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Wild-boar bacon adds new flavor to a traditional BLT.. David Draper
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BLT

Wild-boar bacon adds new flavor to a traditional BLT.

Despite my past record of panning the bacon craze, I still like to dabble in the cured meat, usually with a breakfast taco or as the side to a few eggs. Of course, I also love a good BLT, such as the one in this photo made from wild-boar bacon. The recipe comes from chef Anthony Gray of Bacon Bros Public House, in Greenville, S.C. It’s a pretty straightforward approach, subbing in a wet brine in place of the usual salt and sugar cure. With more up front spices than regular bacon has, it helps to curb the strong flavors sometimes associated with wild boar.

What You Will Need

Ingredients

7 lbs., or at least 2 slabs of wild-boar belly

For the Brine

  • 2 Tbsp. white pepper
  • 1 Tbsp. garlic powder
  • 1 Tbsp. mace
  • 1 Tbsp. ground coriander
  • 1 Tbsp. dried rosemary
  • 1 tsp. nutmeg
  • 1 2/3 tsp. curing salt
  • 1 cup kosher salt
  • 5 quarts water
  • 1 cup granulated sugar

To coat after brining

  • 1 cup cracked black pepper
  • 1 cup coriander
  • 1 cup maple syrup

Directions

1. In a spice grinder or blender, grind the spices, salts, and sugars to a fine powder. Add the mixture to the water and incorporate fully to create a brine.

2. Place the pork bellies in a food-grade container and add the brine, making sure to cover completely. Store the container in a refrigerated space, at 40 degrees minimum, for at least two days, flipping the bellies at least once in that time to ensure even curing.

3. Remove the belly from the brine and rinse under cold water. Allow the belly to dry on a resting rack, with a pan underneath, for 24 hours in the refrigerator.

4. Prepare the black pepper and coriander by cracking them in a spice grinder. Rub the bottom side of the bellies with enough maple syrup to coat slightly, then apply the black pepper and coriander to that side.

5. Prepare a smoker set at 200 degrees, and put on the bellies. They should cook low and slow until the internal temperature reaches 185 degrees. After cooking, cool completely, slice, and use like traditional bacon.

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