got a whole pork belly last week, so made a couple styles of bacon.
I tweaked a couple of Ruhlman's recipes to my taste, the left being the pancetta inspired savory pepper bacon from the Charcuterie book (or maybe Twenty). The right is the Maple Cure bacon (from the other of Char or Twenty), with pepper added. Into the bag, into the minifridge for 9 days (he does 7, but timing didn't work for me, so it sat in the cure for longer), flipping every day or every other day.
Rinsed of cures, into the fridge for 12 hours to air dry. Set up the Genesis with a water pan above the left burner and a water pan below the right grill grate. Filled with the sous vide water from the short ribs above, which was a nice stable 131 before being heated on the grill. Genesis held a stable 220 by the dome thermometer better than it ever has... Damn that setup is smooth. I might have to tweak one of my pans, as it lifts the grate up. Smoke from the A-Maze-N tube, with Mixon Competition pellets, to an IT of 150.
Smokin' after work... Wife and I sampled thin bits from the ends. She has a preference for the maple one. I see the charm in both. Pancetta is most likely destined to be used as lardons for pastas and quiches. Maple is likely to be sliced to 1/8th inch or so for pan fry or baking.
Ain't no party like a bacon party.
I tweaked a couple of Ruhlman's recipes to my taste, the left being the pancetta inspired savory pepper bacon from the Charcuterie book (or maybe Twenty). The right is the Maple Cure bacon (from the other of Char or Twenty), with pepper added. Into the bag, into the minifridge for 9 days (he does 7, but timing didn't work for me, so it sat in the cure for longer), flipping every day or every other day.
Rinsed of cures, into the fridge for 12 hours to air dry. Set up the Genesis with a water pan above the left burner and a water pan below the right grill grate. Filled with the sous vide water from the short ribs above, which was a nice stable 131 before being heated on the grill. Genesis held a stable 220 by the dome thermometer better than it ever has... Damn that setup is smooth. I might have to tweak one of my pans, as it lifts the grate up. Smoke from the A-Maze-N tube, with Mixon Competition pellets, to an IT of 150.
Smokin' after work... Wife and I sampled thin bits from the ends. She has a preference for the maple one. I see the charm in both. Pancetta is most likely destined to be used as lardons for pastas and quiches. Maple is likely to be sliced to 1/8th inch or so for pan fry or baking.
Ain't no party like a bacon party.
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