Best Coffee And Molasses Cured Duck Breast Bacon Recipes

HONEY MOLASSES CURED BACON Recipe - (4.2/5) image

Provided by Beefman-2

Number Of Ingredients 10

5 LB PORK BELLY, SKIN REMOVED
2 TSP INSTA CURE #1
1/4 - 1/2 CUP OF MOLASSES HONEY MIXTURE
2 TBSP KOSHER SALT
1/2 BROWN SUGAR
2 TBSP GROUND MUSTARD
HONEY MOLASSES MIXTURE
1 - 12 OUNCE JAR OF GRANDMAS MOLASSES
1 - 24 OUNCE CONTAINER OF ORANGE BLOSSOM HONEY
MIX THE TWO TOGETHER SIMMER FOR 30 TO 45 MINUTES LET COOL AND PLACE INTO AIR TIGHT CONTAINER. USE WHEN NEEDED.

Steps:

MIX ALL DRY INGREDIENTS TOGETHER IN A BOWL, MIX START TO ADD IN MOLASSES MIXTURE TILL YO HAVE A THIN SLURRY MIXTURE, APPLY MIXTURE TO PORK BELLY RUBBING IT IN COATING THE BELLY EVENLY. PLACE INTO 2 GALLON SEALABLE BAG, REMOVING AS MUCH AIR AS POSSIBLE FOLDING EXCESSIVE BAG UNDER THE BELLY. PLACE IN FRIDGE, FOR 6 - 7 DAYS TILL FIRM TO THE TOUCH, TURNING OVER ONCE A DAY. WHEN READY REMOVE FROM FRIDGE, REMOVE FROM BAG RINSE THOROUGHLY RUBBING IT WITH HANDS AS YOU RINSE TO REMOVE EXCESSIVE SALT. SET ON RACK TO AIR DRY, IF POSSIBLE IN FRIDGE ON THE RACK AND COOKIE SHEET LET DRY 2 TO 3 HOURS PULL FROM FRIDGE AND LET COME UP TO ROOM TEMPERATURE. START YOUR SMOKER. SMOKER TEMP AT 175 F, SMOKE WITH MAPLE OR APPLY FOR 2 HOURS. CONTINUE TO COOK IN THE SMOKER TILL THE BACON HAS REACHED AN I.T. OF 140- 145 THEN REMOVE, PLACE ON COOLING TRAY AND LET COOL, THEN INTO FRIDGE OVER NIGHT TO FIRM UP, NEXT MORNING REMOVE FROM FRIDGE, SLICE, COOK AND ENJOY

Bacon-Molasses Breakfast Sausage image

Provided by Lisa Fain

Yield Makes 1 1/2 cups; Serves 4 to 6

Number Of Ingredients 8

8 ounces ground pork
4 ounces bacon, finely chopped
1 teaspoon molasses
1 teaspoon smoked paprika (pimentón)
1/2 teaspoon brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon dried sage
1/4 teaspoon black pepper

Steps:

Stir together the pork, bacon, molasses, smoked paprika, brown sugar, salt, sage, and black pepper until well combined.
Heat up a skillet over medium heat and cook a small spoonful of the sausage for a couple of minutes on each side. Taste and adjust the seasonings, if necessary.
Once you're satisfied with the flavor balance, refrigerate the mixture for an hour for the flavors to come together. To cook the sausage, form it into 2-inch-wide, 1/4-inch-thick patties and fry over medium-high heat until both sides are brown and crisp, 5 minutes per side.
The sausage will keep in the refrigerator for a week uncooked, and it can also be frozen uncooked for 3 months.