Roll your own. I think this needs to be done.
http://www.nytimes.com/2012/03/28/di...acon.html?_r=1
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Roll your own. I think this needs to be done.
http://www.nytimes.com/2012/03/28/di...acon.html?_r=1
Oh man, I am so on this. The local Chinese grocer sells lots of pork bellies. Got to find pickling salt.
Please update on your results.
This might convince me to eat bacon again. Love it but stay away from it.
Here's a fun look at bacon: CleverGinger : Men's Bacon! Tee
Attachment 40054
The receptionist where I work husband is the head of quality for Jones Dairy Farms (fine pork products). When I found this out my response was "Your husband's job is to taste bacon? How awesome is that!"
I'm literally salivating just thinking about this, but it has to cure like a week in the fridge.Quote:
Originally Posted by maunahaole
Did you start your cure already? How are you curing? Any flavor aside from the salt?
Most awesome thread ever. Pics?
I'm a big fan of bacon but damned if it isn't turning into the food equivalent of a fixed gear bike.
There's no denying there's some good applications beyond breakfast or the track, but some of it is a little forced.
"let's find a magic gear for this carbon $5k cervelo tt frame!"
"we should grind bacon with the coffee beans!"
"special track-inspired geometry created just for Urban Outfitters!"
"this is our interpretation of Mexican street food- bacon ancho mole, wrapped in bacon instead of a tortilla, topped with Bacos"
I'm on a low carb thing, so bacon is my friend. Check out the carnitas thread for more fun pork fat things.
I struck out trying to find pink salt for curing last night, so I believe I will try a recipe (see below) that is nitrate-free and uses my green egg for smoking. Tonight, I buy the pork bellies. I'll try to post some pictures, BUT the snow is finally clear of the Champlain lookout ride here in Ottawa/Gatineau so I believe I will be riding the shit out of myself this weekend.
Let's Make Something Awesome › Home Cured Bacon Without Nitrates
Time to go back to Camden Yards.
Camden Yards offers ‘Bacon on a Stick’ - DC Sports Bog - The Washington Post
Summilux, hows the bacon coming along?
So I did this. Easy-peasy to do. About 10 minutes prep work plus smoking. It came out VERY VERY tasty, if a little too salty. A bit too salty to go just with eggs, but salty enough to cut through a pancake/waffle/syrup breakfast. It's kick ass with collards and for those with Germanic tastes, it makes a great addition to braised cabbage. The texture is great: when fried, its chewy and crisp at the same time. Definitely a repeat. Next time I'm going to reduce the amount of salt I add and reduce the salt cure time.
-5lbs of pork belly from Chinese grocer. I left the rind on (don't be squeamish about the nipples). 1 cup salt, 1/4 cup brown sugar. If you like sweeter bacon, add more sugar. At this mixture, the bacon is not noticeably sweet.
-Rub it all in and massage
-Everything goings into a Ziploc bag and stays in the fridge for 6 days.
-Rinse and leave uncovered in fridge overnight.
-Smoke on BGE (or other), rind up for 7 hours at 200 degrees F. Handful of maple chips in the smoker. I turned the bellies a few times during the smoke. If you have a large BGE, 5lbs fits easily, 7.5 lbs would be the max. 5lbs of belly became 3.5 pounds of bacon after smoking.
-Slice thin and fry.
One note of warning: if you have a dog in the house you must guard the smoked bacon at all times and you must cook some for him/her.
Nice!
Looks like English bacon.
Looks awesome. I have to try that.