Use your favorite bacon dry equilibrium cure salt ratio. Then mix 1/4 cup of mild gochujang with 1 Tbsp water and 1 Tbsp sugar. Liberally apply the rub to the bacon after you apply the salt. We like to cure it for 10 days, then hot smoke it with cherry. Then we rest it in the fridge for a day or two before slicing, stacking, and packing. You can use hotter gochujang if you like more of a burn.
by dinoguys_r_worthless
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For my gochujang cures I mix gochujang, black bean paste (chunjang), soy sauce, garlic, ginger and a little sesame oil together. Add to any cure you want just decrease the salt slightly to compensate.
Easy and straightforward. Going to have to try. Thanks for sharing!
Hot smoke?