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Pastrami-style smoked bacon is the kind of kitchen discovery that can completely change the way you look at home smoking. The aromas of warming spices permeate the meat long before it hits the smoke, creating a deep, complex flavor. The result can surprise even those who have been smoking for years. In the past, many of these spices were added not only for their taste, but also to naturally extend the meat’s shelf life.
Recipe for pastrami-style smoked bacon
Preparation:
- In a pot, bring the water to a boil with cinnamon, star anise, juniper berries, mustard seeds, coriander seeds, nutmeg, and bay leaves. Simmer for about fifteen minutes, then let it cool completely.
- Place the bacon in a container and pour over with the chilled brine, with the curing salt dissolved in. Refrigerate for at least seven days.
- After curing, grind the coriander seeds, mustard seeds, and black pepper in a mortar.
- Mix the dry spices: sweet paprika, hot paprika, granulated garlic, and dried onion. Combine with the spices from the mortar.
- Pat the bacon dry with paper towels and coat it thoroughly in the mixture.
- Hang on smoking hooks and leave for twenty-four hours to dry.
- Transfer to the smoker. The smoking temperature should be 55-65°C. Smoke the meat until it reaches the desired color – this should take approximately 3 to 4 hours. For smoking we recommend using dedicated wood chips for pork.
- During the finishing bake, the temperature in the smoker should be 80°C. Cook the meat until the temperature in the thickest piece reaches 70°C.
Enjoy! ...because homemade is better!
