Juniper Belly Bacon

Name: Bauchspeck Wacholder
Total time: 10 d
Ingredients: 30 g Nitritpökelsalz (0,5% NaNO2); 8 g Wacholderbeeren, grob gestoßen; 5 g Schwarzer Pfeffer, grob gemahlen; 8 g Rohrzucker; 2 g Lorbeerblätter, zerbröselt; 2 g Piment, gemahlen; 2 g Knoblauch, getrocknet und gemahlen

Spice MixPorkCold SmokingMedium10-12 daysN/A (Cold smoked)15-22 °CBeech + Fir + Juniper twigs

A bold, aromatic belly bacon with dominant juniper flavors, inspired by Alpine smoking traditions. Juniper berries and fir wood smoke give the bacon a characteristic, resinous depth. Perfect for rustic charcuterie boards or hearty stews.

Ingredients(for 1 kg)

Curing Salt (0.5% NaNO2)30 g

Juniper Berries, coarsely crushed8 g

Black Pepper, coarsely ground5 g

Raw Cane Sugar8 g

Bay Leaves, crumbled2 g

Allspice, ground2 g

Garlic, dried and ground2 g

Instructions

Seasoning and Curing

6-7 days

Coarsely crush juniper berries in a mortar. Thoroughly combine all spices and curing salt. Firmly massage the mixture evenly into all sides of the pork belly. Vacuum seal and cure in the fridge at 3-5 °C. Turn daily and redistribute any expelled liquid.

Rinsing and Drying

24-26 hours

Soak the cured bacon under running cold water for 30 minutes. Pat thoroughly dry and place on a rack uncovered in the fridge for 24 hours until the surface is dry and slightly tacky.

Cold Smoking with Juniper

4 x 6 hours

Keep the smoker below 22 °C. Mix beech sawdust with fir chips and add a few juniper sprigs. Smoke in four sessions of 6 hours each, resting in the fridge for 12 hours between each session.

Final Resting

3-5 days

Wrap the finished bacon in butcher paper and rest in the fridge for 3-5 days. The smoke flavor will mellow and intensify. Allow to acclimate at room temperature before serving or slicing.

Pro Tip

Place a few fresh juniper sprigs directly on the smoking sawdust embers – this greatly enhances the alpine aroma and gives the bacon a resinous note.

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