Originally posted by CJF
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Makin' Bacon! (and other cured meats)
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Originally posted by Drunk Tank View PostAre you doing Atkins? That is great looking bacon!!!Last edited by CJF; 12-20-2012, 02:05 AM.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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This thread deserves a bump.
You're actually pretty funny when you aren't being a complete a-hole....so basically like 5% of the time. --Art Vandelay
Almost everything you post is snarky, smug, condescending, or just downright mean-spirited. --Jeffrey Lebowski
Anyone can make war, but only the most courageous can make peace. --President Donald J. Trump
You furnish the pictures, and I’ll furnish the war. --William Randolph Hearst
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You're actually pretty funny when you aren't being a complete a-hole....so basically like 5% of the time. --Art Vandelay
Almost everything you post is snarky, smug, condescending, or just downright mean-spirited. --Jeffrey Lebowski
Anyone can make war, but only the most courageous can make peace. --President Donald J. Trump
You furnish the pictures, and I’ll furnish the war. --William Randolph Hearst
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It's been a year minus one day since I got the Charcuterie book for Christmas last year so I figured it was high time I give it a try. Will update with more photos through the process.
2013-12-24 16.23.20.jpg
It was a 12 lb pork belly ...pretty big. I cut it into thirds so they would fit in a 2-gallon ziplock. Trimmed for easy slicing too.
2013-12-24 16.30.19.jpg
The cure is the basic dry cure straight out of the Charcuterie book. I'll experiment more later but I figure this first time is the baseline.
1 lb. kosher salt
13 oz. corn sugar
5 oz. pink salt
2013-12-24 16.30.22.jpg
Dredged each part in the cure then put in ziplock bag and shook it up. This is the trimmings ... figured they'd be good for putting in baked beans, etc.
2013-12-24 16.25.59.jpg
Ready for the fridge. Will be turning them every other day for a total of 7 days of curing. Will update here then."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 PostIt's been a year minus one day since I got the Charcuterie book for Christmas last year so I figured it was high time I give it a try. Will update with more photos through the process.
[ATTACH]3612[/ATTACH]
It was a 12 lb pork belly ...pretty big. I cut it into thirds so they would fit in a 2-gallon ziplock. Trimmed for easy slicing too.
[ATTACH]3614[/ATTACH]
The cure is the basic dry cure straight out of the Charcuterie book. I'll experiment more later but I figure this first time is the baseline.
1 lb. kosher salt
13 oz. corn sugar
5 oz. pink salt
[ATTACH]3615[/ATTACH]
Dredged each part in the cure then put in ziplock bag and shook it up. This is the trimmings ... figured they'd be good for putting in baked beans, etc.
[ATTACH]3613[/ATTACH]
Ready for the fridge. Will be turning them every other day for a total of 7 days of curing. Will update here then."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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Took it out of the cure and rinsed well tonight. Going to smoke it tomorrow.
Sent from my SGH-M919 using Tapatalk"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 need to try this someday.
Keep the pics coming, FM."There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
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Just took off the smoker
Removing the skin
And finally ...
Guess I could make a football with this...
Sent from my SGH-M919 using Tapatalk"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 TripletDaddy View PostFM what is the purpose of putting the bellies on an additional grate?
Originally posted by old_gregg View Postwhat's the cost per pound with everything of making your own? how does it compare to nice bacon you can buy at a decent grocery store (harmons)?"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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