Honey Mustard Cure Recipes

HONEY MUSTARD CURE

Steps:

• In a small bowl, combine salt and sugar. Spread honey evenly over pork belly, then coat with mustard. Spread the salt and sugar mixture generously over the mustard. Place into a re-sealable plastic bag and refrigerate for 3 days.
• After three days have passed, remove the pork from the brine, rinse the belly, and pat dry with paper towels. Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle. Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours. Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon. Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer.
• Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven. Turn the oven to 400 degrees and cook for about 12 to 15 minutes, depending on how crispy you like your bacon. Remove from rack and drain on paper towels. Enjoy.

CURRIED HONEY MUSTARD CHICKEN

Steps:

• In a medium bowl combine the melted butter/margarine, honey, mustard, curry powder and cayenne powder. Mix well. Place chicken breasts in a 9x13 inch baking dish and pour honey/mustard mixture over chicken. Cover and place in refrigerator. Marinate for at least 4 hours or overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Remove dish from refrigerator and bake, covered, in the preheated oven for 10 minutes. Remove cover and bake about 10 minutes more, or until done and juices run clear (baking time will depend a little on how thick your chicken breasts are).

HONEY-MUSTARD AND CURRY CHICKEN THIGHS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Flatten chicken thighs and squeeze tightly into a square baking dish.
• Combine honey, mustard, curry powder, and salt in a bowl. Spoon over chicken. Sprinkle tarragon on top.
• Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and juices run clear, about 50 minutes, basting occasionally with the honey-mustard sauce. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).