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Second go at Bacon

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    Second go at Bacon

    Hey all!
    After the success on the first batch of bacon, I just had to do it again. This is my second batch following Meathead's Simple Bacon recipe. As per the advice of so many of you, I did not omit the black pepper this time. I cured it for five days this time instead of three and I think there is a noticeable difference, for the better.
    Store bought bacon is a thing of the past... I will NEVER go back.
    Attached Files

    #2
    Looks great!

    Comment


      #3
      Only thing missing is its not in my kitchen! Nice!

      Comment


      • Xandera_7
        Xandera_7 commented
        Editing a comment
        I would deliver but it is a bit far to travel... Lol

      #4
      Looks great. If you get belly with skin, you have a excuse for making pork rinds too. Not that I need an excuse anymore.

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      • Xandera_7
        Xandera_7 commented
        Editing a comment
        I am one of those rare people that doesn't care for pork rinds...

      #5
      If it does have the skin on, do you cook it with it on?

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      • Xandera_7
        Xandera_7 commented
        Editing a comment
        No. You have to remove it. It gets too tough.

      #6
      Our local market has fresh sliced side pork and I bought a couple of packages today and I am smoking it now on my Traeger on the smoke setting which should be around 160F. I gave it a quick salting with season salt and I am wondering how it will turn out? I wonder if anyone has tried this before?

      Comment


      • EdF
        EdF commented
        Editing a comment
        Not sure what "side pork" is in Canadian parlance. But if it's belly, I think you'll enjoy it!

      #7
      Yes it is fresh pork belly and it turned out pretty good, I took a picture and it tasted like bacon. The plate on the right is after I over cooked it. I will try this again with more planning/preparation and I intend to look at Meatheads bacon recipe.


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