Through popular demand for this treacle and chocolate stout cured bacon on our Facebook page, we have decided to publish this recipe.
A special thanks to customer Paul for this recipe who has kindly offered it to our followers.
This one sure is for the sweet bacon lovers. Though Paul made his own chocolate stout, we've done some research and you can get your own here from Perfect Draft.
1kg belly pork rind removed
10g brown sugar
2 tbsp black treacle
1 tsp fennel seed
1 tsp coriander seed
1 tsp black peppercorns
200ml chocolate stout
1. First up, remove the skin and any bones from the belly pork. If however, you want to keep the rind on your bacon keep the skin on.
2. Mix together the supacure with the brown sugar, treacle, fennel seeds, coriander seeds and peppercorns. Use the supacure at a rate of 5% if your meat is slightly heavier or lighter.
3. Rub well into the surface of the meat and rind - it may be necessary to pierce the thicker muscles of the meat to aid penetration of the cure.
4. Place meat into a large tupperware container and pour chocolate stout onto the meat.
5. Store and chill in the fridge at 2-4 degrees for 5-6 days turning each day.
6. Remove the meat from the tupperware container and rinse in cold water. Hang in muslin cloth or stack in the fridge to dry for a couple of days.
7. Slice thin cuts of bacon according to your liking.
Paul's Top Tip - Fennels a strong flavour, so add a little less if you're not a big fan of it, but it sure does bring out the sweetness of that treacle.
To Serve: Fry it to bring out the best of the sweet flavours in the pan.