Takin' bacon to the next level

December 4, 2007 11:00 AM

I am looking for new, interesting and (perhaps) unconventional bacon flavors.

Inspired by this thread, I have begun exploring the joys of curing bacon at home. My initial attempts have been quite successful: a sweet maple bacon, a savory garlic and black peppercorn bacon, and a simple bacon--all apple wood smoked.

Now that I have a few slabs under my belt, I want to take my bacon to the next level. I've been poking around the grocery stores for some inspiration, but have only seen more traditional flavors (maple, molasses, peppercorn, etc).

So, what interesting bacon flavors have you seen/tasted/made? What flavor of bacon would you be most curious to try?

posted by slogger to food & drink (25 comments total)

Paprika, with or without garlic.
posted by Wolfdog at 11:05 AM on December 4, 2007

Mmm, honey mustard bacon. Also, maybe you could try ranch-flavored bacon? Not for my tastes, but my friends drown everything they eat in that stuff.
posted by Ugh at 11:05 AM on December 4, 2007

Chocolate + bacon = delicious, artery-plaquing perfection. I'm not sure how you could translate it into the curing process, though.
posted by Metroid Baby at 11:13 AM on December 4, 2007

Chocolate-covered bacon.
Apparently, it is surprisingly good.
posted by JeremiahBritt at 11:13 AM on December 4, 2007 [1 favorite]

Bring bacon flavor to everything else with...Bacon Salt!!!

(Haven't tried it myself)
posted by sisquoc15 at 11:15 AM on December 4, 2007

Adding another vote to the Vosges Bacon Bar. Heavenly!
posted by troika at 11:19 AM on December 4, 2007

Whiskey (Jack Daniel's-based marinade)
Curry (using cumin and spices seasoning)
Ginger (not sure how you'd imbue ginger flavor into the bacon)
Korean spicy pepper (if you have access to Asian/Korean markets, look for gochujang as the base for thick paste marinade)
posted by junesix at 11:22 AM on December 4, 2007

I'd really want to try it just with pretty standard rib or butt barbecue rub. The other one I'd be curious about would be based on Cuban pork.
posted by milkrate at 11:24 AM on December 4, 2007

Also, I've always wondered if coffee/espresso flavor would go well on bacon. It seems to taste pretty good when I take a bite of bacon and take a sip of coffee in the morning.
posted by junesix at 11:25 AM on December 4, 2007 [1 favorite]

I know that when I toss a splash of a good rum on store bought bacon at the very end of the cooking process it turns out bacon with a sweet note at the end that is superior to the maple-bacon flavor combination (or perhaps I just haven't had good maple bacon). Though rum-bacon is not quite as distinctive as a splash of pineapple or papaya juice, but usually more versatile a flavor. In my cooking tho, sweet tropical bacon flavors like those are reserved for being parts of a larger dish whilst rum-bacon can be used in a straight forward breakfast, like with coconut pancakes. Maybe one of those three flavors or two of the three could be applied in a future curing?
posted by TwelveTwo at 11:25 AM on December 4, 2007

You could try an Indian-styled bacon with curry, cumin and coriander, or a Southwestern bacon with mesquite and jalapeño.
posted by Faint of Butt at 11:31 AM on December 4, 2007

maybe orange? a sweet citrus to go with the salt sounds tasty to me.
posted by kidsleepy at 11:51 AM on December 4, 2007

Buffalo-wing sauce
Orange-citrus
Cinnamon bacon
posted by luser at 11:54 AM on December 4, 2007

Seconding milkrate.

The Cuban-pork marinade you're looking for is called mojo criollo. I'm pretty brand-loyal to La Lechonera, but it can also be made at home - you'll need sour (Sevile) oranges, garlic and a few other items.
posted by jquinby at 11:59 AM on December 4, 2007

But of course, there's Bacon Candy.
posted by rhizome at 12:03 PM on December 4, 2007 [1 favorite]

Coffee or espresso might actually work well. I've tried a couple of recipes for other meats flavored with coffee, and they both worked -- they were for beef, not pork, but they worked.

Cola might surprise you too. A lot of traditional Southern US recipes for baked hams call for a can or two of Coke (I think Paula Deen did one once on her show), so I can't imagine it wouldn't translate well to bacon.

Also, ask any Polynesian: Pineapple + pig == YUM.
posted by middleclasstool at 12:14 PM on December 4, 2007

thought of another one- i recently had a pork roast that had been soaked in Guiness, and it was delicious!
posted by kidsleepy at 12:23 PM on December 4, 2007

i bet pineapple would be awesome.
posted by thinkingwoman at 1:01 PM on December 4, 2007

I had some fancy frittes the other day that came with several flavored mayonnaises - one of them was bacon and cayenne, and it was surprisingly delicious.
posted by sarahsynonymous at 1:20 PM on December 4, 2007

I have tried the bacon candy (also called pig candy) suggested above, it's really easy to make. I felt sick for hours after eating, but it was totally worth it.
posted by AndrewStephens at 2:10 PM on December 4, 2007

Orange, mentioned above, sounds really good to me. So does peanut. I don't know what the best way would be to get those flavors into or onto the bacon, but it's tantalizing.
posted by Wolfdog at 3:18 PM on December 4, 2007

what about lapsang souchong tea? I think that would kick all sorts of smoky, delicious ass.
posted by InnocentBystander at 3:28 PM on December 4, 2007

I don't know what the best way would be to get those flavors into or onto the bacon, but it's tantalizing.

With orange, you could grate the peel (don't get any of the white stuff, just the orange) and mix that with whatever other seasonings, or you could just marinate the bacon in juice. Peanut, maybe thin out some Smucker's Natural with a little peanut oil and smear it on?
posted by middleclasstool at 8:53 PM on December 4, 2007

I like to cold-smoke bacon sometimes.
posted by Mr. Gunn at 4:29 PM on December 6, 2007

For anyone still tuning in, I just put three slabs of belly into the cure, one with garlic, one with bourbon and maple syrup and the third with cocoa powder. I'll try to post again once they're finished curing and fully smoked.
posted by slogger at 1:00 PM on March 25, 2008