Quick Answer
Herbs such as thyme, rosemary, and juniper berries can enhance the flavor of cured bacon by adding a subtle, aromatic taste. Other herbs that pair well with bacon include bay leaves and black peppercorns. These herbs can be used individually or in combination to create a unique flavor profile.
Choosing the Right Herbs
When selecting herbs to enhance the flavor of cured bacon, consider the type of flavor you want to achieve. Thyme and rosemary have a piney, earthy flavor that pairs well with the richness of bacon, while juniper berries add a subtle, slightly sweet note. Bay leaves have a mild, slightly bitter flavor that complements bacon nicely. Black peppercorns add a sharp, spicy kick.
Infusing Herbs into the Cure
To infuse herbs into the cure for bacon, add them to the dry cure mixture along with salt, sugar, and other spices. A general rule of thumb is to use about 1 tablespoon of dried herbs per pound of bacon. For example, if you’re curing a 5-pound slab of bacon, add 5 tablespoons of dried thyme or rosemary to the cure mixture. You can also add fresh herbs like bay leaves or sprigs of rosemary to the cure mixture, but be sure to chop or bruise them to release their oils and flavor compounds.
Aromatic Infusion Techniques
For a more intense flavor, try using aromatic infusion techniques like smoking or sous vide cooking. Smoking bacon over low heat for several hours can infuse the meat with a rich, savory flavor that complements the herbs perfectly. Alternatively, you can use a sous vide machine to precision-cook the bacon and infuse it with herbs like thyme or rosemary. Simply place the bacon and herbs in a sous vide bag and cook at 130°F (54°C) for 24-48 hours.
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