I have made and enjoyed many batches of Cottage Bacon using a simple cure of Morton TenderQuick curing salt and brown sugar. I recently made three variations of Cottage Bacon using spicing and sweetening ideas from Jake Levin’s Smokehouse Handbook. This version uses miso, honey and garlic for flavoring. I was sure this would turn out well since miso is frequently used in Japan to lightly cure fish before it is grilled. ( Miso Marinaded Fish )
Since there is salt in the miso, this was relatively salty, and I may do it next time with less curing salt by using 2% salt and Cure No. 1 vs. TenderQuick (which is a mixture of salt and Cure No. 1).
3.08% Morton TenderQuick curing salt
2.0% white miso
2.0% garlic, coarsely chopped