First batch of home cured bacon - Lots of pics
2 weeks ago, I started to prepare my first batch of home cured bacon using the recipe from the book Charcuterie. It was well worth the effort! And when I say effort, it was really kicking my ass and stop procrastinating...
The bellies were vacuum sealed with the curing mix in food saver bags. I turned the bags every other day until the 7th day. I then hot smoked the bellies in the egg for about 3 hours @ 200F until they reached an internal temp of 150F. I removed the skin while they were still hot and let them cool down before I vacuum sealed them again to let the smoke mellow for 7 more days in the fridge. This morning, I baked some of it in a pan lined with foil in the oven @ 375F for about 15 minutes.
Awesome, just awesome!
Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli