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Real Bacon: Will do all the time now !
Pork Butt Mike
Posts: 2,584
Like most of you I love Bacon. I enjoy Buckboard Bacon, but there was just something missing. I hunted down for months for Pork Belly, and finally found some. Was not the best but it was fine for a test run. Cured for 6 days and then rinsed only one time, pat dry with paper towels and then let rest in fridge uncovered in for 24 hours.
Smoked it with a mild cherry wood and got the internal temp up to 138 and took it off. I could not wait till tomorrow to try of course so cut off a couple of slices and fried it up. Reminded me back when I was a kid which was many many Moons ago, of real fresh bacon that does not shrink up in the pan when you fry it up. Awesome
Smoked it with a mild cherry wood and got the internal temp up to 138 and took it off. I could not wait till tomorrow to try of course so cut off a couple of slices and fried it up. Reminded me back when I was a kid which was many many Moons ago, of real fresh bacon that does not shrink up in the pan when you fry it up. Awesome
Comments
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That looks great!
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That sure looks real good Mike, what cure did you use?
Ross -
Looks great Mike, if I could find some belly I'd like to try that too.
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This batch I used Hi Mountain, but going to order Pink Salt this week.
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niiiiice!!
really good looking.. i guess since the weather is cold you have to invent stuff to do
happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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Great job! That's some beautiful bacon. That's the bacon I remember at my grandmother's house......over the river and through the woods!!
Hmmmm....I wonder if my granddaddy made it. He was always putting something on the table that you wouldn't get in the city. -
Hey Rick you not that far from me at all. I am over here in New Port Richey, are you coming to the Sunshine State Eggfest?
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Looks great. I went out to the local Mexican market today to get some pork belly. They said they were out and to come back tomorrow morning. I did not know there were so many people out there making their own bacon.
I made bacon before the holidays. Super easy and great eating.
I am going to try to cure and smoke some very soon. -
Mike that looks great.
What did you use for cure?
Kent -
Looks good....what size/weight do pork bellies typically come in?LBGE Katy (Houston) TX
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Hey Mike.....long time no see..............you are still cooking to perfection.....
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Hey Mike - that some good looking bacon!
It's funny I was searching for a butcher in Loudoun County where I could get pork belly. I want it to make fry down bacon, now I'll add BBB to the list.
Great post! -
Mike you are the MAN!
Chris -
That's be-a-u-ti-mous
Light on the lettuce and tomato and mayo just on one side - white bread please.
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Yes we are....can't wait! Sounds like it's going to be great! We'll definitely look you up.
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Kent I used the Hi Mountain cure, the same stuff you use for the buckboard bacon. But I am ordering this week Pink Salt. It supposed to be a lot cheaper. I will post on the the next one.
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Depends on the butcher, they come in all different sizes. Hard to find down here by me.
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Thank You Beli, how is the family doing. I been busy working on the fest and all. It's real cold here right now all week, supposed to warm up by the end of the week. You take care my friend and Happy Egging.
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Your order is up Frank. That will be 2.95 plus Uncle Sam, Thank You Have a nice day. :woohoo:
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Try your local butcher shops, that was the only place I could find it here Jo Jo. Good Luck
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Terry this stuff is great for camping. If I can make up a big batch I will bring up some.
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Try your local Butcher, I had a hard time finding it. Good luck buddy.
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Thanks Susan, when you have a min. this week I need to ask of a favor. Thanks and tell Teresa hello.
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Looks great, Mike!
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Yea Mike, that's the hard part living hear in Yuppie NoVA, butchers are an endangered specees with high end grocery stores are proliferating westward. Looks like I may have to travel west and south about 50 mile to find a butcher but would be worth the trip inorder to make some Fry Down Bacon.
Good luck!
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