|
|
![]() |
#1 |
Feeling at Home
|
![]()
Last night was the culmination of seven days of curing a full slab of pork belly!
I started with a big, I mean big like around two foot by three foot, frozen pork belly. thawed it in the fridge overnight. The next day I mixed up a batch of curing rub from kosher salt, brown sugar, and maple syrup. I cut the slab into two pieces and then applied the rub. Top, bottom, sides, just all over it. Then each slab went into a two gallon ziploc bag. Then into the fridge for a week! Flipping each slab over once a day so that the brine that forms will coat the entire slab. After seven days the meat is cured, you can cut it and fry it if you want but I smoked it instead! About an hour and a half in the BGE with hickory chips. I wanted to use maple chips instead but couldn't find any in town ![]() This bacon is very rich. It would make for excellent BLT sandwiches instead of breakfast bacon. It's meaty and sweet. Very cool flavor and much different than store bought bacon.
__________________
My Blog |
![]() |
![]() |
![]() |
#6 |
Gravy Boat Winnah.
![]() Join Date: Oct 2008
First Name: Pete
Location: my attorney has advised against giving this information to insane people
Posts: 5,326
Trading: (22)
![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]()
I hate to say it.. but we need pics.
Like "bacon" doesn't already make me Pavlovs dog, I thought I would just get a bigger towel. |
![]() |
![]() |
![]() |
#7 |
Møøse bites can be nasty
![]() |
![]()
Most excellent. I've got two belly slabs, about 26lbs, in my freezer just waiting to be thawed, cured and smoked. Just waiting for a time when I know I'll be home long enough to go through the process. I've used maple syrup in the past but the flavor never seems to come through.
Here's a pic from the last batch.
__________________
My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. ![]() |
![]() |
![]() |
![]() |
#8 |
Admiral Douchebag
![]() |
![]()
Raisin (Mike) makes bacon like this, and fed an army at one of the Shack Herfs.....made the best BLTs I have had before or since.
![]()
__________________
Thanks Dave, Julian, James, Kelly, Peter, Gerry, Dave, Mo, Frank, Týr and Mr. Mark! ![]() |
![]() |
![]() |
![]() |
#11 | |
Møøse bites can be nasty
![]() |
![]() Quote:
blugill, post how they came out.
__________________
My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. ![]() |
|
![]() |
![]() |
![]() |
#13 | ||
Still Watching My Back
|
![]() Quote:
http://shop.himtnjerky.com/online/pr...cat=252&page=1 Quote:
This is not technically "bacon", either - no nitrates! If you want the real bacon color, flavor, and long shelf life you need the addition of nitrates to the salt. This is the difference between salt pork and bacon. I just this week had a BLT made from bacon 9 months old (unfrozen), i would not try that with bacon that was just salt cured. |
||
![]() |
![]() |
![]() |
#16 |
MassHole
|
![]() ![]() ![]()
__________________
MassHole Banter |
![]() |
![]() |
![]() |
#17 |
Guest
Posts: n/a
|
![]()
Oh my, that looks amazing!
![]() |
![]() |
![]() |
#19 |
Yes I am a Pirate
![]() Join Date: Oct 2008
Location: 33°46′08″N 86°28′16″W / 33.76895°N 86.471037°W
Posts: 2,776
Trading: (52)
![]() |
![]()
Andy??? What the Heck's the matter with you????!!!!???!??
Don't you know I'm trying to lose weight? Ain't gonna happen with you posting threads like this. Darn. Now I gotta go find me some bacon fat to eat!
__________________
Ceilin' fan it stirs the air, Cigar smoke does swirl. The fragrance on the pillow case, and he thinks about the girl. Thanks, JB, 1975. |
![]() |
![]() |
![]() |
Thread Tools | |
Display Modes | |
|
|