Let's Talk BBQ
Recipes => Recipes => Healthy Alternatives => Topic started by: TentHunteR on April 14, 2017, 06:45:28 PM
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I wasn't too sure how this would turn out, but you know me... on my quest for low carb EVERYTHING I had to find out! ::) :D
For this experiment I picked up a 7 1/2 lb slab of pork belly, skinned it and basically used my regular Cider Mill Bacon recipe (http://www.letstalkbbq.com/index.php?topic=400.msg3377#msg3377), only with no added sugar. The only sugar is what's in the Apple Cider.
Step 1 - Skin & Wet Cure the bacon.
Here's what I used for this batch:
4 Quarts Water
2 Quarts Apple Cider
1 cup Pickling Salt
6 tsp. Curing Salt #1
In the Brine for 14 days...
Step 2 - Catch a few hours of cold smoke using a "Smokin Wedgie" with some 100% Apple Pellets.
(https://lh3.googleusercontent.com/3slt1VT5LLIEa6ySZP7y9v0HrHfw25M0tH9L1W1qiFQXgHqAm-PKlrklTm6D-aDKN0hyai80TS6gb50yawFFKAGzle6tPJECpHUXzFtOfK0bbIEMEEzy7zOZC0EoFHfI7GmTFVcbYHm9XDx4Vil4J_r0hHCgPhVj5_l_LRNKGKynq56kTaFjHmQimqEaYZoMm6QUXYEPC6asTJXUwJ97dZkfwMhQ52v0_2kGBSGg7TQTTKLzfVDf3CSrnDX4YwaC4dMV52x_msc1OFVz8rrk5-akofJGPj3R-ZPaHhAEaGbukqfJ48-kn3azyrUrRzNXY761b8S1sVO1EaPryjz1OQbsQbL0hbJmryrNyUz6ek55nk1ItMwUMSiIT2yj2pZmFWRSeXrE_mX4KpruofL7jG8rVboOo5XGJMNdBErsiZ7Ywmxf7i7pJbNc-jv2YvHp1fk_uvlhSMlooQe-Vr7PQb1Ph99y2iM9yIPbCyO0WSSN52a9ISU6DzEaZD0ufdkdlZKF1rApr1TQo1V5mcyFB89bsbqG55UeFnlRkf5ii1Jfc2Z1YfmhJBFn57RxQzAGegi8mtcJzRRO3xiMobKL61CE9BV9ajPUSLMj_sQ24hykDhk43NaG=w740-h278-no)
Step 3 - Turn on the MAK for a 7-hour ride in "Smoke Mode" using a 50/50 mix of Apple/Oak, until an I.T of 150° was reached.
(https://lh3.googleusercontent.com/7RXSLhYB8YMed9b5IpEyqXn5Ec5LM1LuADfsv1y_yyv4sjwAoFx7YzqaR7duYiMr2w0ll6KdzbPz-ENRyDN9IdhkJIb15K6fptl9gzVrXLeZivY2-77eAJpOtRFPoNJitO-Vvd3h2TKEEzdUIrErD-j90M66284oVxKY-If1W1uz51iW1cae3nrvzj7ivLAKZIPDp79E6KBwYXqLP-t6iNsZApxHTfxj5ayLC9vizhWkoxzqtcZKhCsOyibKG9a2MSh7hSXvLeIFsXLrEIK2AvWtoYAHjWfc9J5RyG0c31zpUhyZT1LyAHJruRHyzssV3hmYAoEnbIcvvtfAokshcCwUu55CIMyVlVJwNjNMHcA6zU9tW1zpsbsvz4bMqhMf-ikwHA6XfNSBR0CRaJCsHujhpbLOlZSvgY-vRshWUFYAZPrUuzVS2513CF6p-n1Sbfw_MIwvVNHfZQmW-uNkLgfdw-rGXBCTwhyvatH4MQHpNNfflLPCqsT-KjrRYLS0P116zQKmlpoTTMBZTE3lvDEeHXcN_7d5Z-lmWLT4TGOnM3L-EcJMB7Alr2o05-XfeLU5XMnFyWNLLllJyBN0x3lrcphV-H-e2LTg5PlcIEk8AX472sTE=w640-h355-no)
Step 4 - WAIT... for 48 hours before slicing!
Step 5 - Slice and test! The smell of Applewood smoky goodness filled our house!
(https://lh3.googleusercontent.com/3kSDsvJWrtqtaO4-HrMxVcuCW5t-i0LSKH7A5tOGUplIlwiojZJKyV6OFylZANFZxhOW1w5KXpYLmIsSiSypszzd2pbIES5ZE0We0PbTFMc8MJAZWcY1kj6IvJMzDo4xJ5gPVt8cXkIrS062Ty6UQrl8zIkCnf9BRxsxEEoM_WjUpbiYiNeyKkTbqUIz0Wvafu5oW7ATdqJovIv2jwvVFY1PE5LJAT6GdEBkz5-AMBHw4TRP0yeWYEhyciABqVhDT6mRv5gP4otsC0h6Pvc8MX-uAxBgxPdjsYaYOCRSu0FI1HT6QIQGDSUW_sre-_ULNB7w5ElqLpE_4DOogdlLbG1RVUpziPDU4Szv9oUID-7AdxZ9CAAhONmbrujZHqTXfLPGk1rFojLsdimDHrCrasLxOux-YYTN5PBh3xyI5VP1svLah8LyeXxwvcbI3tI3W-Cpciiij1muGS9MG-lZwkLfHng3rGy6-pi4VZSVmcQyksHnV1vVZvrzSFB6TSALvf1owPnBWN87ZoEj5mXO10ucS-uYOkyGwy-FlVoPd53iHaVtKwCVnhvjc-erQlsfWqYoDd5nsIsdN0IHUq-V_CWvDlq9s75niG8UbOuPW0YXieRJIHuY=w800-h500-no)
The results? The ONLY difference is in the sweetness level. Instead of a distinct hint of sweetness (like you get with the regular recipe), there is just enough sugar in the Cider to balance the salt. Otherwise, you still get that slight tang from the cider, along with a great applewood smoke flavor.
My family says it's as good as the other and gives it their approval :thumbup:, but I'm my own worst critic! ::)
I may or may not try adding a little stevia extract to the brine next time. I'll have to wait and see after I've had this version a few times! :P
Cliff
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Oh, my!!!
Art
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Bacon in the healthy alternatives section? Tent for President!
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You had me at bacon..... now low carb friendly? Woo Hoo!!!!!
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Looks great.
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Looks good Cliff..but last pic looks a lil done..is that from your cooking method and what was it? did U do it on the grill? .☆´¯`•.¸¸. ི♥ྀ.
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Good lord, I'm reading this while bacon is cooking for my breakfast swore I was right there Cliff :thumbup:
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Looks good Cliff..but last pic looks a lil done..is that from your cooking method and what was it? did U do it on the grill? .☆´¯`•.¸¸. ི♥ྀ.
Pan, my daughter did a quick fry up on that bacon. This bacon need a low temp when cooking and I think she just had the pan a little too hot. Even so, it
wasn't burnt; just very caramelized.
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Excellent looking bacon Cliff! I will definitely try this modified version. I see you had it in brine for 14 days. Don't you normally inject? and keep the time down to about 5 to 7 days?
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I see you had it in brine for 14 days. Don't you normally inject? and keep the time down to about 5 to 7 days?
Mike, most of the time, yes. But that's why I like wet curing; it gives me options.
It just so happened that right after I picked up this pork belly from the butcher, the new MAK arrived. I knew it was going to be a task getting the 2014 MAK 1 Star cleaned up, sold, delivered to Kevin in Columbus, etc. Then getting the new 2017 1 Star assembled, burn-in, etc., especially with the early Spring weather here in NE Ohio; sunny one day, cold & snowy the next , rain, more rain, getting sick of the rain, more snow... ;D
So it just made sense to do the longer cure and wait to use it as a test for the new MAK. ;)
P.S. So far everyone who's tasted this version says it tastes great, so I think this will be a great option for anyone wanting to cut out extra sugar.
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I'm thinking BLT!