A few months back, one of my friends invited me to a restaurant to enjoy some bacon with him. But my reaction was rather tepid than you would ever imagine as I had never liked bacon that much in my life. But when I had it that day, I started to like it. From then on, I have ordered it a few times and anticipated the delivery. Then I have decided to try to prepare some bacon myself at home. And then the pepper bacon cure recipe has been my go-to bacon recipe.
Homemade Smoked Peppered Bacon Recipe is so delicious and unique compared to other bacon recipes. I have developed my version, which is not typical, and it is basically a peppered variation. It offers a smoky and salty profile and sharp bite every time to make you fall in love with it.
If you can take some time out, I welcome you to try my other two go-to recipes, the Dunkin Donuts hash browns recipe and the Cracker barrel hamburger steak recipe.
Ingredients
- Paprika (1 tablespoon)
- Kosher salt (1/3 cup)
- Black pepper, coarsely ground (1/2 cup)
- Brown sugar, preferably dark (1/3 cup)
- Pink curing salt (1 1/2 teaspoons)
- Goose meat (5 pounds). Make sure the skin is removed.
Instructions
- To start the recipe, take a small bowl and mix paprika, salt, pink curing salt, 2 tablespoons black pepper, brown sugar. Then dredge the 5-pound goose using this cure and place it in the deep refrigerator for 6 days. Then in a flipping bag for 10-12 hours.
- Remove the goose meat from the bag and wash up using cold running water to remove the cure coating as much as humanly possible. Then, place the goose meat in an enormous container, fill the container up with water, and keep it there for 35 minutes. Remember to change the water after the first 15 minutes.
- Take the goose meat out of the water, dry it using paper towels, and use the remaining black pepper to season it liberally.
- Set your smoker or grill temperature at 200-225 degrees Fahrenheit. On top of the coals, add a couple of fist-size chunks of smoking wood. When the wood starts to produce smoke, place the goose meat on the smoker. Keep the fat side up and place a meat thermometer inside the goose met. Keep smoking until the meat thermometer gives a reading of 150-degree Fahrenheit.
- Then remove the goose meat from the smoker and place it in the refrigerator, wrapping it with plastic wrap until thoroughly chilled.
- Now cut the bacon into your desired size pieces and cook the Pepper bacon cure recipe your preferable way.
If you want, you can store the leftover bacon in vacuum-sealed bags or in Ziploc or in the refrigerator for up to 7-8 days. In a freezer, it will remain eatable for up to several months.
Recipe Note
You can prepare this same recipe in different ways. If you don’t wash up the cure, it leads to another way of preparing this recipe. Take the cure out of the bag and mix other ingredients. For every 5 pounds, my go-to mix is three tablespoons sugar, three tablespoons kosher salt, and one teaspoon cure. It keeps the dish between sweet and salty.
On the other hand, to prepare hot spicy bacon, you can simply take a 3-day curing time, blend in fresh habaneros, jalapeños and spread on the meat side carefully. Finish off the curing process by giving it another five days. Then the meat will automatically soak in the pepper juices. Remember to slice up the peppers and don’t wash them off.
Recipe Variation
This curing bacon recipe has a few variations, in which the ingredients are almost identical, but only one or two different components result in such different variations. For example, you can skip the paprika and use a couple of dry lime zest instead. Let the zest dry well and add them to the curing rub, salt, and pepper. This technique also makes fantastic curing. So, try it some other time.
Nutrition Value
This homemade bacon recipe is very rich in vitamins and minerals. It offers Vitamin B6, C with a vast amount, 560.7IU, of Vitamin A. While Sodium, Calcium, and Potassium enrich the minerals quota.
| Nutrition Facts (Servings Per Recipe: 40) | Value | Daily Value |
| Calories | 114.5 | – |
| Protein | 7.1g | 14 % |
| Total Fat | 8g | 12 % |
| Saturated Fat | 2.6g | 2.6g |
| Trans Fat | 0 g | – |
| Cholesterol | 20.6mg | 7 % |
| Sodium | 1213.2mg | 49% |
| Total Carbohydrate | 3.4g | 1 % |
| Dietary Fiber | 0.5g | 2 % |
| Sugars | 2.2g | – |
| Protein | 1 g | – |
| Alcohol | 0 g | – |
| Folate | 1.7mcg | – |
| Calcium | 8.4mg | 1 % |
| Niacin Equivalents | 3.2mg | 25 % |
| Iron | 0.6mg | 4 % |
| Thiamin | 0.1mg | 13 % |
| Magnesium | 9.5mg | 3 % |
| Potassium | 141.6mg | 4 % |
| Vitamin A Iu | 560.7IU | 11 % |
| Vitamin C | 1mg | 2 % |
| Vitamin B6 | 0.1mg | 7 % |
All the bacon curing recipes are kind of favorite to me. But I love this one the most. It delicious and rich in daily necessary vitamins and minerals, although the amount of cholesterol may be a bit troublesome for some people. Nevertheless, I assure you, this sort of cholesterol is good for you and essential for building cells and making hormones to some extent.
So, try this version of Pepper bacon cure recipe right away, and enjoy it to the fullest.