um, that looks really good.
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Makin' Bacon! (and other cured meats)
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Just put 20 pounds to bed. I'm trying four different flavors. Can't wait to try it. I'll be on the road almost all of July, so I may have to wait a while.A man who views the world the same at fifty as he did at twenty has wasted thirty years of his life. - Mohammad Ali
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I smoked the bellies and sliced them up today. I have been incredibly busy so I took no photos. The results were heavenly.
I did the same basic maple again. This time I added a bit more sugar and syrup after curing and before smoking. Very good breakfast bacon. I sliced it a little thicker than normal bacon but a little less think than regular thick cut bacon. Basically pig candy. Very good. My sister who only rarely eats chicken was over as I was frying up a couple of test slices. She took a bite and then another and another and then a package home.
The second group was supposed to be three different flavors but I forgot and put the same rub on all three sections. The cure was lots of fresh garlic, cracked black pepper, crushed bay leaves, along with the normal cure ingredients. After curing I rubbed with garlic powder, onion powder, lemon herbs, smoked paprika, and freshly ground pepper. Sliced it the same thickness as the maple. Turned out very different. We had BLTs tonight. I had a bite of the savory bacon before dinner. It was interesting. Putting it on a sandwich with good wheat bread, garden fresh lettuce and tomatoes, and it really popped. Best BLT I've ever had. Incredible blending flavors.
Of the 20 pounds I got about 17 pound of bacon and about a pound of lardons. I bought the belly for $2.99 a pound, so I did ok. Better than I can buy and a lot less expensive.A man who views the world the same at fifty as he did at twenty has wasted thirty years of his life. - Mohammad Ali
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Originally posted by CJF View PostI smoked the bellies and sliced them up today. I have been incredibly busy so I took no photos. The results were heavenly.
I did the same basic maple again. This time I added a bit more sugar and syrup after curing and before smoking. Very good breakfast bacon. I sliced it a little thicker than normal bacon but a little less think than regular thick cut bacon. Basically pig candy. Very good. My sister who only rarely eats chicken was over as I was frying up a couple of test slices. She took a bite and then another and another and then a package home.
The second group was supposed to be three different flavors but I forgot and put the same rub on all three sections. The cure was lots of fresh garlic, cracked black pepper, crushed bay leaves, along with the normal cure ingredients. After curing I rubbed with garlic powder, onion powder, lemon herbs, smoked paprika, and freshly ground pepper. Sliced it the same thickness as the maple. Turned out very different. We had BLTs tonight. I had a bite of the savory bacon before dinner. It was interesting. Putting it on a sandwich with good wheat bread, garden fresh lettuce and tomatoes, and it really popped. Best BLT I've ever had. Incredible blending flavors.
Of the 20 pounds I got about 17 pound of bacon and about a pound of lardons. I bought the belly for $2.99 a pound, so I did ok. Better than I can buy and a lot less expensive."It's devastating, because we lost to a team that's not even in the Pac-12. To lose to Utah State is horrible." - John White IV
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Originally posted by CJF View PostI smoked the bellies and sliced them up today. I have been incredibly busy so I took no photos. The results were heavenly.
I did the same basic maple again. This time I added a bit more sugar and syrup after curing and before smoking. Very good breakfast bacon. I sliced it a little thicker than normal bacon but a little less think than regular thick cut bacon. Basically pig candy. Very good. My sister who only rarely eats chicken was over as I was frying up a couple of test slices. She took a bite and then another and another and then a package home.
The second group was supposed to be three different flavors but I forgot and put the same rub on all three sections. The cure was lots of fresh garlic, cracked black pepper, crushed bay leaves, along with the normal cure ingredients. After curing I rubbed with garlic powder, onion powder, lemon herbs, smoked paprika, and freshly ground pepper. Sliced it the same thickness as the maple. Turned out very different. We had BLTs tonight. I had a bite of the savory bacon before dinner. It was interesting. Putting it on a sandwich with good wheat bread, garden fresh lettuce and tomatoes, and it really popped. Best BLT I've ever had. Incredible blending flavors.
Of the 20 pounds I got about 17 pound of bacon and about a pound of lardons. I bought the belly for $2.99 a pound, so I did ok. Better than I can buy and a lot less expensive.Dio perdona tante cose per un’opera di misericordia
God forgives many things for an act of mercyAlessandro Manzoni
Knock it off. This board has enough problems without a dose of middle-age lechery.
pelagius
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Originally posted by pellegrino View Postwhere does one buy pork bellies?A man who views the world the same at fifty as he did at twenty has wasted thirty years of his life. - Mohammad Ali
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Just had a brainstorm. I got the Charcuterie book for my birthday and I have all those small, over-trimmed briskets ... sounds like time to try my hand at some Pastrami!"It's true that everything happens for a reason. Just remember that sometimes that reason is that you did something really, really, stupid."
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Originally posted by FMCoug View PostJust had a brainstorm. I got the Charcuterie book for my birthday and I have all those small, over-trimmed briskets ... sounds like time to try my hand at some Pastrami!A man who views the world the same at fifty as he did at twenty has wasted thirty years of his life. - Mohammad Ali
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Originally posted by CJF View PostI'm very interested in how that turns out. Take pictures."It's true that everything happens for a reason. Just remember that sometimes that reason is that you did something really, really, stupid."
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I had a couple of frozen corned beef briskets from the post-St. Patrick's sales this year and decided to try smoking one yesterday for pastrami. Smoked it basically the same as a regular brisket and it turned out delicious. Dinner was hot sliced pastrami sandwiches with provolone, garden tomatoes, lettuce, and grilled onions on a butter-grilled sourdough roll. Very BLT-esque in taste. Sorry, no pics.
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Originally posted by sparky View PostI had a couple of frozen corned beef briskets from the post-St. Patrick's sales this year and decided to try smoking one yesterday for pastrami. Smoked it basically the same as a regular brisket and it turned out delicious. Dinner was hot sliced pastrami sandwiches with provolone, garden tomatoes, lettuce, and grilled onions on a butter-grilled sourdough roll. Very BLT-esque in taste. Sorry, no pics.I'm your huckleberry.
"I love pulling the bone. Really though, what guy doesn't?" - CJF
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So while you guys run across the country to stay in shape, I'm losing weight by eating things like this:
I'm down over 80 pounds since August 13th. I like my way better.A man who views the world the same at fifty as he did at twenty has wasted thirty years of his life. - Mohammad Ali
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Originally posted by CJF View PostSo while you guys run across the country to stay in shape, I'm losing weight by eating things like this:
I'm down over 80 pounds since August 13th. I like my way better."I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III
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