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!
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, 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.
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.
Step 4 - WAIT... for 48 hours before slicing!
Step 5 - Slice and test! The smell of Applewood smoky goodness filled our house!
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
, 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!
Cliff