Cold-Smoked Wild Boar Bacon
Wild boar belly cured with maple and pepper, then cold-smoked slowly for that gamy-sweet bacon you can't buy at the store.
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Ingredients
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Method
Mix cure ingredients, rub over the belly. Vacuum-seal or zip-bag. Refrigerate 7 days, flipping daily.
Rinse cure off, pat dry, rest uncovered on a rack in the fridge 24 hours to form a pellicle.
Cold-smoke at 65–85°F over apple + maple 8–12 hours across two sessions, resting overnight between.
Refrigerate 24 hours. Slice 1/4" thick. Cook fully in a skillet before eating.
Sauce It
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