Char Siu Pork Sausage
A Chinese BBQ-inspired fresh sausage with authentic char siu flavours.
Recipe: Treacle Back Bacon
A sticky, sweet treacle cure for homemade back bacon with a hint of orange and juniper.
A treacle cure for back bacon. Ten days in the fridge, then smoke it or don’t. It’s good either way.
Ingredients
Pork Loin
1000g
Salt
20g
Cure #1
2.4g
Brown Sugar
10g
Treacle
34g
Black Pepper (coarse)
3g
Juniper Berries (crushed)
2g
Bay Leaf (fresh, whole)
2
Mustard Seed
3g
Thyme (dried)
1g
Orange Zest (oranges)
1
Instructions
Making the Cure
- Mix all the salt, spices, cures, and aromatics together in a bowl.
- Rub the cure thoroughly over the pork loin, coating every surface.
- Place the coated pork loin in a bag, add the treacle, and seal (vacuum or zip lock).
- Massage the bag until everything is evenly distributed.
Curing
- Refrigerate at 2-4°C for 10 days, flipping and massaging daily.
Finishing
- Rinse the pork loin under cold water to remove the cure.
- Pat dry and place on a wire rack.
- Leave uncovered in the fridge for 24 hours to form a pellicle.
- Smoke if desired (cold smoke for 8-12 hours with oak or applewood), or skip straight to slicing.
- Slice to your preferred thickness and cook as you like.
