Cottage Bacon
Cottage bacon is made from the lean pork shoulder, making it a lighter alternative to classic belly bacon. The meat is dry-cured, mildly cold-smoked, and yields evenly thin, oval slices. Particularly popular for breakfast sandwiches and as a meaty addition to salads.
Ingredients(for 1 kg)
Instructions
Preparation and Curing
5-6 daysRemove coarse sinew from the pork shoulder and shape evenly. Combine all ingredients into a dry cure and rub the meat on all sides. Store in a vacuum bag at 3-4 °C. Turn daily and redistribute expelled liquid by kneading the bag.
Drying and Pellicle
18-24 hoursWash the cured meat under cold water and pat very thoroughly dry. Optionally tie into a roll shape. Place on a wire rack uncovered in the fridge until the surface is completely dry and tacky. A good pellicle is crucial for smoke adhesion.
Cold Smoking
2 x 8 hoursTemper the smoker to 18-24 °C. Mix apple and cherry wood in equal parts. Smoke the cottage bacon in two sessions of 8 hours each, with a 16-hour fridge rest in between. The fruit wood provides a mild, slightly sweet smoke flavor that complements the lean shoulder.
Resting and Slicing
2 daysAfter smoking, rest in the fridge for 2 days. For slicing, lightly semi-freeze the meat (30 min in the freezer) so it slices thinner more easily. Slice 2-3 mm thin on a meat slicer or with a sharp knife.
Pro Tip
If possible, tie the pork shoulder into a roll shape after curing – this produces evenly round slices that fit better in sandwich bread.
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