So I was reading Meatheads bacon recipe and decided to give it a shot. Ordered some prague powder #1 from amazon and grabbed a 2lb slab of pork belly from the butcher. Slab is curing in the fridge now. The only thing that sucks about this is waiting a week before I can throw it in the smoker and and enjoy the bacony goodness!
-
-
Yea shall be rewarded for your patience...
-
..the wife says if it works out that we are gunna give people bacon for christmas lol.....Comment
-
kingdarb you will do great with the bacon. I do think that giving bacon as a gift is a great idea, and by the way I love bacon. My address is....just kidding. You'll make some folks very happy!Comment
-
it takes a while to cure but i don't think there is a recipe that is easier and faster (no stall, easy to hit temp, fairly thin meat so it cooks fast) than bacon. it's so simple and the effort to reward ratio is way on the reward side of the equation.Comment
-
Well the first bacon cure/cook is done, and I am very happy with how it turned out. I will make this again for sure, and I also want to try the maple bacon. Next time I will make sure to get some bigger ziplock bags, as I had to cut the pork belly that I used in half to get it to fit.
Comment
-
Looks great! You can get 2 gallon ZipLocks but no harm cut in half. Slices much easier (and safer) in my Chef's Choice slicer anyway. Besides the half length slices are perfect size for BLTs!
Well done!
Comment
-
I remember eating skin on bacon on my uncles farm as a kid. After the first bite, I started pulling the skin off, but I don't remember anyone else doing that.Comment
Comment