Quick Answer
A classic combination for bacon curing is a blend of brown sugar, pink curing salt, and black pepper, while a variation using coriander, mustard seeds, and cayenne pepper adds depth and heat.
Choosing Your Spice Blend
When selecting a spice blend for curing bacon, consider the type of flavor profile you want to achieve. A classic combination using brown sugar (50-60 grams per 1 kilogram of pork belly), pink curing salt (20-25 grams per 1 kilogram of pork belly), and black pepper (10-15 grams per 1 kilogram of pork belly) yields a balanced, sweet, and savory flavor. This ratio can be adjusted to suit your taste preferences.
Experimenting with Spices
To add complexity to your bacon curing blend, consider incorporating other spices like coriander (20-25 grams per 1 kilogram of pork belly), mustard seeds (10-15 grams per 1 kilogram of pork belly), and cayenne pepper (5-10 grams per 1 kilogram of pork belly). This combination pairs well with the sweetness of the brown sugar and adds a subtle heat. Experiment with different spice ratios to achieve the perfect balance of flavors for your taste buds.
Considerations for Smoking
When smoking your cured bacon, consider the type of wood you use to add additional flavor. Apple or maple wood chips work well with sweet and savory flavors, while hickory or mesquite wood chips impart a robust, smoky flavor. Adjust your smoking time and temperature according to your wood choice and desired level of smokiness. A general guideline is to smoke at 225-250°F (110-120°C) for 2-4 hours, or until the internal temperature reaches 150-160°F (65-71°C).
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