Making bacon at home
Okay, I've got the pork belly on order, and I know there was a bit of conversation here about making bacon at home, which I didn't bookmark because I wasn't planning on making bacon at the time.
So for those of you who've made it, care to post some recipes, tips, links?
And yes, I did do a seach for "bacon" with and without various other keywords, but on SE, bacon gets mentioned a lot. Hard to believe, huh?
So please share your bacon wisdom with me!
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4 Comments:
buy Ruhlman and Polcyn's book, Charcuterie.
also look at the Paupered Chef's website. they have step by step instructions and descriptions of the problems they encountered.
enjoy it.
intheyearofthepig at 1:36PM on 02/19/09
second the nod to Ruhlman. I have been making my own bacon for a few years now and use the "basic cure" in Charcuterie. It makes a really nice simple bacon. I usually only smoke half of it and use the other half as petit sale.
have fun. you will never want cryovac bacon again.
jdmcdonald at 3:49PM on 02/19/09
I've got Ruhlman's recipe and I've read a lot of the blogs about bacon, but I know there was someone here who made bacon for the first time recently and other who had comments at that time, and I was looking for whatever insight they might have, what they'd do differently next time, etc. Or even a link to the thread that I'm almost positive I read here, but I can't find now among all the other bacon references on this site.
Local bookstore doesn't stock the Ruhlman book, and the other similar ones they had didn't look like what I wanted, so I might order it.
But the belly is on the kitchen counter now, so I'm off to make a mess.
dbcurrie at 4:55PM on 02/19/09
I've made bacon from the Ruhlman book (a must have) 20 + times. If you've got that, it can't be simpler. I've tried a variety of flavorings from sweet to savory. By far, my favorite is simply the basic cure and maple syrup, then smoked with applewood.
derosa at 8:23PM on 02/19/09