko for their previous posts and inspiration!
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