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It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Cookinbob ·


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  • Re: Wow am I excited

    we need to see a fried up piece

    KiterTodd said:
    Show us some cooked strips!
    Maybe next to a couple eggs...   :)
    Two slices here, but one is under the egg =P~

  • Re: Wow am I excited

    Last pic. Its bacon and eggs for lunch
  • Re: Wow am I excited

    PNWFoodie said:
    That looks amazing! Details, please. Pretty please?
    I did a post a week or so ago where I provided more details, link is below.

    As for the cure itself, it is Ruhlmans basic cure from the book Charcuterie.  Here is a link to an article of his including the basic dry cure recipe (salt, sugar, and #1 pink curing salt).  I have it pre mixed, use 17 g of this per lb of meat, then add a little extra sugar.

    Curing pork for bacon is really easy.  Rub the cure into the meat, put in a ziploc bag in the fridge, turn and massage it every day or two for 7-9 days.  Rinse and dry, then let it rest on a rack in the fridge for another day or two.  At that point you can just cook it an eat it, but most of us on this forum would smoke it.  You can cold smoke it (Amaz N pellet smoker) or you can hot smoke to about 140 IT it which is what I have been doing lately.  Pork belly makes regular bacon, pork loin makes Canadian bacon, the shoulder makes shoulder bacon  as in this episode.  I just cut the bone end off an 8 lb butt and cured the boneless end.  The bone end was braised in another recipe

    Message me if you have more questions or need more details.
  • Wow am I excited

    A couple of weeks ago I posted a pic of some shoulder bacon I just finished curing. It has been sitting wrapped in the fridge for 2 weeks, tonight I had time to slice and pack it.  Way more fat than I expected, lots more like belly bacon than I expected.  This was so successful, I will be curing a couple more starting next week.  I may never cure a regular pork belly again!  This was the boneless half of an 8 lb butt.  About 3 lbs of bacon when all finished.  Guess what's for breakfast!image
  • How I spent my Sunday.......Bottling a Flanders Red Ale - a 2 year project completed

    Two years ago my son scored a used wine barrel.  Some folks would make a planter, some would bust it up for smoking chunks.  He decided to make a Flanders red ale which is a sour Belgian style fermented with Lactobacillus in an oak barrel for a year or more.  How to get 55 gallons of beer to start with?  Line up 11 home brewers to contribute 5 gallons each - I was one of the 11.  He coordinated it all and in November of 2012, the fermented wort went into the barrel and was inoculated with the Lacto.  It has been resting and fermenting in the basement of an old house in Buffalo since then, today was bottling day.  7 30-something beer geeks plus I were there, bottled slightly over 23 cases over about 4 hours.  Of course we tasted, and if you like the style, this stuff will be excellent.  It needs about 2 months in the bottle to carbonate, but will cellar for years - Flanders red is a lot like wine in that regard.