Beer-Mustard Belly Bacon
A rustic belly bacon refined with a cure paste of dark beer, coarse mustard, and beer spices. The malt notes of the beer and the heat of mustard seeds produce a complex, slightly spicy crust. Particularly well suited for sandwiches, tarte flambée, or as a side to sauerkraut.
Ingredients(for 1 kg)
Instructions
Prepare Paste and Cure
6 daysCombine all dry ingredients. Add beer and mustard and stir into a thick paste. Spread the paste completely over the pork belly and massage in well. Vacuum seal or store in a sealed container in the fridge at 3-5 °C. Turn daily.
Rinsing and Pellicle
24-25 hoursRinse the bacon thoroughly under cold water until no cure residue is visible. Pat dry well with paper towels. Place on a wire rack uncovered in the fridge for 24 hours until the surface is shiny and tacky.
Cold Smoking
3 x 8 hoursSet smoker to 18-25 °C. Mix beech and oak sawdust in a 2:1 ratio. Smoke the bacon in three sessions of 8 hours each. Rest in the fridge for 16 hours between smoking sessions. The oak provides a bold smoke note that pairs well with the beer and mustard flavors.
Resting and Storage
3-4 daysAfter the final smoking session, wrap the bacon in butcher paper and rest in the fridge for at least 3 days. Slice thinly for serving. The finished bacon keeps in the fridge well-wrapped for up to 4 weeks.
Pro Tip
Use dark bock beer or Märzen – light lager has too few malt flavors to stand up against the smoke. Briefly dry-toast mustard seeds before use for a more intense flavor.
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