Piece #5 — Coriander-Forward Bacon (8.8 oz)

Instructions

1. 1

   Toast coriander seeds in a dry skillet 30–45 seconds until fragrant; cool and grind lightly. Measure about 1/8–1/4 tsp.

2. 2

   Mix cure: combine 3/4 tsp fine salt, a scant 1/8 tsp Prague #1, 1/4 tsp white sugar + 1/4 tsp maple sugar (or your sugar choice totaling ~1/2 tsp), toasted ground coriander, and optional pepper.

3. 3

   If using a binder, stir a few drops of molasses or maple syrup into the sugar before blending so it spreads; otherwise keep dry.

4. 4

   Rub cure evenly over the small belly, pressing coriander into the surface. Place in a small zip-top bag or container and refrigerate.

5. 5

   Cure time: ~2–3 days (about 1 day per pound rule; for small piece 2 days is usually sufficient). Turn and massage daily.

6. 6

   After curing, rinse well, pat dry, and refrigerate uncovered on a rack 12–24 hours to form a pellicle.

7. 7

   Smoke: 175–200°F (80–95°C) using cherry or apple as primary wood. Smoke until internal temp 150–155°F (65–68°C) — expect 1.5–2.5 hours. Finish with a short 10–15 minute manzanita pulse to lift coriander’s fruitiness; avoid heavy mesquite here.

8. 8

   Chill until firm, then slice and cook to serve. Store refrigerated up to 1 week or freeze.