6 lbs of bacon survived the week-long cure and was smoked this morning. It turned out amazing. I sliced it up and got it ready for a work-event tomorrow but I had to QA it to make sure it was OK.
I made all three of Meathead's recipes (regular, maple and Asian) and they all taste incredible. My favorite so far is actually the Asian, it has a wonderful medley of flavors that really enhance the 'bacon-ness' of the pork. Below is a pound of the Asian bacon just after slicing.
Its not a whole lot of work, but this will probably be something I make for special occasions since Tina and I are both trying hard to eat better. If you haven't made your own bacon I highly recommend trying it. Just follow Meathead's directions and you'll be fine.
I made all three of Meathead's recipes (regular, maple and Asian) and they all taste incredible. My favorite so far is actually the Asian, it has a wonderful medley of flavors that really enhance the 'bacon-ness' of the pork. Below is a pound of the Asian bacon just after slicing.
Its not a whole lot of work, but this will probably be something I make for special occasions since Tina and I are both trying hard to eat better. If you haven't made your own bacon I highly recommend trying it. Just follow Meathead's directions and you'll be fine.
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