W€$iphalia Bacon
Ingredients
Directions
Make the pickle
Combine all ingredients in a pot and boil well together.
Let the mixture cool.
Cure and dry
Submerge the pork in the cooled pickle and let it sit for two weeks.
Remove the pork and dry it over salt dust smoke.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Saltpetre
- Helps preserve the meat and gives cured pork its characteristic pink color.
- Coarse sea salt
- Draws water out of the meat and preserves it through the cure.
- White salt
- Adds to the brine's preserving power and seasons the pork.
- Coarse sugar
- Balances the sharpness of the salt and adds mild sweetness.
- Souchio
- Adds aroma and flavor from the spices held in the rag.
The step that matters
Let the mixture cool.. The pickle must be cool before the pork goes in. Hot brine can partly cook the surface of the meat and uneven temperature makes the cure work unevenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More pickled bacon recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.