So, I decided to try a coffee cure on my pork belly. I added 1/4 cup of very fine grind Papua New Guinea to my cure mix. Gave the pork belly it a light brush of molassas and coated all 7 pounds with the mix. A week later rinse very well to get the grounds off, air dry for 2 days then into the smoker. Did a cherry and hickory wood cold smoke for 3 hours then gave it a light rub with some dark maple syrup and vac packed it for another 2 days for the smoke and maple to work their magic. Came out pretty good.
Postby Headala » Jul 19, 2018, 9:31 am
Nice! Do you think the coffee affected the flavor at all? I save stale beans and grind them espresso for my smoked bbq rub but I think its benefit is more in moisture retention than imparting flavor
Postby cannonfodder » Jul 22, 2018, 7:04 pm
I believe I can pick up a bit. Added a touch of earthy but that could have come from the molasses as well. Regardless, we have managed to go through nearly half of it at this point. Have to make another.
Postby walt_in_hawaii » Aug 01, 2018, 5:27 pm
Damn that looks good! Bacon is sooooo good... since going vegan, I miss that one a lot