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Charcuterie
   BACK TO THE ART AND ECONOMICS OF CHARCUTERIE, PART 2
John Toulze of The Girl and The Fig – Sonoma, CA on StarChefs.com
Chef John Toulze

the girl and the fig
110 West Spain Street
Sonoma, CA
(707) 938-3634

Estate
400 West Spain Street
Sonoma, CA 95476
(707) 933-3663

the fig café and wine bar
13690 Arnold Drive
Sonoma, CA 95442
(707) 938-2130

the girl and the fig caters!
21800 Schellville Road
Suite C
Sonoma, CA 95476
(707) 933-3667


Applewood Smoked Bacon
Chef John Toulze of the girl and the fig, the fig café, the girl and the fig caters!, and Estate– Sonoma, CA
Adapted by StarChefs.com
March 2009
Yield: 1 Slab of Bacon


INGREDIENTS
Curing Mixture:
3 pounds salt
3 tablespoons pink salt
1 pound sugar
1 pound brown sugar
5 bay leaves, ground
2 tablespoons freshly ground anise seed
1 tablespoon freshly ground black pepper
1 tablespoon dried thyme
½ tablespoon freshly ground allspice
1 tablespoon red chili flakes

Pork:
1 pork belly
Curing mixture, as needed
1-2 pounds applewood chips

METHOD
For the Curing Mixture:
Combine salts, sugars, bay leaves, anise, pepper, thyme, allspice, and chili flakes.

For the Pork:
Dry pork and rub evenly with curing mixture. Shake off excess. Place pork in a large enough bag that can be tied closed. Cure in refrigerator for a minimum of 72 hours. Remove pork from bag and rinse. Dry and air cure in refrigerator for at least one day. Preheat an oven to 200ºF. Place pork on a rack that allows the smoke to penetrate from all sides. Lightly soak wood chips in water.  Place wood chips in a large pan over high heat until chips begin to smoke heavily. Place pan in oven under pork. Repeat process with fresh chips to ensure chips continue to produce smoke. Cook until belly reaches an internal temperature of 145°F. Remove and chill overnight.

 
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