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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!

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.

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.

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.

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.

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