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Fire in the Hole! (and by fire, I mean Bacon and by hole I mean the fridge)
The Cen-Tex Smoker
Posts: 23,184
Did my first charcuterie bacon last night. Thanks Mighty Quinn for the pointers. I'll let you know how it is in 7 days once it's all cured up. Did the "Salt Box" method where you dump a lot of salt, pink salt, and sugar on a tray and dredge the pork belly through it until well coated on all sides. I then put it in a bag with crushed garlic, crushed peppercorns and some crushed bay leaves.It took like 5 minutes total. Super easy
Can't wait to see how it turns out
Keepin' It Weird in The ATX FBTX
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Keepin' It Weird in The ATX FBTX
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Canadian pigs must be emaciated if the only bacon you can get from them is loin. I'm calling the SPCA on Canada....oh wait, it's out of their jurisdiction.
______________________________________________I love lamp.. -
Very cool. Haven't gotten around to trying any charcuterie as I've been too busy getting ready for the Plano Eggfest. Maybe next week. Can't wait to see how yours turns out.
How often do you have to flip it?
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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I just finished some with the same recipie using belly (and I'm in Canada). It turned out great. If you beg I may be able to find some photos?In the bush just East of Cambridge,Ontario
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Griffin said:
Very cool. Haven't gotten around to trying any charcuterie as I've been too busy getting ready for the Plano Eggfest. Maybe next week. Can't wait to see how yours turns out.
How often do you have to flip it?
Grif- it's so easy. it literally took 5 minutes to apply the cure and get it in the bag. You flip it every 2 days for 7 days. When it's firm to the touch, it's cured.Keepin' It Weird in The ATX FBTX -
I think the hardest part of it is going to be finding the belly...
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Griffin said:I think the hardest part of it is going to be finding the belly...
central market.Keepin' It Weird in The ATX FBTX -
Asian and Mexican grocery stores most likely will have belly too...
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Yeah baby! Oh my god This stuff is good.
Keepin' It Weird in The ATX FBTX -
Nicely done CT :@)
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Mighty_Quinn said:Nicely done CT :@)
Totally hooked now. This is by far the best bacon I've ever eaten. I'm going to the store to buy 4 more bellies as we speak. Going to my sister's for Thanksgiving. Doing a ham and 4 bellies as my breakfast contribution. They will be pleased.Keepin' It Weird in The ATX FBTX -
Bravo! =D>____________________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
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I'm sure they will. Pretty hard to beat home dry cured bacon...tough to fork out the dough for the expensive boutique stuff when it's that easy.
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Mighty_Quinn said:I'm sure they will. Pretty hard to beat home dry cured bacon...tough to fork out the dough for the expensive boutique stuff when it's that easy.
No kidding. I'm a huge Nueske's bacon guy. It's $16.99 per lb. I'm in this for $3.49 per lb and it blows the Nueske's away. Just what I needed. Another fatty pork habit.Keepin' It Weird in The ATX FBTX -
so it was crazy salty so I did the quick blanche method. It was perfect after 5 seconds in hot water. crisped it up in the oven and WOW! This is too much fun.Keepin' It Weird in The ATX FBTX
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I've had stikes bacon a few times. Blows that crap away
Steve
Caledon, ON
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Little Steven said:I've had stikes bacon a few times. Blows that crap away
Who?Keepin' It Weird in The ATX FBTX -
Just a guy that used to post here. Rotten meat master
Steve
Caledon, ON
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And I miss him.I've tried to make bacon, but every belly I've found has been 100% fat. I will try Michaocana Grocery (Mexican) and Ranch 99 (Asian). If I don't find a good one there, I'll take out a loan and buy one at Central Market.Then, I'll pester MQ and CT for the recipe.:x__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Little Steven said:Just a guy that used to post here. Rotten meat master
Oh. Sounds like a strange person. I dunno about him but I wish Big Green Dave would come back (assuming he is not in prison). That guy was AWESOMEKeepin' It Weird in The ATX FBTX -
There was Captain Peppermill, Massengill, Humphrey Chowden Earwicker and countless others. More than one guy though
Steve
Caledon, ON
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I think there is another Massingill on here...I mean if you consider Massingill to be the king of the D..............oh well, I think we all know who the king really isLittle Steven said:There was Captain Peppermill, Massengill, Humphrey Chowden Earwicker and countless others. More than one guy though
Keepin' It Weird in The ATX FBTX -
Ah shucks. Thanks, CT ! :PThe Cen-Tex Smoker said:..............oh well, I think we all know who the king really is__________________________________________Dripping Springs, Texas.Just west of Austintatious -
any time mon frereVillage Idiot said:
Ah shucks. Thanks, CT ! :PThe Cen-Tex Smoker said:..............oh well, I think we all know who the king really is
)Keepin' It Weird in The ATX FBTX -
You aren't even close to the hosers I know GaryVillage Idiot said:
Ah shucks. Thanks, CT ! :PThe Cen-Tex Smoker said:..............oh well, I think we all know who the king really is
Steve
Caledon, ON
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