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A while back Mrs. Piehole (my beautiful, super-smart better half) tried her hand at curing her own bacon.  Outstanding move, as I’m a huge fan of the stuff.  Turns out that curing your own bacon is so simple that any idiot can do it… and I’m the perfect idiot to get that job done!

I’ve made quite a few batches of bacon in the past few years, and the process for curing bacon is very straightforward.  Mix salt, curing salt and sugar together along with any herbs, liquor, or other flavor ingredients.  Completely coat the pork belly with the cure mixture.  Seal it up in large Ziplock bag or food grade plastic container.  Refrigerate for about 5-7 days, flipping the pork belly every other day until sufficient water is drawn out of the meat and it gets slightly stiff.  Rinse the cure off and dry it.  <BAM!> you have bacon!  At this point you can slice it up, fry it and eat it, or optionally you can smoke it (I am, of course, a huge fan of smoking it).   And because pork belly is a pretty inexpensive cut of meat I don’t worry much about getting crazy experimental with what I put in the cure mixture.

Which brings to me to my latest Experiment in Bacon: Tequila-Jalapeño Bacon.  My goal is get as much tequila flavor and jalapeño heat as possible infused into this pork belly, then smoke it over pecan and apple woods.

Ingredients for Tequila-Jalapeño Bacon: pork belly, tequila, and home grown Biker Billy Hybrid jalapeños.
Ingredients for Tequila-Jalapeño Bacon: pork belly, tequila, and home grown Biker Billy Hybrid jalapeños.

I bought an 8 pound pork belly at the butcher.  I divided the pork belly into four equal pieces in order to try several different approaches. The questions I want to answer are: (1) do I get better tequila flavor from marinating in tequila before curing or by adding tequila to the cure, (2) do I get better jalapeño flavor/heat by adding jalapeños to the cure or by dry rubbing with powdered jalapeño just prior to smoking.

I’m treating the four slabs of future bacon as follows:

Slab 1: Marinated in tequila then cured with fresh jalapeños.

Slab 2: Marinated in tequila, cured without flavor additions, then dry rubbed with powdered jalapeños before smoking.

Slab 3: Cured with tequila and fresh jalapeños.

Slab 4: Cured with tequila and dry rubbed with powdered  jalapeños before smoking.

Think I’ll need to have some bacon loving friends over for a blind taste test…  Will publish those results in a few weeks.

UPDATE: THE RESULTS ARE IN!

None of these four experiments worked. But something else did…

Marinating the pork belly in tequila resulted in a mushiness to texture of the meat, and it wouldn’t cure. Adding a splash of tequila directly to the cure didn’t work either. In both cases I believe its the high alcohol content in the tequila that is preventing the curing process from working its magic.

Similarly, adding fresh jalapeños to the cure didn’t work either. Chiles secrete an oil called capsaicin in the pith (the membrane in the core of the chile pod that holds the seeds). Capsaicin is what gives chiles their heat. Bell peppers, for example, have very little capsaicin, whereas habaneros have a ton of capsaicin. My theory is that a lot of capsaicin oil present in the cure from the fresh jalapeños also prevented the curing process from completing.

So what did work?

I did a straight up cure of some bacon. That is: no flavor additions at all to the cure. When it came time to smoke the bacon I put some tequila in a spray bottle and generously sprayed down the bacon slabs with it. Then I rubbed it with powdered jalapeño, put it in the smoker, and smoked it with apple and pecan woods. Perfect! Got exactly what I was looking for: tequila-jalapeño bacon.

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